Chef Dad’s Table: Food, Friends and Fun!

People in Places feature by Holly Stupak

Photos courtesy of Scott Noye

When the pandemic hit last spring, Broomall resident Scott Noye found himself at a career crossroads. “I was working in the restaurant and hospitality industry when the coronavirus started,” said Scott. “Because of the impact it had on that industry, I had to reinvent myself.” Looking for a way to combine his work experience with the things he loves, he founded Chef Dad’s Table, local cooking classes for children and teens.

I always wanted to be a teacher," Scott said, "and now I get to share what I’ve learned over the years. My life has come full circle.

As a kid growing up in Boston, Scott was inspired to learn how to cook from his aunts and grandmothers. “My mom didn’t really like cooking, but I paid a lot of attention to my aunts and grandmothers in the kitchen, and I enjoyed testing out their recipes,” said Scott.

Chef Dad’s Table Founder Scott Noye

After earning a Bachelor’s degree in Hotel and Hospitality Management from Johnson & Wales University, he worked in different hotels along the east coast before settling in Broomall. He has lived here since 1995, and it’s where he has raised his children: Marshall, Sarah and Natalie.

I love the Broomall area. I love my neighbors and my neighborhood. It’s got great accessibility to Philadelphia, New York, Washington, DC, and the Jersey shore,” said Scott. “And my children got a great education at Marple Newtown High School.

Scott was working in hospitality management at Widener University when the pandemic hit and the university had to close temporarily. “I saw this time as a unique opportunity to try something new,” he explained. In the fall of 2020, Scott began tutoring students and helping parents who needed help with their children’s virtual learning. He used cooking and baking to help with academic skills, and his students enjoyed his science experiments using food.

Realizing kids of all ages could benefit from these cooking and baking lessons, Scott took a chance and started holding virtual cooking classes in January 2021, gradually moving to an in-person format when social distancing restrictions eased up.

With many activities and sports on hold, parents were really looking for things their kids could do,” Scott said. “And the great thing about cooking and baking is that the students are doing more than just having fun in the kitchen; they’re actually learning. When we measure ingredients, we are using our math skills. When baking, there are chemical reactions going on. They’re also learning how to work in teams and building friendships.

Until he secures a permanent location for Chef Dad’s Table, Scott’s classes are currently held at Congregation Beth El – Ner Tamid and the Community Lodge in Broomall. This past year, he was also able to rent space for his classes through a new concept called Cloud Kitchens: Restaurants rent out their space during off hours or, if they’ve had to temporarily close. It’s a good way for them to earn some revenue.

Scott Noye teaching one of his classes at Chef Dad’s Table

Classes typically hold about 15 students, and are divided into three age groups: 3–5, 6–10, and 11–16. This spring, Scott’s cooking students picked a region and created recipes from that area. “Studying the cuisine and culture of different regions in the world makes for a terrific geography lesson!” said Scott.

If you’re looking for a place where your children can learn in a professional kitchen this summer, Chef Dad’s Table is offering students a variety of extracurricular classes as well as a camp this July. Kids will explore and learn about types of foods, preparation methods, recipe math, appetizers and entrees, baking and pastries and much more. For more information about upcoming classes and the camp, visit the Chef Dad’s Table Facebook page or email Scott at ChefDad928@yahoo.com.

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