Presenter
Maya Wagstaff
Document Type
Poster
Publication Date
2026
Abstract
This project examined the development of Antoinette's, a community-focused culinary education center designed to address low cooking confidence and increased reliance on eating out. The project analyzed how limited food literacy, intimidation in the kitchen, and a lack of inclusive learning environments contributed to reduced self-sufficiency and home-cooking habits. A mixed-methods research approach, including surveys, competitor analysis, observational research, and secondary sources, was used to assess the problem, solution, ideal customer, and overall feasibility of the business concept. Findings have supported a demand for a hands-on culinary education center, closing the cooking class gap by providing inclusive programs for dietary restrictions and adaptive learning needs. Based on the research, a comprehensive business plan was developed outlining the center's value proposition, service offerings, operations model, marketing strategy, and preliminary cost structures. Market analysis identified community cooking studios and adult education programs as primary competitors, while highlighting opportunities for personalized, skill-building instruction. The project demonstrated the feasibility of Antoinette's as a socially impactful business model capable of improving food confidence, reducing dependence on dining out, and fostering personal growth. Overall, this project is an entrepreneurial venture as well as a solution to creating lifelong behavioral and social changes.
Faculty Mentor
Jeffery Binzcyk, DBA
Academic Discipline
College of Food Innovation & Technology
Repository Citation
Wagstaff, Maya, "Antionette's a Culinary Education Center" (2026). Student Research Design & Innovation Symposium. 356.
https://scholarsarchive.jwu.edu/innov_symposium/356
