Josh Small is an experienced and passionate cook, mixologist and food and beverage expert in addition to being an 11th grade high school student in New York.  A confirmed escargot lover from birth, Josh quickly expanded his culinary curiosity and horizons.  Growing up in Paris, France and moving to New York City at the age of 8 have enabled him to explore the cuisines of the world and refine his appreciation of food, without boundaries.  Josh began experimenting in the kitchen when he discovered the broad range of dishes that could be made with a simple egg.  Covid lockdown propelled Josh to self-sufficiency for his food thrills; stimulating his desire to cook in order to eat, thereby developing his mantra:  “Cook and Eat".  Through his travels and hardscrabble curiosity, Josh has developed an unparalleled knowledge of world food:  where to find it, how to eat it and how to cook it.

Word of Josh’s cooking prowess spread quickly, enabling Josh to develop a successful catering business in upstate New York.  The catering business led to sellout participation in regional farmers markets and, with a stint at cooking school under his belt, Josh launched a successful soup business to distribute his classic and inspired cold soups through gourmet shops and regional supermarkets.

Having learned the importance of community service at school and determined to make impact, Josh organized his first charity fundraising meal in 2022 raising $1,000.  This initiative has been replicated annually since, with increasingly ambitious scope and fundraising goals.  In 2025, he produced an elaborate, multi-course “haute cuisine” gala dinner for 150 people which raised $75,000 for The Ronald McDonald House charity.