19 Feb 13th-Feb 19th, 2025 phoenixnewtimes.com PHOENIX NEW TIMES | NEWS | FEATURE | FOOD & DRINK | ARTS & CULTURE | MUSIC | CONCERTS | CANNABIS | culinary content. However, some viewers were confused about his moniker’s possible mood-altering allusion. “I always get the question, because of course, the ‘edible’ concept in cooking, is when do you add the marijuana in? And it’s like excuse me, sir, this is a kids’ cooking class,” Cunje notes, laughing. “I came up with the name before weed was legal in Arizona, sir.” The name has stuck, as has his reputation as a larger-than-life presence at the museum. “When I connected with Ed, I immedi- ately knew that he not only had the skills of a professional chef but also, he was an amazing dad,” museum program director Garner says. “He has such a natural way of working with kids and making anyone who steps foot into a kitchen feel like they can create any delicious concoction they want.” Cunje’s presence and sincerity shine through in the food and his engagement with the children and families that visit his classes. “He tells our little chefs and families that if you have quality ingredients and a desire to try, cooking is simple, and you can make something great. He reminds us to ‘spread love like butter’ and he exudes that mantra every time he teaches at the museum,” Garner adds. For Georgie Hanlin, the museum’s director of development, the story of Cunje and one student stuck with her. “Cyrus, one of our members, has signifi- cant verbal delays. According to his aunt, this can often cause frustration with conversation because they cannot under- stand him. But Ed made a point to connect with him and gave him attention. Suddenly at home he was pretending that he was Edible Ed, putting on cooking classes for his sister and his cousin,” Hanlin says. “Each time he’d see Ed for one of his classes, he would participate more. Eventually, Ed called him his sous-chef, and Cyrus’s confidence grew even further. It’s been incredible to watch him thrive.” For all the accolades and attention, Cunje is quick to deflect the attention away from himself. “I fight with depression every day. I am in constant pain, all the time, because of my back. There are still days where I feel that all the chips are stacked. But when I take a moment and I reassess, and no matter how dire it is, I think about Emma. If I weren’t here, what would happen to her? That’s my baby,” Cunje says. “I’m a shy person; if it were up to me, I would stay in my house all day. I have these hurdles, and these chal- lenges. Do I stop, or do I keep going? I am going to keep going. Even if I don’t go full speed, I am going to keep going. For Emma. Always.” In the face of adversity, Cunje has made a lasting impact on many families in the Valley. “No one brings in the crowds quite like Ed,” Garner notes. Initially, the classes had capacity for 12. But due to demand, the museum changed the class layout to accommodate 18 kids and their caregivers. Many of the families are regulars who sign up for the classes every week. When pressed about his popularity, Cunje admits that it might simply be a matter of people wanting to be seen and treated well while sharing some good food. “Ultimately, people desperately need just a little attention, for someone to see them and treat them kindly. The kitchen is always the heart of every house. It’s where memories are made and can be so full of love. It’s very cliche, but I truly do believe it: When people ask for my secret ingre- dient, it’s love. If it’s made from the heart, in the heart of the house, the kids, who are a huge indicator of love, they see that and that resonates. They can trust it and know it’s true,” Cunje notes. “Plus, today, there’s marshmallows,” he laughs. Children’s Museum of Phoenix 215 N. Seventh St. Edible Ed’s KIDchen Cooking Class takes place each Thursday at 10:30 a.m. and noon. Admission to the class is free with paid admission to the Children’s Museum (and free for museum members). Spots are limited, and registration can be found in the admissions kiosk at the main entrance. Registration is first come, first serve. Cunje posts weekly recipes such as “Edible Ed’s Fantastic Flautas” on his YouTube channel. (Photo by Ed Cunje) “Edible Ed” Cunje with his sous chef (and program lead) Tina Cook in the KIDchen at the Children’s Museum of Phoenix. (Photo by Charlie Russell) Incredible ‘Edible Ed’ from p 17
