What happens when a 20-year Navy veteran with a passion for global cuisine decides to trade her military uniform for an apron? Amy Knight's journey from Naval Officer to owner of Flour Power Cooking Studios reveals the unexpected parallels between naval leadership and culinary education.

(1:05) Amy has created a vibrant community space where cooking becomes a vehicle for confidence-building, memory-making, and even community service. "I just love watching the wheels turning," she shares, describing the moment when a child realizes they can create something delicious from scratch. Her weekly classes serve preschoolers through teens, while popular family cooking sessions regularly sell out, offering parents and children the chance to bond over homemade pasta or chicken piccata without worrying about kitchen cleanup.

(18:42) Knight's global travels during her naval career exposed her to cuisines that transformed her palate. These experiences inform the diverse cooking classes she now offers, including adult "Sip and Stir" BYOB workshops featuring international themes and Iron Chef-style competitions that often benefit local charities. The studio also hosts corporate team-building events that Knight describes as opportunities for colleagues to "duke it out in the kitchen" while developing collaborative skills.

What truly sets Flour Power apart is its commitment to service, mirroring Knight's military background. The studio's annual "Lasagna-thon" produces dozens of meals donated to community members in need, while also teaching young people that cooking can be a form of giving back. As Amy prepares for summer camps, she remains focused on creating opportunities that blend culinary skills with community connection. 

(33:50) And later in the show, we ask our resident wine expert Catherine Montest if 'rosé all day' is still a thing. Plus Ryan Peters dishes up a Pasta alla Vodka that rivals any restaurant meal. This episode is a multi-course of culinary delight. 

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