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To evaluate the 2016 International Chefs Day cooking workshops Art on a Plate. Nonexperimental pretest-posttest design Art on a Plate workshops with children from 14 countries in Asia, America, and Europe. A total of 433 workshop participants aged 4–14 years (mean age, 8.6 years). Instructed by a chef, children in the workshops created a self-chosen design on their plate with a spinach–fruit salad. Before and after the workshop, a questionnaire assessing liking and willingness to eat or taste; hunger was assessed using the Teddy the Bear method and emotions were assessed using the Self-assessment Manikin. The event coordinator evaluated salad intake. Linear and generalized linear (logit) mixed models were used to test statistical differences before and after the workshop. The workshop resulted in a small increase in liking (n = 409; P =.02) and person control (n = 375; P <.001) and a decrease in hunger (n = 379; P <.001). A total of 30% of children increased their liking scores, 18% decreased them, and 52% did not change them. Significant associations of liking and change in liking with salad intake were in the expected direction. This study showed the positive effect of a cooking workshop on children's salad liking across a selection of countries worldwide. Further research and novel methods are needed to evaluate the long-term effectiveness of cooking activities in real-life settings across countries. [ABSTRACT FROM AUTHOR]