Ten‑year‑old Flynn McGarry transforms his living room into a supper club, recruiting classmates as line cooks and serving a tasting menu foraged from neighbours’ backyards. As his talent attracts sudden fame—from launching a supper club at 12 to a New York Times Magazine cover at 15—Flynn outgrows his bedroom kitchen and sets his sights on the professional culinary world. But rapid success brings scrutiny, and critics begin to question whether the pressure of early acclaim might derail his dream.