Many 12-year-old boys do not have their careers picked out, and are less likely to have started on a business plan.

But Kristopher DiGiulio – cook, caterer and cookbook author – at 12 years old, acknowledges he is just beginning.

With hopes to eventually open his own restaurant, Kristopher and his grandparents were recently at the Washington Federal Bank signing copies of his 30-page cookbook, “Kristopher’s Cook Book” for patrons. From the $10 price, $2 are slated to go to the Shriners Hospitals for Children and the Royal Arch Children’s Heart Foundation. Kristopher’s sold about 40 so far.

In addition to selling his cookbook, Kristopher is the cook of “Kristopher’s Mini Catering,” and does business at local Masonry luncheons.

With a family from Abruzzi and the city of Pescara in Italy, Kristopher’s cookbook is primarily comprised of traditional Italian dishes such as homemade ravioli, pasta, lasagna and pizza. But look further, and chili recipes are sprinkled throughout the 20-plus entrees.

When asked if he wants to become a professional Italian cook when he grows up, Kristopher casually responds: “It depends on what I feel like cooking.”

Aside from also being a baker, to which his grandmother taught him his skills, he is partial to his award-winning chili.

Kristopher’s grandfather discovered he was a cook one morning when he found Kristopher cooking breakfast on their wood burning stove.

“I told him, ‘Well, I guess you’re a cook,’” said grandfather Vincent DiGiulio in the introduction of Kristopher’s cookbook. “So, after that, his cooking began.”

A couple of years later, DiGiulio took the then-9-year-old Kristopher to his Chili Cook Off in Auburn, but sadly lost.

“On the way home, he asked if he could try next year,” said DiGiulio. “Well, when we got home, he began to go through my chili cookbooks and wanted to know if he could mix things up because there was stuff he didn’t like.”

The following January, DiGiulio said, Kristopher won second place. And the following year, he won first place.

“Since that win, he’s been a serious chili cook-off competitor,” DiGiulio said.

So serious, that the owner of the West Seattle Diner, who was also in the competition, asked if he could use Kristopher’s chili recipe, to which he obliged. It is now offered at the diner once a month.

This year, he’s won “Best Tasting” and “Best Overall” in three competitions.

Kristopher is looking forward to a Gumbo Challenge this October, which calls for “very expensive” alligator, among other ingredients such as oysters, okra and beef.

To purchase “Kristopher’s Cook Book” or use his mini-catering service, email Kristopher at kristopher.digiulio@gmail.com.