Real life French teacher, and blogger extraordinaire and photograher, Mardi of http://www.eatlivetravelwrite.com invited me for a return visit to guide her enthusiastic junior chefs through another Canadian Living recipe.
This time 9 boys, most of whom are about 9 years old, divided and conquered the tasks to create Canadian Living’s Pad Thai, in the Science Lab during their after school cooking program. The kids each have a cutting board (secured with a wet dishtowel) a knife and bowl. They divide up the tasks, so each concentrates on one or two tasks, then adds their ingredient to the others to complete a meal. What a simple yet brilliant approach to teamwork!
By sharing the work, the culinary whiz kids, chopped,
and sauteed ,
their way to piping hot dinner (to take home in containers) in under 1 hour.
What is so special about cooking with burgeoning chefs is both their enthusiasm and their honesty. When I passed around fish sauce for a sniff, I chuckled at the responses: Fish sauce, they told me, smells like, “stinky feet” “ear wax” and “Parmesan cheese.”
I love cooking with young chefs, exposing them to new and sometimes unfamiliar tastes and aromas on a voyage of discovery.
It reminds me how valuable it is to have time in the kitchen (or Science Lab) with kids.
What is your most memorable kitchen moment?