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Eat Up

Calling little chefs! Kid-friendly classes inspire a love of cooking. By Elisabeth HandleyPublished: November, 2008

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Imagine trying to prepare a Thanksgiving meal with all the trimmings while teaching your kids how to cook. A nightmare, right? Not if you leave it to the pros at Young Chefs Academy in Irvine.     This school provides a wealth of information that teaches beginners to love cooking, and budding chefs how to prepare complete, delicious meals the whole family will enjoy.     Bryan and Gaby Dell are the owners of Irvine’s Young Chefs Academy. “Our philosophy is for kids to have fun,” says Bryan. “We’re not going to turn 6-year-olds into master chefs. But they will learn about food and feel comfortable in the kitchen.”     Another benefit, according to Bryan, is that when kids cook their own food, even picky eaters are more apt to try different things. “If a kid has made it, he will often try things he would never eat at home.”     Young Chefs Academy instructs children ages 3 to 17 through weekly classes and periodic camps. The Dells welcome anyone to drop in and try a class (calling ahead is recommended).     Each month has a different theme, such as Mexican or Italian. In November, there will be a series on holiday recipes for Turkey Day. Each week students learn a different course of the month’s themed meal, including main courses, appetizers and desserts.     The 1,800-square-foot facility is designed with kids in mind. Two identical kitchens feature brightly colored cabinets and residential grade appliances, so kids feel comfortable trying the recipes at home. Knives and other sharp implements are plastic, and Kevlar gloves are worn for safety. The adult chefs facilitate all stovetop activities.     If your child is passionate about cooking, she can become an academy member and participate in the Master Chefs program.     “The program is about a year long, where kids earn badges to become master chefs,” says Gaby Dell. “They earn their own chefs coat with a Master Chef emblem.”     “The academy gives parents the confidence that their kid can really help,” says Bryan. And who couldn’t use a little chef at home? youngchefsacademy.com Elisabeth Handley is a contributing writer. Ask the Nutritionist Q: Do you feel that the traditional food pyramid is out of date? For that matter, isn’t there a new food pyramid? Kathryn, 34, of Costa Mesa A: There is controversy with the current USDA Food Guide Pyramid, since many with business interests in the food industry had their say on what food groups (and how many servings) were added to the pyramid. Additionally, it isn’t based on current science. A healthier approach is the Healthy Eating Pyramid developed by the faculty at the Harvard School of Public Health (hsph.harvard.edu). This pyramid was developed from long-term studies looking at the way people eat and the diseases they developed later in life. It also includes recommended daily activities and dietary supplements. Erin Silva is a registered dietitian and nutritionist for The Fitness Camp in Irvine. Recipe of the Month Sourdough Apple Stuffing By Jamie Gwen This holiday stuffing gains incredible moisture from the apples and great texture from the pecans. The bacon, added for a more intense flavor, can be substituted with your favorite fresh sausage, chorizo or even Italian pancetta. Wishing you and yours a delicious Thanksgiving feast! Ingredients: > 2 1/2 pounds sourdough bread, crust trimmed and cut into 1/2 inch cubes > 4 slices bacon, diced > 3 cups yellow onions, diced > 2 cups celery, diced > 4 large Gala or Fuji apples, peeled, cored and diced > 2 cups pecan halves, toasted > 1 cup fresh parsley, chopped > 1/4 cup fresh sage, chopped > 3 large eggs, beaten > 1 stick unsalted butter, melted > 2 cups chicken broth > Salt and pepper to taste Directions: Toast the bread cubes at 350°F until crisp, about 20 minutes.  Transfer to a large mixing bowl.     Cook the diced bacon in a large sauté pan until crisp. Add the onions and celery and sauté until tender, about five minutes. Add the apples and sauté five minutes more.     Add the bacon mixture to the bread cubes, along with the nuts, parsley and sage, and mix well. Add the eggs and melted butter and mix to combine. Add enough stock to moisten the mixture. Season with salt and pepper. Spoon the mixture into buttered casserole dishes. Cover the stuffing with aluminum foil and bake at 350° for 45 minutes. Uncover and bake 20 minutes more, or until the top is golden and crisp. Serves 12 Jamie Gwen is a celebrity chef, certified sommelier and cookbook author with a weekly radio show. For delicious recipes and cooking tips, visit chefjamie.com.

Readers Feedback:

it would really be helpful if the recipe could be printed on a separate page so save time, ink and paper. Thanks

Comment at 11/14/2008

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