4/24/08 7:57 PM
fxtradesman wrote:
Try using this folding cart around the kitchen while you cook, it can store or stroll your kitchen utensils or tools.http://www.versacart.us
printed from AmericanProfile.com on 11/23/2009
Children attend the High Cotton Cooking School
photo by:David Mudd
Cooking Schools for Kids
Many children have begun to see food in a new, more positive light, thanks in part to the rise in popularity of celebrity chefs and food-related television.
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Additional Information
Please scroll to the bottom of the story for a list of childrens' cooking schools and their contact information.
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“The girl had never eaten a vegetable in her life,” recalls Julie Burleson, who founded the school with partner Suzy Nettles in 2002. After harvesting vegetables from the garden, the children made minestrone soup. And while Dorie was doubtful at first, she eventually tried it—three bowls’ worth.
“When children cook, they feel a great sense of accomplishment,” Burleson says. “They want to say, ‘Hey mom, look what I can do!’ Food becomes a tool for self-confidence rather than a source of fear.”
While most kids used to rely on either a cookbook or parent for instruction in cooking, today they can attend a class designed with their needs in mind. Often run by culinary school graduates or skilled aficionados, these classes teach youngsters patience, determination and a willingness to be challenged and try new things—valuable lessons they’ll retain for life.
Cooking is cool
Many children have begun to see food in a new, more positive light, thanks in part to the rise in popularity of celebrity chefs and food-related television.
“I know kids who watch the Food Network instead of cartoons,” says Lynn Elliott, founder and instructor at the Way-Cool Cooking School in Eden Prairie, Minn. For Elliott, teaching children the basics of healthy cooking is the main priority.
“Child obesity is a huge issue in America right now,” she says. “As a teacher, I feel that it’s my duty to teach kids how to eat right.”
Healthy, however, does not equate to boring; at Way-Cool’s summer Cooking Camp, kids can choose from an array of unique classes, such as “Food Network Fun,” which features recipes from the Food Network’s celebrity chefs. The camp also offers classes based on characters or scenes in children’s books and movies in which campers make Auntie M&M’s Cookies from The Wizard of Oz, White Rabbit Tea Sandwiches from Alice in Wonderland and Quidditch Players Pie from the Harry Potter series.
At the Young Chefs Academy, which now has more than 160 franchises across the country, Burleson uses food to teach students about different cultures and ethnic traditions. “By educating the kids about Jewish cuisine, Christmas in Italy, or Indian spices, for example, we can help bridge that gap,” she says.
And this summer, many Young Chefs Academy franchises offered special Ratatouille-themed parties, based on the kids’ movie released this summer and featuring a rat named Remy who dreams of becoming a great French chef.
Culinary teamwork
Children who attend cooking classes at Kitchen Kapers in Moorestown, N.J., not only learn how to prepare scrumptious dishes such as spinach quiche, funnel cake and Moroccan meatballs, they’re also taught how to work well with others. In Lisa Prell’s classes, students range in age from 6 to 12 and boast various levels of ability and experience—including some with motor skill difficulties.
“It’s magical to see the kids working together as a team, regardless of their age, ability or appearance. They begin to see themselves as equal and help each other out,” Prell says.
And while kitchen safety always is a priority, Prell doesn’t feel the need to prevent her students from using real knives.
“Kids want the satisfaction of doing things the real way. Cooking is an art form that encompasses all of the senses,” she says. “If a child can smell, taste and touch, they’re ready to jump in and tackle anything.”
Try making the cooking-school-tested recipes beginning on page 8. They’re perfect for after-school activities with your kids, and may be the jump-start your little Emerils or Paula Deens need to get them on the road to culinary greatness.
Kid’s Cooking Schools
Young Chef’s Academy
160 locations across the U.S.
Contact: Julie Burleson
General phone: (877) 341-1041
E-mail: info@youngchefsacademy.com
www.youngchefsacademy.com
Way-Cool Cooking School
Eden Prairie, Minn.
Contact: Lynn Elliott
Phone: (952) 949-6799
E-mail: wcool@qwest.net
www.waycoolcookingschool.com
Kitchen Kapers
Moorestown, N.J.
Contact: Lisa Prell
Phone: (215) 504-5779 or 856-778-7705
Email: basketprell@aol.com
www.kitchenkapers.com
Kid’s Culinary Adventures
San Mateo, Calif.
Contact: Gayle (“Gigi”) Gaggero
Phone: (650) 572-9654 or 440-0241
Email: gg@kidsculinaryadventures.com
www.kidsculinaryadventures.com
Flavors for Kids
Alexandria, Va.
Contact: Lanette Doran
Phone: (703) 765-0304
Email: Cooking@Flavorsforkids.com
www.flavorsforkids.com
High Cotton Cooking School
Natchez, Miss.
Contact: Doug Hosford
Phone: (601) 304-9706
Email: Highcotton779@bellsouth.net
Kid-Size Pizza Rounds
High Cotton Food Styling & Photography
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Ingredients
1 package active dry or fresh
yeast
1 teaspoon sugar
1 cup warm water, 105F to 115F,
divided
3 cups all-purpose flour
1 teaspoon kosher salt
1 teaspoon chopped rosemary
1 tablespoon extra-virgin olive oil
Assorted toppings, such as
tomatoes, herbs, cheese and
chicken
Instructions
yeast
1 teaspoon sugar
1 cup warm water, 105F to 115F,
divided
3 cups all-purpose flour
1 teaspoon kosher salt
1 teaspoon chopped rosemary
1 tablespoon extra-virgin olive oil
Assorted toppings, such as
tomatoes, herbs, cheese and
chicken
1. In a small bowl, dissolve the yeast and sugar in ¼ cup warm water.
2. In a mixer fitted with a dough hook, combine flour, salt and rosemary. Add oil, yeast mixture, and remaining ¾ cup water; mix on low speed until dough comes cleanly away from sides of bowl and clusters around dough hook, about 5 minutes.
3. Turn dough out onto a clean work surface and knead by hand 2 or 3 minutes longer until dough is smooth and firm. Cover with a clean, damp towel and let rise in a warm spot about 30 minutes. (When ready, the dough will stretch as it is lightly pulled.)
4. Divide dough into 4 balls. Work each ball by pulling down the sides and tucking under the bottom of the ball. Repeat 4 or 5 times.
5. Cover dough with a damp towel and let rest 15 to 20 minutes.
6. Preheat oven to 450F.
7. Roll out dough into 8-inch rounds, top with desired ingredients and bake on a pizza stone 8 to 9 minutes.
Recipe from the High Cotton Cooking School, Natchez, Miss.
2. In a mixer fitted with a dough hook, combine flour, salt and rosemary. Add oil, yeast mixture, and remaining ¾ cup water; mix on low speed until dough comes cleanly away from sides of bowl and clusters around dough hook, about 5 minutes.
3. Turn dough out onto a clean work surface and knead by hand 2 or 3 minutes longer until dough is smooth and firm. Cover with a clean, damp towel and let rise in a warm spot about 30 minutes. (When ready, the dough will stretch as it is lightly pulled.)
4. Divide dough into 4 balls. Work each ball by pulling down the sides and tucking under the bottom of the ball. Repeat 4 or 5 times.
5. Cover dough with a damp towel and let rest 15 to 20 minutes.
6. Preheat oven to 450F.
7. Roll out dough into 8-inch rounds, top with desired ingredients and bake on a pizza stone 8 to 9 minutes.
Recipe from the High Cotton Cooking School, Natchez, Miss.
Chocolate Truffles
High Cotton Food Styling & Photography
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12 ounces semisweet chocolate, chopped into 1/4-inch pieces
1 tablespoon orange extract
1 tablespoon vanilla extract
2⁄3 cup heavy cream
2 tablespoons unsweetened cocoa, sifted
Instructions
1 tablespoon orange extract
1 tablespoon vanilla extract
2⁄3 cup heavy cream
2 tablespoons unsweetened cocoa, sifted
1. Place unsweetened chocolate and the extracts in a 4-quart bowl.
2. Heat heavy cream in a heavy saucepan over medium heat and bring to a boil. Carefully pour over chocolate. Let sit 5 minutes, then stir until smooth.
3. Refrigerate until firm but not hard, 30 to 45 minutes.
4. Line a baking sheet with parchment paper; divide chocolate mixture into 24 tablespoon-size truffles and place in the refrigerator 15 minutes.
5. When truffles are firm enough to handle, remove from the refrigerator and roll each quickly in palms, in a gentle circular motion, using just enough pressure to form smooth rounds. Lightly dust with cocoa powder, shaking off any excess.
6. Store truffles in a tightly sealed plastic container in the refrigerator. Remove from refrigerator about 1 hour before serving.
Recipe from the High Cotton Cooking School, Natchez, Miss.
2. Heat heavy cream in a heavy saucepan over medium heat and bring to a boil. Carefully pour over chocolate. Let sit 5 minutes, then stir until smooth.
3. Refrigerate until firm but not hard, 30 to 45 minutes.
4. Line a baking sheet with parchment paper; divide chocolate mixture into 24 tablespoon-size truffles and place in the refrigerator 15 minutes.
5. When truffles are firm enough to handle, remove from the refrigerator and roll each quickly in palms, in a gentle circular motion, using just enough pressure to form smooth rounds. Lightly dust with cocoa powder, shaking off any excess.
6. Store truffles in a tightly sealed plastic container in the refrigerator. Remove from refrigerator about 1 hour before serving.
Recipe from the High Cotton Cooking School, Natchez, Miss.
Minestrone Soup
High Cotton Food Styling & Photography
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1 sprig each: fresh basil, oregano and rosemary
6 cups vegetable or chicken stock
1½ cups chopped tomatoes
1 cup chopped celery
½ cup chopped onion
½ cup thinly sliced zucchini
½ cup thinly sliced carrot
½ cup chopped bell pepper
½ cup sliced mushrooms
2 garlic cloves, minced
2 bay leaves
2 teaspoons dried basil
1 ½ teaspoons dried oregano
1 teaspoon salt
½ teaspoon pepper
1 ½ cups dried pasta (your choice)
Parmesan cheese, grated
Instructions
6 cups vegetable or chicken stock
1½ cups chopped tomatoes
1 cup chopped celery
½ cup chopped onion
½ cup thinly sliced zucchini
½ cup thinly sliced carrot
½ cup chopped bell pepper
½ cup sliced mushrooms
2 garlic cloves, minced
2 bay leaves
2 teaspoons dried basil
1 ½ teaspoons dried oregano
1 teaspoon salt
½ teaspoon pepper
1 ½ cups dried pasta (your choice)
Parmesan cheese, grated
1. Chop or snip the fresh herbs. Combine stock and herbs in a large pot. With the help of an adult, bring stock to a boil.
2. Add vegetables, garlic, dried herbs, salt and pepper. Reduce heat and simmer 20 minutes or until vegetables are just tender. Add pasta and cook an additional 8 to 10 minutes or until pasta is soft.
3. Remove bay leaves. Ladle soup into bowls and sprinkle with grated Parmesan cheese. Serves 8.
Recipe courtesy of the Young Chef's Academy.
2. Add vegetables, garlic, dried herbs, salt and pepper. Reduce heat and simmer 20 minutes or until vegetables are just tender. Add pasta and cook an additional 8 to 10 minutes or until pasta is soft.
3. Remove bay leaves. Ladle soup into bowls and sprinkle with grated Parmesan cheese. Serves 8.
Recipe courtesy of the Young Chef's Academy.
Egg Rolls and Dipping Sauce
High Cotton Food Styling & Photography
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Dipping Sauce:
1⁄3 cup reduced-sodium soy sauce
1⁄3 cup rice vinegar
1 tablespoon honey
1 to 2 teaspoons sesame oil
Pinch of red pepper flakes
Egg Rolls:
4 tablespoons vegetable oil, divided
1 (1-inch) piece fresh ginger, grated
2 garlic cloves, finely chopped
2 green onions, sliced thinly
1 carrot, cut into thin strips
1 small red pepper, cut into thin strips
¼ cup vegetable broth
2 tablespoons reduced-sodium soy sauce
1 tablespoon sugar
1 cup shredded napa cabbage
1 to 2 tablespoons sesame oil
10 cooked shrimp, chopped
20 (2-inch square) wonton wrappers
covered loosely with a damp paper
towel to prevent drying
Instructions
1⁄3 cup reduced-sodium soy sauce
1⁄3 cup rice vinegar
1 tablespoon honey
1 to 2 teaspoons sesame oil
Pinch of red pepper flakes
Egg Rolls:
4 tablespoons vegetable oil, divided
1 (1-inch) piece fresh ginger, grated
2 garlic cloves, finely chopped
2 green onions, sliced thinly
1 carrot, cut into thin strips
1 small red pepper, cut into thin strips
¼ cup vegetable broth
2 tablespoons reduced-sodium soy sauce
1 tablespoon sugar
1 cup shredded napa cabbage
1 to 2 tablespoons sesame oil
10 cooked shrimp, chopped
20 (2-inch square) wonton wrappers
covered loosely with a damp paper
towel to prevent drying
1. Whisk together all dipping sauce ingredients.
2. To prepare the egg rolls, heat 2 tablespoons vegetable oil in a large skillet over high heat. Add ginger and garlic and stir-fry until fragrant, about 30 seconds. Add green onions, carrot and red pepper and stir-fry 2 minutes.
3. Combine vegetable broth, soy sauce and sugar in a medium bowl. Add to skillet; stir in napa cabbage. Bring to a boil and simmer 5 minutes, stirring occasionally, until vegetables are tender. Add sesame oil. Cool mixture for at least 15 minutes. Stir in shrimp.
4. Place one wonton wrapper so the corner points toward you. Place 1 tablespoon filling in center. Roll the corner closest to you over the filling. Brush the top corner with water. Fold in the sides of the wonton and continue rolling the egg roll up until it is closed. Press to seal, set aside, and repeat with the remaining ingredients.
5. Heat remaining 2 tablespoons vegetable oil in a skillet set over medium-high heat; add egg rolls and sauté until golden brown on all sides, using tongs to turn them. Serve with dipping sauce. Makes 20 egg rolls.
Recipe courtesy of Kitchen Kapers
2. To prepare the egg rolls, heat 2 tablespoons vegetable oil in a large skillet over high heat. Add ginger and garlic and stir-fry until fragrant, about 30 seconds. Add green onions, carrot and red pepper and stir-fry 2 minutes.
3. Combine vegetable broth, soy sauce and sugar in a medium bowl. Add to skillet; stir in napa cabbage. Bring to a boil and simmer 5 minutes, stirring occasionally, until vegetables are tender. Add sesame oil. Cool mixture for at least 15 minutes. Stir in shrimp.
4. Place one wonton wrapper so the corner points toward you. Place 1 tablespoon filling in center. Roll the corner closest to you over the filling. Brush the top corner with water. Fold in the sides of the wonton and continue rolling the egg roll up until it is closed. Press to seal, set aside, and repeat with the remaining ingredients.
5. Heat remaining 2 tablespoons vegetable oil in a skillet set over medium-high heat; add egg rolls and sauté until golden brown on all sides, using tongs to turn them. Serve with dipping sauce. Makes 20 egg rolls.
Recipe courtesy of Kitchen Kapers
first appeared: 8/5/2007
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