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When 6-year-old Dorie
signed up so take a “Cooking From the Garden" class
at the Young Chefs Academy in Waco, Texas, her
mom and teachers were skeptical to say the least.
“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 veg
etables from the garden, the children made minestrone
soup. And while Dixie was doubtful at first, she even
tually tried it —three bowk’ 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 ex’ skilled aficionados,
these classes teach youngsters patience, determ ina
rion and a willingness to be challenged and try new
things—valuable lessons they’ll retain for life.
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Many children have begun to see food in a new,
more positive light, thanks in part to the rise in popu
larity of celebrity chefs and food-related television.
”1 know kids who watch the Food Network instead
of cartoons," says Lynn Elliott, founder and instruettx- at
the Way-Cool Cooking School in Eden Prairie. Minn.
For Elliott, teaching children the basics of healthy cook
ing 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 nght."
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&Ms Cookies from Tlx
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Wizard of Oz, White Rabbit Tea Sandwiches
from Aha in Wonderland and Quidditch Players
Pie from the Harry Potter series.
At the Young Giefs Academy, which now
has more titan 160 franchises across the coun
try, Burleson uses food to teach students about
different cultures and ethnic traditions. "By
educating the kids about Jewish cuisine, Christ
mas in Italy, or Indian spices, for example, we
can help bridge that gap." site says.
And this summer, many Young Chefs
Academy franchises offered special Rata
touille-themed parties, based on the kids’
movie released this summer and featuring a
rat named Remy who dreams of becoming
a great French chef.
Children attend the High Cotton Cooking School
(top) and Young Chefs Academy (middle and bottom).
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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 begin
ning 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. {Continued on
Sarah Doyle Lacamoire is a freelance writer in San Luis
Obispo. Calif.
Page 6
• www.amencanprofile.com
by SARAH DOYLE
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Children who attend cook
ing classes at Kitchen Kapers in
Moorestown, NJ., 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, stu
dents 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 work
ing together as a team, regardless of
their age, ability or appearance. They
High Cotton Food Styling & Phcfc: