1.) Where do you gain your cooking inspirations?
“My Mom. And my grandfather owned Bella Vista Restaurant in Woodside he was the head chef and owner.”
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2.) How do you handle teaching kids vs. adults?
She laughs, “With kids I focus a lot on technique and safety. Kids may have never learned to handle a knife properly and it is important to teach them correct technique as well as safety. Also trying to make food that kids life and introducing them to a lot of new things. Especially that its not just about flavor but about texture.” Kids might think they don’t like the taste of zucchini when it really was just the texture of zucchini that they don’t like.”
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3.) Have you had any kids who decide they want to become chefs?
Yes I have! I have kids at the end of the week tell me they want to go onto culinary school!
4.) How many boys vs. girls attend your class?
She laughs “ Its actually very interesting. Boys are just as interested, which has really surprised me. Some classes are half and half and other are more girls than boys. But I have had some boys that are very interested in cooking and loved it!”
5.) What is the range of ages in your classes?
“ 7-12 years old for the kids camps and 12-18 for the teen camps. I believe that kids younger than 7 don’t quite have the dexterity to be in a larger cooking class. For me, younger than 7 needs more one on one attention.
6.) What is your favorite part of teaching kids?
“Their enthusiasm! They are so excited and open to learn new things. And the conversations in class are so fun and interesting…talking about more than cooking like science, gardening, school I sometimes learn from them!
7.) What is your definition of a healthy meal?
“Definitely needs to include organic, whole foods, and ideally local food when possible. The meal should also meet individual dietary needs. Whether that be gluten-free, dietary needs, a meal to lose weight, gain weight it is important those needs are met.
8.) What is the most important lesson you want kids to take with them by the end of the week?
“How great good-for-you foods can taste! Learning about alternative foods that can be used to meet the needs of those who have food allergies or food sensitivities. For example, learning to use things such as substitute milks, flour, and sugars. Taking a life skill of cooking. Finding a love for food, cooking and eating healthy. A new found passion as well as skill. It builds their confidence. I see kids who come in so shy on Monday and I swear they leave that Friday an inch taller! They leave so excited that they can open their fridge and make a meal out of what they have.
9.) How much do these cooking camps cost at New Leaf Market? How long are they?
“The classes are $150, Monday-Friday from 11-1pm. The kids will learn to cook breakfast, lunch and dinner as well as dessert.”
10.) What is your favorite recipe from your cookbook “No Wheat No Dairy No Problem”?
“For kids, I would have to say the oven fried chicken for dinner and the double chocolate cupcakes for desert.”
For more info on kids cooking camps this summer with Lauren Hoover-West visit:
For more info on Chef and COokbook author Lauren Hoover-West visit her blog:
http://nowheatnodairynoproblem.com/
