Episode 6: Kids Who Cook Become Adults Who Cook
Kids Who Cook Become Adults Who Cook
Chef Del Sroufe is an accomplished chef and cookbook author who has worked in vegan and vegetarian kitchens, developing plant-based recipes, for more than 30 years. He stresses the importance of whole foods, and shares his thoughts on working with kids in the kitchen — and just how valuable it is. Then, Kim Bise, a mom and food blog writer, has a challenge for parents: Spend 15 minutes or less each day getting your kids into the kitchen. She shows us just how easy it can be.
MEET OUR GUESTS
Chef Del Sroufe started cooking when he was 8 years old, creating dishes in his father’s kitchen. After high school, Del shelved his love for the kitchen and sold men’s clothing while he attended The Ohio State University School of Business. But selling suits and ties wasn’t for him, and he set out to pursue his passion, cooking. He landed a position at one of Columbus, Ohio’s premier vegetarian restaurants, The King Avenue Coffeehouse, and began to establish himself as a leader in the industry.
He’s had his own vegan bakery and a vegan personal chef service, and has taught various cooking classes. In 2006, Chef Del joined Wellness Forum Foods as Executive Chef. And he continues to teach cooking and health classes and is a keynote speaker at local venues and events around the country.
Del is the author of Forks over Knives: the Cookbook; Better than Vegan, the story of his struggle with weight loss and gain, and The China Study Quick and Easy Cookbook.
Kim Bise is a working mom and blogger at NaturalDeets.com. She focuses on clean-eating recipes and bringing kids into the kitchen.
Episode highlights
0:20 – Who is Chef Del?
3:33 – Giving kids choices
5:18 – The skills you can learn from home cooking
5:48 – Budgeting and cooking
9:00 – Foundational kitchen skills
11:14 – Tips for eating more veggies
14:17 – Kitchen Questions
18:55 – An exercise for getting kids in the kitchen
21:50– Closing thoughts
Our favorite quotes from the episode
“Kids who cook become grownups who cook.” — Chef Del Sroufe
“All food is processed to some extent. You don't get away from it unless you're going out to the garden and eating off of the tomato plants. What we mean by minimally processed is that in general, the food is left whole when you cook it.” — Chef Del Sroufe
“I think the most important thing that we do is to give them choices. And that's not to say your choices tonight are McDonald's chicken nuggets or tofu, but it's to say, ‘What kind of vegetable would you like to have for dinner tonight?’” — Chef Del Sroufe
“I think learning how to read a recipe is one of the most important things you can do.” — Chef Del Sroufe
“Let the kids put the peanut butter on the toast themselves, even though it can be hard to watch in the beginning because it's going to be messy, but just let them do it.” — Kim Bise
“Come as you are and just cook.” — Kim Bise
Show notes and LINKS FROM THE EPISODE
Follow Chef Del Sroufe:
Instagram: @chefdelsroufe
Facebook: @chefdelsroufe
Buy Chef Del’s Books on Amazon:
The China Study Family Cookbook
Follow Kim Bise:
Facebook: @naturaldeets
Twitter: @naturaldeets
Instagram: @naturaldeets