Season 2, Episode 9 (SEASON FINALE):
Introducing Kids to Foods from Around the World

Introducing Kids to Foods from Around the World

Understanding the cuisines of various cultures gives us a window into the world as well as a greater repertoire to draw from when we cook. In this month’s episode — the Season 2 finale — Chef Clifton Lyles of Revolution Foods is back to talk about introducing kids to foods from around the world. Then, Dr. Natalie Muth shares a helpful tip about sweets.

MEET OUR GUESTS

Clifton Lyles is an award-winning chef who specializes in elevating food. From turning airplane meals into a hot commodity to making clean, gluten-free dishes delicious, Chef Cliff is known in the U.S. and abroad for creating high-quality food at scale.

Chef Cliff grew up knowing firsthand the impact of childhood hunger while growing up in the Midwest. Because of his personal experiences, he is passionate to be on the Revolution Foods team and feeding children's bodies to allow their minds to grow.

His experiences were a part of what led him to attend California Culinary Academy. Since then, Chef Cliff has worked around the world, including leading culinary operations in Dubai for Emirates Airlines.

Chef Cliff has won awards as one of the top Chefs in University Dining in 2002 and followed that up by winning honors as the top in the travel industry in 2010.  He now looks to bring his passion for food and healthy living to children around the country, focusing on great-tasting food that is also good for you.

Natalie Digate Muth, MD, MPH, RDN, CSSD, FAAP, FACSM, is on a mission to help families thrive. She does this through many roles including as an award-winning author, pediatrician and registered dietitian, and educator. She helps families improve health in five key areas (nutrition, activity, sleep, stress management, and screen-time limits) as the founder and director of the Children's Primary Care Medical Group W.E.L.L. nutrition clinic and Walk with a Doc-Carlsbad. She helps pediatricians optimize their care for children affected by obesity as the Chair of the American Academy of Pediatrics Section on Obesity. She teaches college students about nutrition as an adjunct assistant professor at the UCLA Fielding School of Public Health.

Episode highlights

2:22 – The value of food and culture

4:32 – Beginning the exploration

7:20 – Honoring the food

10:08 – Broadening our understanding

12:24 – Trying

13:49 – Hesitant eaters

16:17 – Kitchen Questions

19:29 – The 6 S’s and how to deal with sugar

22:04 – Final Thoughts

Our favorite quotes from the episode

“Food is so much a part of identity that I think it's really hard to understand a different culture, a different race, a different group of people if you're not experiencing things in the way that they experience them.” — Chef Clifton Lyles

“As a person who loves and is passionate about food, I think what's really exciting about kids understanding and tasting food from different cultures, is it becomes such a more in-depth education, and exposure to those people, that place in the world, those ingredients that exist there.” — Chef Clifton Lyles

“Find that catalyst that you can use in order to make the introduction of foods from different cultures, because you can tie it to something that they're already super keen about.” — Chef Clifton Lyles

”Sometimes it's hard for parents to tell kids, ‘Oh, let's cook.’ And they become somewhat hesitant, or they just aren't as engaged. But I think if you can bring them along in the entire process, your outcomes and your results of their interests, their engagement, just their participation is going to be tenfold. That's kind of been the trick with me and my girls.” — Chef Clifton Lyles

“By slowing down and being mindful about it, you actually are just as satisfied with a smaller portion. So it's a great way to incorporate desserts in a healthy way that feels good too. And you don't have to worry about overeating or taking in more calories than the body needs.” — Dr. Natalie Muth

“Have a plan for desserts.” — Dr. Natalie Muth

View the Transcript