Cooking with GRPS / Spaghetti
As this very special episode demonstrates, you're never too young to have fun learning in the kitchen. Accompanied by children from the Grand Rapids Public School system, Chef Angus demonstrates that culinary arts involve all disciplines from math to science to reading.
The children walk through the preparation of all the components of a meal. Beginning with a homemade ranch salad dressing, the students also produce grilled garlic cheese bread and tossed salads before the main course. Chef Angus describes that presenting salad is like making an art project on a plate and has each of the children create their own Caesar salads.
Next, Chef Angus teaches the impromptu class how to create, roll, cut and measure their own pasta as well as how to cook it. The cooked pasta is dressed in a red sauce and cheese and served with the garlic bread and the salads that were prepared earlier.
Having completed their training, the aspiring young chefs are presented with their toques. The end of the episode gives parents some suggestions for books they can use to have fun with their children in the kitchen.
Awarding the Toques
Salads as Art Project