A child’s place is also in the kitchen: see how to present the little ones

From the very beginning you can bring them to participate in meal preparation – both to observe parents and to help with small tasks

It is common for a story to repeat itself among chefs: not only the love for food, but the proximity to pots, ingredients and dishes from an early age. Not that being in the kitchen is a requirement to enjoy cooking, but it helps. In addition to the many benefits for children. Develop your palate, take part in an important homework task, exercise responsibility and, of course, discover the charm of cooking and the delicacies prepared.

the cook Chico Ferreira, before Le Jazz, he made this trip home. Little Pedro, aged one and a half, already has the kitchen as his playground. He is busy playing with the egg carton or imitating his father’s movements with a spoon and a saucepan. “Before you want to teach something, it is to be an environment in the house where adults spend a lot of time. I’m always in the kitchen, he also wants to participate in what I do,” he says.

for the chef Claudia Rezende, from Zestzing Padaria Artisanal, raising the three children near the kitchen helped develop their taste buds. “They’ve become fussy about cooking, don’t like ultra-processed food, for example, and everyone cooks,” she analyzes.

There is no right age to introduce the little ones to preparations, but it is necessary to think about which tasks correspond to their abilities. In the beginning, before age three, it is more about the child observing and understanding that space than about effectively helping the process. Subsequently, small businesses can be developed. “As soon as he has a little attention and ability to collect, he can participate. With a stool you can put the child to wash the vegetables, for example,” says Claudia.

During the pandemic, the chef Lu Bonometti, from Casa Bonometti, found that recipes are a fun hobby for her 4-year-old son, Marco. Banana pancake has become an afternoon tradition. First she put the ingredients and her mother mixed them. Then she started peeling bananas. Today she practically does everything except breaking the egg and putting it in the pan. “Now Laura, a year and a half, sees Marco and I record videos for the pastry and she starts imitating ‘today’s recipe is …’ (she laughs). She already wants to participate,” she says. The enterprise paid off so much that the chef decided to start writing a cookbook to make with the children.

The very act of being and doing something together is another rewarding aspect of the idea of ​​cooking a meal with someone. “Cooking is being close, it is being together”, he summarizes Ana Soares, chef in charge of Mesa III. For her, the grandchildren’s journey is to unveil the universe of her grandmother’s house. “It’s a great place to educate. My learning is being here with them, they can open my pots, play with my kitchen items,” she points out.

the cook Mari Sciotti, from the Quincho restaurant, agrees. His children – Theo, 15, and Serena, 3 – always participated in the moments when he cooked, whether he was in the cart, on his lap or on the floor. “From an early age it is essential that they are exposed to smell the scents, textures and colors of the kitchen. It is certainly a great environment to stimulate and learn”, she defends.

Cooking with children is more about promoting a fun time than teaching them the ins and outs of each preparation. The pressure that can arise from having to explain everything or to interest the child at each step can have exactly the opposite effect. “Ideally, we try to do it lightly, without having a purpose or goal. It’s more about doing something interesting and seeing what happens,” Lu points out. “We just give them the opportunity and they develop naturally in front of us.

We spoke to five chefs who have accompanied their children to the kitchen since childhood. Ana Soares, Chico Ferreira, Claudia Rezende, Lu Bonometti and Mari Sciotti listed some tips that can help in everyday life. Watch!

tell stories

Ana’s father was a teacher and, when he ate, he explained the origin of each ingredient. For the chef this was essential to generate curiosity about food and preparations. “We have to tell stories to children. From my children, I always tell what I do. I still use it today when I teach a dish. This story creates a story between us, a moment of being together”, he defends himself.

Chef Claudia also used the storytelling strategy to make the moment in the kitchen more fun. She says that, at a time when her children loved fast food snacks, she created “Mc Mamãe”. “We did it together (laughs),” she recalls.

Create a beginning, a middle and an end

Ana stresses the importance of showing the little ones how the processes work, from buying ingredients to cleaning the mess. “You have to have a beginning, middle and end approach. Don’t start doing anything without everything being in order. Teaching how to prepare is an important procedure. Then we will eat and clean,” she stresses.

This is where the mise en place also comes into play. “We have to create the culture of obtaining the ingredients and utensils before starting the preparation,” defends Lu.

Bring the little ones closer to the process

Being in the kitchen, even without actually participating in a preparation, already plays a fundamental role in the process of introducing children: familiarity with the space and with the tasks carried out there. For Mari, the child is a reflection of the habits of the house. “I think it’s important that the baby is always in the room. My babies are in the stroller, on my lap or on the floor while I cook,” says the chef.

Encouraging little ones to try different flavors is also part of this equation. Chico remembers his childhood in Guarujá when his parents ate oysters – and he wanted too. “I wanted to be part of it, I felt it was important,” he says. Today he really enjoys eating with his son and almost always gives him “adult” food for him to taste. “He gets curious. He likes to eat is an important first step in making him enjoy cooking,” he points out.

lower expectations

Reality must be faced: cooking with the baby is very likely to cause even more dirt and mess than usual. “You cannot expect to do everything in a fast, practical and dirty way”, reiterates Mari. The fun is being there, allowing her to experiment and mix, explains the chef – which will inevitably make a mess. “Choose a recipe and take the time to prepare it together. Running is no longer suitable for cooking, much less for children,” says the chef.

Avoiding a professorial tone also helps to involve them in homework. While in many cases he will not be able to carry out a task as complete or as well as he should, it is important to show that his help is essential in that preparation. “If she likes to play with dough, offer her the dough to knead. She must feel that she is doing something important,” Claudia points out.

Choose recipes based on age

The interest – and also the skills – for each task varies greatly depending on the age of the child. Taking this into account, it is easier to make the moment fun, without reprimands or too many rules. “I am committed to letting her have autonomy in functions that suit her age. Let her move, experiment, enjoy that moment,” says Mari.

Thinking about preparation times is one of Lu Bonometti’s advice. A very young child doesn’t know what 50 minutes are, so having to wait for a cake to be ready can be frustrating. “A dish that takes 7 hours to eat will require another level of maturity on the part of the child,” analyzes the chef. Pancakes, microwave pie, tapioca, and popcorn are some of the fastest recipes that work. Subsequently it is possible to evolve into the biscuit, which remains in the oven for about 20 minutes. Then the cakes. “This is how the child is trained to wait,” he sums up.

Teach your child about responsibility

There are several dangerous tasks in the kitchen: the knives, the oven, the hob. Precisely for this reason it is important to show the child the care that he must reserve for every utensil and appliance. Without forgetting his age, of course. “You let it cut, but it shows that it has a spot, that it hurts. Put your hand near the fire, it shows that it burns, that it is hot. If you show it, the child creates all the defenses,” observes Ana.

Five recipes to take your kids to the kitchen

We also asked the chefs to recommend perfect recipes for cooking with children. Find out below which preparations are easy and practical to make with the little ones – and let them know at home that they are going to the kitchen today!

Gougères (French cheese bread)

Gougère is a kind of French cheese bread, which they usually serve as an appetizer or appetizer. The recipe is simple and perfect for children. They can help knead or form balls to take in the oven. The recipe is from chef Chico Ferreira. Learn step by step.

minute bread

Quick and very easy to make, sandwiches are a good choice for a snack. You can get your hands dirty – literally – and even shape each loaf, which can be a fun activity for even the little ones. The recipe is from chef Lu Bonometti. Find out how to do it at home.

American pancake with berries

This is a good recipe for starting your journey with kids in the kitchen. Easy, fast and delicious. For chef Mari Sciotti, who conceived the recipe and prepares it a lot at home, among other things, pancakes can become a special moment in the family. That family tradition of eating pancakes every Sunday morning. Learn step by step.

Ricotta And Spinach Gnocchi

Chef Ana Soares’s recipe is a good option to include children in dinner preparation. The part of kneading and forming the balls is always the bait, especially for the little ones. She learns how to do it at home.

chocolate cookies

There are hundreds of cookie recipes out there. This one from chef Claudia Rezende has three types of chocolate and is an option to take the kids to the kitchen to help prepare desserts or snacks. You learn step by step.

Source: Terra

Benjamin

Benjamin Smith is a fashion journalist and author at Gossipify, known for his coverage of the latest fashion trends and industry insights. He writes about clothing, shoes, accessories, and runway shows, providing in-depth analysis and unique perspectives. He’s respected for his ability to spot emerging designers and trends, and for providing practical fashion advice to readers.