User-agent: Mediapartners-Google Disallow: User-agent: * Disallow: /search Allow: / Sitemap:

Monday, August 18, 2008

Look Out, Mom! Kid's Are Taking Over the Kitchen

I was recently sent an e-mail about this new show called Jr. Chef's of America along with a link for the website. After looking over the website, I decided to ask for an interview with the show's own creator, Michelle Green. She very graciously agreed to an interview and I've posted the question/answer dialogue below.

I just want to say as a side-note, I think this is such a great concept and I'm totally jealous that this was not available to me as a child. :) I remember spending time in my own kitchen as a youngin' pretending I was hosting a cooking show. Now, kids can REALLY host their own cooking show! (I secretly hope Alex takes a liking to this idea when he's older. It would be so fun to help him put something like this together.)

Enough of my 2 cents. Here's the interview.

  • Where did the concept for the show, Jr. Chefs of America come from?

The concept came from my son who LOVES to cook and the realization that kids are FULLY capable to do so, without their parents. But of course with their permission!

  • What do you feel is the best thing about this show and its website?

The best thing about the show is that kids get proper instruction from their peers, which will hopefully make it more appealing for kids to watch and cook. As far as the best thing about the website, is that it can reach worldwide, and we even include an option for other kids to submit themselves cooking their favorite dishes.

  • How would a show like this create more opportunity for family time?

This show has the chance to open up the lines of dialog between caregiver and child. It also will help empower the kids to make better choices, as they will have the proper knowledge about what they are eating and/or cooking.

  • Is there any way someone at home can join in the fun on the website?

We accept all submitted webisodes from all around the world!

  • Anything else you would like to add?

As the percentage of childhood obesity is increasing at an alarming rate, and where one out of three kids is considered overweight, Jr. Chefs of America plans to educate and present an innovative substitute to the fast food nation that is largely responsible for the rising epidemic. But smarter decisions do not mean sacrificing great taste. Each episode promises to teach kids how to properly and safely prepare fresh, quick and delicious recipes. Hopefully this will empower them today, to make choices for tomorrow.

Isn't this neat?

As an added bonus, Michelle Green agreed to share an exclusive recipe from JCOA that is not available on the website. Copy it down and get your kids in the kitchen to tape your own webisode.


Wash all food – Ask Permission – Straighten up cook space – Have fun!

o Measuring cups and spoons
o Mixing bowl
o Skillet
o Baking Dish
o Wooden spoon
o Pot holders
o Cutting board and a sharp knife

o 3 Lbs Tri-Tip (you may substitute with chicken or shrimp, maybe do all three)
o 1/3 cup Butter
o 2 Medium Onions sliced thinly
o 4 Green Bell Peppers sliced thinly (or use red or yellow)
o 1 Sea Salt
o 3 Tomatoes cut into wedges
o A package of either Flour or Corn tortillas (your choice)

o 2 ½ Cups Soy Sauce
o 1 ¼ Cup Water
o 1 ¼ Cups White Vinegar
o 1 Teaspoon finely chopped Garlic
o 1 Teaspoon White Pepper

1. Slice Tri-tip into thin slices.

2. Mix together the “Marinade” in a mixing bowl - Soy Sauce, Water, White Vinegar,
Garlic and Pepper.
3. Place Meat in a baking dish and pour the Marinade over the meat. Cover with
plastic wrap and place in refrigerator for 3 hours. IF you do not have time to wait 3
hours…that’s okay, cook it now!
4. Cut your Onions, Bell Peppers and Tomatoes. Add any other veggie you like!

5. When you are ready to cook, place Meat in the skillet, turn on the burner to medium
heat. *Depending on the thickness of the meat will determine how long to cook the
meat. For Tri-Tip approximately 8 minutes for 1” thickness and 4 minutes for very
thin 1/8” thickness. Chicken will take longer and shrimp about the same time as the
tri-tip. If you aren’t sure, ask an adult.
6. Add all the veggies, the last 4 minutes of cooking. Stir, Stir, Stir!
7. Serve with warm tortillas.



Post a Comment

I am so happy you stopped by today. What is on your mind?

Copyright © Amy Clary | Designed With By Blogger Templates
Scroll To Top