No matter how regular their onion slices are, it smells good of Provence herbs and time-consuming hash browns. At the central kitchen in Antony (Hauts-de-Seine), it is the children who wear the hat and apron. Equipped with colorful knives, they cut small squares of peppers, eggplants and slices of zucchini with varying degrees of success. “We said squares, not triangles! » gently mocks Olivier Chaput, reputedly the children's favorite chef.
This Wednesday afternoon, eight schoolchildren selected from the city's CM1 and CM2 classes participated in one of its cooking workshops as part of a broader food education system offered by the municipality and its service provider Scolarest. On the menu: creation of a ratatouille which will be offered in the town's refectories from June. “It’s a recipe that you often see in summer but that you’re not always a fan of,” he comments. So, chef, how can we give children a taste for vegetables again? - “By cooking them”. Quite simply.
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