I’ve said it before and I’ll say it again – my Petits Chefs are lucky lucky guys! This week we had the pleasure of accepting Executive Chef David Arseneau’s invitation to cook with him (again!) at the Renaissance Toronto Downtown Hotel. Last time we visited, we cooked in the dining room overlooking the baseball field (it was hard to keep the boys focussed on the dessert, such was the lure of the field!) and made delicious panna cottas. Chef Dave has been keeping an eye on the boys over the past little while so when he invited them to come and cook with him this week, he told me he had something a little more complex in mind because he thought they could handle it. That’s what I like to hear – folks who give kids credit for being capable in the kitchen.
And what exactly did Chef Dave have in mind?
Topped with a beautiful raspberry crème anglaise which involved lots of whisking
A few minutes later….
Can I just say I love how the boys just got on with making this pasta dough. Not one thought about if it’s hard – they just said “Yes Chef” to everything he asked them to do. LOVE that kids have no fear – need to channel that myself!
And look at the gorgeous dough they made:
Thank you so much Chef Dave for welcoming our little group into the kitchen and taking time out of your busy schedule to work with them. The boys had a blast and learned a lot (namely that pasta CAN be chocolate flavoured and it’s not that difficult to make!). Your generosity is SO appreciated!
Let’s ALL get kids excited about food on May 16th 2014 – Food Revolution Day! Check out all the details on how you can participate here.