Last term some of you might have followed the Petits Chefs testing some recipes from my cookbook which was a one of the best decisions I could have made in the rather challenging recipe testing stage of writing a cookbook. Watching your exact target audience make a dish following your method was really useful for me in terms of figuring out how to write instructions that were accessible to kids and I wouldn’t have had it any other way.
A few of my recipes even got mass-tested last term because my Grade 4 class elected to research French food and culture for a project (you might have seen the profiteroles or the crêpes two of the groups researched. Each group wrote research questions and answered them and decided they wanted to “present their knowledge” to an audience by making a recipe video. I worked alongside the boys, modelling each step for them and ended up with three videos of my own that I absolutely adore. Absolute proof that kids can cook (French food)!
Think you can’t make “complicated” crème caramel? Here are three Grade 4 boys showing you how it’s done.
I say if they can do it, so can we all! This was actually one of the recipes that surprised me and my adult recipe testers a lot – so often we think of French food being complicated (lots of ingredients, hard to make) but this recipe goes to show you that a few basic ingredients combines with a bit of technique make for an impressive dessert. “I had no idea” said one of my recipe testers…
So there you go. I’m working on the dessert chapter in my “week of writing because oh-my-god-my-manuscript-is-due-in-less-than-two-weeks!” and watching this again is providing me with lots of motivation 🙂