Early Risers

Yesterday, I went to Argentina. 

Twice. 

With a total of 31 elementary school boys.

I recently joined the staff of La Petite Cuillere, an after-school program currently offered at the Town School in San Francisco. On Mondays and Tuesdays, founder Sandy Marie and her little "sous chefs" travel to a new country (stamped passports and all!) and explore not only the culinary aspects of the region, but the history, geography, and culture as well.

On the menu was a simple empanada - but from this seemingly innocent snack, we were able to introduce these young, budding cooks to new flavors and spices like cumin and paprika, all the while discussing topics from gauchos and the thriving Argentinian beef industry to the origins of salt. Rolling the dough, chopping the vegetables and crimping edges with the tines of their forks, each student took an active role in producing his pastry pocket. 

However, education does not cease with the cooking of the meal. Once each student dropped his creation off to be fried, he took a seat at the properly set community table, linen and all, to discuss table manners, enjoy their finished products, and review what they had learned over the previous 60 minutes. 

I believe that one of the best ways for children to learn is to, "hide the vegetables," or trick them into thinking they aren't actually learning in the most conventional sense. At La Petite, the veggies are quite literally masked by the food itself, a concept so simple, so obvious, that it just works. Not only are these young boys learning to cook at an early age, but they are doing so while garnering other valuable knowledge and skills, without fear of stigma, and with a confidence that will last a lifetime. 

Food can be a powerful tool when used correctly - and these early risers are the proof.