Tag Archives: Food

October 17, Chef Emmanuel Robert, Sofitel, at ISTP

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Tasting Week had a strong start today with the visit of Emmanuel Robert, Executive Chef at the Sofitel, to the International School of the Peninsula.

Chef Robert gave two workshops for the classrooms of Ms Katia Belghadid (2nd grade) and Ms Hayat Saba (1st grade). Among the many samples he shared with the kids you could find olives, endives, pickles, grilled meat, asparagus, grapefruit, strawberries, marshmallows, apricots, dried bananas, ham, mint, chives, sugar and pepper. What a display!

He showed the kids the different ways to cook meat (seared vs well done) and taught them where chocolate comes from (cocoa beans, white chocolate and cocoa butter).The highlight of each workshop was when Chef Robert melted chocolate chips over a small burner and then let each child dip a fruit into the chocolate mix. This was so popular they went for seconds…and thirds. Chef Robert says he was quite impressed by the fact that all the children were able to name the vegetables he presented to them. When asked what he would put in a lunchbox, he said cold potato or pasta salads are quite popular and they lend themselves to introducing new foods to kids in small quantities.

Overall the kids were thrilled with their tasting experience today, as you can see from the photos. Thanks to Nazee Domiray-Sage from the Sofitel for providing the kids with the lovely chef hats!

It Takes a Village

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The famous saying “it takes a village” is taking on a new meaning as I prepare for the launch of our first Palo Alto Tasting Week. It is obvious that raising children requires a tight collaboration between parents and educators. I didn’t realize that we also depend on the people who feed us and our children. My hope is that Tasting Week will help initiate a dialogue between chefs, children, educators and parents about how our relationship to food participates in raising strong, curious and independent children.

A-Z Salad Bar

A-Z Salad Bar

Palo Alto Mayor Espinosa also reminded me that the community at large cares about the relationship between food and education. “We need to teach kids that food can be healthy and taste good. We need to inspire in kids a love for what is both delicious and nutritious. Thank you Palo Alto Tasting Week. This volunteer-driven initiative is bringing world renowned chefs into Palo Alto classrooms and into the community, helping us find the nexus between fine dining and healthy lifestyles. Kudos Palo Alto Tasting Week!“

Greg Betts, Director of Community Services at the City of Palo Alto, agrees. “Palo Alto Community Services supports the Palo Alto Tasting Week in that the program inspires students to cultivate their creative interest in the culinary arts, and also in their development of understanding and comfort with foods and customs of different ethnic backgrounds. These are both import developmental assets for youth!”

Thank you Sid and Greg! And thanks to all the wonderful volunteers who are helping pull together this initiative.

What is flavor?

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My friend Michael recommended that I purchase the Flavor Bible, a great book by Karen Page and Andrew Dornenburg, which should be in every kitchen. This book is a guide rather than a cookbook. It allows you to cook more intuitively with ingredients by discovering which flavors have the strongest affinities with one another. In the very first chapter, the Flavor Bible defines what flavor really is.

FLAVOR = TASTE + MOUTHFEEL + AROMA + “THE X FACTOR”

What is flavor?

  • Taste = What is perceived by the taste buds
  • Mouthfeel = What is perceived by the rest of the mouth
  • Aroma = What is perceived by the nose
  • “The X Factor”= What is perceived by the other senses – plus the heart, mind and spirit.

In the few weeks leading to Palo Alto Tasting Week, I would encourage you to work with your children and friends on trying to sense all four components of flavor when trying out a new food. It’s fun and educational at the same time.