Q & A WITH CRICKET

Cricket Azima – Children’s Cooking Expert

In your cooking classes, children learn “more than just a recipe?” What does this mean?

In addition to learning how to make a delicious recipe, children learn educational material, such as math, science, geography, history, nutrition, social studies, art, language and reading skills. They are also exposed to and develop skills related to socialization, physical activity, and lifetime learning.

Interestingly, the research I conducted for my master’s thesis – entitled “Children’s Cooking Classes: An Alternative Method to Enhance Learning” – indicated that children retain more (of the educational content) of a lesson, when they use all of their senses, as opposed to being lectured to, in the traditional classroom format.

When developing recipes and/or curriculum for your classes, what do you consider?

When I develop recipes and curriculum for The Creative Kitchen classes, I work to incorporate as much educational content as possible – such as math, science, and nutrition – while still maintaining an entertaining and interesting environment.

The lesson absolutely has to be of interest to kids. And, with that said, my primary goal is always to work with fun ingredients and foods – ones kids love already, as well as ones I can teach them to like.

What do you feel sets you apart, as a cooking class instructor?

I make sure children keep both their hands and minds busy the entire time they are in the kitchen with me. For example, even when I am completing a simple step on my own – adding a spice, for instance – I keep children involved, by asking them to smell the spice and spell its name. We might also talk about where the spice grows and how it is harvested.

Do you feel there is such a thing as “kids’ food?”

In my opinion, most any food is appropriate for children. If a child is only offered chicken fingers and macaroni and cheese, then, of course that’s what he or she will want and prefer. The challenge is exposure.

Children typically don’t like foods they don’t know. But, once a child becomes familiar with a food, he or she is much more comfortable with and open-minded to eating it.

For this reason, I incorporate a variety of colorful, delicious ingredients in each recipe. This ensures the children in my classes are exposed to as much as possible – and, since the recipes go home with each child, this ensures Mom and Dad get something they like, too!

What led you to pursue a career in food?

I have always loved to cook and eat. I was at a crossroad in my career, trying to decide between becoming a chef or an elementary school teacher, when it hit me – I can do both! Now, I teach elementary aged children about food, my favorite topic – talk about having your cake and eating it, too!

Did you cook and enjoy food as a child?

My mother was not much of a cook, unless opening a can of tuna is considered cooking! I think her aversion to cooking directly affected my desire to be a good cook (plus, I was sick and tired of canned tuna).

My fondest childhood memories surround the kitchen. I remember taking cooking classes at age 5 at a small gourmet store in Kansas City. Believe it or not, I actually prepare some of those same recipes today – Stone Soup and Navajo Fried Bread are both regular menu items, in my home and my classroom. I also recall being in Montessori school and the excitement of simply cutting up bread and passing it to my peers. Without question – of all the classes and schools I have attended over the years – my food and cooking experiences are the most unforgettable.

What do you most enjoy about teaching children to cook?

I am overwhelmed with satisfaction when I see a student’s eyes light up at the discovery of a new food or ingredient – one he or she thought they wouldn’t enjoy. I am also pleased to be able to share this news with parents, who I often find are a bit leery of that food or ingredient themselves!

Here’s an example: Recently, a parent returned to pick up their child from class and was surprised to learn his child now likes eggplant. “You made something with eggplant?” he questioned, squishing his nose at mention of the vegetable. They went home with the recipe, and the next time I saw them, the father shared that, at age 40, he now likes eggplant!

How do you feel kids cooking classes can help fight childhood obesity?

Children are often nervous to try new food and ingredients. But, when they actively participate in the preparation of a recipe and become comfortable with the ingredients, the food is no longer foreign, and they are much more likely to eat it.

Children are not going to choose healthier options, unless they know what the options are and what they taste like. And, I think it is my responsibility – as well as that of parents – to introduce children to these healthier options.

Contact

For additional information or to schedule an interview and/or demonstration with Cricket, contact Erin Laverty at (415) 244-6346 or erin@thecreativekitchen.com.

Comments or questions are welcome.

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Portfolio: Books

Introducing The Creative Kitchen’s first published title, Culinary Improvisation: Skill Building Beyond the Mystery Basket by Jonathan Deutsch, Ph.D. and Sarah Billingsley with Cricket Azima. Available now! Click here to order A must-have for culinary students, professionals and home cooks interested in expanding their skills, Culinary Improvisation: Skill Building Beyond the Mystery Basket is now available. Loaded with tips and exercise, and printed on CD-ROM, the book is incredibly practical, easy to use, convenient and easily accessible. Culinary Improvisation is a culinary resource of improvisational, interactive exercises designed to build culinary skills. Culinary Improvisation provides a guide for culinary improvisation and kitchen creativity, with many of the guides in chart format for easy reference to flavor partners and seasonal ingredients by region. This book is also a great reference for serious home cooks looking to take their cooking skills beyond recipe replication. Authors Jonathan Deutsch, Ph.D., Sarah Billingsley and Cricket Azima make up a team with a wide variety of experience as professional chefs, writers, editors and culinary instructors. They have the know-how to lead readers through improvisational skill development, crucial to finding one’s own style and being successful in the kitchen. In Culinary Improvisation readers will: Introducing Everybody Eats Lunch - an exciting interactive children’s cookbook that is at once educational and playful, developed and written by Cricket Azima. It is one part cookbook, one part toy, and one part adventure with children from around the world! • Learn how to think through and solve real-world problems faced by professional chefs. • Expand their culinary creativity through targeted exercises and games. • Gain insight into the workings of a professional kitchen through case studies. • development, teamwork and communication. About the Authors: Jonathan Deutsch is a classically trained chef and is Assistant Professor in the Department of Tourism and Hospitality and Center for Economic and Workforce Development at Kingsborough Community College, City University of New York and the Doctor of Public Health Program at the CUNY Graduate Center. After studying culinary arts and hospitality management at the Culinary Institute of America and Drexel University, he earned his Ph.D. in Food Studies and Food Management at New York University. He is the author (with Rachel Saks) of Jewish American Food Culture (Greenwood, 2008) and editor (with Annie Hauck-Lawson) of Gastropolis: Food and New York City (Columbia University Press, 2009). He worked in a variety of foodservice settings including catering, institutions, product development, restaurants and luxury inns, both in the U.S. and abroad. He currently cooks, teaches, writes, and consults on food and foodservice. Sarah Billingsley is a cookbook editor, food writer and experimental home cook. She earned her Master’s degree in Food Studies and Food Management at New York University and is a member of San Francisco Professional Food Society. She worked at an editor on the 75th anniversary edition of Joy of Cooking, and was a dining critic and food writer at the Pittsburgh Post-Gazette. A graduate of the University of Pittsburgh, she has worked in publishing, public relations, product development and market research. Sarah currently lives and works in San Francisco, where she cultivates a backyard food garden during the endless California growing season.

Introducing Everybody Eats Lunch - an exciting interactive children’s cookbook that is at once educational and playful, developed and written by Cricket Azima. It is one part cookbook, one part toy, and one part adventure with children from around the world! What do YOU eat for lunch? Where do you eat lunch? Who makes your favorite lunch foods? Make friends from around the world and discover their lunchtime cultures and recipes. Prepare delicious and nutritionally balanced dishes that you can include in your lunchbox too! This fun-shaped and engaging cookbook creatively explores culture and ethnic lunch foods typically eaten by today’s children from around the world. Each page is devoted to a different country, featuring colorful removable images of the food to move and explore; underneath each is a recipe for the international dish featured. Younger children can play with the lunchbox shaped book and the removable puzzle pieces, while older children learn layers of educational content such as social studies, geography, math, nutrition, languages, and telling time. Everybody Eats Lunch is a long awaited arrival to the genre of children’s books, encouraging children to appreciate world culture while reinforcing healthy eating habits in a fun and creative way. Available now! Click here to order