A teaspoon of kitchen academics

"Mom, is that where money comes from? Out of the wall?” she asked.

"I was stunned,” Gaggero explained. "Here I am a parent thinking I’m teaching my children everything that needs to be taught.”

That’s when Gaggero knew she needed to teach her young girls a thing or two about finances and responsibility. At the time, Gaggero was the dean of students at the California Culinary Academy. While substitute teaching a class and explaining the cost of goods, she realized these are things she should be teaching her girls.

What she set out to be a lesson in the real cost of a business and proper business etiquette turned into a successful business co-created with her daughters, Danielle and Gabrielle. Kids Culinary Adventures continues to grow while mixing cooking with reading, math, science and art and recently bringing parents into the kitchen as well.

But it began with a dinner meeting.

Gaggero — known to all as Chef Gigi — gave each of her girls an appointment book. They set a dinner meeting at Chuck E. Cheese. Gaggero called to verify the appointment — as would be appropriate. At dinner, she gave her girls paper and crayons and had them dream up a business. Their design was for a lemonade stand.

Once the girls began factoring in the cost of lemons and cups it would cost $3 per glass to make a profit — which wasn’t a great business plan. Brainstorming continued for a few days considering everything including an ice cream truck. One of the girls came up with what the family did at home — cooking while learning.

The ladies took another dinner meeting and Kids Culinary Adventures was born. Danielle and Gabrielle created a logo using paper and crayons. The trio began teaching classes by coaxing family and friends with a class called "A is for Art and V is for Van Gogh,” a fine art course using chocolate.

The women took their courses to their school next. Not long after, the demand was growing. Gaggero and her girls sat down and had a talk ultimately deciding to move forward. Now it’s Gaggero’s full-time job with her girls by her side.

"They have to take the responsibility,” she said. "They come, they teach the classes.”

Now the team has a nutrition expert and four other chefs in the kitchen helping create the dishes and courses to entertain and excite children.

Classes like "Tapas and Mocktails” explore historical figures. Gaggero and her daughter Danielle taught the class in Union Square at one point wearing fake mustaches in honor of Don Quixote. The move inspired the 60 audience members to participate also. Generally classes are separated by age groups, but sometimes the ages mix.

Eight-year-old Dahlia Davidovits took the class one week and excelled. Her mom, Danielle, wanted to know what else was available.

"She loves to cook pasta and pizza. She really likes baking,” said Danielle Davidovits.

She noticed a change in her daughter the week of camp. The little girl was up and excited wanting to go to class. The following week’s camp was for teenagers, but Dahlia Davidovits was invited back to teach those students.

"[Dahlia] wants to cook dinner now and I tell her, ‘no, you don’t have to,’” Danielle Davidovits said with a laugh. "She’s only 8 years old. I’ll still help. But she just wants to take over.”

The family will consider continuing classes during the school year if the schedule permits. The philosophy brings fun, cleanliness and responsibility together.

It may be children entering the kitchen but the skills are the same any culinary student would learn. Instead of teaching it in a straight forward manner it’s presented in kid-friendly non-threatening terms. The safety and sanitation protection, for example, is cootie protection.

"That’s what food needs to be introduced. ... Children today know the difference between Yugi and Pokemon but don’t know the difference between a tangerine and an orange,” said Gaggero.

Getting children to eat in a healthy manner begins with having them help. Kids Culinary Adventures offers this step including items like baby spinach in the recipes. Having families support this learning, is the next step. In the last year, Kids Culinary Adventures expanded its class load to include courses for adults teaching skills like packing good lunches, or simply how to get kids to eat food.

Gaggero’s favorite method is making things silly like serving food in oversized glasses or dog bowls. She’s got more tips, but those are all featured in the food fight class.

For more information visit www.kidsculinaryadventures.com. Classes can fill up almost one month in advance and are taken off the Web site once filled.

Heather Murtagh can be reached by e-mail: heather@smdailyjournal.com or by phone: (650) 344-5200 ext. 105.

Recipe from Kids Culinary Adventures "Tapas and Mocktails” class

Spanish Style Egg Rolls

8 ounces cooked and drained black beans or one can (drained)

8 cups fresh baby spinach, cleaned and dry

1/4 cups canola oil

1 can white kernel corn or three cobs cooked and cut

1/4 cups scallions, sliced thin on a bias

1 cup Monterey jack cheese

1 teaspoon salt

1 teaspoon cumin

1 package wonton wrappers

Canola oil for frying

Heat oil in a skillet over medium-high heat, saute onions until tender. Add beans, corn, spinach, salt and cumin. Cook until spinach is wilted. About three to five minutes.

Remove from heat and place mixture into a bowl. Stir in cheese. Wrap mixtures in wonton wrappers (like a burrito) seal edges with water, shallow fry until brown. Just a few minutes each side. Make sure oil is hot before adding so wontons do not soak up oil. Remove and place onto a paper towel to drain. Serve warm.

Always have your adult assistant heat oil and fry. Make sure you clean as you go. A good chef is a clean chef!

Bon Appetite!

Source: Chef Gigi