What Chefs Feed Their Kids

Thursday, December 29, 2011

Fanae Aaron and Chef Marc Murphy talk about the special challenges of cooking for children. Aaron sought out advice from a diverse group of 20 award-winning chefs who are also parents—including Murphy, Eric Bromberg, Zack Gross, Ana Sortun, Piero Selvaggio, and Floyd Cardoz. What Chefs Feed Their Kids: Recipes and Techniques for Cultivating a Love of Good Food includes stories, tips, and 75 recipes.


Fanae Aaron and Marc Murphy

Comments [2]

Amy from Manhattan

I agree about not getting kids used to sugary foods, & I'd say the same about salty foods. It's not a good idea for children to grow up w/their taste buds acclimated to the amount of salt in most American diets. I'm glad Marc Murphy mentioned some other flavorings for broccoli, but I'd rather he hadn't started w/salt.

Dec. 29 2011 12:54 PM

While there is a good amount of truth in what these guests say, I believe some children have much more sensitive palates than other kids, for real physiological/chemical/neurological reasons. My toddler, for instance, is very sensitive to textures. Differing textures in the same bite repulse her for some reason. For example, she won't eat more than a bite or two of a nutty oatmeal cookie; but if I grind everything up to flours and pastes and make a cookie out of that, she eats the whole thing.
It would be interesting to hear from some kind of specialist in childhood palate development.

Dec. 29 2011 12:54 PM

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