Last week we kicked off our 5th anniversary with a birthday-themed cooking demonstration at the 5th annual Kids Food Festival in New York City’s Bryant Park. With the help of Former White House Pastry chef and ChopChop Cooking Lab Director Bill Yosses and Gail Simmons, Food & Wine Special Projects Director and Top Chef judge, we had the best time celebrating our birthday with kids and their families.
Founder Sally Sampson, along with Chef Yosses and Gail Simmons whipped up a heart-healthy 5 Bean Soup as snow started to fall all around, making it look truly magical. The kids also got to help make a Striped Soup Mix in a jar – a perfect edible gift all year round.
Next, we continued the celebration at the James Beard Foundation Future Foodies Pavilion. Gail gave a hands-on cooking lesson on making a “Party on a Stick” (Salad Kabobs) and Bill gave a quick kitchen science lesson on emulsion and taught the kids how to make a delicious vinaigrette.
We can’t think of a better way to celebrate our birthday doing what we love most – inspiring and teaching kids to cook. And the Kids Food Festival was the perfect venue – a weekend event focused on educating families about making balanced food choices through fun and flavorful activities. Special thanks to Le Creuset for their generous donation of soup pots for a giveaway! And a BIG thank you to festival organizer Cricket Azima and her team at the The Creative Kitchen, Chef Bill Yosses, and Gail Simmons. Thank you for joining us in the fight for healthy kids.
For more photographs and videos, check out our album on our Facebook page.