Little Chef Izzy

If you’ve ever enjoyed watching the food competition shows that feature children–Top Chef Junior, Kids Baking Championship, Chopped Junior, and MasterChef Junior, just to name a few–they might just take you back to your days as a child in the kitchen. Or not. While it’s pretty awe-inspiring to watch kids wield the kind of culinary technique most adults can only dream of, many of us who grew up cooking had much more modest skills that were honed only later in life.

If you’re on Instagram you might also have come across a precocious British three-year-old named Little Chef Izzy, who has actually been on the platform since September 2019. According to a story about her in MyRecipes, she’s been baking cupcakes, gingerbread men, pizza, and more since before she was two.

Little Izzy may have talents way beyond what we had at that age but it does make you think about what kids are capable of and how we should encourage them in the kitchen. After all, isn’t that what molded us?

“My mom had me at the counter watching and helping at three,” recalls APPCA member Christine Robinson. When asked how she helped and what was the first dish she made by herself, it wasn’t quite up to Instagram’s Little Chef Izzy, but instead more relatable to those of us whose adventures in the kitchen were more, well, childlike. What I love about Christine’s cooking adventure was just how resourceful she was.

“Um…that was the ill-fated creamed potato experiment,” explains Christine. “I was under specific instructions to never turn on burners nor the oven and to never use the sharp knives. So my mom made the best creamed potatoes. All I knew was that there were potatoes, sour cream and butter. But how to make them on my own without breaking my restrictions? I got out a small stainless saucepan and cut the (not peeled) potato with a butter knife, dumped sour cream in with a stick of butter and climbed on the counter to utilize the only heat source I was allowed to use, the metal toaster. I set the pan atop the toaster and proceeded to turn it on to its highest setting, hit the switch, and stirred furiously with a metal fork. I chose all conductive metal for the project. Every time the toaster would, pop I would press the switch down again and resume stirring.

“This went on for a good 15 minutes,” Christine continues, “until my mom walked in and started screaming I was going to electrocute myself. Needless to say, it was a failed experiment. I lost toaster privileges and we moved on to supervised baking after that.”

Okay, pull yourself together and stop laughing. Christine was just more creative than most kids.

Yes, we all have stories. Here’s mine. I was about three–and this is my first memory period–when my dad decided to teach me how to make scrambled eggs. Yes, I was way behind Izzy… Instead of putting me on a step stool, he held me over the stove and gave me the spatula to let me stir the curds into what would become breakfast. I was never a science geek but watching the runny yolks and whites solidify into soft pale yellow buttery mounds was transformative. I ended up learning how to make all sorts of dishes from my parents, from meatloaf (how much fun is it to sink your clean hands in a bowl with cold ground beef, a couple of eggs, ketchup, matzo meal, and spices and mush it all together), roast chicken, flank steak spirals, and lamb chops. I made salads and set the table. I made coffee in the morning for my parents and still recall the pop of opening a new can of MJB and the heady aroma that burst out. Or arguing with my siblings over who got to lick the spoon and the bowl from the cake or brownie batter and cookie dough we made with our mom. Yes, we three were raised in the kitchen.

As soon as APPCA member Shelbie Hafter Wassel was tall enough to reach the stove, she recalls making spaghetti and meat sauce. And, like many of us, there were what we now call “dump cakes.”

“My mom used to keep boxed cakes in the house for my friends and me to make,” Shelbie says. “She said it was good for us to read the directions and learn to measure… this was probably fourth to fifth grade.”

Jennifer Grawburg asked her mom to teach her at age 13. The dish was Jiffy Blueberry Muffins. “My grandma and my mother were good home cooks and inspired me to be the chef I am now.

Grandparents make learning how to cook and bake special. Anne Blankenship says that she was probably seven or eight years old when she made “kitty kat pancakes (two circles and ears) with her grandfather. “I was lucky to have a mother, grandfather and two grandmothers from whom I learned to cook,” she says.

So, what are you doing to help a new young generation of children to learn how to cook? Whether you’re a parent, grandparent, aunt or uncle, there are all sorts of dishes you can teach them to prepare–at the level they’re at. It could be starting with measuring ingredients or stirring them together, learning how to read a recipe, or just offering tastes to get them interested in new flavors. Older kids can learn knife skills, how to sauté or fry or bake a loaf of bread. Teach them favorite family recipes and recipes that are deeply part of their heritage.

Teach them how to feed themselves and those they love and gain a skill that helps them be independent.

And then teach them how to do the dishes.

How old were you when you first learned to cook? What did you make?

Not an APPCA member? Now’s the perfect time to join! Go to personalchef.com to learn about all the benefits that come with membership. 

And if you are a member and have a special talent or point of view to share on this blog, let us know so we can feature you!

 

Congratulations! After a lot of hard work, marketing, and great word of mouth you’ve got a full stable of clients to work for. Just as many cook dates as you want and need.

But don’t get too comfy. It’s inevitable that at some point one of those clients is going to have bad news for you. Could be they’re moving out of town. Could be their life circumstances–or finances–have changed. Or could be they just want to make a change. But now you’re down a client and some income.

What are you planning on doing to make up that void?

For some chefs, it might be good timing. They’re ready to slow down the business. For others, it might offer the time and incentive to expand their personal chef umbrella into other areas like teaching, catering, or writing.

But for everyone else there’s that matter of shopping for a new client–or two–to fill the new gap.

The first lesson is never stop marketing yourself. Even when you’re full up with clients. Even when you don’t see any threat to your business. Change always happens and you don’t want to be invisible to your potential client base when it does.

Here are some ideas from current personal chefs:

  • Be up front and ask clients for referrals: “I ask my other clients for referrals,” says Jennifer Grawburg. “I still ask everyone I meet, ‘if you know anyone who needs a private chef…'” adds Ray Lopez.
  • Be out there: “I have monthly on air cooking spots on our local news station. I also have cooking classes I do with the community. I’m always advertising even when I’m full,” Grawburg adds.
  • Be online: Lopez also does internet marketing.
  • Contribute to your community: Lopez donates to sick friends, and church functions. So does Grawburg. “I do a lot of charity promotions throughout the year too. I give to a few that are close to my heart and a few others that are bigger organizations with more attention.”

And consider these:

  • If you and your client are separating on good terms, don’t be shy about asking for referrals.
  • Identify who your ideal client is. A young family? A health and fitness aficionado? A professional couple? Someone who has a specific medical condition? With that knowledge, target those institutions and organizations where they would be. Get involved in an organization directed to helping a specific medical condition. Join a gym where you might find potential clients–or target gyms in your area and offer to hold a cooking demo. Be creative. There’s always an intriguing angle for you to come up with.
  • Do you have favorite reporters or food bloggers in your region? Think up some story ideas for them about food topics or holiday food topics and help that person out by offering these ideas and yourself as a source. In other words, get yourself some publicity!
  • Never leave home without your business card. You never know who you’re going to meet in the course of a day and if you’re open to chatting with those people you could find that they know someone who knows someone…

Finally, no matter the reason for the client separation, make sure it’s on good terms and that you don’t do or say anything that could burn bridges. They may come back!

When was the last time you lost a client? How did you rebound from that?

Not an APPCA member? Now’s the perfect time to join! Go to personalchef.com to learn about all the benefits that come with membership.

And if you are a member and have a special talent to share on this blog, let us know so we can feature you!

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