There is an interesting article by Regina Schrambling over at Slate.com, all about the growing number of precocious children being billed as celebrity-chefs-in-the-making. We're not talking about introducing your kids to sophisticated foods or having them work alongside you in the kitchen. This is about kids as tastemakers.
Again, this is not a criticism of letting your kids roll out the cookie dough or encouraging them to try mussels. Schrambling's point is that we're suddenly being told what's what in the world of food by a few media-savvy, pint-size cooks who are getting book deals and their own television shows.
She even calls out the new column "Cooking with Dexter" in the Times Sunday Magazine (which we've blogged about favorably), where food editor Pete Wells describes the adventures of sharing pots, pans, and counter space with his epicure son.
Schrambling goes on to point out, with scientific backup, that kids really don't have the experience to detect certain flavors in food and tend to favor sweet over savory. And let's be honest, you can eliminate a whole host of tools and appliances (a mandoline, for one) when it comes to what a kid should safely be allowed to use in a kitchen.
So why do we care what these kid chefs are up to? Why are they getting air time and print space? Our thought is that things should be the other way around: Kids should learn more from adults (eat what we eat, learn what we know about ingredients and the source of our food) rather than adults taking tips from kids.
• Read the article: Too Many Kiddie Cooks Spoil the Broth, from Slate
What do you think?