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                    [Title] => Preparing them young
                    [Summary] => We used to think we started training rather early in kitchen chores, from going to the wet market to actual cooking. Today we observe that "trainees" have become much younger, with parents letting their kids from age three or seven–or as soon as they can tell what would burn them and what would be safe–work with them in the kitchen. Our own gourmet started as a barbecue assistant to his father (an executive chef) when he was barely four, helping set up the barbecue griller in their patio, controlling the fire when it got unwieldy, checking when the steak was done.
                    [DatePublished] => 2003-04-27 00:00:00
                    [ColumnID] => 133209
                    [Focus] => 0
                    [AuthorID] => 1479322
                    [AuthorName] => Lydia Castillo
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GOTIANUM FARM

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                    [Summary] => We used to think we started training rather early in kitchen chores, from going to the wet market to actual cooking. Today we observe that "trainees" have become much younger, with parents letting their kids from age three or seven–or as soon as they can tell what would burn them and what would be safe–work with them in the kitchen. Our own gourmet started as a barbecue assistant to his father (an executive chef) when he was barely four, helping set up the barbecue griller in their patio, controlling the fire when it got unwieldy, checking when the steak was done.
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Preparing them young

By Lydia Castillo | April 27, 2003 - 12:00am

We used to think we started training rather early in kitchen chores, from going to the wet market to actual cooking. Today we observe that "trainees" have become much younger, with parents letting their...

Starweek Magazine