Enjoy our segment on Rogers Daytime York Region November 2012 Petits Chefs Owner & Founder Denise K. Livotti Head Chef Adam Berger and Sr. Chefs Jasmina and Ethan
Who needs to get their Holiday Baking done? Who wants it to be hassle free, stress free and mess free? If that sounds like you then you need to sign up for our Holiday Cookie Exchange NOW! Leave everything up to us. All you need to do is show up and then bake till your heart’s content.
You’ll take home a real special assortment of holiday treats to share with friends and family. We’ll bake approximately 5 varieties of cookies and Biscotti.
Be sure to bring plenty of Tupperware to transport your goodies home. This is a 2.5 our workshop. Refreshments included.
Remember, everything we bake will be Nut-Safe. See Flyer Below.
By: Chef Adam wwww.PetitsChefsAcademy.com
October 24, 2012
To celebrate food day I asked all the kids to bring in recipes that we would cook together in class. I chose 2 fun and creative recipes. The first recipe was lasagna cupcakes, brought in by Petits Chefs, Ben and Matteo L. the two brother dynamo duo’s. The second recipe was oatmeal chocolate macaroon drops, brought in by RiAnna J. a Junior Chef.
You might be asking yourself what are lasagna cupcakes? All the kids had the same question and many thought that it was a dessert and involved chocolate. The basic components are of a lasagna, ground meat, tomato sauce, cheese and noodles. To be health conscious we used lean ground turkey. The kids diced up onion into small pieces and then began cooking the ground meat with onion in a frying pan behind the stove. The kids seasoned the ground meat with granulated garlic and paprika. Once the ground meat was cooked we strained the excess liquid and cooled the meat in the fridge. We made our own tomato sauce by blending San Marzano tomatoes, fresh garlic, fresh basil (grown on our tower garden in the Academy https://www.PetitsChefs.TowerGarden.ca/ and a pinch of salt. At home you can use almost any type of cheese you prefer; we used low fat marble cheese. To replace the lasagna noodles we used wonton wrappers. Every kid layered their lasagna with noodles, sauce, cheese, mushrooms and ground meat. Once each kid built 2 layers on their cupcake trays we baked them until the cheese was melted and bubbly.
While the cupcakes where baking we made macaroon drops. The kids measured butter, milk and sugar and placed it in a small sauce pot. We reduced the amount of sugar in the recipe by half. The kids stirred up the mixture and once it began to simmer we turned off the heat. The kids measured out the remaining ingredients, oatmeal, cocoa powder, coconut, salt and vanilla. We mixed together all of the ingredients until everything was combined. The kids took spoons and shape some really nice macaroon drops, which went into the fridge to firm up.
The kids gobbled up their lasagna cupcakes and they were excited to go home and make more. I gave all the kids a pamphlet from the Turkey Farmers of Ontario http://www.ont-turkey.on.ca/main.cfm?id=03136A3C-B6A7-8AA0-697D73ECCFB816F3
We read through nutritional facts and healthy fun recipes about turkey. I hope the kids go home and try some of the recipes. Than it was time for dessert. They loved the macaroon drops too. Big thanks go out to Ben, Matteo and Ri Anna for sharing their great recipes with all the kids.
@FoodDay2012 @FoodDayCanada #FoodDay #RealFood #Kids #Health #Nutiriton #Cooking
Jamie Oliver Jr. Chef Cooking Competition sponsored by T-Fal Canada and The Hudson Bay Company in Toronto on Sat. Oct. 20th 2012
What a fabulous day!
TY to Kevin Connor @reporterkevin of the Toronto Sun for this great coverage and story. News worth sharing!
#Vaughan #YorkRegion #TO #GTA #TOLovesJO
EDIBLE HALLOWEEN PARTY
Petits Chefs Edible Halloween Party
In the Cauldron Chocolate Hands & Feet
Green Goblins Algae Worms
Gals Pumpkins, Spice and all things nice Cupcakes
Spin a Web Dance Party
Best Costume Halloween Contest!
Little Goblins Dinner Included!
*Boiling, Bubbles Cider Potion
PRICE: $37.00 Per Child
Exclusive offer to past and current campers and students: COST: $27 Per Goblin
*This event is for children 6+
Were so excited and thrilled to be amongst the best food advocates around the world. We`ll be putting pen to paper and rolling up our sleeves for @FoodRev Jamie Oliver on May 17, 2013 for Food Rev Day! We’re looking for VOLUNTEERS for this amazing event. #RealFood #Vaughan #YorkRegion Please contact us at 289-553-4445 or Info@PetitsChefsAcademy.com for more information.
In the meantime, check out the Google+ Hangout from Thursday Sept. 27, 2012 with the Food Revolution Community Ambassadors around the world, http://www.youtube.com/watch?v=wFDJGi3BJTQ&feature=g-upl. Hosted by Sarah Curl herself one of Jamie Oliver`s passionate food advocates and team leader for the Ambassador program for Jamie Oliver`s Food Revolution Foundation. Happily, Petits Chefs Academy is featured, check it out and happy viewing!
Thursday October 11, 2012
By: Denise K. Livotti www.PetitsChefsAcademy.com
Tis’ the season for PHLEGM, SINUS ISSUES, COLDS and ICKY-NESS
Tis’ the season for PHLEGM, SINUS ISSUES, COLDS and ICKY-NESS. APPLE CIDER VINEGAR (although not the tastiest of creations) is supremely powerful, an easy, affordable, & natural way to swiftly minimize these symptoms and other irritable symptoms (allergies), is to use 2 tbsp Apple Cider Vinegar (“Bragg” brand specifically) in a tea cup’s worth of spring water. Do this 2-3x a day diligently until your problems are diminished. If these symptoms are common occurrences for you, daily use can serve you well. This neutralizes acids and balances ph, boosts immunity, depletes harmful infections / microbes, nourishes the blood, and about a book’s worth of other meaningful lab-proven chemical reactions. Adding organic apple juice to the mixture, in lieu of the spring water, can make it more tolerable / palatable for those more sensitive.
PREVENTION: The preventative measures are to avoid dairy products (milk, cream, cheese, etc.), tap water (including coffee, tea, etc. made with it in public), synthetic antibiotics, fast food, table sugar and salt, sodas, and anything made in a lab or factory. Add a pinch or two of CAYENNE PEPPER if you have a sore throat – try 2 cloves of organic raw Garlic Clove each day if you are fighting infection and remember to drink plenty of pure spring water as soon as you awake to effectively flush out the toxins inside the body. There is a science behind this and simply… it works!
Denise K. Livotti founded Petits Chefs Academy in January 2011 in the hope of inspiring children and their parents to take back the kitchen and discover the fun, value and joy in cooking healthy, nutritious foods. With many years in the corporate world as a Sales and Marketing specialist working for large corporations such as FedEx & CN, Denise realized her real calling over a bowl of home-cooked stew. A Certified L.E.A.N Healthy Lifestyle Coach and Sustainable Local Food Advocate she decided it was time to pursue her passion for cooking good food while teaching others to do the same.
October 2nd 2012
By: Chef Adam
Petits Chefs Academy www.PetitsChefsAcademy.com
When I put together menus for my cooking classes at Petits Chefs Academy I plan a baking activity once a month.
In general baked goods are not healthy, but they can always be made in a healthier manner. The theme of this week’s class was ‘Going Nuts for Coconut.’ It’s a light and fluffy coconut cake that the Sr. Chefs mastered. They worked as a team, read over the recipe, measured the ingredients and mixed the cake batter.
I explained why certain ingredients are prepared in a certain manner, such as whisking egg whites for a meringue. The kids learned that when you whisk, air is incorporated into the egg whites, making them white and frothy and increasing the volume.
Baked goods can have way too much sugar; I substituted white refined sugar for coconut sugar and reduced the amount of sugar by half.
While the cake was baking we made Popsicles, another food typically made with too much sugar. Sticking with the theme the kids made Coconut Pineapple Popsicles. We used organic agave syrup to sweeten the Popsicle. Agave syrup is sweeter than sugar so we only need a small amount and agave syrup is low on the Glycemic Index so great for diabetics.
From blue to tickled pink
October 4, 2012
By: Denise K. Livotti, www.PetitsChefsAcademy.com
Sitting here, a little down, and why I ask myself?? Geez, last Thursday we were featured on a Google+ Hangout with the Jamie Oliver Food Community talking about what inspired us in opening up Petits Chefs Academy, see here, http://www.youtube.com/watch?v=wFDJGi3BJTQ&feature=g-upl . To working the first of its kind, Canada’s Baking & Sweets Show, see here, http://canadasbakingandsweetsshow.com/ in which we were proud sponsors of our kitchen for the Home Baking Competition. We held 4 workshops per day for kids decorating cupcake cones. We were received by everyone; parents, kids, community with warm and positive reviews. All those that passed through our workshops and booth said what important work we were doing, getting kids and families back into the kitchen learning where food comes from and the life skill of cooking. Everyone was so thrilled to see us even asking us to please open up other locations to the west, east and central GTA. So you ask, why so blue? Well with all the highs there are also the lows, canceling an amazing event this week, which we worked hard putting together, promoting and so looking forward in hearing our featured guest speaker was the low for this week. Unfortunately, there weren’t enough people who felt the same way as we did about the event?? Not enough registered so we had to cancel.
One of many cancellations we’ve had to do these past several months. Here we are, working hard at providing a service, a program that is in much need, of great value and great quality but attendance is so far and few in between. Where is all that blessed praise and the obvious need based on the general public’s comments? What gets me wondering, am I off on the mark, am I off on how important our health and our children`s health is? How important is it that we have access to good, healthy, sustainable food that we all know where it comes from and how to prepare it. It has me reflecting inwards and thinking what it is or isn`t that we`re trying to do here. For one event, I can see it being an off day, people can’t make it, other obligations, but this is not about one event, it’s about many cancelled events. That is why I`m blue. We`ve been feeling like we`ve been hitting our heads on brick walls. Is it a question of price? This has been discussed many times but I think that’s a load of laundry, dirty laundry to say the least.
For example, we see on a regular basis people walking into Mac’s Milk to buy large sugary, food coloured filled slushies’ for themselves and their family for costs of up to $10+ but to take a class on making healthy homemade smoothies for a cost of, FREE, just a few show up. Is it a question of NOT marketing or advertising enough or well? Are we reaching the right group of people? But to fill a room/kitchen that holds a capacity of 16-20 people comfortably it is not much to ask for from a following of over 1,500+ people to participate and be a part of something bigger then the bigger picture. Do I make any sense? So again, I ask what’s up? Where are our priorities? Have I missed my mark? Again, if it’s so much in need, as clear as day, (it is) with our rising overweight/obesity stats, our healthcare crisis, chronic diseases rising in adults and children, younger and younger, to GMO (Genetically Modified Organisms) to environmental sustainability, learning where food comes from and how to cook with it. All things that are so vital to each and every one of our lives but so overlooked by the many of us.
There was a great article published just recently in the local paper written by David Suzuki, It’s in our nature to be healthy, yet we fight it http://www.thewesternstar.com/Opinion/Columns/2012-09-23/article-3080966/It%26rsquos-in-our-nature-to-be-healthy/1 Pretty much sums it all up.
But not to worry the blue`s usually last me a day or two and now, just today, I’m tickled pink and super excited and elated to be sharing with you our new Food Revolution Day 2013 which is happening on MAY 17, 2013!!! That`s right the Food Revolution and Ambassadors around the world are at it again, planning, preparing, putting pen to paper and rolling up their sleeves for a great and worthy cause. We hope that for this event, YOU, our community and sponsors won`t let us down and will show support for things that truly matter. It`s time to stand up for Real Food for your sake and your children`s sake!
My name is Denise K. Livotti and I volunteer for the Food Revolution. I give my spare time for free to further the mission of the food movement. The Food Revolution has selected a number of volunteers from around the world who showed a deep commitment to real food and I`m thrilled to be one of them.
We’ll need VOLUNTEERS for this AMAZING event. Let’s bring #Vaughan #YorkRegion together through wonderful, delicious FOOD! Food Revolution Community @FoodRevVaughan Jamie Oliver @FoodRev #RealFood #FoodRevCommunity. If you`re interested in getting involved please contact me at 289-553-4445 or Info@PetitsChefsAcademy.com and make me tickled pink. TY.
When introducing food to babies, stick to plain flavours
By: Cyreks WeldDone.ca
The other day, while on the phone talking to my Gramma (who recently took my nine year old twins for four days this summer), she mentioned that she liked the fact that my kids didn’t mind drinking water. That sparked a whole train of thought about how I’ve been raising them, and to the best of my knowledge, I think I’ve been doing pretty well!
When introducing food to the babies, I would stick to plain. Plain bagels, plain fries (no salt), plain yogurt, plain everything. I would never include any condiments, until they were older. Every one of my friends thought I was weird to not include something as simple as ketchup with my children’s meals. I had even been called mean to deprive my children of all the things I “wouldn’t allow”.
I, on the other hand, thought better of it. They gained the taste for food as food was prepared. If a particular dish was intended to have spices or condiments, it would have already been included. Most food prepared in my house, was eaten as it was prepared. I didn’t add extra spices or condiments. I ate the food as is, as did my children by example.
To this day, my nine year olds are “allowed” to put whatever they want on their food. My children willingly choose water over soda, and will usually only use condiments on a hot dog or hamburger. As they have taken to the taste of food as it’s prepared rather than smothering it with extras, I’ve come to realize it was a good idea to let them have food without extra spices or condiments in the first place. I hope that they never see the need in their life to cover their dish in salt (read: body self-destruction lol), or ruin a good meal by smothering ketchup all over it!
I think I’ve done well to give them to the tools to help them choose a healthy lifestyle, and know when it’s okay to indulge. As we all have to indulge in a little soda or a sugary treat once in a while.
This post was written by Cyreks from WeldDone.ca. You can find Cyreks blogging over at cyreks.xanga.com on the regular. Also a member of The York Region Small Business Club which helps small businesses in York Region connect online and in York Region. Their goal is to provide free or low-cost opportunities for local businesses to connect and engage with each other and ultimately to help small businesses succeed. Learn more about YRSBiz at http://yrsbiz.ca.