Paso Verde’s after-school culinary class is easy to swallow and hard to forget

--- Published on November 20th 2017 ---
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OK, kids take this class with a grain of salt – and a pinch of cilantro, too, if you’d like.

“Cooking with Kids” is a monthly after-school class at Paso Verde School, taught by NUSD’s Nutrition Services Department, that brings parents and kids together with a simple recipe for success: Have fun, learn something new, and never go home with an empty belly.

“Hopefully, they’ll take it from here and implement it in their own homes,” said NUSD Chef James Valles, a former NUSD “Classified Employee of the Year” and longtime culinary arts aficionado who dispenses more cooking tips than Starbucks does coffee — well, almost. He is assisted by Anna Liggins, an NUSD Nutrition Services colleague.

At one recent “Cooking with Kids” class, each family member made his or her own parfait by mixing or topping a cup of yogurt with berry mix, peaches and granola. Later, they made soup and salsa by using identical ingredients: tomatoes, beans, chickens, peppers, onions, cilantro and oregano.

Valles hopes to leave the kids with a good taste in their mouth about cooking, a dollop of confidence, and a heaping helping of fruits and vegetables they didn’t know much about. Meanwhile, adults can “pepper” him with culinary how-to questions:

“Do you season the chicken when you boil it?” Valles was asked by one parent as he prepared the ingredients for salsa and soup.

“What kind of salt are you using?”

“Are you taking the seeds out of the jalapenos?”

Participating parents applauded “Cooking With Kids.”

Pedro Santiago said he often cooks at home and encourages his 6-year-old twins – a son and a daughter – to help him in the kitchen. So Paso Verde’s after-school cooking class is a natural fit. “It’s a good way to spend time together,” he said.

Jackie Zairis said her 7-year-old son, Anthony, is a picky eater who would much rather eat pizza and peanut butter-and-jelly sandwiches than most fruits or vegetables. So attending a class in which he cooks, samples and learns about healthy food is a definite plus.

“I think it’s a good introduction to life skills – and that should be part of the academic curriculum,” said Margie Rueb.

“It was actually his idea to come,” Laura Sanchez said of her 6-year-old son, Gabe. “I encourage anything that helps (kids) learn and expand their knowledge beyond the regular curriculum.”

Gabe didn’t hesitate when asked what he was learning. “To make stuff, he said. “Good stuff.”

Other kids also gave the class thumbs up.

“It was good that we got to learn new things,” said Sophia, 8. “I like cooking.”

Valerie, 8, had a hard time choosing a favorite among foods cooked in the class.  “I think all of them,” she said.