The Atlanta Journal-Constitution
Cooking with kids
How to come up with simple but delicious concoctions.
One of the trending COVID-19 stories has been about how much the pandemic has changed the way we eat — and by extension the way we shop and cook. A recurring conclusion is that casual and comfortable is where it’s at in these uncertain times, especially for families with kids.
Whether it’s baking sourdough bread or making fudge brownies, we want simple ingredients and techniques, and ways to engage that take our minds off the realities of more confined and complicated lives.
Of course, a lot of kids are stuck at home now, so what better time to get them cooking in the kitchen, too? They might even take a few classes to get started.
Among the options, Young Chefs Academy Atlanta Midtown has a schedule of classes six days a week for ages 5 and up. Taught by chef instructors, the curriculum covers subjects such as kitchen safety, proper food handling, food preparation, cooking and baking techniques, and even a bit of math, science and history.
Ty-re Dixon, the Atlanta Midtown franchisee, discovered Young Chefs Academy with his 10-year-old daughter, Brooklyn.
“She said, ‘Dad, I want to take cooking lessons.’ So I went online, Googled cooking lessons for kids, and found Young Chefs Academy,” Dixon said. “She started taking lessons, and I started talking with the owner, who wanted to expand the franchise. I don’t know how I talked myself into this craziness, but I did, and lo and behold, here I am.”
Dixon is a Morris Brown grad, and describes himself as a “serial entrepreneur.” But he’s always loved cooking. And he got into the restaurant business as a co-owner of Just Loaf ’N New Orleans Po Boys.
He said there was another reason he became interested in Young Chefs, though. “There’s a lack of home economics and other personal skills kids have in the school system now,” he noted. “That’s what I had growing up. I grew up under my grandmother’s apron, watching her bake cakes, and letting me lick the spoon. That was a real bonding experience.”
In response to the pandemic, Dixon has assumed a much bigger role in the business, taking over as general manager, and working in the office every day.
“It was a chance for me to really become more hands-on, and really become the face of my business,” he said. “I wanted to make sure that when parents were coming in, I had answers for them about what we were doing for safety.
“We’re a cooking school, so we wash our hands multiple times during class. But we’re also doing temperature checks, wearing masks and practicing social distancing.”
Currently, Dixon is working on a platform for virtual cooking lessons, with hopes of getting online in a few weeks.
“I made a pretty good investment in equipment, so that’s the direction we’re going in,” he said. “With the numbers being much lower, we’ve got to be able to make money outside of these walls.
“Food is the thing that brings families and communities together. We want to be able to teach kids the joy of food and cooking. Our instructors have great culinary backgrounds, but the key is working with kids, and making them feel comfortable.”
With all that said, you might wonder what Dixon’s daughter Brooklyn is cooking these days.
“She loves to cook breakfast,” he said. “She makes bacon in the air fryer, toast in the toaster, and cracks and scrambles the eggs.
About every morning, she gets up and makes her own breakfast, which is great for somebody who’s 10.”