Young Children Learn about Food Production through Growing Chefs Project

Growing Chefs is the brainchild of Merri Schwartz, pastry chef of Quattro on Fourth Restaurant. This adventurous project was piloted in the spring of 2005 at Champlain Heights Elementary School, with the vision of building partnerships between school children and the culinary community. When asked why she wanted to go into the classroom, Merri's answer was quick and to the point: "I wanted to create a program that was fun, rewarding and interesting where we could change young children's perceptions and tap into the wonder about growing your own food. Using the talents of local chefs, we teach students to use what they have grown in a healthy and delicious way."

Promotion of this initiative relies on word of mouth, and it has become so popular that a waiting list has been established. This spring, Growing Chefs will be offered in 10 to 15 Vancouver elementary schools as well as six elementary schools in London, Ontario. The 65-minute classes target first to third grade students and are action-packed with information and activities. It is a well-designed learning experience that features not only chef volunteers, but also representatives from other parts of the food service industry as well as volunteers from the community.

This three-and-a-half-month project begins with a farming lesson where children learn about seed planting and garden care. Then, their five senses are called upon as students make art work and poetry to depict their gardens, taste and identify mystery vegetables, such as celery root, or act in a class play about the nutritional values of vegetables. Students also learn the basics of kitchen safety and sanitation before cooking up a storm using some of the vegetables the class grows. At the end of the project, students walk away with an award certificate, a wealth of knowledge and a planted seed to take home. "Growing vegetables is very fun," says a student after finishing the project, "especially when you're doing it with your friends. I learned a lot from this program, because I had never grown vegetables at home before."

The chefs and volunteers are valued role models, whose passion, understanding and detailed knowledge complement the classroom teachers and take the lessons to the next level. "I never would have dreamed that eight year-olds would be so keen to pop a raw candy cane beet into their mouths, but I saw it happen during our vegetable guessing game," says one chef volunteer. "I've had the pleasure to awaken children to the possibility of growing their own food wherever they live, which contributes to the health of themselves and the planet."

Chef Schwartz constantly juggles her passion for her career with running the four year-old Growing Chefs project – she works part-time as a pastry chef, while developing, administering and sustaining the project. In order to lighten her load, she is looking into hiring a part-time administrative assistant, but lack of funding has been the biggest obstacle in operating Growing Chefs, so they welcome donations from industry, the public and foundations.

Chef Schwartz's vibrant personality, determination and energy make this project a winning proposition. "Growing Chefs is the current realization of my passion for a sustainable world and my belief in working to improve one’s community. I think the success and appeal of Growing Chefs is that we are working with a really uncomplicated, but powerful concept – to teach children that we can grow our own food in the city."

For more information about the Growing Chefs project, visit www.growingchefs.ca.