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THURSDAY, MARCH 22, 2018 |

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EDITOR BECCA CLARKSON

A Grade 4 student from Norquay Elementary makes tomato sauce during a Project CHEF workshop. 24re FINLEY PHOTO

Too few kids in the kitchen.

Vancouver chefs raise funds to raise children with healthy habits

en it comes to educating children
about nutrition, the recipe for success
is to bring cooking lessons into the
classroom, according to Project Cook
Healthy Edible Food.

That’s why eight of Vancouver's top chefs came to-
gether on March 13 to compete for the fifth annual
Curry Cup and raise $1,500 for Project CHEF.

Scents of curry spices could be smelled from out-
side the Heritage Hall, where
150 people gathered to support
the one-week cooking seminars

Project CHEF teaches in public

“It's got to be hands-on

don’t think I should drink that,” Leigh said.

According to some chefs competing for the Curry
Cup, knowledge of nutrition takes its roots from les-
sons learned as children.

Returning judge Vikram Vij said that he first
learned about nutrition while growing up in India,
where his grandparents taught him about the medici-
nal properties of cinnamon, ginger and garlic.

“It’s important] to teach kids where their food
comes from and that's why I
think Project CHEF has such
an important and integral role
in our society,” Vij said. “It’s

schools. learning...that's going teaching the kids not to just go
Barb Finley, the project's to the market and buy some-
founder, said the non-profit to have a far greater thing, but how it grows.”
organization hopes to change * * When it came to teaching his
youths’ attitudes towards food. impact than showing own children about nutrition,

“It's got to be hands-on learn-
ing. They have to understand
that food that's good for you also
tastes good,” said Finley, adding
that after a cooking tutorial, students are put into
groups to make meals and eat together.

“Having them taste, touch, smell, create with that
food—that’s going to have a far greater impact than
showing them a picture,” she said.

Kathy Leigh, a cooking instructor with Project
CHEF, said that children are often surprised to learn
the content of their favourite snack foods.

“Physically, for them to see how many tablespoons
[of sugar] goes into a Coca Cola can, they go “Wow, I

them a picture .”

—BARB FINLEY, PROJECT CHEF FOUNDER

Vij focused on the importance
of sustainable food sourcing,
as well as always eating meals
with family.

“It’s the community that makes the biggest dif-
ference [to nutrition education],” Vij said. “When
you eat together, you nourish each other's souls and
minds.”

Leeann Froese, an organizer for the Curry Cup,
said the value of enjoying meals together was part of
the ethos that inspired the competition. In the res-
taurant industry, curry is often made for pre-shift
“family meals,” and the competition wanted to high-
light how food can foster community.

Project CHEF co-ordinator Sarah Lockman helps a Nor-
quay Elementary student slice apples. 84f8 FINLEY PHOTO

A volunteer from Tapestry Retirement Living at
guacamole and whole wheat tortilla chips.. 84r

CURRY CUP WINNERS

1st Place
Alesandro Vianello
Gooseneck Hospitality
- Lamb belly curry on
pulau rice

2nd Place

Tim Evans

The Cascade Room
- Smoked goose,
coconut + lemon
curry

3rd Place
Elizabeth Bryan
Dock Lunch

- Fish curry

People's Choice Awar
Tim Evans
The Cascade Room