It’s (almost) never too soon to start cookery classes, as Catherine Morgan discovers.
With some trepidation I signed my son up to a toddler cooking class. The reason for my concern: I would have to bring his 17-month-old brother along to ‘observe’ and, the thing is, my little one does not like to be left out. I can’t blame him — an empty bowl and spoon to ‘keep him amused’ are nowhere near as much fun as an assortment of tubs full of flour, butter and eggs. Anyway, my anxiety was such that I made my significant other take a day off work to look after the little one (yes I was that anxious) — mainly because I didn’t want to ruin the experience for everyone else.
I have to own up. Despite being a huge advocate of getting children into the kitchen, I haven’t done it as often as I should — mainly because it’s easier and quicker not to. But having now seen my toddler’s face as he proudly collected his first creation (sweet potato scones) I have vowed to change all that. And I know the benefits will extend well beyond a regular supply of freshly-baked goods.
This story is from the Spring 2017 edition of Optimum Nutrition.
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This story is from the Spring 2017 edition of Optimum Nutrition.
Start your 7-day Magzter GOLD free trial to access thousands of curated premium stories, and 9,000+ magazines and newspapers.
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