I wasn’t a fan of school - at any level, be it elementary or my university days. I am very much the type who likes to get the assignment (quickly) and then go figure out how to get it done, and done well. Having recess, play-time and homeroom were frustrating road bumps in my to-do list filled days. (Hmmm control freak, Type-A personality much Jackie? Yes yes, I’ll be the first to admit it.)

But what I saw this Fall November morning made me want to be a kid in school again. Walking through the front doors of Grenfell Elementary at five minutes to nine, that smell of an old school building and the sight of hand made art projects pinned to the wood panelled walls whipped me back to my school days faster than that hilarious scene with Anton Ego in Disney’s Ratatouille. And what made me wish this upon myself, you ask? Project Chef.

"You must respect your food" Barb told the class.

Project Chef’s mission, through going directly into schools and giving kids the hands-on experience of cooking, is:

“To teach children the knowledge and skills necessary to make healthy food choices and enable them to make wholesome, nutritious meals for themselves so that they may lead healthy lives.”

What a concept! And let me tell you these kids weren’t totally out of the organic, local, know-your-farmer food scene. They knew what pesticides were; why an organic pear could hold the title of organic; and they knew why local was better (”Because it gets here faster!” the bright one at Kitchen Purple answered). But Barb, their teacher for the week, didn’t hold back in explaining why it’s good to know who grows your food and to buy from as close to home as possible.

Food stylist extraordinaire Angelyne Martin who helps with Project Chef

Today was extra special because Chef Michael Smith popped by to see what all the excitement was about. And to eat orange peels, which the kids got a major kick out of. (More on Chef Michael and his new book coming soon!)

Chef Michael...sans orange peel.