allisonwinters
Veteran
- Joined
- 4 Apr 2015
- Local time
- 2:46 PM
- Messages
- 2
Hi everyone, new member here.
I have a daughter (Age 7). I have fond memories of helping my parents cook when I was younger, but they were both professional chefs so cooking and teaching came natural to them. I wasn't blessed with the cooking skill, and while I can cook well enough to feed my family, we aren't talking really exotic or elaborate meals here (part of why I joined this forum...to try to change that!)
Anyway, I guess my question is do you guys have any tips for how in involve my daughter when I cook? How do I spark an interest in cooking in her? When I do things like make brownies or something, I'll have her help me get the ingredients, help me stir, etc. but she gets bored in a few minutes and leaves. I don't want to force it on her of course, but I think it's a little important for her to learn about food. Plus, we home school,and I thought that this would be a fun way to talk about food science, how different ingredients react, where our food comes from, etc.
Any tips? I know this is kind of a broad and weird question.
Thanks everyone
I have a daughter (Age 7). I have fond memories of helping my parents cook when I was younger, but they were both professional chefs so cooking and teaching came natural to them. I wasn't blessed with the cooking skill, and while I can cook well enough to feed my family, we aren't talking really exotic or elaborate meals here (part of why I joined this forum...to try to change that!)
Anyway, I guess my question is do you guys have any tips for how in involve my daughter when I cook? How do I spark an interest in cooking in her? When I do things like make brownies or something, I'll have her help me get the ingredients, help me stir, etc. but she gets bored in a few minutes and leaves. I don't want to force it on her of course, but I think it's a little important for her to learn about food. Plus, we home school,and I thought that this would be a fun way to talk about food science, how different ingredients react, where our food comes from, etc.
Any tips? I know this is kind of a broad and weird question.
Thanks everyone