Former Nanny Snags Dream Job channeling Rachel Ray

I am a former Nanny who is lucky enough to have it all. Working my life's craft and also best of all including children. Nannying put me through cooking school,and then I knew four star gourmet cuisine was not for me. YAY! I landed a job in an upscale private school teaching children how to cook.

I am lucky enough to teach children ,ages 1–13, how to cook. Although the one-year-old class doesn't cook as much as they make the most adorable mess. My class is all about smelling, tasting, touching and looking at our ingredients and finished dishes. I try to use healthy and simple ingredients from all over the world for the kids to explore and enjoy. The children and I have prepared hummus from Greece, spaghetti sauce from Italy, and also alfajores from Peru. One day I had the kids preparing a delicious broccoli salad, they were not excited. They washed their hands and broke up into groups ready to chop up the broccoli apples and onions stir in the sunflower seeds and cranberries then measure and combine the creamy sauce. Preparing the dishes helps the kids feel more comfortable trying the "strange" and "scary" food. After they tried the broccoli salad they decided it was delicious! Most of them had seconds and thirds. I love it when I'm able to introduce them to new foods and help them feel comfortable trying different things. I never force them to eat it but always encourage them to. I find that a child can do a lot of things in the kitchen with proper care, patience and guidance.

5year olds need to be walked through step by step. We work more on technique with cutting and stirring and measuring. 8 year olds can start learning to follow a recipe and just need a little guidance. My 13 year olds can do it all. We focus more on perfecting their cutting skills and learning what all the fun tools are.

Amanda's Broccoli Salad, Guarenteed to turn a frown upside down.

I know it's broccoli salad but the kids really love it once they try it.

Broccoli Salad

3-4 broccoli crowns washed and chopped small
1 Fuji apple cored and chopped small
1/2 red onion chopped small
1 tablespoon sunflower seeds
2 tablespoons dried cranberries

For the dressing
1/4 cup mayonnaise (not miracle whip)
1/4 cup Greek yogurt
2 tablespoons apple cider vinegar


Salt and pepper to taste