Bon Appétit Hosts Culinary Workshop for Children

On Feb. 27, Bon Appétit invited the children of Wesleyan faculty and staff to participate in a culinary workshop featuring lessons in healthy eating and cooking. (Photos by Mike Strumpf)

On Feb. 27, Bon Appétit invited the children of Wesleyan faculty and staff to participate in a culinary workshop featuring lessons in healthy eating and cooking.

The culinary team demonstrated how fresh fruits and vegetables can be transformed into a healthy meal.

The children made pizzas and fruit kabobs, and learned how to properly use a knife for cutting. 

The children made pizzas and fruit kebabs, and learned how to properly use a knife for cutting.

The children also learned about healthy eating, food choices and about composting.

The children learned about healthy eating, food choices, and composting.

At right, fourth-grader Rowan Herlihy, 9, the daughter of Marcy Herlihy, director of stewardship and donor relations, shows off her two fruit kebabs. “Row loves to cook,” Herlihy said. “In their kebabs they used some tropical fruits—like dragon fruit—that was a big hit and now we’ve started to explore exotic fruits at the grocery store and looking on YouTube for how to prepare and eat them.”

The workshop culminated in a colorful picnic.

After cooking and dining, each child received a swag bag with a stuffed cardinal and a Wes picnic/tailgate blanket.

After cooking and dining, each child received a swag bag with a stuffed cardinal and a Wes picnic/tailgate blanket.