A New Era of Cooking for Kids
“Now, like at no time before, kids are getting involved in cooking and the secondary benefits are massive,” shares Chef Jet Tila, who recently visited Prince of Peace Christian School, alongside students Landon Hill and Kaylee Thomas.
By Alicia Wanek
Chef Jet Tila’s Mission
Renowned for his roles on Iron Chef America and as a judge on Food Network’s Chopped: Junior, Chef Jet Tila is a celebrated chef and restaurateur. His mission is to foster healthy eating and lifestyle habits through his collaboration with Flik Independent School Dining, a company that provides a modern approach to school dining at locations like the Prince of Peace Christian School (POPCS) and Early Learning Center in Plano. Tila deeply connects with Flik’s philosophy of Eat. Learn. Live., which aligns with his goal of nurturing a passion for cooking and healthy eating among the younger generation. “This encourages a relationship with real food,” he emphasizes.
An Inviting Dining Experience
Walking into the school dining area, it’s clear this is not the typical school lunchroom of the past. The vibrant atmosphere immediately draws attention.
- A colorful salad bar boasts over a dozen choices.
- Infused water dispensers offer flavors like cranberry-orange and apple-mint.
- Posters highlight the featured food of the month, which is spinach this time.
- Fresh fruit is available for students to take, enhancing the bright and friendly environment.
The aim is to encourage children not just to sample new foods but to genuinely experience them—focusing on fresh rather than processed, frozen, or canned options. Christopher Johns, the Executive Chef, notes, “As long as you can introduce new foods to their palate early on, they are more likely to try new things later.” Davita Lester, the Food Service Director, adds, “Usually they like it when they try it.”
On the day of the visit, students enjoyed a variety of dishes such as:
- Korean barbeque beef tacos with pickled radish and fresh cilantro
- Sweet chili tofu
- Thai pineapple fried rice
- Grilled broccolini
Dark chocolate was featured as the superfood, and earlier that week, a chef demonstration showcased the preparation of mole—a Latin-American dish that utilized dark chocolate, with samples provided for the students. Daily panini stations serve meats smoked on-site, and rather than traditional desserts, students can create their own parfaits using vanilla yogurt, fresh fruit, and granola. Remarkably, all this is offered at a cost as low as $3.39 per student.
The Impact of Culinary Involvement
“Now, like at no time before, kids are getting involved in cooking,” says Chef Jet, “…and the secondary benefits are massive.” The benefits extend beyond health; families are coming together to cook and eat, garnering their own rewards. At the conclusion of Tila’s cooking demonstration, more than half the class expressed their desire to open a restaurant in the future, reflecting the positive influence of this innovative approach to school lunches. Observing a steady stream of high school boys opting for the tofu dish alongside broccolini serves as solid evidence of this impact.
