Speaker: Karen Campbell Session: Linking Food to the Ontario Curriculum

2. Growing Chefs! Ontario
Growing Chefs! is dedicated to uniting chefs,
growers, educators and community members in
food education projects for children and youth

3. the mission...
To get kids excited about wholesome
healthy food!
Growing Chefs! Ontario:
provides children with the confidence, knowledge and enthusiasm to grow and
prepare local, seasonal and healthy cuisine

4. GROWING
COMMUNITIES
COMMUNITY
BASED
CULINARY
AND
AGRICULTURAL
EDUCATION
PROGRAMMING
FOR YOUTH

5. Growing Chefs!
Growing Communities
Summer Camp
After School Programs
Youth Groups
Community Centres
Conferences
Farmers’ Markets

6. Growing Communities
By The Numbers
2012/2013:
- Over 90 cooking classes
offered in partnership
with over 15 community
organizations
- Over 140 paid hours for
youth chef apprentices
- Over 900 children/youth
participants (ages 3 – 24)

8. What makes Growing Communities successful?:
• Portable
• Properly trained
Instructors
• Partnerships
• Adaptability
• Community
Givebacks

11. THE HISTORY OF GROWING COMMUNITIES
COOK IT UP!
A Food education
and skill building
program for at-risk
youth
Facilitated by:
The London
Community
Resource Centre
And
The Middlesex
London Health Unit

12. LONDON COMMUNITY RESOURCE CENTRE: Cook It Up! A How-To Manual
Cook It Up! How-to Manual
Planning, Implementing, & Evaluating
a Community-based Cooking Program
London Community Resource Centre
London, ON
http://lcrc.on.ca
> Resources
> Food Security
Resources and
Reports
November 1, 2010
For information, please contact:
Linda Davies, Executive Director
London Community Resource Centre
652 Elizabeth Street.
London, Ontario
N5Y 6L3
phone: 519-432-1801
e-mail:linda@lcrc.on.ca
> Cook It Up!

13. DESIGNING COOKING AND FOOD SKILLS PROGRAMS
• Is it Interesting?
• Is it Engaging?
• Is it Useful?
• Is it FUN?

14. INTERESTING
ENGAGING
USEFUL
Will the participants want to eat what they make?
FUN

15. INTERESTING
•
•
•
ENGAGING
USEFUL
FUN
Understand what the kids you are working with have to gain from the
activity
Organize and deliver the activity in a way that is relevant to the
participants.
What are they learning in school that they can relate the activity to?

16. Example:
Salsa
EXAMPLE #1
Children who are 3 – 7 years
Skills: measurement (math), following a recipe (literacy), identifying
ingredients (geography/history), following instructions in a specific
order, cleaning up.

17. EXAMPLE #2
Children who are 8-12 years
Skills:
• Some chopping
with safe choppers
• washing/cleaning
produce
• food safety
• seasoning exercise
• managing work
space
• mis en place

18. EXAMPLE #3
Youth Ages 13- 18
Skills:
• knife skills
• altering recipes
• washing/cleaning
produce
• Seasoning
• Meal planning
• historical/geographical/
cultural context
• following
detailed/complex
instructions

19. EQUAL OPPORTUNITY
GROWING COMMUNITIES FUND

20. GROWING COMMUNITIES FUND
• Contributing Partners:
Libro Financial Group
The Joseph Rea Fund for the Environment
The London Community Foundation
The Springs Restaurant
Kantina Restaurant
Milo’s Craft Beer Emporium

21. Thank You!