The Petit Foodies

The Petit Foodies ** Culinary Coach for Kids and Parents ** Culinary Coach for Kids

11/23/2020

Here’s a special video that I made with my (not-so-little-anymore) helpers Timothee and Paul for their school’s Thanksgiving newsletter!

We picked the Spinach & Goat Cheese recipe because it’s usually a staple at the Bistro, an event organized by the French community at the school Thanksgiving Fest. This recipe is great for a light vegetarian breakfast the day after Thanksgiving!

There’s a lot of family teamwork and skills to practice, including the one-minute crust! Perfect for spending quality time with your kids during the Holidays 🤗

Kicking off summer with Homemade Lemonade stand 🍹🎉🌞Freshly squeezed lemon juice + fresh mint + raw coconut sugar ...
06/08/2019

Kicking off summer with Homemade Lemonade stand 🍹🎉🌞

Freshly squeezed lemon juice + fresh mint + raw coconut sugar

There is one spot left for tomorrow special event!Mommies and their little foodies will bake together 2 sets of 3 mini...
05/11/2019

There is one spot left for tomorrow special event!

Mommies and their little foodies will bake together 2 sets of 3 mini treats

There is one ticket (parent/child) left!
Link in bio

Hey my little Foodies!I've been quite busy IN REAL LIFE lately (cooking, kids, baking, kids, trying new recipes, kids, m...
05/08/2019

Hey my little Foodies!

I've been quite busy IN REAL LIFE lately (cooking, kids, baking, kids, trying new recipes, kids, more cooking!)

I realized I haven't published pictures from Taste of Japan class so here they are below 👇👇

And I'm gonna release summer calendar today so stay tuned! 🌞

05/01/2019

[Mini Foodies Spring ~ Blue & Purple Food]

Last Friday Mini Foodies celebrated Earth Week by tasting and cooking blue & purple food 🌎🤩

We introduced the 'tasting mat' to expose Mini Foodies to all kinds of blue and purple food. Purple carrots, eggplant 🍆 chips and blueberries were a hit! We talked about natural food coloring and how we can use fruits and veggies to color our plate.

And then we practised measuring and pouring simple ingredients, and created a blue/purple mixture that we rolled into energy Earth balls 👩‍🍳 And because we needed some greens to match the colors of our planet, we grated some lime zest to roll our balls in. We loved the smell of the zest!

I can't wait for our next session on May 10th 'Wrap Your Own Spring Roll' 🌯😍
👉 I still have a couple seats left so sign up now!

[Italian Salad Bowl]Grape tomatoes (cut in halves)Roasted artichokes (frozen artichokes tossed in olive oil and oven roa...
04/24/2019

[Italian Salad Bowl]

Grape tomatoes (cut in halves)
Roasted artichokes (frozen artichokes tossed in olive oil and oven roasted for 10 min)
Mozzarella (mini balls cut in halves)
Pesto
Chopped basil
Pinenuts
Olive oil
Organic pasta preferably whole wheat (substitute with quinoa for gluten free option)
All ingredients are from



🌸

🇮🇹colors

04/23/2019

[Mini Foodies - Spring series]

We had so much fun celebrating Easter with my Mini Foodies 🐥

After discussing 🧐 eggs, chicks and rainbow, we made Tric-color Mimosa Eggs with 3 different yolk-based mixture, using avocados for GREEN, beets for RED and turmeric spice for YELLOW 🌈

Also, we practised our fine motor skills 👩‍🍳 like shelling eggs 🥚, cutting cooked whites, scooping yolks, mashing veggies and then filling with piping bags!

💜💙 Please join us for more fun this coming Friday! We're gonna celebrate Earth Week 🌎 with Blue & Purple Food tasting and recipe 🍇🍆

[15-min dinner]This literally took 15 minutes to make, it's a perfect summer whole dish and kids love it.Mix 2 cans of (...
04/23/2019

[15-min dinner]

This literally took 15 minutes to make, it's a perfect summer whole dish and kids love it.

Mix 2 cans of (rinsed and drained) canneloni and red kidney beans
Add shredded carrots + chopped cilantro + shredded parmesan
Make a dressing with 4 tbsp of olive oil and 1 tbsp of lemon juice
Top with flax seeds or whatever crunchy you have handy
Enjoy!








[Pop Up Class ~ Taste of Japan] 🇯🇵Come and join us to celebrate Hanami 🌸 (Cherry Blossoms in Japan) with this Junior Foo...
04/12/2019

[Pop Up Class ~ Taste of Japan] 🇯🇵

Come and join us to celebrate Hanami 🌸 (Cherry Blossoms in Japan) with this Junior Foodies Night Out Class on April 27th from 5.30 to 8.30 at DRM European Cafe & Delicatessen!

We will make
** Spring Veggie Tempura **
** Exotic Fruit Sushi **
and then we will dress a nice table 'Japanese style' 🥢⛩

This class is selling fast so secure your seat now!

Jaa mata ne!

Edit: It's a drop-off class designed for kids aged 7 to 16 years old

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Chicago, IL

Telephone

+16303120482

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My story

My name is Perrine, I’m originally from France and from a very early age I’ve always been a gourmet and loved experimenting in the kitchen. I’m a self-taught Chef and as I became a mom of 3, I started getting more interested in child nutrition and I got a certificate from Standford Medicine.

And just because now I’ve learnt so much about nutrition, I know that when it comes to kids, it is NOT about nutrition and recipes, it’s about TASTE EDUCATION, love for food and family connection through food and cooking. My main goal is to help kids develop a happy and healthy relationship with food, and empower their parents to stimulate their appetite and raise kids who eat right.

I use a hands-on approach, trying to appeal kids - from infants to teens - into healthy cooking and eating habits using their sensory acuity. In my cooking classes, we use colors and smells, we touch and taste, and we sing! I love how curious and enthousiast kids are and so willing to try new things.

As a family we enjoy spending time cooking and eating, and I am looking forward to passing this on to you and your kids!