Xtreme Cuisine
Chef Justin's Experience
At a time and place where fast and over-processed foods have taken over the taste buds of so many, it was my turn. This was my chance to really make a difference in the eating habits of Florida’s future consumers. I was challenged with the task of conveying the importance of combining fresh fruits, vegetables and exercise as part of an exciting, active, fun and healthy lifestyle. I needed to draw modern real world connections between the farm and table to help the students understand more.
I really was not sure what to expect. Was I going to be able to hold the attention of 16 middle school students for almost three whole hours? Were they going to be interested in what I had to say? I knew I could show them how much fun and satisfying working with food could be. It was those principles that I could then build upon.
It’s a really simple concept when you think about it. But it’s a lesson we all need to be reminded of. We are constantly being subjected to the endless marketing of food and drinks that are unhealthy for us, along with the environment in which they are produced. Fortunately Florida’s farmers are growing the solutions right now.
All day, these children have different things told to them by teachers and parents. And trust me what I had to say was not that much different. However, what I did have was a way for each child to have personal hands on experience they could be proud of. These kids were not only going to receive life instructions, but they were going to create with their own hands a work of art that would fuel their young minds and bodies.
I had four healthy recipes that even the most finicky of eaters would enjoy. I know it’s hard to imagine that healthy food can taste good, but it’s true. For too long now we have been using convenience as an excuse to not eat properly. This is at the very core of our health problems. For the first time in American history the life expectancy of our children is lower than their parents. This to me is a complete crisis. There is a direct correlation between what we put in our bodies and how we feel. Are we giving ourselves the nourishment we need to deal with all aspects of life? If we are not properly fueled how can we expect to go far? I truly believe all of the worlds problems can be solved over a good meal.
As I looked around the colorful classroom we had set up with posters, backdrops, workstations, tablecloths and potted herbs, I began to see different colors within the children. They were all so different, but had many things in common. Children are often quick to point out who is different from the norm. I knew I could use this to explain how diversity is a good thing. I asked the students what kinds of foods their families cooked, and proceeded to highlight the different cultural backgrounds and the importance of their cuisine. They positively responded to this and began to tell me their favorite types of cuisine. The children learned that culture and cuisine are almost one in the same, and that there is a whole world of cultures just waiting to be explored. As Floridians we know this all to well. We are as a diverse of a state as any. We then talked of the importance of incorporating our own regionally and locally harvested foods into any cuisine.
As the culinary ambassador for the state of Florida, I have many responsibilities and been given many opportunities. I have been sent to the far reaches of the globe to promote and demonstrate Florida’s finest commodities, researched and developed many fun and healthy recipes, written and published many articles in an array of different medias and I have developed several marketing projects that support Florida’s agriculture. But as much as I enjoy doing all of these things, nothing compares to the satisfaction I receive from teaching children.
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