Bon Appétit’s Healthy Kids in the Kitchen program returned again this year, hosting students from Solon to learn about healthy foods and choices.

“This program brings energy to our team, engaging the community and we always find it a fun way to share our Bon Appétit philosophies and joy of food, allowing for some culinary exploration with such open and eager minds,” said David Smigo, Bon Appétit executive chef.

Nutrition specialist Kendalyn McConnell said Solon students and staff were thrilled to be experiencing hands-on learning about the food they eat for the first time this year.

“This classroom experience will be a chance for our students to show some independence in the kitchen and learn how they might be able to help make healthy choices around their house and in the lunch line,” McConnell said.

Leading up to the hands-on experience, McConnell said staff has been talking with Smigo and his team about what the opportunity would look like.

“We have been doing monthly taste testing in the classrooms to showcase local fruits and vegetables that we offer here at school and also items we would like to add to our menu,” McConnell said. “This gives students the chance to learn more about what they are eating and gives them the confidence to try new things in the lunch line.”

“We hope this program offers the opportunity for young students to develop an open mind and exploratory nature in foods,” Smigo said. “It allows an opportunity for hands on engagement.”

Students were able to make fresh fruit kabobs and hummus cups with fresh vegetables this year. Part of the program was youth getting an opportunity to cut their own vegetables and fruit at the event. Students also had an opportunity to try dragon fruit at the event.

“I am hopeful students will have some more confidence to try new things,” McConnell said. “At the end of the day, we want students to know why it’s important to have full and healthy meals. Creating good eating habits at a young age can have so many benefits later in life and encouraging students to see food as fun and exciting is the best way to encourage them to be brave with their food items.”

Smigo concurred with that.

“This program is beneficial because it gives young children exposure to new ingredients and ideas, allows them to learn to take hands on approach and develop confidence,” Smigo said.