Area Chefs Talk Fresh, Local Ingredients at Alexandria Schools

Demonstrating the benefits of cooking with fresh, local ingredients, owner and chef Cathal Armstrong visited with first graders at on Wednesday morning for a program presented by his Chefs as Parents nonprofit group.

Armstrong took the students through a mixed green salad recipe that included a variety of seasonal apples and bleu cheese. He spoke with the first graders about kitchen cleanliness, safety, nutrition and even a bit of math as he sliced apples and prepared a special dressing.

“It’s always good to give them something they might not have at home like a nice, strong bleu cheese,” Armstrong said.

When some of the students plugged their noses as the bleu cheese was presented, Armstrong told them the recipe “is only for brave people.”

“If you’re a scaredy cat, it’s probably not for you,” he said.

Chefs as Parents is a group dedicated to transforming how children are fed in the school lunch system.   

Armstrong was one of three chefs presenting salad recipes at Alexandria City Public Schools on Wednesday in conjunction with 2011 Farm to School week.

Ryan Wheeler, executive chef at , visited with second graders at , while The Bayou Bakery’s David Guas met with third graders at .

Katherine Sumner of Nourish Schools facilitated the educational component of the demonstrations and coordinated with the school volunteers.