There aren’t many experiences more familiar than a bowl of cereal in the morning. And familiar is good, but what about when you want something new and delicious?
In a new series, America Cooks with Kids, we bring world-renowned chefs together with kitchen-savvy kids for cooking lessons the whole family can enjoy.
Find more unique cereal recipes at www.stirupbreakfast.com
Chef Emily Luchetti is used to reinventing the classics, which has earned her multiple James Beard Awards and even a seat as the James Beard Foundation’s Board Chair. As Chief Pastry Officer of the Big Night Restaurant Group in San Francisco, her desserts are world-famous for their simplicity and creative use of fresh ingredients.
We invited Chef Luchetti to join us in the Good Housekeeping test kitchens to answer one question: how do we make the most of breakfast? Pairing her up with kid chef Gray, Chef Luchetti showed how to give breakfast cereal a second look and how to inspire kids to get involved in the kitchen.
Chef Luchetti picked her favorite Kellogg’s cereals – Rice Krispies and Special K – to use as a base for building big, bold flavors. Using that, she added her favorite ingredients to make fun, inspired dishes the whole family can enjoy.
Chef Emily’s cookalong demos also provide great tips for cooking with kids from oven safety to knife skills. Watch the videos as a family and recreate the dishes together for a fun way to learn how to cook!
Chef Luchetti took Kellogg’s Special K and turned it into a streusel for a warm, oven-baked fruit breakfast crumble. Kid chef Gray was no slacker, though – his safe chopping skills and knowledge of food made the two a perfect team.
Check out the video below: