Thyme for Kids - a family, food, and franchising blog
Thyme for Kids - a family, food, and franchising blog
Into food, family, or franchising? You're in the right place. The recipe for blogging here at YCA is to keep it simple, entertaining, educational, and to the point. We take one simple concept and give you our unique perspective.
From our franchisees, our students, or our corporate staff - if you hear it here, you know it's all us, all original and all fresh. We might tell you the story of a bright young chef who taught his instructor a few things, then next maybe the latest culinary trend (beef tongue sliders?). There is nothing ordinary about any of our franchises, and we delight in sharing the extraordinary "scoop"! Enjoy, comment, and please share.
9:00 AM

What’s Better Than Warm Chili on National Chili Day?

We’re deep in the heart of winter, and there’s nothing more warm and comforting than a big bowl of something hearty and delicious! With National Chili Day just around the corner, here are some chill facts about America’s favorite soup to get you in the mood to cook:

Chili Blog Image

Did you know that different regions of the country have vastly different chili traditions? For example, Cincinnati-style chili has no beans and is served over boiled spaghetti noodles! In New Mexico, chili is cooked predominantly with green chili peppers, and in some parts of Texas and the Midwest, chili is scooped into an individual-size bag of fritos and topped with cheese to make a “walking taco.”

Whether you decide to go for making your chili in a traditional pot on the stove, a slow cooker or even a bag of Fritos, we wish you a happy National Chili Day!

4:48 PM

Young Chefs Academy Teacher Highlighted in Local Media

As more children discover just how rewarding it is to explore their creative sides with cooking, the unique franchise opportunity at Young Chefs Academy continues to make headlines as well.

Recently, the Sandy Springs Young Chefs Academy outside Atlanta was featured in the Sandy Springs Neighbor in a feel-good profile about one of the culinary instructors. Even though she suffers from cerebral palsy, Rachel Weigle has found a home away from home at Young Chefs Academy where she can exercise creative freedom and work with children and food, her two passions.
 
“Cerebral palsy causes me to be in a wheelchair and also have learning and processing difficulties. Cooking takes me to a different place and allows me to not focus on it,” Rachel said. “My goal is to work with [the] Young Chefs Academy KinderCooks program. I love being around children, so combining cooking and children at Young Chefs Academy would be perfect.”

12.10.15_Neighbor Newspaper

Click here to read the full article.

For more information on Young Chefs Academy, the impact it has on local communities and franchising opportunities, visit http://franchise.youngchefsacademy.com.


11:09 AM

Happy Valentine’s Day from your Young Chefs Academy Family!

Valentine’s Day sure is sweet! Love is in the air, and the only thing that can make it sweeter is a knock-your-socks-off dessert.

Whether you’re cooking at home for the special person in your life or simply celebrating love with friends and family, be sure to try a new dessert recipe that the whole family can help prepare.

Utilizing critical culinary skills such as beating egg whites, making doughs, tempering chocolate and understanding the properties of pectin found in fruit to thicken a spread, these recipes are delicious and educational. Mix and match them for a complete dessert – try our White Chocolate Mousse and Chocolate Cups and have a sweet day!

Blog Image

White Chocolate Mousse
Yield
 4 small servings

Ingredients
• 1/4 pound white chocolate, chopped
• 1 Tbsp. vanilla
• 1 pasteurized egg
• 2 Tbsp. sugar
• 3/4 cup heavy cream, beaten to stiff peaks
• Raspberries, for garnish
• Dark or milk chocolate, shaved or grated for garnish

Equipment
• Microwave safe bowl
• Measuring cups/spoons
• Hand held mixer
• Bowls
• Microplane

Directions
1) In a microwave safe bowl, add the white chocolate and vanilla. Microwave on half power for 30 second cycles until the chocolate is smooth. Stir the mixture between each cycle until it has melted completely. Set aside to cool.
2) Beat the egg with the sugar in a small bowl until it has doubled in volume. Fold the egg into the melted chocolate. 
3) Fold the whipped cream, a bit at a time, into the melted chocolate, until thoroughly incorporated and smooth. Cover the bowl with plastic wrap, with the wrap gently pushed down onto the mousse to prevent a film from forming, and refrigerate several hours or overnight.
4) Just before serving, spoon the mousse into chocolate cups; top with raspberries and/or shaved chocolate, if using.

Chocolate Cups
Yield
• 4-6 small cups

Ingredients

• 12 oz. bittersweet or semisweet chocolate, chopped
• 6 small balloons

Equipment
• Microwave safe bowl
• Sheet pan lined with parchment
• Balloons

Directions
1) In a microwave safe bowl, add the chocolate and microwave on half power in 30 second cycles until the chocolate is smooth; being sure to stir the chocolate between cycles. Transfer the chocolate to a bowl and cool until it is tepid, about 100°F.
2) Line a baking sheet with parchment or wax paper. Blow up the balloons until they are about 4 inches wide, then tie them closed. 
3) Dip each balloon into the melted chocolate, inclining it slightly to form a roundish shape on one side. Turn the balloon and dip it again, three or four times in all, until the chocolate resembles a large tulip. Stand the dipped balloons on the parchment-lined baking sheets. Some of the chocolate may drip down and form a pedestal.
4) When the chocolate has hardened, prick the balloon and release the air inside. Let the balloon slowly deflate on its own. (Don’t try to pull the balloon out of the chocolate bowl before it is deflated.) Once the balloon is deflated, it should easily separate from the chocolate. 
5) Carefully pry the balloon at the base using your fingers. Place on a plate or baking sheet and refrigerate until ready to use. 
6) Divide the mousse between the bowls/cups and serve immediately. Garnish with raspberries or shaved chocolate.

ENJOY!


8:00 AM

Take a Seat Front and Center for Freshness

Too often, coleslaw is limp, soupy and just plain unappealing. Harness the freshness of citrus, apple, celery and grapes to turn an ordinary side into something your guests will keep returning for more of! Our Stadium Slaw recipe is sure to give your knife skills a workout – see below!

Stadium Slaw 

Yield
• 5 cups

Ingredients
• 1⁄4 cup orange juice
• 1⁄4 cup plain yogurt
• 2 Tbsp. mayonnaise
• 1 Tbsp. lemon juice
• 1 Tbsp. sugar
• 1⁄2 tsp. celery seed
• 4 cups cabbage, coarsely grated*
• 1 Granny Smith apple, cored and chopped
• 1 cup celery, chopped
• 2 cups red seedless grapes, halved

Equipment
• Measuring cups and spoons
• Citrus reamer
• Large bowl
• Whisk
• Grater
• Knife
• Spoon
• Bowl

Directions
1) In a large bowl, whisk together the orange juice, yogurt, mayonnaise, lemon juice, sugar, and celery seed.
2) Add the cabbage, apple, celery, and grapes. Toss gently to coat. Cover and refrigerate. Keeps up to 2 days. Makes 5 cups. 

*The test kitchen used the large side of a box grater. Cabbage can also be thinly sliced from the head and then cut into bite-size pieces. If you’re in a hurry, you can buy an 8 oz. bag of coleslaw mix in place of the cabbage*

That’s it for our play-by-play on proven recipes for the Big Game. Go out there and rush the field with some winning recipes!

ENJOY!


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