Sunday, 9:30 a.m. Parents, grandparents and children sit at two large tables covered with colorful tablecloths. The latter have a fever.
Published at 11:00 am.
Is it the places around them? Maybe a little bit. La Fabrique famille La Cabane is a community center that looks like a giant playroom, with space for crafts, a slide, a climbing wall and high hiding places. “Wow!” It's a children's paradise! “, we said spontaneously as we entered the huge building on the corner of Rue Bélanger and Avenue Papineau in Montreal.
But beyond the decorations, it is above all the activity planned for this morning that excites the six young participants aged around 3 to 10 years. Today they are the leaders.
In the kitchen
PHOTO ALAIN ROBERGE, LA PRESS ARCHIVE
Overview of locations
Smiling, they put on their aprons and then wash their hands. “Children, you can come to my kitchen,” calls Paige Cunningham, who leads them through the workshop.
The little chefs' first task? Greet your guests and take their orders. On the menu: “lost bread (but found, fiou!)” or “crushed croissant, with eggs, feta and avocado”.
While the older children prepare coffee under the supervision of Sophie Duchastel de Montrouge, co-founder of La Cabane, the younger children sit around a coffee table and listen carefully to Paige Cunningham's instructions.
They have a lot to do, literally and figuratively. Fifteen dishes to cook, including a few plates of vegan French toast. Each apprentice is given a slice of sandwich bread, which they must dip into a mixture of vegetable drink, maple syrup and spices prepared by the La Cabane team.
“I don’t want to do it alone,” says Mila, 3 years old, shyly. “I’ll help you,” Paige Cunningham offers gently, clearly having a knack for working with children.
PHOTO JOSIE DESMARAIS, THE PRESS
Hendrick, 4 years old, and his cousin Mila, 3 years old, attend brunch at La Fabrique famille La Cabane.
The little girl quickly gets out of the way and participates with great enthusiasm in the next steps: breaking eggs, mashing avocado pieces, weighing the feta, tossing the salad… Cooking the meal is entrusted to the older children, who are under the direction by… Under the supervision of Sophie Duchastel from Montrouge, you turn the slices of bread and stir the eggs in the various pans.
Pride and perseverance
PHOTO JOSIE DESMARAIS, THE PRESS
The older ones take care of cooking the food.
The little chefs work in the kitchen for almost an hour under the admiring gaze of the families sitting around. “You have perseverance,” congratulates Geneviève Gagnon, Mila’s mother.
By giving parents the opportunity to witness the interactions between their young person and the workshop leaders, “brunch gives them a vision of their child that they don't often get to see,” emphasizes Noémie Perreault, general director of La Cabane.
PHOTO JOSIE DESMARAIS, THE PRESS
Paige Cunningham, Sophie Duchastel de Montrouge and Noémie Perreault
“I was surprised to see how attentive he remained throughout the activity,” admits Valérie Gagnon, mother of four-year-old Hendrick.
“It's the first time he's working in the kitchen without us. “It's pretty impressive,” notes Chris Fernandes, father of Isaiah, 7 years old, “soon to be 8,” and wants to point out the boy.
Preparations for lunch are coming to an end. Paige Cunningham shows the younger children how to prepare French toast plates. We spread a little compote, put the slices of bread on top, garnish everything with nuts and apples and don't forget to add a drizzle of maple syrup. “Go to your table, it’s almost ready!” says Hendrick, hopping.
PHOTO JOSIE DESMARAIS, THE PRESS
Lunch is served!
The good smells from the kitchen whet your appetite. That's good, it's time for service. In return, the children carry the prepared plates to their families with eyes shining with pride.
And when the young chefs finally taste the fruits of their labor, everyone agrees: their lunch is the best!
What tasks should we entrust to our apprentice chefs?
PHOTO JOSIE DESMARAIS, THE PRESS
“Parents are often a little afraid to let their child cook,” notes Sophie Duchastel from Montrouge.
“Parents are often a little afraid to let their child cook. “It is certain that a knife cuts,” notes Sophie Duchastel from Montrouge, who had a career in gastronomy before co-founding La Fabrique famille La Cabane. However, through the various cooking workshops and day camps the organization offers, she sees all the learning that comes with developing her culinary skills. Here, in his opinion, are some examples of tasks that can be entrusted to young people according to their age, based on the recipes prepared during the visit to La Presse.
From 2 to 5 years
- Mash the avocados with a potato masher;
- Cut the apples with a wooden knife suitable for small hands.
- Mix the previously measured ingredients.
From 6 to 9 years
- Supervise cooking of French toast and eggs (under adult supervision);
- Cut apples or bread with a real knife (under adult supervision);
- Arrange the plates and let your creativity run wild.
- Practice your math by doubling a recipe or measuring ingredients.
From 10 years on
“Trust them!” suggests Sophie Duchastel de Montrouge. With simple instructions, they'll be independent enough to cook on their own while you're still dozing in bed on Sunday morning! »
Visit the website of La Fabrique famille La Cabane