NORWALK, Conn. — Jane Peters-Mossa’s late grandfather was a botanist with a thriving nursery business. Today, she carries on that love of nature in a slightly different way, which she hopes to share with a new generation.
Peters-Mossa, a Darien resident and Stamford native, plans to offer summer children’s classes on farm-to-table cooking and living through her company, The Pink Rhubarb. A trained chef who has worked on kitchens and on yachts, Peters-Mossa wants to teach children how to prepare natural food.
“I’m very comfortable in the kitchen, and I’m happy to share,” Peters-Mossa said from a table at the restored Fodor Farm on Flax Hill Road in Norwalk, where she plans to hold the program.
The program, which is available to elementary school students, runs from June 27 through July 29 from 9:30 a.m. to 12:30 p.m. Mondays through Fridays. Students can sign up for one or all of the five-day weekly sessions for $225 a week.
Students will be split into two groups. Those who are in kindergarten through second grade will be placed into “seedlings,” and those who are in grades three through five will be placed into “sprouts.” The camp can accommodate 12 students per group, she said.
The summer program will include crafts, yoga, and of course, cooking, which Peters-Mossa said is an important skill. And once students learn the basics of cooking, they can use that knowledge to create a variety of foods and dishes, she said.
“If you have the basics under your belt, you can kind of do anything,” Peters-Mossa said. She hopes to teach students basic kitchen skills such as how to bake, boil, cut and braise.
Cooking, she said, is intellectually stimulating. “It does something,” Peters-Mossa said. “It’s a way of using your brain.”
Since cooking is project-based, scientific and teaches cause and effect, “it makes you question," she said. "It keeps you inquisitive."
Many children want to learn how to cook. “It seems to be an interest, and I think kids want to do it,” she said, adding that perhaps popular culinary shows such as “Chopped” help fuel their interest.
For more information on The Pink Rhubarb and the summer farm-to-table classes, visit Peters-Mossa’s website here.
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