Would someone please explain to me how the same child who can't chew, swallow, or appreciate cooked mushrooms on his pizza craves over-the-top salty anchovies or smoked oysters?

        He says, "It's the texture." Just hearing the word "mushroom" causes him to screw up his face and shudder. This is also the child who claims one of his favorite meals was when our family traveled to Switzerland and spent a rainy night huddled around a massive crock of Emmenthal cheese fondue. The Alps and lake outside were barely visible, but smells and interesting food were set before us. Eleven of us stabbed incredible French bread into the fondue pot, careful not to drip hot cheese on our chins or the table. This meal was all about the diversity of cheese. We also had raclette, alpine cheese grilled until bubbly and then drizzled onto bite-sized round potatoes. Finger-sized gherkins and an appetizer of raw horse meat topped off the meal. Even though it was eight years ago, the taste memories linger. I try again to sweet-talk this boy into slicing mushrooms onto his salad and the response is firm. "I'd rather eat snails," he says.

        "Aren't they similar, snails and mushrooms?" I ask. "Not even," he says.

        Was this child born with a curious palate or did his early exposure to adventuresome eating define his relationship with food? Does it matter that many adults think kids would prefer a "kid meal" consisting of fries, chicken nuggets, or a hot dog, instead of more interesting food like pasta primavera, beef kabobs, or roast chicken with garlic and sage? Armed with questions and a curious mind, I talked with four chefs extraordinaire from our Treasure Valley. They willingly shared their thoughts.

Chef Experts

        The following chefs brought their years of experience to the subject of exposing kids to new foods.

•  Chef Richard Langston and Chef Steve Rhodes, co-owners  of Café Vicino, a North End neighborhood restaurant that feels and tastes as though it belongs in Seattle or San Francisco

• Chef Joyce Doughty, host of National Public Radio's Food for Thought program and a BSU Culinary Arts faculty member  

• Chef Jered Couch, owner of the Eagle gem  Six One Six and three-time winner of the Iron Chef Boise contest

Why New Foods?

        Our chefs seemed baffled at this question. Doesn't everyone want to try new foods? Chef Langston wants more young kids to eat new foods so that later in life they will appreciate foods from other cultures.  He says that early experimenters will become aware of the different ingredients that make up a dish. By trying new foods, they'll soon notice what flavorings and cooking procedures are used. He watches now as his daughter, who was raised around new tastes and experimental cooking, is busy supplying her own kitchen. She moved away from the predictability of college cafeteria fare to a place of her own, influenced by her food-loving family.

        Chef Rhodes agrees. He believes in early tasting so that kids can appreciate what goes into making a meal. He wants kids to carry the love of food for a lifetime. He's always relished taking his son out to eat, so that each meal becomes an event they can celebrate together. It makes his day when a server in a restaurant runs to the kitchen, reporting that a family is letting their young children order what they want from a menu. These kids experience the joy of choice and the rewards of taste.

        Kids should taste new things at home before going out to eat, claims Chef Doughty. She should know, after turning her home into a rehearsal stage for her two now-grown boys. Their own mother was the experimenter. A meal was a celebration, and they never hesitated to try new foods in a nice restaurant. Doughty grew up in Brazil and remembers strolling the streets with her mother to buy and eat food from street vendors. She believes those experiences had a huge impact on her future interest in cooking. From an early age, food was an adventure.

        Chef Couch is contemplating the future. Now that he is a father, he promises to protect his baby girl from the ravages of fast food choices surrounding us. He'll start early, exposing her to the normalcy of eating vegetables cooked in creative ways. When kids come to his restaurant, he notices that they are usually game to try foods that are appealing to the eye, especially when parents are enthusiastic, too. He claims his shredded Brussels sprouts are a hit with all ages.

Sage Advice to Parents

        Start Early. It's never too young to expose kids to new foods. Why wait? There is no magic age. Nurture the habit of adventurous eating as soon as possible. Sit toddlers and teenagers at the table with each other. They'll love the togetherness that comes with sharing exciting foods.

        Grow, Shop, Cook.  Plant seasonal vegetables, fruits, and herbs. Children love to harvest them and then help prepare a meal using fresh ingredients. Chef Langston says trips to the store are more exciting when you plan meals before leaving home. He says that when kids only run to the Pop-Tart and cereal aisles, they limit their food experiences to sugar and processed foods that lack nutritious ingredients and interesting flavors.

        If a lemon cake is part of the menu, enlist help from your child to locate the ingredients in the store. Purposeful shopping with the end product in mind is more fun. They'll begin imagining the finished cake while carrying the sack of fresh lemons and a carton of whipping cream to the checkout stand.

        When selecting a vegetable to eat for dinner, ask your children to choose one. Then ask, "How shall we prepare this?" Soon, kids will volunteer to roast, sauté, or steam carrots, zucchini, or eggplant. Chef Couch likes to prepare vegetables that don't look like they came out of the ground. He creates interesting concoctions of couscous, broccoli, cauliflower, and yogurt. Be a creative home chef.

        Set an Example. As kids watch their parents order from a menu, they learn about the process. Parents who practice menu reading at home are assisting kids in deciphering new vocabulary and cooking concepts. The rehearsal diminishes what might be an overwhelming experience at the restaurant.

        If the parent is a picky eater, the child will learn that this is acceptable, but if kids observe their parents having fun with food, they learn to stifle any negative comments about tastes and textures. There is a politeness that should surround mealtime. It is not a time for playground voices or running-around-the-table activities, but rather a time to come together, visit, and indulge our taste buds. 

        All four chefs said that when parents enjoy the experience of eating new foods, the energy and interest is catching. Discuss ingredients with children and they soon pick up on the jargon. A fun question to ask when tasting something new is, "Wow, I wonder what herb or spice they used in this dish? Can you taste it?" Suddenly, the difference between thyme and oregano is a puzzle worth solving.

        The world of food is only limited by the depth of our imaginations. When adults and kids enter that world together, each meal has the potential for a memorable adventure.

Judy Ware is a Boise writer who relishes eating with as many kids as might fit around her table. There's no better treat than to see eyes light up when platters of food are shared and appreciated.