How does it work?

HOW DOES IT WORK?

A. RESTAURANTS OFFERING A WEEK OF TASTES MENU

Following the successful program in Europe, restaurants will be offering a Week of Tastes Menu. This special menu will introduce children and their family to the chef's take on "taste and balancing flavours" by offering some of their favourite dishes.

B. SCHOOL PROGRAM

Twenty eight grade 4 classes from around the Sydney Metropolitan area will be participating.

The school program consists of two components.

Firstly, a "Lesson Plan" is provided by the Week of Tastes to the class teacher. Its aim is to take the students through a series of fun exercises which will:

Enrich a child's vocabulary by creating a new lexicon for taste.
Discover how all 5 senses are used to appreciate food.
Develop a positive attitude towards the world of food and taste.
Encourage curiosity, thinking and analytical skills.

Secondly, each class will be visited by a chef, baker or pastry chef from their community. These visits will help the children develop an appreciation for the origin of the food, how it is prepared, its taste as well as hear about the life of someone with a passion for food.

Participating in this program are:

Alex Herbert, chef, Bird Cow Fish, Surrey Hills.

Carol Selva Rajah, chef and author.

Colin Fassnidge, chef, Four in Hand, Paddington.

David McGuiness and Paul Allon, baker and pastry chefs, Bourke Street Bakery, Surrey Hills.

Didier Sookel, pastry chef and baker, Ganache, Castlecrag.

Hilary Wright, chef, food consultant, Sydney.

Igor Ivanovic, baker, Iggy's Bread, Bronte.

Jeremy Strode, chef, Bistrode, Surrey Hills.

Kylie Kwong, chef, Billy Kwong, Surrey Hills.

Martin Stacey, chef, Jaspers, Hunter's Hill.

Matt Moran, chef, Aria, Sydney and Brisbane.