.
. >>>
. >>> IT
. >>> IT IS NOT UNCOMMON TO SEE
THINGS LIKE CHICKEN STRIPS AND
HOT DOGS ON THE CHILDREN'S MENU
AT MANY RESTAURANTS BUT AT FIRE
LAKE THEY ARE REVAMPING WHAT
KINDS OF THINGS THEY OFFER KIDS
BY COLLABORATING WITH A JUNIOR
CHEF, WE ARE HAPPY TO HAVE THE
EXECUTIVE CHEF GOOD TO HAVE YOU
BOTH HERE.
BOTH HERE. THANK YOU SO MUCH FOR HAVING
US.
US.
US. WELCOME, WELCOME, WELCOME.
WE APPRECIATE IT.
>> WE JOKED ABOUT THIS ALREADY,
MY SON IS VERY PICKY MOST KIDS
ARE YOU GO TO THESE RESTAURANTS
IT IS CHICKEN STRIPS MAC AND
CHEESE YOU CAN MAKE AT HOME,
MOST WANT THAT AT THE SAME TIME
HOW CAN WE COLLABORATE AND GET
MORE HEALTHY WITH FOOD?
THAT SETS A COLLABORATION FOR
THE FUTURE.
THE FUTURE. WE BOTH COLLABORATED SALMON,
THE PROTEIN IS VERY IMPORTANT
THE ORIGINAL IS VERY IMPORTANT,
WE COMBINE THOSE AND PUT
CHICKEN,FAJITA.
CHICKEN,FAJITA. IT IS NOT JUST LIKE YOU'RE
EATING A CHICKEN STRIP WITH
TOMATO, THERE IS ANOTHER THING
ON NUTRITION, WHEN YOU HAVE
THAT, YOU HAVE NO PROBLEM
FIXING THE BONE AND GOING TO
SCHOOL.
SCHOOL.
SCHOOL. >> DO YOU FIND THAT KID'S
PALETTES ARE A LITTLE MORE
MATURE THAN WE GIVE THEM CREDIT
FOR?
FOR?
FOR? >>
FOR? >> SPECIFICALLY FOR RESTAURANTS
THE REASON I'M SO EXCITED ABOUT
THIS COLLABORATION, KIDS
DEVELOP THEIR PALETTES AT SUCH
A YOUNG AGE IT IS IMPORTANT TO
EXPOSE THEM TO NEW FLAVORS
TEXTURES AND INGREDIENTS THAT'S
WHY IT IS SO SPECIAL FOR ME TO
COLLABORATE WITH RESTAURANTS
FOR KID'S MENUS, I THINK WITH
THAT WE'RE ABLE TO EXPOSE KIDS
TO THINGS THEY ARE NOT ABLE TO
TRY, I THINK THAT RESTAURANTS
HAVE THE TREMENDOUS OPPORTUNITY
TO SHAPE THE PALATES OF KIDS
AND EXPOSE THEM TO NEW THINGS.
>> TALK TO US ABOUT THE SALMON.
>> THIS IS ONE OF THE DISHES ON
THE KID'S MENU TO CREATE THIS
DISH, IT IS A SALMON, SEASON
WITH SALT AND PEPPER FIRST, WE
ADD IT TO THE PAN AND BUTTER.
IT IS A, AND THEY DO THE
ENTIRE, IF YOU COME TO THE
GRILL HOUSE, IT IS ALWAYS
SALMON.
SALMON.
SALMON. >> ARE YOU USING REGULAR BUTTER
AND WITH OIL IN THERE AS WELL?
THAT'S ACTUALLY WHOLE BUTTER.
IT GIVES THE FLAVOR, IT IS NOT
JUST ABOUT THE FEELING AND
GIVES NICE COLOR THE SWEETNESS
FROM THE BUTTER CARAMELIZES THE
BEAUTIFUL CARAMELIZATION
BEAUTIFUL CARAMELIZATION EXACTLY HER AGE AND I FEEL LIKE
COMBINING AND SPEAKING THE SAME
LANGUAGE IT IS SO NICE, WORKING
WITH ME HOW SHE HAS A PASSION
FOR THE FOOD THAT'S AMAZING AND
I CAN, CONGRATULATIONS, THANK
YOU, CHEF.
YOU, CHEF. >> WHAT HAS THIS BEEN LIKE FOR
YOU?
YOU?
YOU? I
YOU? I KNOW THIS IS SOMETHING REALLY
THE MOST IMPORTANT PART OF THIS
THING COOKING IS I'VE BEEN
WORKING ON A LOT OF DIFFERENT
THINGS, ESPECIALLY
THINGS, ESPECIALLY FOCUSEPHILANTHROPY, RAISE HALF
A MILLION DOLLARS FOR
CHARITABLE CAUSES.
CHARITABLE CAUSES. ON OUR WEBSITE AND WE'RE
DONATING A THIRD OF THE PROFIT
TO HELP WITH THEIR FAMILY.
>> SHE'S 15, SHE HAS DEVELOPED
HER OWN APRON AND SHE IS A
CHEF.
CHEF.
CHEF. WE'VE GOT THE CORN, MASH
POTATOES AS WELL.
IT WILL TAKE A LITTLE TIME A
LITTLE BIT OF ONION, I USE THE
CHEDDER CHEESE.
CHEDDER CHEESE. >> WE'LL TAKE A BREAK REAL
QUICK.
QUICK.
QUICK. >>
QUICK. >> I'LL BE