The Chronicle Herald – Elissa Barnard
Polly Gallant-McLean has just turned four but she is already a cook. The pint-sized Halifax chef loves to crack eggs, hitting them on the counter, opening them over a bowl and then reaching in to cradle an unbroken yolk in her tiny hand. To make her favourite dish of crepes she pulls a stool over to the stove as her mother supervises. Polly’s mother, Claire Gallant, runs Bite-Sized Kitchen out of her home. Her mission is to teach kids from three to 14 to cook snacks and meals using basic, whole ingredients like eggs, flour and olive oil. “These foods are not reserved for wealthy people; these are basic, inexpensive ingredients,” she says. (more)