“Now, more than ever, children are engaging in the culinary arts, and the positive outcomes are immense,” remarks Chef Jet Tila, shown here alongside Prince of Peace Christian School students Landon Hill and Kaylee Thomas during his recent visit to the school.
by Alicia Wanek
Renowned for his roles on Iron Chef America and as a judge on Food Network’s Chopped: Junior, Chef Jet Tila is a celebrated chef and restaurateur with international acclaim. He is on a mission to advocate for healthy eating and lifestyle choices through his collaboration with Flik Independent School Dining, a company that offers a progressive dining experience in schools, including at the local Prince of Peace Christian School (POPCS) and Early Learning Center in Plano. The Flik motto of Eat. Learn. Live. aligns perfectly with Tila’s commitment to fostering a passion for cooking and nutritious eating among the youth. “This nurtures a connection with genuine food,” he states.
As soon as you step into the school dining area, it becomes clear that this is not your typical school cafeteria. The first thing you notice is the vibrant atmosphere. The salad bar boasts over a dozen fresh options, water dispensers infused with flavors like cranberry orange and apple mint are positioned along the wall, and posters celebrate the food of the month, which was spinach. Fresh fruit is also readily available for students to grab for their classes or after-school events, contributing to a warm and inviting setting.
The goal is to encourage children not only to try new foods but to truly engage with fresh, unprocessed options rather than frozen or canned items. Christopher Johns, the Executive Chef, explains, “Introducing diverse foods to their taste buds early on increases the chances they will be adventurous eaters in the future.” Food Service Director Davita Lester adds, “Typically, they enjoy what they try.” On the day of our visit, the menu included Korean barbecue beef tacos topped with pickled radish and fresh cilantro, sweet chili tofu, Thai pineapple fried rice, and grilled broccolini. The featured superfood was dark chocolate, and earlier in the week, a chef demonstration showcased the preparation of mole, a Latin-American dish incorporating dark chocolate, which students had the chance to sample. Each day features a panini station with house-smoked meats, and instead of traditional desserts, students can create their own parfaits using vanilla yogurt, fresh fruit, and granola. Remarkably, all of this is offered for as low as $3.39 per student.
“Now, like never before, children are taking an interest in cooking,” Chef Jet emphasizes, “…and the additional benefits are significant.” Beyond just health advantages, families are coming together to cook and share meals, which brings its own rewards. At the conclusion of Tila’s cooking demonstration, more than half of the students raised their hands expressing a desire to open their own restaurants in the future, demonstrating that this innovative approach to school dining is making a lasting impression. Moreover, witnessing a consistent flow of high school boys selecting the tofu and broccolini option is undeniable evidence of this impact.
