Cooking with Kids

Written by Chef Blair Tiller

Some of my fondest memories are getting to bake with both of my grandmothers in south Louisiana as a young girl. My mama was not much of a cook, but she could throw down some Fried Chicken she learned from her mama. She did know how to follow directions though, thank goodness! It was in those formative years that I found a passion for baking and cooking. 

 I spent my summers in Louisiana staying with my grandparents, who would let me get involved when they were in the kitchen. It started with anything they would allow me to get my hands on. From cracking an egg, to picking up the whisk and mixing the batter, to cutting out cookies from cookie dough. As I got older, I got more hands on and began learning how to use the oven and stove safely so that I could continue to foster that love.  

Now that I have a daughter of my own, I’ve begun to do the same thing. We grab a chair for her to stand on, propped next to me as we mix waffle batter or drop biscuits. I find that the most important thing is that we are getting to spend this quality time together, and hopefully, she learns how to navigate her way through the kitchen and gain useful life skills. She does not have to follow in my footsteps, but she will in the very least never go hungry. 

 Just like my grandmothers did for me, giving me age related tasks to feel involved, I do for my little girl. Yes, sometimes the kitchen gets a little messier than I want it to, but hey, those kiddos are going to remember how much fun they had getting to cook or bake with you. I find that my daughter is willing to try new recipes and foods she can get her hands on and feel apart of the process. It excites her to feel included. It all comes down to connections. It’s a basic human need we have, to feel included. 

Here are a few tips I’ve learned cooking as a kid myself and with my daughter.  

  • Start Small. You know your kiddo best, give them age-appropriate tasks that make them feel useful. That could look like measuring dry ingredients, using a cookie cutter once the cookie dough is ready, or rolling out dough with a rolling pin. Heck, I used to have my daughter be on oven watch duty before I let her do anything. Turn that oven light on and let them see the magic happening inside. It can also mean they are right next to you watching the process, waiting until they are old enough.  

  • Give them ownership. As they learn and conquer the tasks given, challenge them with the next step in the process.  

  • Embrace the mess, it’s going to happen - just let it. You can be proactive with containing it a bit, but just accept the fate going in and everyone will have a good time.  

  • Talk about the food you are working with. This is great for their developmental brains. They are more likely to like something the more they are involved.  

  • Let them take the reins. As they learn the building blocks to cooking and understand kitchen safety, it’s time to let them try some recipes on their own- with supervision of course!  

The goal of it all is to have fun!  

Simple Drop Biscuits

Yields 8-10 biscuits

  • 2 cups all purpose flour

  • 1 tbsp baking powder

  • ½ cup butter, cold and cubed small

  • ¾ cup buttermilk

  • 1 tsp kosher salt

  1. Preheat oven to 425 degrees.

  2. Combine dry ingredients and cut cold butter into your mixture by rubbing the butter between your hands with the flour until it begins to resemble the size of a pea or slightly larger.

  3. Add your buttermilk and begin mixing, stop when it just begins to come together and comes away from the sides of the bowl. For tender flaky biscuits, do not overmix.

  4. Line a baking sheet with parchment and using an ice cream scoop or tablespoon measure drop biscuits onto sheet.

  5. Bake for 12-15 minutes or until biscuits are golden delicious brown.

  6. Serve warm with flavored butters, homemade jam or breakfast gravy.

Blair Tiller, assistant CULINARY ARTS INSTRUCTOR

Born in Virginia, Blair spent her summers growing up in Louisiana learning how to cook from both of her grandmothers.  After high school, Blair moved to New York City, where she went to culinary school.  Blair spent the next 5 years working in renowned, as well as Michelin Star awarded, restaurants throughout the city, honing both savory and pastry skills. 

In 2014, Blair and her husband Ryan moved to Louisiana to get back to her roots, working with top New Orleans Chefs. She joined the NOCHI family in 2023. Blair resides with her husband and daughter in the New Orleans area.  

Jessica Sigmundsson