Buffalo Grove mom, a chef by day, finds joy in teaching kids to cook
If you've ever been greeted on a trip to the grocery store by the tantalizing smell of grilling meat or seafood, you may have our Cook of the Week, Ann Kagan to blame. As the events and marketing person at the Kildeer Whole Foods Market store, it's her job to decide what's cooking at the store on any given day. Ann also plans events at the store, such as cooking classes or demonstrations. And she's been on one particular mission this summer.
“I want to push the ladies on the grill!” she laughs. “We shouldn't just leave it to the men!” Ann doesn't just talk the talk when she goes home to prepare dinner for her two sons and her husband, (who incidentally is a vegetarian) she's usually firing up the grill.
“I like to throw everything on the grill - meat, yes, but I'll throw dough on the grill, or vegetables or seafood.” Ann shares several recipes with us today. Try her grilled chicken salad, flavored with yogurt and oregano, or grilled kebabs, a fruit kebab with a pineapple glaze and a Tandoori shrimp and vegetable version.
Ann, of Thai heritage, grew up in a home where her mother cooked everything from scratch.
“I always liked to cook, and it was my best friend who suggested that I go to culinary school.”
Ann worked several different jobs - all involving food - before finding what she feels is a perfect niche, working at Whole Foods.
“I'm lucky to be able to cook with my job, and have so much good food to choose from!”
When deciding on the day's food events, Ann doesn't have too much difficulty.
“I just think about what I feel like having, what's seasonal, and what's being featured. I like a lot of different ethnic flavors. Lately, seafood has been really popular. We do a lot of quick and light seafood on the grill, and it really does give people ideas for their dinners.” Ann shares several recipes with us today. Try her grilled chicken salad, flavored with yogurt and oregano, or grilled kebabs, a fruit kebab with a pineapple glaze and a Tandoori shrimp and vegetable version.
Of course, Ann admits she is somewhat spoiled with the great diversity and quality of foods accessible to her.
“I can't plan too far in advance when it comes to the produce. I usually just check out what we have. I like to use seasonal and locally grown vegetables.
This summer, Ann has been teaching kids ages 9 to 13 how to cook in her Culinary Camp.
“A lot of kids are really into food. I envision my students going home to their parents and saying” here's what we're having for our meals!” Ann even has the kids grilling - on electric grills in her classroom.
“I don't always follow a recipe, and I like to impart that to my young students. A recipe is more of a guideline. “Depending on their proficiency level, some of Ann's students often try experimenting.
“Many of them have been watching cooking shows and want to be the cook in their family. I see the spark in them and love to see that passion - it just makes my heart smile.”
Ann's children are learning to cook as well.
“They are doing a free-range summer, making their own breakfasts and lunches. I've never just cooked for them; I've always gotten them involved.” Ann advises parents to let their children have more freedom in the kitchen.
“Parents are afraid it will be too messy, but if you get them involved it will be something they will enjoy all their lives. I used to think all it required was organization, now that I am a parent, I know it's not that easy to be organized all the time!” she laughs.
Granted there are some dangers in the kitchen, sharp knives being one concern.
“I tell the kids that knives are not just for show, they make your job easier, but they require practice and learning the right techniques. I tell the same thing to my adult students. If you haven't cooked very much, including grilling, it's just a matter of practicing!”
Even the recent heat won't deter Ann's plans for the grill.
“We're out there rain or shine or heat!”
To suggest someone to be profiled here, send the cook's name, address and phone number to food@dailyherald.com.