News

Food Network TV host David Rocco "seems like the perfect front man to encourage Ontario kids to rethink fast food in favour of cucina povera: simple but honest dishes such as rice salad and stuffed tomatoes," The Globe's Amy Verner writes.

Like fellow Food Network personality Jamie Oliver, Mr. Rocco is on a mission to make over school meals, but with a Canadian twist.

"What's different from the Jamie Oliver project is that I'm hoping to make this part of the curriculum where, like math and science, kids can learn how to cook basic meals and connect with their families. Kids who cook eat better and are more confident. These are tools for life," Mr. Rocco explains.

"In September, Mr. Rocco joined up with Ontario Premier Dalton McGuinty and visited student-run cafeterias in Guelph, Kingston and Brampton.

"We have to develop an infrastructure that is simple and accessible for kids across Ontario — not just wealthy or urban kids," Mr. Rocco says. "When kids learn a recipe or two, they get so excited and that opens up a whole world for them.'"

We are pleased that Mr. Rocco was on hand earlier today to discuss food, cucina povera and school meals.

Your questions and his answers appear at the bottom of this page.

Mr. Rocco is currently shooting the fifth season of his Food Network series, David Rocco Dolce Vita which is also the name of his recent book. Mr. Rocco lives in Toronto with his wife, Nina, and their seven-month-old twin daughters, Emma and Georgia.

Editor's Note: globeandmail.com editors will read and allow or reject each question/comment. Comments/questions may be edited for length or clarity. HTML is not allowed. We will not publish questions/comments that include personal attacks on participants in these discussions, that make false or unsubstantiated allegations, that purport to quote people or reports where the purported quote or fact cannot be easily verified, or questions/comments that include vulgar language or libellous statements. Preference will be given to readers who submit questions/comments using their full name and home town, rather than a pseudonym.

Christine diemert, globeandmail.com: Thanks for joining us today Mr. Rocco, to talk about healthy food and particularly your goal to get young people to eat well.

In your idea for teaching children to cook and appreciate good food, do you see this working inside the schools, or on some level in classes or activities outside the school? And what do you think parents will have to do to make this work?

David Rocco: Ciao Christine. The progam I've been working on with Ontario Premier Dalton McGuinty is currently designed for high school students.

We're in the initial stages, where we've created healthy menus that are part of the school cafeteria program.

Parents can encourage their kids in the kitchen to help foster their love of food and cooking by giving kids tasks or even preparing the family meal. It's a great opportunity to use the kitchen as a place for family time and encourage conversation between parents and children.

Sylvia Mueller from Canada: Will only elementary schools be involved in this program? High school cafeterias must often compete with nearby fast food restaurants. Is there any information available to help high schools encourage their students to make healthier choices and to help cafeterias provide low cost healthier options to their students?

David Rocco: Ciao Sylvia, The program is actually only for high schools at the moment. Hopefully it can be introduced into the elementary schools in the future.

Currently though the kids that can create the most change are high school students. Once we have them on board they can help influence their younger siblings in elementary school and even their parents to eat better and healthier as well.

There will always be fast food temptations for kids, the program isn't about preventing them from having choice but rather introducing them to healthier menus and teaching them how to cook.

Once kids learn to cook, they'll have more confidence and will want to cook more -- studies show when children cook they're more inclined to eat healthier.

As far as cafeteria food is concerned, the program is also about teaching kids to break habits and introduce them to new, delicious ways of eating.

For example, I love french fries -- most people do -- but why not add potato wedges with rosemary and garlic to the menu one day a week instead of fries? Once kids try it, they'll like it, and be more inclined to continue on this path.

On my latest high school visit I spoke to students from North Bay, and reminded them that they are the consumers at their school and they ultimately have the voice to dictate what they want to see as options on the school cafeteria menus.

When it all boils down, it's ultimately about empowering kids to make healthy choices.

Justin M from vancouver: David, have you been going to Champions League matches at the Artemio Franchi? Are you going to the game against Lyon next Tuesday?

David Rocco: Ciao Justin I wish, but I took the week off from shooting the next season of my show, David Rocco's Dolce Vita in Italy, to come back to Toronto for my book launch. I miss my new baby girls too much (and my crew would kill me) if I skipped out to watch the game.

j adams from Winnipeg: Hi David, enjoy your show and love the simplicity of your cooking style, food doesn't have to be complicated to be good. Globe and Mail please allow me to provide some preamble comment before my question.

While I agree with what you are trying to accomplish I just wonder in these modern hectic paced times if we can ever get kids or their parents to ever embrace home cooking like it was in times past. For example I love making a good pasta sauce from scratch and will take hours on a Sunday to prepare a huge pot of it. This even drives my wife crazy because there are other things to do.

Not only that on any given day at the grocery store there is some sale on a brand name jar - uhggg - of sauce that is cheaper than what it costs me to produce it from scratch. In another time homemade was cheaper, mass production and distribution has changed that.

While I still fight the good fight I understand why others don't. If parents choose the 'instant' way out their habits are more than likely to be passed onto their kids.

My question - how can a program like you advocate compete with these scenarios?

David Rocco: Ciao Mr. Adams, Thanks for your comments, but I couldn't disagree more :).

I have a five-minute tomato sauce recipe that is fantastic and literally does only take five minutes to make.

Sautee some garlic or onions with some olive oil, throw in diced tomatos or plum tomatos from a can -- I call this cooking alchemy, the transformation of simple ingredients.

The beauty is you'll be finished cooking your meal in 12 minutes (the time it takes to boil your pasta) much faster, healthier and cheaper than any pre-prepared meal you can buy at a supermarket or order in.

As the son of an immigrant, I saw my mother feed a family of five for a few dollars each meal and I absolutely believe it can still be done today.

Take a simple can of legumes -- inexpensive and a fantastic source of protein -- rinse them, and in a soup pot sautee some onions and olive oil, and add some rosemary until brown and crisp.

Throw in your legumes (I like chick peas for this myself), add some water and salt and pepper to taste. Let it simmer for 10 minutes and you have a wonderful, quick and simple soup....if you want to fancy it up, add some diced potatoes and/or rice or pasta and you have a hearty, nutrious meal that your family will adore.

It won't have taken any more than 15 minutes and probably didn't cost more than three or four dollars.

Most parents, let alone students, aren't aware of these simple recipes and cooking techniques. My hope is this program will give kids a life skill and expose them to the magic of cooking.

Judy Lawson from Toronto: We so support your efforts. A family of three, our son is in Grade 11 and was at your book signing last night. What can we do to help you? I'm serious... we're keen

Ciao Judy,

Thanks for your note. I think the best thing you can do is to encourage your son's school to make teaching kids to cook part of the school curriculum.

This way the government will insist it becomes part of the curriculum across the province and one day, hopefully, across the country. We need to make the government aware that cooking and eating well is a life skill as important as the maths and sciences.

Christine Diemert, globeandmail.com: Thanks for joining us today Mr. Rocco since I know you are busy. I'll finish the discussion by asking if you can tell us how we can learn more about the school program and also, since you have a new book out, why don't you tell us a bit about that?

David Rocco: Ciao Christine, The initiatives started off as a pilot program in September to schools that offered a "Special Skills Major" (i.e. culinary arts courses, etc.).

It is still in the early stages of development. We have designed 16 healthy menus that are available right now to schools to use in their cafeterias. The idea is not to change the current menus altogether, but rather offer a wider variety of choices and alternatives. Being exposed to these options will hopefully empower kids to make healthier choices.

We also hope that the program will build momentum and enthusiasm to encourage more schools to climb on board and make this part of their curriculum, too, even in schools that don't offer the special skills courses.

I'll be meeting the Premier (Dalton McGuinty) in January to discuss how to move forward on a larger scale to eventually make it a program implemented throughout the entire province and one day maybe even the entire country.

Thanks for asking about my new cookbook. I'm really excited about it. I've always believed food is a way to unite family and friends.

I've seen it break down barriers and cultural differences. This book is about simple Italian and Mediterranean recipes that anyone can master. I call it "alchemy," the power to transform simple ingredients into magical meals.

If anyone wants to learn more about it, they can learn more at my website. DR