| Chef Cindy Hartog |
Cindy Hartog, the owner and manager of CINDY'S SOUS CHEFS, is a teacher, actress and
chef. She has been lucky enough to find a way to marry her 3 passions into a single
profession. She holds a Masters Degree in Educational Theatre from New York University
and a Culinary Arts Diploma from The Institute of Culinary Education in New York City,
Read the article below from The Westport News:
'A Pinch of Salt' Whets Children's Appetites
By Carol King
Article Launched:09/29/2006 09:43:06 AM EDT
Cindy Hartog recently set a new stage for her career by combining her three
passions: education, theater and cooking.
In her new business, A Pinch of Salt, Hartog uses her educational and dramatic
background to present cooking classes to children.
A cooking and drama class is open to children ages 3-9. For teens, she offers
gourmet cooking classes that culminate with a four-course meal.
"In all of my classes, I only use high-quality, all-natural ingredients, ranging from
prime beef tenderloin to organic asparagus to Valrhona chocolate," said Hartog.
"And everything we prepare here is made from scratch."
For younger students, the classes often include imaginary trips to faraway
countries, providing a fun and educational way for children to learn about other
nations and their cuisines.
"What Cindy offers is way more than a regular cooking class," explains Suzanne
Ehrlich of Westport. "She's amazing with the kids and she brings interactivity to a
whole new level."
Ehrlich's children, Zoe, 7, and Laura, 5, have both taken Hartog's classes.
A typical class, according to Ehrlich, will include an "imaginary" trip to another
country. "For instance, she will re-create airline seating, provide the children with
ticket
to get on the 'plane' and then take them on a pretend flight to France."
After the "flight" lands, children will get a lesson on French language as well as
foods native to the country. Then the class will get involved in preparing foods of
that country, such as crepes or French onion soup.
"The key to the success of these classes is Cindy's personality," Ehrlich said. "She
is warm and dynamic and has a passion for food. The kids absolutely love her."
Hartog holds a master's degree in educational theater from New York University.
She previously held teaching positions at the former Bedford Junior High School
(which is now Saugatuck
Elementary School) and at Temple Israel Pre-School. "I've always loved to teach
kids," she told the Westport News. "But I also wanted to cook professionally. I
began to feel that I had missed my calling."
When her father died, and Hartog realized he had regrets about the things he
didn't do during his lifetime, she decided to go back to school and reconstruct her
career,
With the support of her husband, Marc, and her daughters -- Rachel, 15,
Danielle, 12, and Deanna, 8 -- Hartog began a two-year routine of rising at 4:30
a.m., taking a 5:30 a.m. train to New York City and then spending the day taking
courses at the Institute of Culinary Education. She received a degree in
November 2005.
She noted that the cooking classes offered by A Pinch of Salt focus on the entire
process of making a meal. Classes focus on a complete meal, such as starter,
salad, side dish, main course and dessert.
"It doesn't take talent to put a pan in the oven," she explained. "I demonstrate
how all the components of a meal work together. We cover prepping,
presentation and garnishing."
During her classes, children also become acquainted with using cooking tools,
such as garlic presses, potato peelers and mandolins.
"What Cindy teaches is not about pigs in a blanket or pizza," noted Susan Albright
of Fairfield, whose three daughters have attended classes at A Pinch of Salt.
"Following her first class, my middle daughter, Charlotte, 12, came home with
Beef Bourgogne, potatoes au gratin and stuffed mushrooms in a wine sauce,"
Albright recalled. "This inspired my other daughters, Hilary, 14, and Emmy, 10,
to also take the classes."
As a result, Albright said she has confidence in leaving her three girls to fend for
themselves at mealtimes. "I know that they all know how to cut things and work
the appliances," she said. "I'm also confident that can work in the kitchen safely."
The classes also lure children into trying new and different foods, observed
Jennifer Krulewitch of Westport.
"My daughter, CJ, 7, is currently taking her second class with Cindy," she said.
"One of the great things is that before she took Cindy's classes, CJ would never
try new foods. Now she tries everything and she is very psyched about it."
Last week CJ came home from class with quiche tartlettes, green salad with a
balsamic-vinaigrette dressing, roast chicken, potatoes au gratin and chocolate
mousse,
"This is a far cry from chicken fingers and spaghetti and meatballs," Krulewitch
said.
Since taking the classes, the children also are showing more interest in helping
their mothers with the cooking.
Albright noted that "Charlotte started watching me while I worked in the kitchen
and explained to me the right way to peel an onion or how to press garlic."
Ehrlich has found that, "Now, when I cook, the kids are anxious to help. Cindy's
classes have really opened them up to new foods and new experiences. Thanks
to Cindy, my kids have even tried sushi."
Hartog's own children also have been inspired by her teaching. The three girls
often sit in on their mothers classes. Further, Danielle, who has aspirations of
becoming a chef, is a contributor to the recently published book, Kids Cook 1-2-3
by Rozanne Gold.As the book's executive sous chef, Danielle was among those
who helped to test the recipes that were included in the cookbook. She and her
mother will be traveling to San Francisco and Seattle next month, where they will
do demonstrations and kids cooking classes based on the book. She will also be
doing book signings.
chef. She has been lucky enough to find a way to marry her 3 passions into a single
profession. She holds a Masters Degree in Educational Theatre from New York University
and a Culinary Arts Diploma from The Institute of Culinary Education in New York City,
Read the article below from The Westport News:
'A Pinch of Salt' Whets Children's Appetites
By Carol King
Article Launched:09/29/2006 09:43:06 AM EDT
Cindy Hartog recently set a new stage for her career by combining her three
passions: education, theater and cooking.
In her new business, A Pinch of Salt, Hartog uses her educational and dramatic
background to present cooking classes to children.
A cooking and drama class is open to children ages 3-9. For teens, she offers
gourmet cooking classes that culminate with a four-course meal.
"In all of my classes, I only use high-quality, all-natural ingredients, ranging from
prime beef tenderloin to organic asparagus to Valrhona chocolate," said Hartog.
"And everything we prepare here is made from scratch."
For younger students, the classes often include imaginary trips to faraway
countries, providing a fun and educational way for children to learn about other
nations and their cuisines.
"What Cindy offers is way more than a regular cooking class," explains Suzanne
Ehrlich of Westport. "She's amazing with the kids and she brings interactivity to a
whole new level."
Ehrlich's children, Zoe, 7, and Laura, 5, have both taken Hartog's classes.
A typical class, according to Ehrlich, will include an "imaginary" trip to another
country. "For instance, she will re-create airline seating, provide the children with
ticket
to get on the 'plane' and then take them on a pretend flight to France."
After the "flight" lands, children will get a lesson on French language as well as
foods native to the country. Then the class will get involved in preparing foods of
that country, such as crepes or French onion soup.
"The key to the success of these classes is Cindy's personality," Ehrlich said. "She
is warm and dynamic and has a passion for food. The kids absolutely love her."
Hartog holds a master's degree in educational theater from New York University.
She previously held teaching positions at the former Bedford Junior High School
(which is now Saugatuck
Elementary School) and at Temple Israel Pre-School. "I've always loved to teach
kids," she told the Westport News. "But I also wanted to cook professionally. I
began to feel that I had missed my calling."
When her father died, and Hartog realized he had regrets about the things he
didn't do during his lifetime, she decided to go back to school and reconstruct her
career,
With the support of her husband, Marc, and her daughters -- Rachel, 15,
Danielle, 12, and Deanna, 8 -- Hartog began a two-year routine of rising at 4:30
a.m., taking a 5:30 a.m. train to New York City and then spending the day taking
courses at the Institute of Culinary Education. She received a degree in
November 2005.
She noted that the cooking classes offered by A Pinch of Salt focus on the entire
process of making a meal. Classes focus on a complete meal, such as starter,
salad, side dish, main course and dessert.
"It doesn't take talent to put a pan in the oven," she explained. "I demonstrate
how all the components of a meal work together. We cover prepping,
presentation and garnishing."
During her classes, children also become acquainted with using cooking tools,
such as garlic presses, potato peelers and mandolins.
"What Cindy teaches is not about pigs in a blanket or pizza," noted Susan Albright
of Fairfield, whose three daughters have attended classes at A Pinch of Salt.
"Following her first class, my middle daughter, Charlotte, 12, came home with
Beef Bourgogne, potatoes au gratin and stuffed mushrooms in a wine sauce,"
Albright recalled. "This inspired my other daughters, Hilary, 14, and Emmy, 10,
to also take the classes."
As a result, Albright said she has confidence in leaving her three girls to fend for
themselves at mealtimes. "I know that they all know how to cut things and work
the appliances," she said. "I'm also confident that can work in the kitchen safely."
The classes also lure children into trying new and different foods, observed
Jennifer Krulewitch of Westport.
"My daughter, CJ, 7, is currently taking her second class with Cindy," she said.
"One of the great things is that before she took Cindy's classes, CJ would never
try new foods. Now she tries everything and she is very psyched about it."
Last week CJ came home from class with quiche tartlettes, green salad with a
balsamic-vinaigrette dressing, roast chicken, potatoes au gratin and chocolate
mousse,
"This is a far cry from chicken fingers and spaghetti and meatballs," Krulewitch
said.
Since taking the classes, the children also are showing more interest in helping
their mothers with the cooking.
Albright noted that "Charlotte started watching me while I worked in the kitchen
and explained to me the right way to peel an onion or how to press garlic."
Ehrlich has found that, "Now, when I cook, the kids are anxious to help. Cindy's
classes have really opened them up to new foods and new experiences. Thanks
to Cindy, my kids have even tried sushi."
Hartog's own children also have been inspired by her teaching. The three girls
often sit in on their mothers classes. Further, Danielle, who has aspirations of
becoming a chef, is a contributor to the recently published book, Kids Cook 1-2-3
by Rozanne Gold.As the book's executive sous chef, Danielle was among those
who helped to test the recipes that were included in the cookbook. She and her
mother will be traveling to San Francisco and Seattle next month, where they will
do demonstrations and kids cooking classes based on the book. She will also be
doing book signings.
Cindy's Sous Chefs
About Us
About Us
 |
| |
 |
| |
 |
| |
 |
| |
 |
| |
 |
| |
 |
| |
 |
