Last week, Rocco DiSpirito declared he was sick of foie gras. Then we made a list of things we're over. Here's another tired Greg Grossman, a 13-year-old who was the hottest rising caterer on the Hamptons circuit. Then the New York Times told the world about David Fishman, a 12-year-old aspiring food critic, and Paramount promptly purchased the rights to turn his story into a movie. Last, but certainly not least, was Julian Kreusser, a 5-year-old from Portland with a recurring cooking show.
What to make of this growing trend? While those with a fondness for a child's precociousness may be bowled over, the rest of us are left feeling slightly perturbed. In response, at least one journalist has voiced her issue with it.
In a Slate article, food writer Regina Schrambling argues that letting children into the kitchen at such a young age is both dangerous and premature. Childrens' taste buds differ from adult palates and they have a smaller frame of reference for food, making it hard to tell the difference between a good burger and a bad burger. Schrambling writes:
On a larger scale, the trend emphasizes the worst of the food frenzy today: The celebration of celebrity and novelty over authenticity and seriousness.
Maybe it's because I didn't hone my culinary skills until I was an adult, but I have to side with Schrambling. Kids should be kids — childhood, in all its joys, is short enough. Do you agree — are you equally sick of hearing about tots flipping omelets in the kitchen?