Chef Bobo on the Care and Feeding of Kids

Brussels sprouts are the favorite vegetable of the Calhoun students because he prepares them by roasting them in a convection oven to bring out their natural sweetness and flavor. He also uses a similar technique on other vegetables like cauliflower, green beans and artichokes, with similar positive results.

Fish is also a big hit: "I like to roast firm-fleshed fish with different glazes because it has to look good for kids to eat it," he said (fish constitutes 20-30 percent of the menued proteins at Calhoun).

He also puts fish into kid favorites like tacos and makes modestly spicy dishes like Cajun catfish and fish curries.

Poultry is usually roasted or served in colorful dishes like jambalayas, curries and tacos. "If it's colorful and kids are automatically attracted," he said.

Color is also what makes the salad bar a huge hit. Calhoun's salad bar is all-you-want with plenty of seasonal fruits and vegetables, and "kids build beautiful salads," he said.

Fruits are emphasized as desserts, though there is also usually a oneounce portion of a sweet available (no seconds).

Finally, the cardinal rule: "Kids don't like ‘kid food'; they prefer kid-sized portions of what they consider ‘adult foods," Chef Bobo declared.