On a recent Friday afternoon, Sonia Chung took the floor in front of 50 children and their parents at the Foothill YMCA in La Cañada.
Chung, who goes by “Chef Sonia” in the classroom, launched into the two rules for the day. The children were about to prepare healthy snacks and learn how to grow a vegetable plant.
The No. 1 rule: “Wash hands with soap!” Chung encouraged.
Her second rule called for “listening ears” as she launched into what the children would eat and how they would prepare it.
The menu included pita pockets with hummus, lettuce, carrots and slices of Persian cucumbers, bell peppers, baby spinach and turkey.
A second, sweeter snack, “butterfly carrots,” involved baby carrots, low-fat cream cheese, raisins and small twist pretzels.
With help from their parents, the children used butter knives to spread cream cheese on a baby carrot before placing two pretzels at an angle in the cream cheese to resemble butterfly wings — two raisins for the eyes.