Live from the 2013 Kids’ State Dinner with Sam Kass


Mr. Kass:
Hello. Welcome to the Second
Annual Kids’ State Dinner. We are so excited to be here. This White House is filled with
brilliant young chefs who have cooked the most
delicious, healthy meals that I have ever tasted. We could not be more thrilled, and we’re going to get
a chance to meet them. But we are doing this in
partnership with Epicurious and USDA and Department of Ed
to help inspire kids and families across the nation
to cook healthy food as part of the First Lady’s
Let’s Move initiative. And we have seen thousands
of recipes from all across the country that were tested, narrowed down to
two per each state. And then with some young
judges and some older judges, we tasted over 100 dishes,
which is no small feat to do in a couple of hours. And our winners are
here with us today. So, without further ado, I think
we should start meeting some of these brilliant young people,
because they are so adorable. So first up,
who do we have here? Come on over here. What’s your name? John Brightfelder:
John Brightfelder. Mr. Kass:
John Brightfelder. And where are you from? John Brightfelder:
New Canaan, Connecticut. Mr. Kass:
From Connecticut. Nice. So tell us what
you cooked today. John Brightfelder:
Quinoa risotto
with kale and shrimp. Mr. Kass:
Quinoa risotto with
kale and shrimp. Now, I remember this dish,
and I got to vouch for it. It was phenomenal. And do you do a lot of cooking? John Brightfelder:
Yeah. Mr. Kass:
Yeah? And is this one of your
favorite dishes to cook? John Brightfelder:
Yeah. Mr. Kass:
Nice. And so now you’re eating
a lot of vegetables, huh? John Brightfelder:
(affirmative) Mr. Kass:
Nice. Did you meet the
First Lady already? John Brightfelder:
Yeah. And I talked to her. Mr. Kass:
You talked to her? What did you say? John Brightfelder:
That she — that
my teacher in New Canaan, Mrs. Hinkel, said she was the
best First Lady of all time. Mr. Kass:
Wow! You heard it here first: the best First Lady
of all time. I agree with her. So have so much
fun in there, okay? And we’ll see you in there. All right. Take care. Who’s next? The best First Lady of all time. How about that? How are you? Come on over here. What’s your name? Emma Kay:
My name’s Emma Kay. Mr. Kass:
Emma Kay. Where are you from? Emma Kay:
I’m from Arkansas. Mr. Kass:
From Arkansas. Okay. So what’d you cook today? Emma Kay:
I cooked a confetti spring roll
with orange cilantro sauce. Mr. Kass:
A confetti spring roll. Absolutely delicious. And is this one of
your favorite dishes? Emma Kay:
Yes. Mr. Kass:
Is it? And do you do a lot of
cooking with your parents? Emma Kay:
Yes. Mr. Kass:
Nice. And are you going
to do even more now? Emma Kay:
Huh? Mr. Kass:
Are you going to do
even more cooking now? Emma Kay:
Totally. Mr. Kass:
Totally! Yes! All right. Well, have a great
time in there, and we’ll see you in a minute. All right. Bye. Who’s next? Tanya Steel:
Hey, how are you? Mr. Kass:
This is the hero who’s
helped make it happen. Thank you so much for
all that you’ve done. Tanya Steel:
Thank you for all
that you’ve done. Mr. Kass:
And Epicurious has
been leading the way, helping to make this
now two in a row and — Tanya Steel:
That’s right. Mr. Kass:
— hopefully forever more. Tanya Steel:
Oh, amen to that. Mr. Kass:
So tell me, like what inspired
you to help put this together and what has it been
for you and for Epicurious? Tanya Steel:
I think it’s been
more inspiring and more empowering for kids
than I ever imagined. It’s certainly more inspiring
for me, and I think, you know, just when the First Lady
came into office and said, “We got to do this. We got to raise some awareness.” And you came on and
said, “Let’s go.” I mean, with Let’s Move,
it’s been an incredible thing. Kids are really inspired. They’re into kale, they’re into
salmon, they’re into quinoa, they’re into Greek yogurt. Every recipe this year —
Greek yogurt in everything. Mr. Kass:
I know. It was a big trend. Tanya Steel:
That’s right. Mr. Kass:
Quinoa, too, was everywhere. Tanya Steel:
That’s right. Unbelievable. I mean, I cannot spell quinoa. I don’t know about you,
but I can never remember how to spell it, so. Mr. Kass:
Last year there was
a lot of strawberries. But we saw a shift
in the trends. Tanya Steel:
That’s right. (laughs) Actually we can now follow food
trends via these recipes, so. Mr. Kass:
Yes, that’s true. Tanya Steel:
Yeah. Mr. Kass:
Well, thank you so much
for your leadership. Tanya, you’ve been an amazing
hero for all this work, and it means so much to us. Tanya Steel:
Thank you so much Sam. Mr. Kass:
This is just going
to be thrilling. Tanya Steel:
That’s right. Well, thank you so
much for everything. Mr. Kass:
My pleasure. All right. See you in there. Okay. Who is next? What is your name? Cecily:
Cecily. Mr. Kass:
Cecily. And where are you from? Cecily:
Provo, Utah. Mr. Kass:
From Utah! And what did you cook today? Cecily:
I made lettuce cups, but
I call them Lucky Lettuce Cups. Mr. Kass:
They are Lucky Lettuce Cups. Do they bring you good luck? Cecily:
(affirmative) Mr. Kass:
And what do you put in
those Lucky Lettuce Cups? Cecily:
There’s brown rice, chicken,
zucchini, scallions, and pepper. There’s ginger and a
lot of other vegetables. Mr. Kass:
Wow! And what’s your
favorite vegetable? Cecily:
Probably the zucchini. Mr. Kass:
Nice. I’m a big fan of zucchini. The First Lady grows
zucchini in the garden. Did you just get to meet her? Cecily:
Yes. Mr. Kass:
How was that? Cecily:
It was really cool. Mr. Kass:
She’s pretty nice, huh? Cecily:
(affirmative) Yeah. Mr. Kass:
Well, we are so proud of you and your Lucky Lettuce
Cups were delicious. So have fun in there, okay? Cecily:
Okay. Thank you. Mr. Kass:
You’re welcome. All right. Who’s next? Come on. Look at this stylish
young fellow. How’s it going? What’s your name? Corbin:
Corbin. Mr. Kass:
Corbin. And where are you from? Corbin:
Charleston, South Carolina. Mr. Kass:
Charleston — look
at how they do it in Charleston, South Carolina. Now that’s style,
if I’ve ever seen it. So what’d you cook today? Corbin:
It’s called a Bring-It-On
Brussels Sprout Wrap. Mr. Kass:
Bring-It-On Brussels
sprout wrap. And what goes into that? Corbin:
There is Brussels sprouts,
pinto beans, avocado, lime juice, spices, and
whole wheat tortilla. Mr. Kass:
That sounds delicious. And so do you like to cook? Do you do a lot of cooking? Corbin:
Yes. Mr. Kass:
Nice. And is this one of
your favorite dishes? Corbin:
(affirmative) Mr. Kass:
You look like somebody
who’s got a bunch of other recipes up your sleeve. You got other stuff you cook? Corbin:
Yeah. Mr. Kass:
Nice. And what’s your
favorite vegetable? Corbin:
Vegetable? Mr. Kass:
Yeah. Corbin:
Probably cucumber. Mr. Kass:
Cucumber. I like that. We do that. All right, well, listen. Did you have fun
meeting the First Lady? Corbin:
Yes. Mr. Kass:
That’s pretty cool, huh? Corbin:
Yeah. Mr. Kass:
Nice. All right, well,
have fun in there. Congratulations. We’re so proud of you, and
we’ll see you in a little bit. All right. Michael Curtin,
how you doing, man? Michael Curtin:
I’m doing great, Sam. How are you? Mr. Kass:
So, Michael Curtin’s team
helped us cook all of those dishes — a feat
of unbelievable proportion. And D.C. Central Kitchen is one of the greatest
organizations I know, cooking for people
with greatest need, helping to train people who
need job skills to be chefs, and just doing
amazing, heroic work. So thank you for being here and
thank you for your partnership. Michael Curtin:
Thank you, my man. And it’s — I was thinking
about it coming over here today, that what we did was actually —
we did 120-course meal for six people in about
two and a half hours. Mr. Kass:
That’s right. Michael Curtin:
How about that? Mr. Kass:
It was unbelievable. Michael Curtin:
(laughs) But it’s
amazing to be back here with Sam and the First Lady,
Let’s Move, doing what we do, giving people new
opportunities, training folks, and then working with those
folks in the public schools locally sourced, scratch-cooked
meals has been amazing. And spending most of my days
in the basement of one of the country’s largest
homeless shelters is always nice to see how the different part
of D.C. operates on here. So it’s a great honor,
very humbling to be part of this amazing thing
that you’ve done and that you’re pushing
across the country. Mr. Kass:
Well, thank you
so much here, your support and leadership
means the world to us. And, you know, what a day, huh? Michael Curtin:
It’s awesome. The kids are great. I’m not sure who’s more popular:
Mrs. Obama or the balloon guy. Mr. Kass:
I think the balloon guy
is giving her a good run, I’ve to be honest. Michael Curtin:
Business is going great. Mr. Kass:
But — well, thanks
so much for being here. Michael Curtin:
Thank you so much Sam. Good seeing you. Take care. Thank you. Mr. Kass:
All right. Come on over here. Hello. My goodness! Look at you! What’s your name? Divanci Chiodashi:
Divanci Chiodashi. Mr. Kass:
Divanci, you look amazing! Where are you from? Divanci Chiodashi:
I’m from Sugarland, Texas. Mr. Kass:
From Texas. Hailing from Texas. And what’d you cook today? Divanci Chiodashi:
A slam-dunk veggie burger. Mr. Kass:
A slam-dunk veggie burger. And what was the
vegetables in your burger? Divanci Chiodashi:
Lettuce, tomatoes, green
beans, corn, carrots, avocados. And it was based on quinoa,
so the patty is high in protein. Mr. Kass:
Wow! There you go. Look at the sophistication
of these kids. It’s just unbelievable. And how was meeting
the First Lady? Divanci Chiodashi:
It was great. I never thought I would
be able to do that, and it was an
awesome experience. Mr. Kass:
That’s great. She’s really nice, huh? Divanci Chiodashi:
Of course. Yeah, she is. Mr. Kass:
All right. Are you excited for the meal? Divanci Chiodashi:
(affirmative) It’s really great. Mr. Kass:
Delicious. All right. Well, have so much fun. We’re so proud of you. Divanci Chiodashi:
Thank you. Mr. Kass:
All right. Bye bye. Divanci Chiodashi:
Bye. Mr. Kass:
Come on over here. What is your name? Louis:
Louis. Mr. Kass:
Louis. And where are you from? Louis:
New Mexico. Mr. Kass:
From New Mexico. All right, Louis. What did you make today? Louis:
A spinach frittata. Mr. Kass:
A spinach frittata. And what goes in a
spinach frittata? Louis:
Lots of eggs. Mr. Kass:
Lots of eggs. That’s right. And some spinach,
I would assume. Louis:
Yeah. Mr. Kass:
And do you like to cook? You do a lot of cooking? Louis:
(affirmative) Mr. Kass:
Yeah? And are you excited
to be here today? This is pretty fun, huh? Louis:
Yes, very. Mr. Kass:
Did you ever think you’d
be in the White House? Louis:
No. Mr. Kass:
And meet the First Lady? Louis:
No. Mr. Kass:
Was that pretty cool? Louis:
Yes, very. Mr. Kass:
Nice. All right. Well, listen. Have so much fun in there. It’s going to be great. Are you hungry? Louis:
Yes. Mr. Kass:
Yeah, me, too. It’s time to eat. All right. Great to meet you, man. Take care. Come on over here. How are you? What’s your name? VJ:
VJ. Mr. Kass:
VJ, and where are you from? Come on in here. Where are you from? VJ:
Chapel Hill. Mr. Kass:
Chapel Hill, North Carolina. And what did you make? VJ:
Spring rolls. Mr. Kass:
Spring rolls. Are we serving those
spring rolls today? I think we might be. And what goes in
your spring rolls? VJ:
There’s bean sprouts
and pork and mushrooms. Mr. Kass:
That sounds really good. We may have to have you come
over and help me cook dinner for the President. What do you think? VJ:
That sounds good. Mr. Kass:
(laughs) You’d be
willing to help me? All right. Sometimes I need some help. Was it cool meeting
the First Lady? VJ:
Yeah. Mr. Kass:
Pretty sweet, huh? VJ:
Yeah. Mr. Kass:
Nice. All right. Well, I think you
look very spiffy, and I think you’re going
to have a blast today. VJ:
Thanks. Mr. Kass:
All right. Thank you for all you’re doing. We’re proud of you. VJ:
Thanks. Mr. Kass:
All right. How cute are these kids, huh? Just unbelievable. Come on in here. What’s your name? Eleanor Cowell:
Eleanor Cowell. Mr. Kass:
Eleanor. And where are you from? Eleanor Cowell:
Hawaii. Mr. Kass:
Hawaii. We love Hawaii. And what did you make? Eleanor Cowell:
Curry chicken salad. Mr. Kass:
I remember your
curry chicken salad. It was delicious. And what goes in your
curry chicken salad? Eleanor Cowell:
Chicken, lettuce,
quinoa, bell pepper, and raita on the side. Mr. Kass:
Nice. And do you cook a lot? Eleanor Cowell:
Yes. Mr. Kass:
And you love it? Eleanor Cowell:
(affirmative) Mr. Kass:
What’s your favorite vegetable? Eleanor Cowell:
I like so many. It’s hard to decide. Mr. Kass:
That’s the best answer
you could possibly give. I love that. All right. Well, we are so proud of you. Thank you for coming here. And how cool was it to
meet the First Lady? Eleanor Cowell:
It was super cool. She’s really nice. Mr. Kass:
Isn’t she nice? Eleanor Cowell:
(affirmative) Mr. Kass:
That’s so great. All right. Well, have fun in there. Eat up because it’s
going to be tasty, and we’ll see you
in there, okay? Eleanor Cowell:
Okay. Mr. Kass:
Thank you. Eleanor Cowell:
You’re welcome. Mr. Kass:
All right. How are you? Olivia Boshane:
Good. Mr. Kass:
What’s your name? Olivia Boshane:
Olivia Boshane. Mr. Kass:
Olivia. And where are you from? Olivia Boshane:
New Hampshire. Mr. Kass:
New Hampshire. And what did you make today? Olivia Boshane:
Chicken curry salad sandwich. Mr. Kass:
Chicken curry salad sandwich. And what kind of bread did
you use for your sandwich? Olivia Boshane:
A whole wheat pita. Mr. Kass:
There you go:
whole wheat pita. See, lot of whole grains. We love that. And how was it meeting
the First Lady? Olivia Boshane:
It was just
— I mean, amazing. Like, who else can do that? So it’s really fun. Mr. Kass:
That’s great. Well, we’re so proud of you. Thank you for all
that you’re doing, and I hope you have a lot
of fun in there. Olivia Boshane:
Thank you. Mr. Kass:
All right. Take care. All right, I got two
very special guests here. Come on over here. I need a big hug
from both of you. These are our two judges. What’s your name? Coledo Willy:
Coledo Willy. Mr. Kass:
And… Sabrina Burton:
Sabrina Burton. Mr. Kass:
And these two tasted
like 110 dishes. Was that not crazy? Coledo Willy:
Well, I was full, but
I made it through the day. Mr. Kass:
She was full but she
made it through the day. That’s exactly how I felt. And what’d you think
of all the dishes? Sabrina Burton:
It was good. A lot of them was
good and healthy. Mr. Kass: A
lot of them are really
good and healthy even though they had things that we couldn’t even
really know what they were, but they were like
all kinds of vegetables. But they were good, right? Yeah, and what was the
trick to getting through it? Coledo Willy:
Well, you had to
pace yourself and take like a piece of
everything and try it. Mr. Kass:
Yeah. But just a small piece, right? If you took too many bites,
you’re going to get full, right? Sabrina Burton:
Yeah. Coledo Willy:
No. Not me. Mr. Kass:
(laughs) Yes, yes. And are you guys just
so excited to be here? Coledo Willy:
Yeah. Mr. Kass:
How was it meeting
the First Lady? Sabrina Burton:
It was fun. Coledo Willy:
I felt like a little
ant compared to her. Mr. Kass:
You felt like a little
egg compared to her? Yeah, well, you know, you’re a
little eggish compared to her. She’s very tall, right? And you excited for the meal? Coledo Willy:
Yeah. (inaudible) Mr. Kass:
I am on Disney, I am — you saw that? No, okay, that’s good. Well, listen. We are so proud of you guys. Thank you. You — we’re all here because
you guys helped make it happen. So, thank you for
all that you did, and I hope you had fun in there. Coledo Willy:
Thank you. Sabrina Burton:
Thank you. Mr. Kass:
Have fun, okay? All right. Who’s next? They’re awesome. What they did was
just unbelievable. Come on in here. Got a pinstripe suit. How you doing? What’s your name? Taddy:
Taddy. Mr. Kass:
Taddy. Where are you from? Taddy:
Illinois. Mr. Kass:
Illinois. That’s what I’m talking about. I’m from Chicago, so I’m a
Illinois brother of yours. And so what’d you cook today? Taddy:
A black bean wrap
with jicama corn salsa. Mr. Kass:
I remember that
black bean wrap. And what was the wrap? Taddy:
Well — Mr. Kass:
Like a tortilla? Taddy:
Yeah. It was a tortilla. Mr. Kass:
Nice. And do you do a lot of cooking? Taddy:
Yeah. Mr. Kass:
And you love it, huh? What’s your favorite vegetable? Taddy:
Apples — green apples. Mr. Kass:
That’s your favorite fruit. What about vegetable? Taddy:
Oh, vegetable? Broccoli. Mr. Kass:
Nice. I’m a big broccoli guy, myself. I got to be honest. And how was it meeting
the First Lady? Taddy:
Really surprising. Mr. Kass:
Was it cool? Taddy:
Yeah. Mr. Kass:
What surprised
you the most? Taddy:
Just someone that’s
married to the President, I’m seeing right
there in front of me. So it’s — Mr. Kass:
Right there. And who would you rather meet? The President or Bo? Taddy:
President. Mr. Kass:
All right, good. Good answer, because
you’re in his house. Well, we’re proud of you. And thank you so
much for coming, and I hope you have a
blast in there, okay? All right. See you soon. Come on over here. I’m glad he answered that
properly because I’m sure — how are you? Breeze:
I’m good. Mr. Kass:
What’s your name? Breeze:
Breeze. Mr. Kass:
Breeze. And where are you from? Breeze:
Wyoming. Mr. Kass:
From Wyoming —
the beautiful state of Wyoming. And what’d you cook today? Breeze:
Scrumptious chili with
zucchini cornbread. Mr. Kass:
Scrumptious chili —
let’s get this right. And what’s in your chili? Breeze:
It’s just a basic chili
recipe with chili beans, pepper, chili pepper. Mr. Kass:
And is it one of
your favorite dishes? Breeze:
Yes, chili is definitely
my favorite dish. Mr. Kass:
There you go. I’m a big chili guy, myself. And how was it meeting
the First Lady? Breeze:
It was really awesome. Mr. Kass:
And are you excited? Did you ever think you’d
be in the White House? Breeze:
Never. Mr. Kass:
And are the people being
very friendly to you? Breeze:
Yes. Mr. Kass:
Everybody is
very nice, right? Well, good. Well, have so much fun. We’re so proud of you. And we’ll see you
in there, yeah? All right, take care. All right. How are you? Ganesh:
Good. Mr. Kass:
What’s your name? Ganesh:
Ganesh. Mr. Kass:
Ganesh. And where are you from? Ganesh:
Pennsylvania. Mr. Kass:
Pennsylvania. And what’d you cook? Ganesh:
I cooked lentil spinach
soup and mint chutney. Mr. Kass:
I remember that
lentil soup. And is it one of your favorites? Ganesh:
Yeah. Mr. Kass:
Nice. Do you eat it a lot? Ganesh:
Yeah. Mr. Kass:
And what are some
of your favorite — what’s one of your
favorite dishes? Ganesh:
Oregano lemon-seasoned
calamari. Mr. Kass:
Wow! That’s very fancy. You make that, too? Ganesh:
Yeah. Mr. Kass:
This guy could
be a real chef. What do you want to
be when you grow up? Ganesh:
I haven’t thought of it yet. Mr. Kass:
That’s fine. You have a couple
years to figure it out. I’m just kidding,
you got a long time. I still don’t know if
I want to be a chef. So you got time. You’re figure it out. Well, listen, have so much fun. We’re proud of you. And I hope you like the food. It’s cooked by the
White House chef, so it should be pretty good. What do you think? Ganesh:
Thank you. (laughs) Mr. Kass:
Have a good time in there. Come on over here. What’s going on? What’s your name? Noah:
Noah. Mr. Kass:
Noah. And where are you from, Noah? Noah:
Maine — Waterville. Mr. Kass:
Waterville, Maine. Maine is such
a beautiful state. What’d you cook today? Noah:
Vegan powerhouse pesto pasta. Mr. Kass:
Vegan powerhouse —
underscore powerhouse — pesto pasta. Okay. And what is in your vegan
powerhouse pesto pasta? Noah:
Avocado, some spinach,
quinoa pasta noodles, some — it’s — Mr. Kass:
It’s okay. Some basil. Is there some basil? Noah:
Yes, there’s some — Mr. Kass:
Yeah. And that sounds delicious. Is that one of your favorites? Noah:
Yes, it is, yes. Mr. Kass:
Any other favorites? Noah:
No, I think that’s
my favorite. Mr. Kass:
That’s it. Nice. And look, that favorite dish got
you here to the White House to meet the First Lady. How cool was that? Noah:
Great. I’m really excited. (laughs) Mr. Kass:
And did you — how was
it meeting the First Lady? Noah:
Great. It was great. Mr. Kass:
Was she amazing? Noah:
Yes, yes. Mr. Kass:
She’s pretty tall, huh? But she’s very nice, right? Noah:
Yes, yes. Mr. Kass:
Good. Well, we are excited
that you’re here. Have a blast in there,
and we’ll see you soon, okay? Thank you. Mr. Kass:
All right. Thank you. (laughs) How cute! Oh, my God, these
kids are amazing. Unbelievable, right? Okay. Who’s next? Come on over here! You look amazing! What’s your name? Kendall:
Kendall. Mr. Kass:
Kendall. And where are you from? Kendall:
Selma, Alabama. Mr. Kass: Ooh,
we got Selma, Alabama,
young lady here. And what did you cook today? Kendall:
Kale, broccoli, and
chicken apple salad. Mr. Kass:
Kale, broccoli, and
chicken apple salad. I remember your salad. And is this one
of your favorites? Kendall:
Yes. Mr. Kass:
And how was it meeting
the First Lady? Kendall:
It was very fun. Mr. Kass:
It was very fun? She’s — what did she —
what was the first thing that came to your mind? Kendall:
Hugging her. Mr. Kass:
Hugging her? And you did, right? She gave you a big hug, right? And what do you want
to be when you grow up? Kendall:
I want to be on Disney Channel and be a gymnastics teacher
or something, or a model. Mr. Kass:
A gymnastics
teacher, a model, and Disney Channel star. That sounds like a
pretty good career to me. All right, well we
are very proud of you. Have a great time in there, and we’ll see you
in a little bit, okay? Kendall:
Okay. Mr. Kass:
All right. Take care. Cute. Come on over here, man. (laughs) What’s your name? Nicholas:
Nicholas. Mr. Kass:
Nicholas! Where are you from? Nicholas:
I’m from Colorado and Brazil. Mr. Kass:
Colorado and Brazil. Love that. And — Nicholas:
I was born in Brazil but
then I moved over here to — then I moved over to Colorado. Mr. Kass:
How old were you when
you moved to Colorado? Young? Nicholas:
Yeah, like five or six. Mr. Kass:
Okay, nice. And what’d you cook? Nicholas:
For the — for here? Mr. Kass:
Yeah. Nicholas:
I cooked a sushi salad. Mr. Kass:
Oh, what was in
your sushi salad? I remember your sushi salad. Nicholas:
There was spinach. It was like — and you
could mix baby greens with it and then you could
rip up some pieces of — you know of seaweed snacks? Mr. Kass:
I do. I know what you’re
talking about. Nicholas:
Rip up the pieces of the
seaweed snacks and put them in the bowl, and then you put it
with where you put the spinach, and then you cook some salmon,
and then cut up little piece of salmon, put it in. And then you could —
you make brown rice or whatever rice you want. I suggest brown rice. Mr. Kass:
Suggestion: brown rice, point. Nicholas:
And then you
could put it in. And then for the salad
dressing, you need rice vinegar, sesame oil, and canola oil, and
you mix it together in a bowl and then you put it in,
and it’s ready to serve. Mr. Kass:
That is amazing! Did you guys pick that up? Is everybody watching
— you got that? Because that’s a serious recipe. We are very proud of you. How was it meeting
the First Lady? Nicholas:
It was pretty awesome. Mr. Kass:
Nice. And one last question. What do you want to
be when you grow up? Nicholas:
I’m thinking about
a chef or a engineer. Mr. Kass:
Or a chef engineer. I’m sure we can blend those two. I don’t know what that would do, but we could
figure something out. Nicholas:
We can build the restaurant
and then cook in the restaurant and… Mr. Kass:
He’s going to build
the restaurants and cook in them. That’s what I’m talking about. All right, man,
we’re proud of you. You have fun in there, okay? Nicholas:
Thank you. Mr. Kass:
All right. Bye, bye. Nicholas:
Bye. Mr. Kass:
Unbelievable! Come on over here. And what about
the boy with the — I want the kid from Taipei. How are you? Rose:
Good, thank you. Mr. Kass:
Where are you from? Rose:
California. Mr. Kass:
And what’s your name? Rose:
Rose. Mr. Kass:
Rose from California. Okay, Rose, what
did you cook today? Rose:
I made pork and
tofu lettuce cups. Mr. Kass: Those
pork and tofu lettuce
cups were so good. They were one of my
absolute favorites. They were delicious. So what — can you tell
everybody what it was, because I’m telling you,
this is a killer recipe. Rose:
So it was a cooked
pork mixed with tofu, and then you would put them
inside of a piece of lettuce. You put some inside and put
— top it with vegetables. Mr. Kass:
(affirmative)
I’m telling you, you guys got to get this recipe. It’s to die for. And do you want to be a chef
when you grow up, maybe? Rose:
Maybe. Mr. Kass:
Maybe. What else? Rose:
Software engineer. Mr. Kass:
(laughs) Chef or
software engineer. You know, it’s like the future
is bright for this country. Look at these young people. Well, congratulations. We are so proud of you, and I hope you have
a great time today. Rose:
Thank you. Mr. Kass:
All right. Take care. All right. Come on over here. What’s your name? Amber Kelly:
I’m Amber Kelly. Mr. Kass:
Amber Kelly. Amber Kelly, where are you from? Amber Kelly:
I’m from the
other Washington. Mr. Kass:
The other Washington. Way on the other
side of the country. It’s far. And it was a long flight, huh? Amber Kelly:
Yeah, it was like six hours. Mr. Kass:
Ah, yeah. But look, you made it. You’re doing okay? Amber Kelly:
I’m okay. I’m fine. Mr. Kass:
And what’d you cook today? Amber Kelly:
I made a nummy
no-noodle lasagna. It’s a no-noodle lasagna, although instead
you use zucchini. Mr. Kass:
Ah, so instead of the pasta, you use slices of zucchini? Brilliance. And do you like that? Do you eat that a lot? Amber Kelly:
Yeah, it’s really good. We have to make pans full
because my whole family eats like a pan every time. Mr. Kass:
So you got to make
a big ol’ thing. Amber Kelly:
Yeah, a lot. Mr. Kass:
That’s — well, that’s
a good problem to have. Amber Kelly:
Yeah, it is. Mr. Kass:
And do you —
so you cook a lot? Amber Kelly:
Yeah, I cook — I’ve
been cooking with my mom for as long as I can remember. Mr. Kass:
That is great. So is this your
favorite dish to make? Amber Kelly:
One of them. Mr. Kass:
Give me another one. Amber Kelly:
I like making Moroccan pasta. Mr. Kass:
Nice. What goes into Moroccan pasta? Amber Kelly:
Lots of spices, spinach,
spaghetti, sauce. Mr. Kass:
That sounds good. So if I ever need a little
help here, you know, cooking for the
President and First Lady, you’d come help me out? Amber Kelly:
Yeah! Mr. Kass:
(laughs) All right, we’ll see. If I’m ever in trouble,
I’ll give you a shout. All right, well, listen, what do
you want to be when you grow up? Amber Kelly:
I don’t know. I haven’t even thought about
that because I’m still trying to take in what’s
happening right now. Mr. Kass:
That is like wisdom of
many years right there. Don’t worry about what
you’re going to be. Just take it all in right
now, and especially today, because you’re in the
White House, right? Amber Kelly:
Can’t believe it. Mr. Kass:
How was meeting the First Lady? Amber Kelly:
Amazing, like, she’s awesome. It’s… Mr. Kass:
It’s crazy, right? Amber Kelly:
Yeah, it’s crazy. Mr. Kass:
We’re so proud of you. Thank you for all
that you’re doing. Keep cooking. It’s so important. Keep feeding your family well,
and have a great time in there. We’ll see you in a second. All right, take care. All right. All right, so, that is a
little sample of the kids here. We are just — you can see
they’re brilliant, right? These young kids are amazing. So we’re going to
head in now because the lunch
is about to start. So if you just
come with me over here, you can get
a quick, little peek. We have amazing
tables displayed. We have kids with the
real White House china, and they’re getting the
full butler service. It’s absolutely amazing. So thank you for joining us. Keep watching,
and this is just one of — this is the best day of the
year, at least in my opinion, here at the White House. So we are going to have a blast. So thank you all.

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