Father know what's best for dinner—especially when he's a chef.
When James Boyce’s daughter Alana was born in May 2005, he was determined she would grow up with good eating habits.
If it sounds like he’s on a mission, he is. In 1998, before he became executive chef of Studio at Montage Resort & Spa in Laguna Beach, Calif., Boyce had a health scare. The incident prompted him to jump-start a total lifestyle change. He began eating healthfully, mastered the climb up Camelback Mountain (near Mary Elaine’s at The Phoenician, in Scottsdale, Ariz., where he was chef de cuisine from 1998 to 2002) and lost 120 pounds.
Today, he focuses on healthy eating for kids, including his own. He suggests developing children’s taste buds by serving them natural sugars in corn, carrot sticks and grapes and by introducing them to flavorful mild herbs such as basil, mint, parsley and chervil and to taste sensations like grated lemon or orange rind.
By Irvina Lew, a writer in Bay Shore, Long Island, New York.
To make this creamy chicken salad even quicker, use rotisserie or packaged chicken.