Book & Cook at Cape Cod Children's Place

Chef Tomas Talentino is a warm, father-like (and an actual Dad), soft-spoken man with a fan club. For the past seven years he has been “Chef Tomas” to the children who attend his Book & Cook twice-monthly sessions. Book & Cook started in person at A Baby Center with food donated by local restaurants, evolved to the KAM Appliances test kitchen, then at a school, and finally, as COVID hit, to at-home on Zoom, where it has flourished. Children from Falmouth to Sandwich to Orleans participate. No travel means attendance has been higher, usually 10 to 15 kids.

Chef Tomas grew up in New Jersey but vacationed on Cape Cod every year and says he was delighted to move here full-time in 2010. He attended Johnson & Wales University, earning an Associate of Arts degree in Hotel Restaurant Management and a Bachelor of Arts in Hospitality Management. For the past six years his day job has been General Manager of the Fairfield by Marriott in Hyannis.

Kelly Morrison, of the Barnstable Coordinated Family and Community Engagement (CFCE) program at Cape Cod Children’s Place (CCCP), sets up programs such as Book & Cook that are funded by Children’s Trust and the Department of Early Education and Care. Programs for families with children under the age of eight promote CCCP’s mission to advocate for the Cape and islands’ future by building resilience, strength and skills in children and families.

Participating mini chefs are each given kits that include a colorful apron, a paper toque – the traditional tall, white, pleated chef’s hat – a little cookbook, and a child-friendly chef’s knife. Two enthusiastic young brothers have gotten their own white jackets just like Chef Tomas and proudly wear them and their toques at each session.

Chef Tomas reads a book from his “test kitchen”, then assembles a themed dish along with the children. The book I heard was The Green Giraffe, whose main character changed from yellow to green, the opposite of a banana, which was featured in the recipe. The final recipe of the season is usually something fun (translation: dessert!). This week’s sweet recipe was Banana Pudding Beach Parfait, so dinner beforehand was encouraged. The ingredient list, which is emailed ahead, included graham crackers, vanilla pudding, a banana, Swedish Fish, a gummy shark, and a paper umbrella.

As he checked in with each child by name during and after the assemblage, I was reminded of Romper Room, for those old enough to remember. There is often some math involved, for example, one third of a banana cut in quarters, as well as layering and patterning. Chef Tomas asks each child what their favorite ingredient was. Surprisingly, it wasn’t always the candy. Other less decadent recipes this season included antipasto salad, guacamole toast, Mexican street corn salad, hummus veggie wrap, and red, white, and blue fruit salad. Chef Tomas often introduces new ingredients like ricotta or feta cheese but also suggests some alternatives for finicky foodies.

One mother said, “My two girls were very open to trying new ingredients and meals since they were the ones preparing the food, which was fun to see! If I was to make some of the things without them involved, I’m sure they wouldn’t have tried a lot of the ingredients. We have fun and they are always so proud of their creations and excited to show their dad when he gets home from work.”

Book & Cook offers three five-week sessions in the fall, winter and spring, for future chefs under the age of eight.

Cape Cod Children’s Place
508-240-3310
capecodchildrensplace.com