202 Magazine July 2012 (July 2012) - Page 34

/ 202 parenthood / raising kids in the east valley 202 Magazine caught up with Gilbert’s Kingdeski family to find out: What is the most valuable lesson you have learned in the Kingdeski kitchen? Ask the Family Brian, 41: The biggest things I have learned in the kitchen are food safety, cleanliness and timing. I love to cook with the whole family, and all of my kids were chopping and dicing, grilling and sauteing at a young age. We still laugh to this day when someone in the kitchen yells out “Got a knife!” or says “Behind you!”, to make sure no one gets hurt. All this has carried over to the Spot where the entire family is involved. The most important thing all this has taught me is that when we are cooking together, we are making memories. Tracy, 40: Being married to Brian, who has always loved cooking, has taught me that cooking is enjoying the process, not just the end result. Making cooking fun, flavorful and being passionate about the food is what’s happening in The Kingdeski Kitchen! If everyone takes part and has a key role in the kitchen, then the entire experience from prepping to eating our creation is fun, fulfilling and memorable. The hardest thing for me, that Brian has taught me, is “timing.” Each ingredient and each food takes a specific time to prep and cook; this is one of Brian’s gifts that makes cooking at The Spot all work so well! Kendall, 10: My amazing dad taught me three valuable lessons in the kitchen. First: Always wash my hands and start with a clean workspace. Second: Cooking foods I like makes for a fun time in the kitchen. Third: Communicate with whoever is in the kitchen when I have a hot pan, or walking by with a knife, or letting them know “behind you.” My dad has let me help in the kitchen since I was little. He even trained me at The Spot before we opened and I learned and cooked everything on the menu by myself! I loved it! 34 202 MAGAZINE \ SH L XY^[KB