The idea for the book appeared in year 2017, when in cooperation with DC Public School, DC Central Kitchen and with help of Embassy of the Republic of Slovenia in Washington, the Slovenian meals were placed in all 113 Public Schools in Washington DC, whit that made for 50.000 pupils. May 10, 2017 declared the mayor of Washington as a Slovenian food day. For this purpose, on the initiative of the Government Communication Office of RS, we published our first English version of the book, with short collection of recipes. The book was a gift to all Public Schools in order to prepare Slovenian dishes also in the future. The book contains the message of the World Best Women Chef 2017, Ana Roš.
The above-mentioned books, especially the English short version, which was not for sale, were the initiative to publish a book with a large collection of eight years’ work: Slovenian Grandma’s Kitchen.
Dishes were made from children at cooking competitions, that's why quality of pictures is different, since from the beginning we still did not know where the project would bring us.
8 years ago with Cooking Kids project; we were the beginners of the recuperation of the culinary cultural tradition in praxis, which now is seen on the plates of the best Chefs and by local food producers and retailers. Today the big general trend also in Slovenia is the use of domestic seasonal, also wild ingredients and preparation according to the latest culinary trends.
The Cooking Kids project include education and motivation, encourages children to self-initiative, strengthens the hand skills, competences, learns them about organization and cooperation, empathies and promotes better self-image of young people. Beside the historical – ethnological, it has a big social and educational significance.
As promoters of Slovenian traditional food, we perform our heritage worldwide, including Slovenian embassies in foreign countries. The project connects the best Chefs, ethnologists, and local food producers as mentors of the kids or lecturers and trainers of teachers. The authenticity of flavors and spontaneity of children, but at the same time cooking at the highest level, is surprising all audiences, wherever they appear.