Eight super-talented kids entered the competition in Season 2 of Rachael vs. Guy: Kids Cook-Off, a semi spin-off of Celebrity Cook-Off. In every episode they were challenged to cook quality dishes and present their creations on camera, honing their skills as budding chefs. The kids were divided into Team Rachael and Team Guy as they competed against each other in a series of challenges designed to test the kids' culinary know-how. In the end, the junior chef with the highest overall score won their own web series on FoodNetwork.com. This year, the show culminated in a food festival, at the end of which the winner was announced, jump-starting the culinary career of Gibson Borelli.
It was Gibson’s creative East Coast fusion dish, his Philly Cheese Steak Egg Rolls on a Stick, along with his near-professional delivery in front of the crowd that won over the judges. His concept won him his own Web series on FoodNetwork.com entitled, The Jersey Shore Kid.
Gibson’s mentor, Guy Fieri, a likeable, laid-back California guy with his trademark bleached-blond spiky hair began his love affair with food at the age of 10, selling soft pretzels from a three-wheeled bicycle cart (named “The Awesome Pretzel”) he built with his father. By selling pretzels and washing dishes, Guy earned enough money in six years to study abroad as an exchange student in Chantilly, France.
Passionate about empowering today’s parents to include their children in the kitchen and educate them about eating healthy, Guy helped draft California state legislation proclaiming the second Saturday in May annually as Cook With Your Kids Day. While it was passed unanimously by the California State Legislature in 2008, in April 2011 Guy received a new resolution that recognizes Cook With Your Kids Day every Sunday. In August 2010 he officially launched CWK (Cooking With Kids), a program that encourages developing healthy eating habits to address the childhood obesity crisis and strengthen the family unit by sharing quality time in the kitchen.
“I learned so much from Guy,” Gibson gushed. “I think that we would be here for five more days if I explained everything. The biggest lesson I learned from him was just to have fun. Don’t stick inside. Don’t be over-rehearsed. Just have fun with what you’re doing. If you don’t like what you’re doing. Stop. It doesn’t matter what you do, as long as you’re having fun, that’s what you need.”
Gibson now has his own Web show and shares his newfound way to have fun after the first day of shooting. “Oh my God! I think this day was pretty much the most fun, being on a farm in my home state, New Jersey, and picking all the blueberries and eating ice cream. I got on set and I’m like, “This is where it’s all happening. I thought it was just going to be a small Web series, and then 20 people showed up to film. I was very nervous, honestly. So I’m like, “Now these people expect so much from me, now that I’ve won … am I reaching their expectations?” And everyone turned out to be really nice, and it’s been just a roller coaster from there.”
According to Rachael Ray, from Team Rachael, "My life has been a total accident — a very happy, wonderful accident that I didn't and couldn't have planned." Despite her growing celebrity she is determined to stay grounded and hold on to her down-to-earth values. She still spends as much time as she can at her cabin in the Adirondacks with her husband, John, her family — the "research team" — and her beloved pit bull Isaboo.
In the spring of 2007, Rachael Ray launched a nonprofit organization, Yum-o! that empowers kids and their families to develop healthy relationships with food and cooking. By providing the tools to create easy, affordable and delicious meals, Yum-o! is changing the way America eats. Please visit www.yum-o.org.
With the holidays approaching, food on our minds and extra family time with kids in the kitchen, think about starting your day in a healthy way --- and Have a Happy and Bountiful Thanksgiving!
The Jersey Shore Kid: Gibson’s Farm Fresh Strawberry and Blueberry Smoothie
2 cups strawberries
1 cup blueberries
1 cup coconut water
1 cup strawberry yogurt
Granola, for garnish
Fresh mint, for garnish
Directions
Special equipment: a plastic straw and two 16-ounce (or four 8-ounce) Mason jars, optional
Using the plastic straw, remove the white bitter interior and stem of each strawberry. You do this by centering the straw on the bottom pointed end of the fruit, pushing up through the inside to the top and popping off the stem in one smooth motion. Staying centered on the fruit with the straw is the key to quickly hulling and removing the bitter core of strawberries. (You can alternatively cut the stems and white bitter flesh out with a knife.)
In a blender, combine the strawberries, blueberries, coconut water and strawberry yogurt and cover with the lid. Press the setting for puree and let it run until the texture is nice and smooth, at least 30 seconds.
Pour into two 16-ounce Mason jars (or glasses). Garnish with granola and mint leaves.
