At Mt. Laurel school, a fish story is eye-opening

Hold a dead octopus up to a room full of elementary school students and the reaction is almost certainly a resounding "eww." Trying to convince the students that the slimy, tentacled creature is, in fact, a healthy source of protein is no easy chore after moans of disgust, but this was the task at hand Monday at Springville Elementary School in Mount Laurel.

Students from the K-4 school gathered in Springville's cafeteria to watch as Ian Knox, executive chef at Blair House in Washington, and representatives from Samuels & Son Seafood Co., a national wholesale company founded in Philadelphia, and Whole Foods stressed the importance of healthy eating with cooking demonstrations and prizes.

Knox, whose role as executive chef of the president's guesthouse has allowed him to cook for five administrations, filled the room with the scents of seasoning and the sizzle of salmon searing. Knox works with Michelle Obama to educate students about the importance of healthy eating.

"The best way to reach people is through food," Knox said.

Prior to Monday's assembly, a group of "adventurous eaters" was chosen to sample Knox's cooking during the assembly, based on essays that described how daring the students were in their food choices.

While Knox prepared fish-based dishes on portable hot plates, Joe Buonadonna, director of sales at Samuels & Sons, described where the fish he displayed on a bed of ice came from.

Buonadonna - whose son is a first grader at the school - said Samuels supplies the fish for Blair House. He asked Knox, who regularly speaks at schools, to give a demonstration at Springville. Instilling healthy eating habits early is essential, Buonadonna said.

"I'm glad we got to do this, because these kids are going to go off and be future chefs or raise families and cook at home," Buonadonna said.

For those who got to sample the food, the experience was eye-opening.

Samantha Bell, a fourth grader, said she had never tried fish before Monday's assembly. Bell sampled mahi mahi, salmon, and tuna. The 10 year-old - who skillfully identified each fish on her plate - said she enjoyed the mahi mahi and the tuna.

"It was really fun, because I tried all of these new kinds of food," Bell said.

Anna Gawronski, another fourth grader, said she was guilty of eating junk food. As she shifted her fork around while trying to classify what was on her plate, she acknowledged she usually doesn't eat much fish.

"I really liked it," Gawronski said. "I never got to taste these foods before."

Knox shared tidbits of White House insight, including President Obama's love of crab cakes. Knox said the five presidents he has cooked for - Ronald Reagan, George H.W. Bush, Bill Clinton, George W. Bush, and Obama - tried to eat healthy within the White House because they were frequently eating more decadent food at events outside the White House.

One student asked Knox why he became chef. He said that growing up, his mother was a housekeeper, and he enjoyed watching her prepare meals.

"I was always putting me hand in the bowl of what she was cooking," Knox said, his Scottish accent peppering his speech.

Galian Mitchell, principal of Springville, said she was thrilled by the assembly's outcome.

"I think that it sparked an interest in . . . new foods, fruits and vegetables, seafood, and an interest in culinary arts," Mitchell said.

While aspects of nutrition and fitness are covered in gym classes, the assembly was part of a recent push to educate students about healthy eating, Mitchell said.

Fish is not usually on the menu at Springville, Mitchell said, because finding fish products in large prepared quantities is difficult.

The typical school lunch at Springville features chicken and has vegetable side and salad options, sometimes featuring produce grown in the school garden.