The Chefsters...star cooks R kids who promote nutrition! Red Carpet event attendances by Parker McKenna Posey, Ernest Thomas, & Iake Eissinmann...

Parker McKenna Posey a health and nutrition advocate for peers

Although the stars of the cooking show were 4 pre-teens, the Regent Theatre in Hollywood rolled out the red carpet nonetheless for a sneak preview of Chefsters - an upcoming TV series - that promotes health and nutrition for kids!

Shortly after director Iake Eissinmann (a former child star who starred opposite Bette Davis in Disney's "Escape to Witch Mountain"), Parker McKenna Posey (ABC's My Wife & Kids), and Ernest Thomas (Everybody Hates Chris) posed for candid shots just a hop-and-a-skip out of the sweltering afternoon sun, swarms of "Beyond the Bell Branch" students mobbed the theatre.

The BTB's were there to take a fun, positive, proactive response to a childhood obesity problem that is sweeping the nation, according to the show's producers.

Chefsters, after all, is a spanking new informative children's Television Show with a refreshing take on healthy eating and positive lifestyles.

Four young chefs (with a bit of guidance from one of the fathers) offer up helpful tips to kids at home about the ins 'n outs - and importance - of a healthy diet and proper nutrition.

Suggestions on food preparation don't escape their watchful eyes, either.

In Episode 1, that screened today for an enthusiastic audience (about ninety percent were kids between 7 - 12 ; the age range recommended by the producers), the engaging hosts of the show gave advice worth paying heed to.

"Make sure the cooking area is clean first, so there is no potential for salmonella poisoning," one photogenic young lad cautioned.

Another young chef mentioned two practical tips to follow when choosing chicken as an entree.

"Strip off the skin, 'cause that is where the fat is. Also, avoid frying; it's healthier to bake it."

Alex Ortiz, who plays one of the fathers on Chefsters (the only adult in the cast), is a perfect foil for the kids during upbeat segments which makes for hilarious fodder.

However, at times I found the segments wordy, and the dialogue a bit cerebral.

I seriously wondered, as I sat beneath the footlights, how many young ones would be able to wrap their brains around some of the terms - trans fats - for instance.

Frankly, I found the show "dry", at times.

In the incarnation I caught today, the Chefsters appears to have more appeal for concerned parents, than active outgoing kids.

In my estimation, a few graphic inserts designed to get points across in a humorous or entertaining way visually, would have had a much broader appeal for children in that age range than a lot of the monotonous chit-chat (preachy?) spoon-fed into camera.

In view of the fact there are a wide-range of animation techniques available in the marketplace today - and a myriad of rich media applications to toy with - I was a little stunned that the producers failed to facilitate any of it in their project.

Tools of that ilk, spinning images with a magical spellbinding bent, would surely keep young audiences on the edge of their seats, don't 'ya think?

In short, Chefsters needs a tasty ingredient or two to spice the recipe up.

The series is not expected to be broadcast until later this year, so there is ample opportunity for their creative team to tinker and effect some deft imaginative changes.

I managed to corall Kathy Bee - a charismatic woman with peaches and cream complexion - who is the nutritional consultant on the show.

"Part of the idea of Chefsters is to teach the kids to reach for the right snacks."

When she excitedly promoted the idea of eating five or six small meals during the course of the day, I wholeheartedly agreed.

The practice is known as "grazing" which I apply to my own diet and health regimen daily.

When I stepped out of the dark into the bright lobby, I bumped into Alex Ortiz, who plays a Dad on Chefsters and with great gusto!

He's a big plus for the show, by the way.

There he was - Mr. Personality - posing for snapshots and lighting up the kids' faces!

As he waved them off, I approached with the aim of congratulating him on Chefsters.

A broad hand reached out and shook mine.

As a wide smile beamed across his pleasant face, I quizzed him.

"Have you worked with kids before?"

"No, but I loved the experience."

I was about to rustle up a bit of background career information, when Iake Eissinmann (the director) dashed out of a door to our left and grabbed him by the arm.

As he dragged off the affable actor, totally oblivious to the fact he rudely interrupted our conversation, I suddenly realized what an insensitive self-absorbed man Eissinmann is.

When he appeared on the red carpet for photo ops earlier, he was so congenial and accommodating (here I am, Mr. Wonderful child star), when the cameras were snapping away.

But, out of the spotlight, it was obvious from his lack of self-awareness - or courtesy to others (moi!) - that he's just another ego-maniac packed into a shallow pint-sized frame struggling for the brass ring - again!

Has-been's are a dime-a-dozen in Hollywood, Mr. Eissinmann.

Ironically, in spite of the fact Chefsters was touting smart snacks with nutritional value, when break-time arrived, children were encouraged to dash up to the confection to snatch up the treats that were being pooh-poohed as poor choices onscreen.

Frankly, I don't know why the producers didn't team up with a sponsor for the event.

A snack break offering up the kind of products kids should reach for throughout their hectic high-energy day, would have been a nice complement to their presentation.

I guess no one at the production company thought of it, or they were too lazy to pursue the idea.

The Chefsters is slated for broadcast later this year and is being distributed by Octapixx worldwide.

Trailer: www.thechefsters.com

http://www.julianayrs.com

McDonald's...putting on airs or feeling economic pinch?

That cherry pie hits the spot, alright!

After an appointment in Eagle Rock on Friday, I popped into McDonald's for a snack.

Imagine my surprise when a young employee sauntered up to me with a tastefully decorated tray in hand and offered me a sample of "cherry pie" speared on a lightweight toothpick.

Did I waltz into Starbucks by mistake?

Two thoughts crossed my mind when the young lady made her pitch.

The fast-food outlet was either putting on airs - or quite simply - struggling to find ways to edge out the competition amidst an economic downturn that appears to be affecting all businesses near and far.

I expect that if McDee's hires a few new employees who speak English (with established communication and people skills) - just maybe - customers will begin to cruise out of the parking lot at the Golden Arches with a smile on their face instead of a bad taste in their mouth.

As Ray Kroc (founder) astutely noted:

"It requires a certain kind of mind to see beauty in a hamburger bun."

http://www.julianayrs.com

Burger King...trans fats!

Occasionally, I like to wolf down a fat juicy burger with a side of chili fries and a big gulp, but with the advent of informative books like "Fast Food Nation" warning about the perils of eating out, I always exercise a little caution these days...

Well, it looks like it may be safe to eat at Burger King, if you believe food experts. The fast-food chain announced recently that they intend to cut trans-fat cooking oils from their tasty menu by the end of the year.

The second-largest hamburger chain is following a trend in the industry.

Although their burgers are flame-boiled, until now BK has been using trans-fat-laced oils for deep-frying french fries and chicken.

Will they be sacrificing taste for health concerns?

Not if you believe tests conducted in recent months. Consumers allege that french fries and hash browns cooked in the alternative products tasted just as good, if not better.

Why the switch?

On food labels trans fats are listed as hydrogenated vegetable oil - which can raise bad cholesterol and lower healthy cholesterol - increasing the risk of heart disease, according to Doctors.

The move by Burger King was not entirely of their own accord, however.

The Washington-based Center for Science in the Public Interest sued Burger King in May, saying the company was moving too slowly on the issue, and failed to set a definite timetable for removal of trans fats.

In response, Burger King vowed to institute the new procedures for cooking by the end of 2007.

The fast-food giant is slightly behind McDonald's Corporation and Wendy's who began the switch to cooking oil with zero grams of trans fat in August, 2006.

But we’re not out of the woods yet...

Major Food Manufacturers add hydrogen to vegetable oil in a process known as hydrogenation.

Hydrogenation is used to increase shelf life and ensure flavor stability of packaged foods on the shelf.

While unsaturated fats (monounsaturated and polyunsaturated) are beneficial when consumed in moderation, saturated and trans fats are not.

Consumers, take note: when comparing foods look at the Nutrition Facts panel and choose the food with the lowest amounts of saturated fat, trans fat, and cholesterol.

Health experts recommend that you keep your intake of saturated fat, trans fat, and cholesterol as low as possible while consuming a nutritionally adequate diet.

However, these experts recognize that eliminating these three components entirely from your diet is not practical because they are unavoidable in ordinary diets.

And, trans fats are not often disclosed in fast-food products.

Therefore, the trend towards use of cooking oils without trans fats at take-out chains is a move in the right direction.

Eat healthy, if you can!