Yesterday was one of the most fun days I've spent as editor of Edible Vancouver. I got to hang out with a gang of 7 to 11-year-old chefs-in-training as they mastered the art of French cooking under the guidance of the amazingly inspiring (and talented) chef Barb Finley.

Barb had originally set this menu: Ratatouille, Provencal Roast Chicken Breasts, and Profiteroles with Chocolate Sauce. I thought that sounded fairly complex—quite a few adults I know have never made profiteroles. But the night before, Barb decided she couldn't teach a class called French Food with Flair and not include that so-classic baguette. So she added that to the menu and the kids made their own baguettes, too.

Barb teaches Now You're Cooking at the Northwest Culinary Academy every summer, and some of these kids are with her for the third time. I was with them on their fourth day of the program, and they were already kitchen wizards who knew the answer to most of the questions she called out to the crowd. Cracking eggs into a bowl for choux pastry she said, "What's the easiest way to get a bit of eggshell out of your eggs?"

At least three kids sang out in unison "Use another piece of shell!"

When the profiteroles went into the oven, the kids got to take a snack break. They munched on raw peppers, celery, tomatoes and dip while Barb showed them how to finish their baguettes and prep them for baking. She told them to add a few ice cubes to the bottom of a hot oven to generate the steam necessary for a perfect baguette.

Later, while making ratatouille, she said. "I need two tablespoons of olive oil. Do I need to measure, or is this the sort of thing I can estimate?"

With confidence, they all said "Estimate!"

A few of the kids are slowly growing into their own chefs' jackets. Some have plans to open restaurants. They are without exception passionate about food. Barb tells me about one little girl who can tell me where to eat in New York City. "Not just where to eat, she'll tell you what to order."

The chicken was roasting in the oven and the olive oil sizzling in a pan, and well, the aromas were getting to me in a big way. Just as I was wondering how ashamed of me my mother would be if I were to ask Barb if I could stay and eat, a little girl, Meghan, appeared in front of me and said, "We were wondering if you'd like to join us for lunch."

So I sat down at a table with them and ate every bit of a gorgeous, herby ratatouille and a piece of succulent chicken breast. The baguette was absolutely perfect: not too crusty or chewy, beautifully brown and with a dense, soft interior that had none of those annoying holes. Wow! As for the dessert, let's just say that when the  profiterole stuffed with ice cream and crowned with chocolate sauce was set in front of me, my enthusiasm for it was such that I forgot to take a photo.

I gobbled up every bite, and only wish I could have joined them today for the Tuscan-themed menu that includes homemade gnocchi.