MyLeoNes™

Chef & Nutrition — Pretender

Cook tasty, balanced food safely for many people. Chefs plan menus, organise the kitchen and cook for many people at once. With nutrition teams they balance meals, respect allergies and food safety rules, avoid waste and keep everything clean. A busy kitchen is teamwork and timing.

🍳 Cooking here is pretend. In a real kitchen, use knives and heat only with an adult, and never guess about someone's allergy: ask.

Missions

  1. The peanut allergy order

    Friday night at the fictional Horta Viva restaurant. A table orders the noodle stir-fry, and the waiter adds: 'One guest has a peanut allergy.' The usual recipe has peanut sauce.

    Decisions · ~4 min

  2. Plan a school lunch plate

    Horta Viva also cooks lunch for the fictional Vale Novo School. Together with the nutrition team, you plan how to fill each plate.

    Share a budget · ~5 min

  3. Safe from fridge to plate

    A new kitchen assistant at Horta Viva is making chicken and rice for the first time. You go through the food-safety steps together.

    Put in order · ~3 min

  4. Write the dish of the day

    Today's special at the fictional bistro is a vegetable lasagne made with local courgettes. It contains gluten, milk and eggs. Write the description for the board.

    Write a message · ~3 min

  5. Check the recipe card

    A new cook wrote the recipe card for the fictional restaurant's pancakes. Before the whole team uses it, you check it for mistakes.

    Spot the issues · ~3 min

  6. The delivery has arrived

    The morning delivery arrives at a fictional restaurant kitchen. Everything must be stored in the right place before service, or food could spoil or become unsafe.

    Sort into groups · ~3 min

What they do

Chefs plan menus, organise the kitchen and cook for many people at once. With nutrition teams they balance meals, respect allergies and food safety rules, avoid waste and keep everything clean. A busy kitchen is teamwork and timing.

Skills

  • Planning — Turning a goal into steps.
  • Prioritising — Doing the most important thing first.
  • Responsibility — Knowing when to act and when to ask for help.

Typical tasks

  • Plan a balanced menu
  • Check allergies on every order
  • Keep food at safe temperatures

Tools

  • Recipe cards and scales
  • Food thermometer
  • Colour-coded boards

Responsibilities

  • Protect people with allergies
  • Waste as little food as possible

Myth or reality?

Myth: Chefs just cook what they like.
Reality: They plan around guests, budget, seasons, allergies and nutrition.

Myth: Healthy food can't be tasty.
Reality: Herbs, colour, texture and good cooking make balanced food delicious.

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  • Nutritionist
  • Baker
  • Food safety inspector

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