Goodstart Point Cook Shaftsbury Boulevard

From Dirt to Dish with Priscilla & Our Little Chefs

From garden adventures to kitchen creations, our children love getting their hands dirty!

Inspired by the EYLF, all Goodstart Point Cook-Shaftsbury Boulevard children actively care for the environment. Keeping the space as natural as possible, the program encourages children to engage in regular upkeep, from planting fruit, vegetables, herbs, and spices to disposing of waste correctly. From dirt to dish, links our gardening program with our cooking program so our children learn where their food comes from and can take pride in their active participation in our yummy meals from start to finish.   

Chef Priscilla leads the cooking element of the program and loves to involve the children and encourage them to get their hands messy! Priscilla brings 12 years of experience in childcare and 2 years in kitchen operations, with a deep passion for both nurturing children and cooking.  

“The opportunity to work as a cook while engaging with children is truly my ideal role. I love sharing my culinary knowledge and experiences with children, families, and colleagues, and it’s incredibly fulfilling when they offer feedback, new ideas, or suggestions based on their own experiences. Positive feedback from them about the meals I prepares brings me great joy and motivates me to keep creating memorable culinary experiences.” 

Priscilla specialises in Italian and Asian food but also draws inspiration from all over the world, as well as our families input, so our children try a diverse range of food and all children in our community feel represented in our menu. From breakfast to a late snack, every meal is created and served with care and consideration of nutrition, allergies, and individual palates.  

The program is all about fun, flavour, and learning for life as part of our wonderful, connected community!