Greg Grossman

Precocious child chefs and foodies — a trend to hit the media circuit last year — apparently aren't over yet. Remember Greg Grossman, the 13-year-old rising caterer on the Hamptons circuit? Now 14, the kid caterer is no longer a novice to the world of publicity, and has recently landed a deal to develop his own television show.

At the National Restaurant Association Show last month, the preteen told the Chicago Tribune of his plans to help out in the kitchen at Alinea, shoot a TV series, and pen a book.

Now Grossman has reportedly signed a contract with Picture This Television, the production company behind Kathy Griffin's show, My Life on the D-List. "The moment we met Greg, we knew he was a one-of-a-kind-talent," said Bryan Scott, a partner at Picture This. "It's not every day you encounter a kid who goes to junior high school during the day and cooks with some of the world's leading chefs at night."

While I do believe that kids shouldn't rush to grow up, there's a pretty good chance that I'll tune into this show out of curiosity. Will you watch a celebrity kid chef on reality TV?

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Last week, Rocco DiSpirito declared he was sick of foie gras. Then we made a list of things we're over. Here's another tired food trend to add to the queue: kid foodies. Lately, the little ones have been making a lot of noise in the kitchen. First, there was Greg Grossman, a 13-year-old who was the hottest rising caterer on the Hamptons circuit. Then the New York Times told the world about David Fishman, a 12-year-old aspiring food critic, and Paramount promptly purchased the rights to turn his story into a movie. Last, but certainly not least, was Julian Kreusser, a 5-year-old from Portland with a recurring cooking show.

What to make of this growing trend? While those with a fondness for a child's precociousness may be bowled over, the rest of us are left feeling slightly perturbed. In response, at least one journalist has voiced her issue with it.

In a Slate article, food writer Regina Schrambling argues that letting children into the kitchen at such a young age is both dangerous and premature. Childrens' taste buds differ from adult palates and they have a smaller frame of reference for food, making it hard to tell the difference between a good burger and a bad burger. Schrambling writes:

On a larger scale, the trend emphasizes the worst of the food frenzy today: The celebration of celebrity and novelty over authenticity and seriousness.

Maybe it's because I didn't hone my culinary skills until I was an adult, but I have to side with Schrambling. Kids should be kids — childhood, in all its joys, is short enough. Do you agree — are you equally sick of hearing about tots flipping omelets in the kitchen?

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