IRIS SMOOT/Acorn Newspapers LOOK WHO'S IN THE KITCHEN- Chef Asheesh Danee watches as Simi Valley Acorn writer Kevin Gate enjoys the French toast with cream cheese and orange marmalade filling that he just learned to make at Young Chefs Academy in Simi Valley. Soccer practice or dance lessons may not be the afterschool activity of choice for some youngsters- but learning how to prepare a healthy, greattasting meal may really turn them on.

Getting those kids cooking is the idea behind the Young Chefs Academy in Simi Valley, which will celebrate its grand opening tomorrow, Saturday, July 7, from 10 a.m. to 1 p.m.

In honor of that occasion, I decided to head on down to the academy to see what tips I could pick up in an hour's time and how much fun I might have learning.

Class is in session

Classes at the Young Chefs Academy are designed for children between the ages of 4 and 16. At 18, I'm a little too old, but let's just forget about that for the moment.

Although there are more 150 such academies around the United States, Young Chefs Academy in Simi Valley is the first to open in California.

It is run by Asheesh Danee, a 20year professional chef who recently bought the franchise and is teaching the courses with chefs he's hired to fit each month's themes.

"I had one requirement- and that is you have to be good with kids, because you have to have patience with children," Danee told me.

The academy's ambience is fun and kid-friendly. Bright colors cover the cabinets, cartoon characters decorate the walls and every cooking tool is made of child-safe plastic- even the knives, which can still easily slice through bread.

"It's all kid-safe; we don't want to have an environment where kids and parents feel uncomfortable," Danee said.

Tasteful training

In a special one-on-one lesson with Danee himself, I got a sense of what the academy's students would be doing during class.

Measurements, composition and nutrition all play their parts in creating a great meal.

The dish of choice: French toast, a breakfast favorite.

I put on my obligatory chef's hat. I button up my double-breasted coat. That isn't so easy because I've never worn one before- go figure.

"It can be real messy. When you make a mess, you have to clean it up," Danee warns.

Following his instructions, I crack open two eggs and pour them into a small bowl, then add cream, nutmeg, vanilla extract and a pinch of cinnamon.

I'm told to whip the ingredients upward and out of the mixture to give it air and create a runnier batter.

After soaking two slices of bread in the mixture, it's on to the stove, where the toast is cooked.

A delicious cream cheese and orange marmalade mix is spread over the toast once it's out of the pan, then the slices are combined and cut.

I sprinkle the toast with powdered sugar and pour some strawberry glaze over it, perfecting my breakfast or brunch specialty.

I take a bite of my creation- as all Young Chef students are required to do- and I'm pretty proud of myself.

Those who come to the academy will discover the experience is both fun and messy. Though I made it through the French toast, I have a long way to go before I become a graduate master chef- way cooler than having a black belt- the highest status that can be achieved at the academy.

The school isn't limited to kids.

Parents may come and learn with their children or their coworkers, as the academy hosts corporate events and events such as birthday parties and private classes.

The Young Chefs Academy is at 2955 Cochran St. in the Target shopping center.

For more information, call (805) 581-FOOD or visit YoungChefsAcademy.com.