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This articleteens in kitchen by four teen reporters provides hope for a culture of food in the U.S.

You may have noticed something different the last time you ate at your favorite restaurant or shopped at a local farmers market. Or perhaps you picked up on it while scrolling through your Instagram feed. Teens everywhere are diving into the culinary scene. For some, that means photographing every bite, but others are taking it one step further.

Between the cost of a trendy dining experience in Chicago and the intimidation of the foodie scene, breaking into this culture may seem like a challenge. But chefs and teens agree that becoming a true foodie is easier than you’d think….

Despite popular belief, most food aficionados don’t start at fancy restaurants. Why not develop your love for food at home?

Sophia Hampton, a senior at Staples High School in Westport, Connecticut, did just that. Today, she’s published in “Future Chefs,” a cookbook of original recipes by teens. Her delicata-crab hash with poached duck egg and kale Caesar salad made the cut.

Hampton started cooking because she didn’t always like the food her dad prepared—something most teens can relate to.

“I decided that if I was going to eat anything I actually liked, I was going to have to make it myself,” she said.

Hampton’s best advice for aspiring foodies is to get in the kitchen.

I agree wholeheartedly. Building a sustainable culture of food begins at home where personal creativity and concern for the pleasure of others can enhance the fascination with flavor on a daily basis. If teens really are finding their way into the kitchen, this suggests America’s food revolution is more than just a fad.

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