Katherine Gage Boulud — Shaping the World Through Food

What first inspired your commitment to children's nutrition?
Cooking has been a passion of mine since childhood. My grandmother inspired me to take my very first cooking class at the Florida Culinary Institute in West Palm Beach. For a time, I thought I might pursue a career in politics, but my love for Provençal cuisine — discovered during a summer abroad in Cannes as a student — and my experience at Cafe Boulud Palm Beach and Restaurant Daniel in New York, convinced me that food and nutrition were where I could truly make an impact.

Is teaching children good eating habits a challenge?
Children learn very quickly. When my children were young, I always spoke to them in French. This language learning was also accompanied by a culinary vocabulary: talking about flavours, textures, aromas, engaging their senses. Spoons Across America was born from this spirit. Inspired by France's Journées du Goût, the organization gives children the chance to explore an unfamiliar universe, to learn, to understand their bodies, and to appreciate the benefits of eating well. Today, their programs are active in more than 200 schools, and over 80,000 children are currently participating.

What causes are you most focused on today?
For over eight years, I have dedicated myself to Spoons Across America, and I remain deeply involved. I also support the "Food is Medicine" movement, which promotes a holistic approach to healthcare through nutrition. The overconsumption of ultra-processed foods is a public health catastrophe. Finding our way back to home cooking — nutritious and accessible — is essential. These changes require stricter regulation of marketing practices, especially those targeting children. They also call for stronger support of regenerative farming practices. The task is immense, but with small steps and great determination, we will see true change emerge for our children.