In “Eloise,” the famous and ironic children’s storybook by Kay Thompson, Eloise, the main character, spends her time making mischief, to prevent boredom. Traveling with my granddaughter, Molly brings the book to life.

Molly, a precocious child, finds joy in all sorts of expeditions and events. On a recent trip to Seattle, she found the opportunity to “go backstage" in the kitchen of the Four Seasons Hotel and cook with the chefs in a wonderful challenge.

Like Eloise, Molly is interested in people and places when they are not "boring."

In addition, the kitchen of Seattle’s Four Seasons Hotel is certainly a "happening place" when it is filled with many chefs.

Seattle chef and Four Seasons veteran Kerry Sear’s kitchen incorporates the philosophy of using the freshest local ingredients in creating memorable preparations. In addition, the food is wonderful in the hotel’s ART Restaurant.

However, Molly mission took on a different focus; she was going to prepare sweets with pastry chef Ryan Witcher.

“I want to make some of the items you have on your children’s menu," Molly announced to Chef Ryan.

“OK, Molly we will prepare the Space Needle Sundae," answered the young chef.

Before the dessert preparation began, Molly was escorted on a tour through the vast kitchen.

As Chef Witcher pointed out the hotel’s large-scale recycling program, Molly exclaimed, "We do this (recycling) at my school." The vast bins, which separated different food wastes, were very interesting to her. The large cooking appliances were not.

As we finished our tour of the main cooking areas and finally made our way into the pastry kitchen, Molly’s eyes widened.

There was shelf after shelf, laden with enticing dessert creations. It is likely the energetic Molly could have easily eaten several, if Chef Ryan had not pointed out the large cotton candy machine.

“Do you want to help me make some cotton candy to wrap around the 'Space Needle' sugar cookie for the dessert?” inquired Chef Ryan. The answer was a definite affirmative.

Chef Ryan’s young assistant went on to to make the vanilla and chocolate ice cream which formed the base on which the cotton candy would stand. Piled on top of all that would be the chocolate sauce and sugar cookie.

For Molly, creating desserts in a pastry kitchen was more fun then visiting a toy store.

For a short time cooking in the kitchen of a legendary hotel was "not boring;" it was inspiring and r-e-a-l f-u-n.

A similar experience of a kitchen visit can be made for other young ladies by inquiring in advance at the hotel. For more information, call The Four Seasons Hotel Seattle, 206 749-7000.

Chef Witcher and Molly Hubbard prepare a children's dessert which contained cotton candy.
- Photo2 by Diane Siskin