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NYT Style Section convinces me that we need the revolution

Like other 5-year-olds, Erela Yashiv likes pizza and cupcakes and detests food that contains “green specks” of vegetables.But her mother, Stephanie Johnson, 46, who lives in TriBeCa and runs a cosmetics-case and travel-accessories line, wanted her daughter to adopt a more refined and global palate, whether it’s a gluten-free kale salad or falafel made from organic chickpeas.

As working parents, she and her husband, Dan Yashiv, 42, a music producer, do not have time to prepare such fare. And their nanny, from Wisconsin, does not always know the difference between quinoa and couscous.

So they called marc&mark, a new nanny-consulting service, to teach their daughter’s nanny a thing or two. “We want to give Erela the advantage of having a palate diversified enough to enjoy all of the delicious food from around the world,” Ms. Johnson said.

Founded by two veterans of the private-chef world (Marc Leandro spent six years with the family of Mickey Drexler, the J. Crew chairman, while Mark Boquist cooked at the home of the footwear giant Steve Madden), marc&mark teaches nannies of affluent parents how to prepare healthful, organic meals that don’t come frozen or under plastic wrap.

“Some of these nannies already do the cooking in the family, but they’re throwing chicken fingers in the oven, or worse, the microwave — they’re doing the bare minimum,” Mr. Leandro said.

The service, which costs $2,500, begins with a consultation, during which parents describe their child’s eating habits and areas for improvement. In the case of Erela, Ms. Johnson wants to introduce her to meals outside her comfort zone of roast chicken and rice and beans.

“We were too basic with her food in the beginning, so we want marc&mark to help us explore more sophisticated food that has some diversity and flavor,” she said. “I don’t want her growing up not liking curry because she never had it.”

The nanny counselors then create a cookbook featuring 20 to 30 customized recipes, divided into breakfast, lunch, dinner and snacks. For Erela, they created menus based on her favorite foods, like quinoa, chickpeas and dried fruit, while also incorporating more green vegetables and soups.


Let's be honest, spending thousands to teach your Nanny to make your 5 year old gourmet food is just evidence that the rich have gotten far too comfortable in this country. Isn't there gourmet take out? Can't these parents crack a cookbook? Do these kids even care?


We need the revolution.

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