Kids Cook The Theory of Everything and More Oscar Nominees—Try

von Kamala Kirk |  Kamala Kirk 22. Februar 2015 – 11:30

Have you ever wondered what your favorite movie would taste like? We enlisted three extremely talented and creative kids to cook up the Oscars for us!

But these aren’t just any kids! These three chefs are culinary masters, each with an impressive list of accomplishments to their name. One of them has her own online cooking show and was even invited to dine with Michelle Obama!

From The Theory of Everything to American Sniper, they’re sharing their personal recipes that were inspired by some of the biggest Oscar-nominated films so you can recreate your favorite films in the kitchen!

Hollywood never tasted so good…

READ: 2015 Oscars: Full list of nominations

Dark Chocolate & Coconut “Black Hole” Fondue (Inspired by The Theory of Everything)

Amber Kelley, age 12, competed on Season 2 of Rachael & Guy: Kids Cook-Off.  She also has her own online healthy cooking show, which has over 10,000 subscribers and over half a million views. Amber is part of celebrity chef Jamie Oliver‘s Food Tube talent as well the winner of the Healthy Lunchtime Challenge, for which she was invited to the Kids’ State Dinner at the White House and was given the honor of sitting next to the First Lady Michelle Obama. The First Lady even praised Amber’s efforts in her speech.


 Dark Chocolate Coconut Fondue

  • 7 oz can full fat coconut milk (not coconut drink)
  • 2 tsp vanilla extract
  • 2 cups (or 12 oz) 60% cacao or greater dark chocolate chips

White Chocolate Swirl

  • 2 oz white chocolate chips
  • 1/3 cup heavy cream

Fruit for Dipping

  • Grapes
  • Strawberries
  • Blueberries
  • Bananas, sliced into circles
  • Blackberries
  • Kiwi, peeled and sliced into circles
  • Starfruit, sliced into stars


  1. To make the White Chocolate Swirl, gently heat the heavy cream over a double boiler over medium heat. 
  2. When warm to the touch, add the white chocolate chips and whisk until smooth. Turn off heat and set it aside while you prepare the Dark Chocolate Coconut Fondue.
  3. Create a double boiler in a separate saucepan, and gently heat the coconut milk in a double boiler over medium heat. 
  4. Add the dark chocolate chips and whisk until smooth and melted. Whisk in the vanilla.
  5. Pour the dark chocolate fondue into a fondue pot and light the fuel underneath. Keep the flame low, so the fondue does not burn. 
  6. Carefully drizzle the white chocolate fondue in a circle pattern on the dark chocolate fondue. We used a liquid measuring cup with a spout to do this. 
  7. Using one of the bamboo skewers, gently swirl the white chocolate fondue to create the black hole effect.
  8. Skewer fruit onto long bamboo skewers, and arrange them in glasses around the fondue pot. The fruit are the planets and asteroids getting sucked into the black hole!

Serve immediately and enjoy!

Sweet, Hot and Low Jazz Chicken and Waffles (Inspired by Whiplash)

Logan Guleff, age 12, was born and raised in Memphis. Logan is a young, up-and-coming “foodie” who is never shy when it comes to trying new foods and experimenting with different flavors.Logan competed on Season 2 of MasterChef Junior, a culinary competition series that gives talented kids between the ages of eight and 13 the chance to showcase their culinary abilities and passion for food through a series of challenges. Out of 20,000 applicants, Logan earned the title of MasterChef Junior. 

Recently, Logan can be found chronicling his food adventures on his blog, Order Up! With Logan.


20 chicken Drummies part of the chicken wings

3 cups buttermilk

Salt and pepper

2 eggs

1 cup buttermilk

1 1/2 Tablespoons Franks Hot Sauce

3 cups flour

1/2 teaspoon Hungarian Paprika

1/2teaspoons Onion Powder

1/4 teaspoons black pepper

1/4teaspoon salt


1.    Season the drummies with salt and pepper, then drop into 2 cup buttermilk, and marinade for 2 hrs in refrigerator.

2.    After marinating, remove the drummies and pat them dry on paper towel.

3.    Dredge the Drummies in flour mixture (3 cups flour, 1/2teaspoon Hungarian Paprika, ½ teaspoons Onion Powder, 1/4teaspoons black pepper, and ¼ teaspoon salt)

4.    Make egg mixture which consists of 2 eggs, 1 cup of buttermilk, and 1 1/2 Tablespoons Franks Hot Sauce.

5.    Create flour mixture which consists of 3 cups flour, 1/2teaspoon Hungarian Paprika, ½ teaspoons Onion Powder, 1/4 teaspoons black pepper, and ¼ teaspoon salt

6.    Dredge drummies into the egg mixture and then back in the flour.

7.    Dredge the drummies again in the flour mixture. This should make a thick coat  on the drummies.

8.    Set on a rack and prepare to fry.

9.    Heat 3-4 cups of Oil (peanut) to 325 F degrees in a skillet and fry the drummies until brown. 

Temperature of the meat should be 190 degrees F (roughly 10 minutes).

Jazz Honey


4 Tablespoons Butter

4 Tablespoons Honey

1/4 Teaspoon cayenne powder

1 teaspoon chili powder

1/2 teaspoon powdered garlic


Melt butter in small sauce pan, add in honey and melt the two together by stirring. Then, add in the spices and continue to stir. This should be served warm. Be careful not boil the sauce.

Savory Cornmeal Waffles with Herbs


4 Tablespoons butter melted and let cool

1 cup cornmeal (stoneground)

1 cup flour

2 teaspoons baking powder

½ teaspoon baking soda

¼ teaspoon salt

1 teaspoon of sugar

2 cups buttermilk

2 large eggs

½ teaspoon basil

1/2 teaspoon oregano

½ teaspoon thyme


1.Heat waffle iron and spray with cooking spray before using.

2. Mix dry ingredients together in one bowl.

3. Mix wet ingredients together in another bowl.

4. Combine the two together and stir until just blended.

5. Scoop into the waffle iron and cook until brown.

6. Assemble the dish by plating the hot waffle topping with the drummies and drizzling with the spicy jazz honey sauce.

**You can decrease the heat (spiciness) with less cayenne or knock it up by adding more.

American Snapper (Inspired by American Sniper)

Sean Lew, age 13, had a blast participating on the Food Network show Rachael vs Guy: Kids Cook-Off.  Sean has expanded his creative pursuits to television and was featured in the hit TV show Glee.  Sean has also starred in commercials for Old Navy, Nissan and Dominos Pizza. 

With all of this Sean has kept a straight-A academic record, taking great pride in his ability to balance both creative and academic education.  He attributes his successes thus far to his family, who have helped and supported him through his endeavors.  Sean takes great pride in inspiring others to dance and looks forward to continued success in his dance, acting and cooking career.


Half a filet of Snapper

1 cup of flour

2 tablespoon of paprika

Salt and pepper

1 Russet Potato (small diced)

1 slice of sourdough baguette 

Chives (garnish)

Alfalfa Sprouts with 4 drops of yellow food coloring (garnish


4 tablespoon of butter

1 small splash of worcestershire sauce.

3 cloves of garlic

1 squeeze of quarter of a lemon

Salt and pepper

Drop of tabasco sauce


1.    Clean the fish and dry it. Be delicate.

2.    Mix the flour, paprika, and salt and pepper together. Then dust the fish with the flour mixture.

3.    Dice the potato. Soak it in water for about 3 hours. Set aside.

4.    Cut your chives in small slices. Toss some alfalfa sprouts with food coloring until the sprouts are fully covered.

5.    Slice the bread and toast it with some olive oil. Fry your potatoes in vegetable oil until golden brown and toss around with salt and pepper. Grab your fish and put the fish on the skin side on a screaming hot pan with oil. Sear it until skin is crispy and golden. Then flip it and let it cook for 45 seconds. Then sprinkle with salt and pepper. 

6.    For the sauce, melt the butter with the garlic on a low medium heat.

7.    Add salt and pepper.

8.    Add in the lemon, Worcestershire and tabasco sauce, and let simmer.

9.    Put the potatoes in the side of the center of the plate and the bread on the other side.

10.  Add the fish in the middle of the potatoes and bread. Sprinkle chives around the plate and put a little bit of the sprouts on top of the fish.  Use a spoon and pour the sauce around the fish, potatoes, and bread to make a circle

11.   Eat your delicious dish!

Tune in to Live From the Red Carpet for all the glamour of Hollywood’s biggest night! Coverage begins this Sunday, Feb. 22 at 1:30 p.m. ET|10:30 a.m. PT.

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