My siblings and I were those kids that ate things most kids wouldn’t eat. We loved pretty much anything my dad cooked. In fact, my parents would often say things like “We don’t think you’ll like this” and then we would ask for seconds. We’d steal their salmon, their mussels, oysters, lobster, caviar. I think one of the most instrumental parts of our well-developed taste was that we watched my dad cook almost every day. We had an integral part in the making of our own food (chopping, making salads) etc. We could make our own food by the age of six (mostly spaghetti and hot dogs). I think this is what really made us baby gourmands.