Hotels can cater to the developing tastes of a new generation of foodies by offering classes and events . Some examples : The Dan Hotels offer families and kids cooking classes at the Dan Gourmet Fine Culinary Arts Cooking Centre in Tel Aviv . “ We used to only do it in summer holidays , but now we offer them every Friday morning ,” says Haim Spiegel , F & B director for Dan Hotels in Israel . “ Some classes are private for an organized group , while other families join in a larger group . It ’ s an adventure , and

we ’ ve had several families come back for more classes .”

At the Beau- Rivage Palace in Lausanne , Switzerland , free pastry classes for kids are supervised by resort chefs . Children “ eagerly tell their exploits to their parents while sharing their creations with them ,” says Didier Schneiter , executive chef for the hotel .

The Rosewood Hotel Hong Kong offers dessert painting classes . “ They take the form of creating a work of art with our chefs in a free-form and spontaneous way ,” says Sandro Gamba , executive chef .

“ Children love learning about the ingredients behind the colors and are often surprised by what they like through the visual and sensory process .”

At the Soneva Fushi Resort in the Maldives , the property offers cooking classes , foraging on local islands , vegetable garden tours , visits to the mushroom hut and teaching kids how to make ice cream and kombucha . It ’ s part of taking children seriously , says Remon Alphenaar , manager of development and F & B . “ They are just as important as adults , if not more .”

it will also come through in the choices they make as adults , remembering the programs that stood out to them and that accommodated their evolving needs .”

Remon Alphenaar , “ guardian of the experience ” or manager of development and F & B for Soneva Fushi , Maldives , says today ’ s children know what they want . “ It ’ s not like in the old days when they were told what to eat . They speak out . They are very educated about animal rights , sustainability , ethical sourcing .”

MORE EXCITING MENUS Kids are miniature adults — sort of . “ Kids love grown-up food as well ,” says Rigby , who recommends introducing them to adult food via a grown-up menu with smaller portions and more approachable price .

That is the practice of the Beau-Rivage Palace Hotel in Lausanne , Switzerland , says Didier Schneiter , executive chef . “ Nowadays , children are very curious , more used to traveling , and want to do everything like their parents ,” he says . “ In our restaurants , we offer all the dishes in