A New York chef is raising eyebrows by introducing his two-year-old son to a sophisticated menu featuring dishes like lobster and braised short ribs. Jack Zhang, 31, believes early exposure to diverse flavors is key to preventing picky eating habits.

Since his son Levi began eating solids, Zhang has served him an array of gourmet meals, making dining a fun and adventurous experience. Levi's culinary journey includes scallops, ratatouille, pork dumplings, and he shows a genuine enthusiasm for trying new things.

Zhang, who is married to a part-time English professor, emphasizes the importance of replicating his own upbringing with home-cooked meals. He started by making homemade baby food, blending ingredients like rice, salmon, and peas. As Levi grew older, Zhang expanded the menu, introducing more complex textures and flavors.

At 18 months, Levi began exploring chewier foods. A recent favorite was braised short ribs with parsnip puree. The toddler also enjoys avocados, seafood, and fruit, constantly demonstrating a curious palate.

One example of Zhang's creative approach is a ratatouille inspired by the Pixar film. The family watched the movie together to build excitement before enjoying the dish. Zhang and his wife believe that engaging their son with different textures and presentations makes food more appealing.

The couple's unconventional approach has surprised some onlookers, who are often amazed by Levi's adventurous eating habits. Zhang recounts people saying, "I'm 40 and I've not even tried that!"

The Zhangs are currently working on a cookbook featuring Levi's favorite recipes, hoping to inspire other parents to introduce their children to a wider variety of foods. They believe it's never too early to start developing a love for diverse cuisines.