Tony Sharpe is using his 35 years' experience as a chef to educate children and parents at Lizzards Day Care Centre.

Mr Sharpe and his wife Judy bought the building as a restaurant 14 years ago.

Since then, they have converted it into a day-care centre where Mr Sharpe, the resident chef, has served and taught only what he calls ``real food''.

Fairy bread? Nup.

Anything artificial? Not a chance all food is made from scratch.

Mr Sharpe doesn't use additives or preservatives, because, he says, some may be linked with asthma.

``Australians are the fattest on the planet,'' he said. ``We've overtaken America [in the obesity stakes].''

Mr Sharpe said too that more children now had diabetes.

He prepares all his food from scratch.

Other places may serve sausage rolls and fish fingers but a typical Tony Sharpe meal is Moroccan chicken with baked vegetables and cous cous.

``We take the kids to our vegetable patch to see what they're eating and to identify different vegetables,'' he said.

``Cooking from scratch is easy and not expensive. Fast food is expensive and bad for you.''

Mr Sharpe is adamant that adults have to be taught about good nutrition.

His agency, Educating Palates, teaches chefs at child- care centres all over NSW and prepares menus for them.

He also hosts cooking nights where up to 40 mums and dads cano learn about basic nutrition and easy and healthy meals they can prepare at home.

Mr Sharpe is also making recipes for new brand Organic Bubs as well as launching a cook book and filming a pilot TV series.

He says he's happy to share recipes and let you know when his next cooking class is on.

Youc an email him at lizzards@pnc.com.au