About the Holiday

Chef Appreciation Week was established in 2013 by Donald and Lisa Crutch to encourage people to offer their appreciation for all the dedication and hard work shown by those who work in the culinary industry as well as home chefs. Every year the week is celebrated with the theme “Great People Inspire Great Food!” Today, the holiday has grown to be the largest global recognition of chefs and culinarians, celebrated across the United States and in more than 30 countries around the world. As today’s book demonstrates, even the youngest chefs can come up with new and creative recipes.

Thanks to Scholastic Press for sending me this book for review!

How Not to Make a Jelly Sandwich

By Ross Burach

As kids open the book to the first page, Frankie immediately welcomes them with a simple, five-step recipe for making a jelly sandwich. Sounds yummy, and the sandwich begins where you might imagine—with two slices of bread. Easy-peasy, right? Well, at the store, Frankie passes up the wrapped-bread and instead recommends buying a traffic cone and two pool accessories as a way to procure your slices. Then it’s just a quick trip to a duck pond, some clever impersonations, and a generous granny with bread to share, and you’re well on your way to that first delicious bite!

Step 2, of course, involves the jelly. As everyone knows “opening a jar of jelly is very straightforward.” All you need to do is find an elephant, lure it to a playground, “kindly ask it to sit on the whirly-go-round and tightly grip the jar” in its trunk while you hang from the monkey bars and hold onto the lid as the elephant spins round and round. Hear that familiar “Pop!”? You’re moving on to Step 3: Applying the Jelly, which, as you know, “is super simple.” In fact, you may even have all the required components in your house already! Got a dog, a bathtub, some bubbly soap? You’re good to go!

With two jellied-up slices of bread, you’re in the home stretch. All you’re going to need is basic coordination. You know, the type needed to “organize a joust” between well-matched knights who can “smush” those slices together in style. Finally, the “least complicated step of all”: cutting your sandwich. Sure, you’ll need a little help—I mean helper—but with a bit of training and the right enticement, you’ll be eating that jelly sandwich in . . . well . . . Just make sure you’ve made plenty for all your new friends.

Following the story, Ross Burach gives readers a glimpse into Frankie’s alternate brainstorm for making a jelly sandwich and then invites them to write their own silly steps.

In his latest book, Ross Burach takes on sequential writing with laugh-out-loud silliness that will spark kids’ creativity while showing them that there are as many ways to complete tasks as there are people to devise of them. As he sets up each step, readers may think they know what’s coming next, but Burach serves up plenty of surprise ingredients that will keep kids and adults giggling. Burach’s hilarious illustrations are full of hijinks and puns, and alert readers will be happy to spy guest appearances from some of his other books.

Sweet fun for delicious read aloud story times, How Not to Make a Jelly Sandwich will quickly become a favorite treat, requested again and again from libraries and home bookshelves.

Ages 4 – 8

Scholastic, 2026 | ISBN 978-1338877090

Ross Burach is the creator of the riotously funny Very Impatient Caterpillar series that includes The Very Impatient Caterpillar; The Little Butterfly That Could; Goodnight, Butterfly; and Make Way for Butterfly. All the books combine humor with curriculum-friendly science topics and relatable social-emotional themes. Ross’s other acclaimed books include the picture book Truck Full of Ducks, the board books I Love My Tutu Too!, Potty All-Star, Hi-Five Farm!, and Hi-Five Animals!, named the best board book of the year by Parents Magazine, and the Acorn early reader series Bumble and Bee. He also illustrated Audrey Perrott’s Moo Hoo and Baa Haa. His most recent title is How NOT to Make a Jelly Sandwich. Ross lives with his family in Brooklyn, New York. You can visit him online at rossburach.com.

Chef Appreciation Week Activity