The Things I Learnt From Our Food School
Reflecting on nine years of culinary discovery
In response to the challenges posed by the pandemic, we made a bold decision to invest in a restaurant within our food school. This venture saw the restaurant open its doors five days a week, while the food school adjusted to a two-day schedule. Initially, apprenticeship training continued during the day, with evening classes catering to the public. However, given the increasingly challenging climate, we have recently decided to put our public classes on hold. It's a tough decision but a necessary one in these uncertain times.
We hold hope in our hearts that one day, we will revive our public classes, perhaps in a different location. In the meantime, I want to share some of the valuable skills I've acquired and my favorite culinary discoveries since the inception of the Food School eight years ago.
Skills
Knife Mastery
Learning the art of using a chef's knife to expertly chop vegetables, dice onions, and crush garlic—a fundamental skill for any home cook.
Global Ingredient Hunting
Discovering the best local spots to source South Asian, Middle Eastern, and East Asian ingredients, enriching my culinary repertoire
Spice and Herb Proficiency
Embracing the world of spices and fresh herbs, knowing where to find the freshest and most aromatic bunches.
Mise en Place
Understanding the significance of a well-organized kitchen setup—Mise en place—and its role in efficient and enjoyable cooking.
While these may seem like a concise list after eight years, these are the skills that have become an integral part of my daily culinary routine. We often encounter experiences that don't necessarily impact our everyday lives, but in cooking classes, I've always strived to impart knowledge that transforms home cooking into an enriching experience.
Culinary Discoveries
As for memorable food experiences, today's list includes:
A surprising favourite: Charlotte Pike's exquisite meal featuring venison, beetroot, and caramelized apple—a taste sensation.
Rediscovering my appreciation for beetroot, particularly in a refreshing yogurt raita. It's good to know it's a regular inclusion in veg boxes. Beetroot chocolate brownies are another delightful option.
Papa al Pomodoro, a beloved Italian dish that's a true celebration of life when made with the finest tomatoes, olive oil, and quality stale bread.
Japanese vegetarian delights, including fresh sushi, tofu balls, miso soup, and the delightful Katsu curry—all skillfully prepared by Sachiko Saeki. Sachiko's creation of avocado coated in panko bread crumbs and dipped in chocolate added a playful twist.
A sensational dressing of harissa, lemon, chili, and honey elevating a butternut squash and stem broccoli salad. This recipe, crafted by Charlotte, features a generous amount of dill and blanched almonds, as depicted in the picture.
Opening a cooking school has been an incredible journey, and even if our current venture faces challenges, I take pride in knowing that we've inspired individuals from various corners of the city, including those in low-income areas. Stay tuned for more stories about these remarkable spaces soon.