This is just a though, right – yes, before you say it, I did position myself over something soft when I felt it coming on – but FoodCycle and cookery courses across the country could literally do not only our young folk a massive favour, but also all of those who’d love to learn to cook but find that the price of the average cookery class is just a little bit beyond their reach.
Now, I’m not saying that the average cookery class is over priced by any stretch of the imagination. When you think of the prep time involved for each class (kitchens, calendars, guest chefs, advertising), the chefs themselves, their expertise and the liability insurance costs involved with opening up their premises, especially with all of those sharp, hot, boiling objects just waiting to go in the accident book, you can see why they charge what they do. And that’s before you consider the cost of the ingredients themselves. It’s just that with the current financial climate and austerity measures hitting home more and more every month, the average family budget may not stretch to a few cookery classes, even if the proven long term benefits suggest that families may actually save cash and eat more healthily by learning to cook fresh.
Now, this is where the whole thesis of my bright idea kicks in – hang on, I need a couple more paracetamol…ah, that’s better. Now, where was I? Yes, my spark.
The cost of food all through the chain, from originating countries demanding higher (or just fair) wages, to transport costs, to fodder for the animals and the rise in petroleum taking its toll on plastic packaging (believe me, I know where I’m coming from), has risen far in excess of inflation, hence at a lot greater rate than the average salary in the UK. And the food is a very real cost incorporated in the price of your cookery school fees, especially if you’re taking on a three- or four-course meal in your given class.
This is where FoodCycle could well and truly come in, if only there was a mediator to bring the two together. Set up a FoodCycle group or brand purely designated to design cookery courses and recipes around the most common food-stuffs thrown away by supermarkets at the end of every shift and find a cookery school willing to take the chance of staking their reputation on using said food, rather than purport simply to offer cookery classes in the art of exotic cuisine and/or fine dining.
Join me tomorrow when I bring this earth-shattering idea of mine to a logical conclusion – c’mon, I’ve had the thought and written the theory behind it in one day…what do you want, blood?
See you bright and early in the morning for part deux. Keep in touch with yourself, now. xxx