Cookery Courses News

A recipe for success on

Do you know what we’re missing here on

It’s something so blindingly obvious but, in our urge to bring you the best news and trends from the world of food, fine dining and, more importantly where to go and learn to cook it, we’ve not brought a single recipe to you in all of that time.

Yes, we may have pontificated about the strides being made in the hospitality trade to overhaul the restaurant and pub trade menus to incorporate modern thinking about what’s healthy and their attempts to deliver just that.

We may have raved about the number of vegetarian cookery courses and the rise in the number of eateries where you can now go and be sure that the vegetables have not been prepared on the same kitchen work surface as a slab of meat.

In more recent times our focus on food recycling and the work that featured not-for-profit organisations like FoodCycle are doing to give young people experience of working in teams, learning to cook using fresh ingredients and fight food poverty in needy communities has received welcome comments from our readership.

And, of course, no decent site about food would overlook the struggle the Western World is fighting against obesity, derived from generations opting for a Big Mac, Kentucky or microwaved ‘healthy’ meal instead of preparing their own lunches from fresh ingredients.

What we’ve not done, in all this time, is offer recipes of our own – Lord knows, there are enough of them out there for us to adapt to our own special theme.

But what many recipes don’t do is give you the calorific and nutritional breakdown of what goes into each meal Yes, they give you the prep time, ingredients and method, but not a lot about what good the meal does you.

So don’t be surprised to find a few quick, easy recipes popping up between our news articles, starting tomorrow with an Aldo Zilli classic.

See you then.

oh – and a big p.s. – if there are any classics that you would like to see covered that you have cooked time and again or would like to try but you are not sure about what the meal constitutes in the way of calories, nutrition or how far they go towards your five-a-day, please feel free to drop a line in the comment box, below, and we will endeavour to bring you a recipe with the break-down of nutrition to go alongside.

Cookery Courses News

Food Recycling will grow by teaching others better values

In the final article of this week’s topic, food recycling/food poverty, we visit one of the country’s most established organisations in that field, the Food AWARE Community Interest Company, associated with campaigns such as Healthy Start and its ongoing support of Love Food Hate Waste and the UK charitable outfit Chernobyl Children.

In itself, it is likewise a not-for-profit organisation and, in a similar vein to FoodCycle, our main topic on this week, it relies on a combination of discarded food and volunteers but has had a little longer to establish itself and supports projects mainly in the north across Yorkshire and Humber.

What makes Food AWARE’s modus operandi ideal as the basis for a cookery course, amongst other aspects that we’ve dwelt upon using FoodCycle as an example through the week, is its focus on getting 5-a-day ingredients to those who may otherwise see no nutritious food on their plate.

This fits in perfectly with the amount of younger families that may be a) struggling to keep up with mortgage payments and therefore their budget for food is not as healthy as the diet they would prefer to eat and b) even if they did have fresh produce on their kitchen work surface, they would hardly know what to do with it, having been brought up on convenience food. It’s stating the obvious, but there is a very real need to address both.

As well as supporting many charitable organisations and community and church-led programs in the north, Food AWARE has a close affinity with Love Food Hate Waste, part of the scheme that has already committed to developing a 5-year diet program to encourage healthy eating, better for society as a whole – and thus the environment – and not only to get people to actually eat more wisely but have a very real appreciation of why the food they’re eating has both sustainable and planet-friendly values as well as delivering an overall more nutritious diet.

In summary of this week’s articles, all of the key issues are being addressed by organisations that are not in it for profit, which is great, but also limits their expansion and reaching a wider, more appreciative audience.

It needs more of the recognised food outlets, cookery courses and big brands to get behind these outfits to redistribute the food, yes, but in a way that people can learn to support themselves. These charities can then concentrate on growth, reducing the food surplus mountain and tackle poor nutrition in the less well-off regions of the country.

I hope you’ve enjoyed this week and learnt as much as I have; here are the links to the other four articles, just in case you missed any:
1. Monday
2. Tuesday
3. Wednesday
4. Thursday

Cookery School News

Cookery schools can help the UK fight food poverty

Where has this week gone, already? So here we are with our final instalment and summary, considering how cookery courses could get actively involved in the fight against food waste and food poverty in the UK and actively contribute towards food recycling.

So, here are the facts that have led me to my conclusion for the three posts so far this week.

• Looking to Cook is hosting an annual cookery school competition to find the best courses & school across the UK and Eire.
• Cookery schools would have a lot more students if the price was a little more affordable, the cost of the food itself being a major contributory factor.
• Around 4,000,000 people are living in food poverty in the UK
• 6,000,000 tons of edible food is discarded at supply/retail outlets
• There are a million young people aged 16-25 out of work
• Thousands of young people leave home not knowing how to cook
Locanda Locatelli has already paved the way, showing that there is no stigma attached to renowned, Michelin-rated even, cookery schools reaching out to further the FoodCycle cause
• Other organisations, like FoodAware, are already making in-roads with suppliers and rousing their own volunteer network across the UK and Ireland

So, come on cookery awards – let’s see a category for ‘best use of waste food’ added to next year’s event.

Ideally, the way forward would be to create a menu, even a set syllabus, utilising the basic food stuffs that get thrown away on a daily basis. Now, we appreciate that you cannot make demands on what supermarkets discard – if they knew what was going to be surplus in advance, they wouldn’t order that volume in the first place, would they? Unless, of course, there were price-breaks involved based on volume, whereby ordering x amount entitled you to price a, but ordering y amount entitled them to a cheaper price b. But even then, the likelihood is they would order what their forecast tells them they ought.

With FoodCycle, every group has a designated manager to oversee operations; to format any type of menu, it is critical that those managers keep a log of the type of food stuffs that go into their menus, where it comes from and what recipes it is used in once it arrives at the community centres.

With the existing links that Food Aware has, they may even already have access to this information; more about that organisation, tomorrow.

Once that has been collated, cookery courses could offer their services, whether it be a selection of chefs or kitchen space once a week to further their cause, even adding their own ‘brand’ into the recipes. What an opportunity for free advertising!

Imagine, for instance, FoodCycle groups expanding their network to Scotland’s second city, where food poverty and associated disease is rife amongst the poorer communities in Glasgow’s suburbs. Then Nick Nairn Cook School (details on our home page), which has premises in both Port of Menteith between Glasgow and Edinburgh and further north in the harder to reach communities in Aberdeen reaching out, offering their services:

FoodCycle Glasgow, supported by Nick Nairn Cook School

How cool would that be? Okay, that is perhaps the idealistic and simplistic view and it would take a lot of co-operation to make this Utopia a reality. But if just one cookery school accepts the gauntlet, similar to how Locanda Locatelli has already shown us the way, that would be a huge step in the right direction.
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Cookery School News

Michelin-rated Cookery School joins FoodCycle cause

Welcome back to the third and penultimate part of our little run on FoodCycle and how, I believe, by cookery courses taking the initiative, the good work performed by volunteers around the country turning waste food into nutritious meals could be a win-win-win situation.

What do FoodCycle and cookery schools have in common?

Ok, the obvious answer is cooking food. But the secondary answer I’m looking for is: students!

Many of the 16-25 year old volunteers who help bring the discarded food from retail outlets to the tables of those suffering from food poverty in the community are students, not necessarily from the region they’re helping to bring suchre to.

We have written many an article on about how youngsters leave home without even the most basic knowledge of cooking from fresh ingredients. Whilst cookery classes may be beyond the reach of a young family’s budget, getting involved in a project like FoodCycle will not only help that old dinosaur culinary ignoramus further down the road to extinction, but will also benefit a local community near you.

The cooking revolution has already started (and I was totally unaware of this before starting this serious – oops, sack the researcher!), but one London cookery school has already begun to tap into the talent flocking to FoodCycle from the universities and suburbs.

Only last week, Giorgio Locatelli and the guys at the La Cucina Caldesi in London W1 were offering 10 budding chefs the opportunity to take part in a cookery masterclass with the Michelin-star chef himself, before joining the main man to eat the three-course meal and soak up the atmosphere and a little of Giorgio’s fine dining philosophy. Cooking and philosophy from an Sicilian master – does it get any better than that?  Well actually, yes it does.  During the meal, owner of Enoteca Turi, Guiseppe Turi, was scheduled to guide the lucky students through a history of fine Italian wine, including what they were partaking in at the table.  Doubley Bubbly!

At £500 a head, it does, however, underline how far out of reach fine dining cookery classes are for the average family, but on this occasion, every penny went to the the FoodCycle cause. Now if my maths are anything like my writing…

…Kelvin needed £5,000 from this year’s fund raiser before he’d consider having the dragon tattoo on his back…10 guests were invited to Giorgio’s masterclass on the 19th June in London…at £500 a pop – hey, Kelvin – there’s your five G’s, big man…let us know when the ink’s dry and the scabs have healed!

Right, so that sums up my arguments. Join us for the fourth and final part of this mini series tomorrow, before we take a peep into another program in this growing niche already infiltrating UK retail outlets and raising a volunteer network across the nation, Food Aware CIC, to conclude our week on food recycling and food poverty.

This has been a real eye-opening ride, so far; I just hope more cookery schools, including the 2012 awards, take the Locanda Locatelli attitude towards the cause, taking in the bigger picture rather than the short-sighted view of remaining somewhat exclusive.

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Cookery Courses News

Cookery courses + FoodCycle = oh, c’mon, keep up…

So you’re all dying to know: what’s this great idea of Zeb’s to get food recycling, unemployed volunteers and communities to work in unison with cookery schools, right? No? Perhaps you’ve not read yesterday’s article, then…Cookery courses could incorporate FoodCycle…okay?

Good, I’m glad we’ve got that cleared up. I’ve had a good night’s sleep, feel refreshed enough to tackle two ideas in two days (yes, I’ve had another one) and moreover, scribble the thoughts down in black and white and share them with you, my avid audience.

First of all, we need to understand a little bit more about what exactly FoodCycle does that makes them the perfect candidate for this opportunity. The exposure and link with their community that a cookery school would get, in my opinion, far outstrips any aspirations of ‘brand recognition’ they could hope to achieve for offering quality cooking classes. But in that respect, not having a bridge to their market in any tangible sense, I’m not sure if they’d agree. But here goes.

Salvaging edible food

Did you know that every year, 400,000 tons of food that is fit for consumption is discarded by food retailers?

UK food deprivation

Of its sixty-million plus population, 4,000,000 – almost 7% – are affected by food poverty in this country. For a ‘civilised society’, that’s plain ridiculous.

Voluntary work for the unemployed

There are two and a half million people in this country without a job, 40% of whom are between the ages of 16-25 – that’s a million young adults out of work! It’s alright saying ‘get a job’, but where is their experience – the all important factor employers look for – going to come from?

Kelvin Cheung, who turned 29 earlier this month, was the visionary beyond bringing all three of those aspects together to help individuals suffering from food poverty, bring communities together by sourcing free kitchen space and giving young adults experience of working as a team and with a defined goal that they would otherwise not be afforded by getting them involved and turning this waste food into essential, nutritional meals for the needy.  Simple, effective but someone had to ahve the balls to actually do it.  Kelvin was the one who grew them.

Now, my secondary thought is that, announced on here earlier this week, is the upcoming cookery course of the year award. Can you see where I’m going with this secondary idea?

If not, c’mon – keep up! Okay, perhaps it’s still a bit vague. I’ll give you a clue before tomorrow’s article: FoodCycle + Cookery Courses = ???

I said a clue – I’m not going to give you the answer like that, am I? See you tomorrow.

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Cookery courses could incorporate FoodCycle

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

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