I actually really enjoy cooking (almost as much as eating), but I know that there are many people out there who are reluctant to move past beans on toast because, well, where to start? Not everyone has the motivation (or patience) to teach themselves the finer points of mastering a lump-less white sauce or the perfect roast beef. Not everyone has the time or money to pursue the art of cookery chez Raymond Blanc’s Le Manoir Aux Quat’Saisons.
More importantly (I think) than this is the fact that often what makes cooking so enjoyable is the freedom to produce what you most love to eat. And seeing as some people have an aversion to seafood, some cannot abid citrus flavours and some, I for one, are not interested in cream-filled desserts (and I shouldn’t have to apologise for that!), what is really needed is personalised cooking tuition.
It doesn’t get much more personal than School of Food.
This cookery school comes to your kitchen, teaches you to create dishes that are realistic to your equipment and advises you on the best way to use your local suppliers.
A BIG Idea, based on a few simple predicates: Learning on your own equipment is more efficient – you don’t need to adapt to the tools in a teaching kitchen, then back to your own equipment when you get home. This enables a teaching scheme dedicated to the type of cookery you want to learn, using the tools normally available to you. A small class size means you get the attention that helps you develop fast.
School of Food also promises to teach students the thought processes top chefs use to decide what to cook, how to develop a chef’s palate and an understanding of flavour, texture and balance.
God, I’m hungry just thinking about it…..