We received some requests from the public. Some said they would like to book onto the ‘Hungry Student’ cooking class ‘but I’m not a student’ others said they wanted help refining their cooking skills. This led to the development of two six week courses ‘Beginners Cooking’ (based on the Hungry Student books by resident Chef Tutor, Charlotte Pike) and ‘Kitchen Confidence’ delivered by Mike Bullard who trained in Le Bernadin (3 Michelin Star), Per Se (3 Michelin Star), and The Breslin (1 Michelin Star) but has a unique ability to transfer cooking skills to people learning at all levels. Follow Mike’s top-tips on our Facebook page.
So what’s the difference between beginners cooking and kitchen confidence. Well, we start off thinking about the skills that people need to shop, cook and eat healthy, nutritious, tasty food for themselves and their families: What’s easy? What requires a little more thought and planning? How do you impress/satisfy dinner party guests? How do we get our kids to eat veg? These kind of skills shouldn’t be confined to those with a serious interest in cooking. These skills belong to everyone. That’s the kind of feedback we’ve had from people like the retired Doctor, the lady whose husband is fantastic at cooking, the husband whose wife has had enough of cooking, the young person who is inspired to cook, has tried and needs a little mentoring. The Beginners Cooking course is a more emotional rather than theoretical programme. Except of course Charlotte can teach the theory as well as boost confidence due to her superlative skills. This is the kind of course that will remind people that cooking is an innate skill that just needs a little cajoling. I think the (food) environment has numbed us into a sense of inertia and helplessness and we need this course to help wake us up. Mike on the other hand will be the ‘I’m a Michelin wiz who will help those of you who are already consider themselves ‘King’s in the Kitchen’ to hone their technical ability.’ We love the idea of both courses running in tandem and for graduates of the beginners cooking course to join Mikes. What will that tell us? The Harborne Food School can empower the public.
Does that inspire? By the way, we hope a book follows on from both course. My fav anecdote is my first boss – he lost his wife to cancer and said ‘I wish you did classes for men like me’…actually, I really love the 80+ year old couple who turned up at the presentation I delivered at the Synagogue ‘My wife doesn’t want to cook for me anymore, I need to learn to cook’ That made my eyes fill up. So there you go. Classes can be purchased as a one off or block book five courses and receive the sixth for free. We welcome people of all ages and backgrounds.