I have always been one to willingly share a recipe or reveal how a dish is constructed etc. So the Covert Cook School was only a natural progression. I have always loved the art of teaching and have done it on numerous occasions over the years. I use to teach Asian inspired Fusion food at Ken Lo’s Cookery School and have fond memories of sharing the stage with my long term friend Kam Po But teaching my fellow Egon Ronay Inspectors classic Chinese dishes. Mr But’s Crispy Fried Shredded Beef became the bench mark for all like named dishes throughout the UK on our future inspection visits!
I have taught in Adult Education to absolute beginners and adolescent young ladies in a school environment. Each have been equally challenging and rewarding.
The young adolescent teenagers that get the benefit of my experiences are notable for their trepidation but also their amazement of the task they are made to execute.
This last year we got 18 of them to gut and fillet a freshly killed trout. The squeamish shrieks for me illustrated just how detached and desensitised to our food we have become. Then when I demonstrated and asked them to joint and bone a chicken for many I think the world had ended!
My Covert Cook School has over the past few years had a variety of students. A married couple keen to develop their repertoire, then a young fourteen year old lad from Singapore spent two weeks with us on a residential course designed especially for him. We helped develop his knife skills and introduced him to some of our fine local products as well as experienced a differing culture with a buying and eating trip to France. He recently paid a return visit along with his parents as he felt he had such a memorable time with us…
Just before Christmas we had an enquiry from a mum if we would be happy to take a seriously keen young twelve year old for one of our half day one to one cook school lessons. (It was to be a Xmas present for him)
Having now just met said young lad I was pleasantly surprised to see how keen he was and how well developed his palate is. Our lesson
now planned will incorporate some unusual combinations –e.g. Cauliflower Risotto with White Chocolate to the more basic but equally enlightening home baked Focaccia. His love of capers (a slightly unusual love for one of such tender years) has proved more challenging! (I do however think I have come up with something both palate challenging and different for him to sample on the day!) He was both amused and amazed to learn they are the pickled seeds of the nasturtium flower.
So if you are an absolute beginner with little confidence or someone who has a real passion and desire to increase your repertoire we can tailor a class to suit you.
It can be on your own or with a partner/friend or even a small group (max of 4) where a demo can be followed by a lunch. We can also provide gift vouchers to use for a future lesson that make an ideal gift as well.
For more details just click this link and lets all get cooking with confidence!