The School of Artisan Food
The School of Artisan Food is excited to announce a new programme led by a Cordon Bleu trained chef, aimed at budding young bakers and junior cooks to gain confidence and skills in the kitchen.
The first Junior Cooks and Junior Bakers courses take place this Easter at the School based in the heart of Sherwood Forest on the Welbeck Estate in North Nottinghamshire, and promise to help youngsters develop their love of food as well as practical skills to take home.
The School, a registered charity with a mission to promote good food and health, is expanding its offer to young people. “At a time when we’re facing a childhood obesity crisis, it is more important than ever that we give young people the confidence and practical skills to create food from scratch, whether that’s a main meal or a sweet treat. As well as being a lot of fun, our junior programme will pass on invaluable food skills to a younger generation that may have grown up surrounded by the mass produced processed food that dominates our society today.”
Young cooks, aged 11-16, can sign up for a day of hands-on cooking with Justine Kanter, Cordon Bleu trained chef and mother of two teenage boys. Armed with an understanding of how ingredients behave, together with classic techniques, shortcuts and secret tips, she enables cooks of all levels to make their food taste better and feel more confident around food.
The Junior Cooks course will help develop a love for food, build confidence in the kitchen and teach new practical skills and recipes. The course takes place on Thursday 5 April, from 10am to 4.30pm
There is also a baking day, budding young bakers, aged 10-14, on Wednesday 4 April. Young people will create a selection of delicious products such as all butter shortbread, Victoria sponge, chocolate brownies, lemon tarts with homemade sweet pastry and cupcakes with a buttercream icing.
Younger children will enjoy the chance to get messy making chocolate Easter chicks and bunnies on Tuesday 3 April. Ideal for children aged 6 to 10, the adult and child Chocolate Making morning and afternoon sessions will be led by Shelly Preston, an experienced patissière and chocolatière who runs her own bean to bar chocolate lab close to the School.
More course dates for Junior Bakers, Junior Cooks and Adult and Child sessions will be added throughout the year.