Community Chef Programme
Overall aim: To deliver cooking, food preparation, health and hygiene sessions that inspire a joy in cooking that increases through knowledge to encourage all users to eat a healthier diet within their means.
The Chefs work with a range of local partners to ensure that the service is as affordable as possible, with some sessions free of charge.
The Chefs are always happy to develop sessions to suit requirements but also offer tried and tested workshops and demonstrations including:
Lunchboxes: session suitable for parents and children- duration 1 ½ hours.
Includes: good and not so good lunchbox contents, fat, sugar and salt, reading & understanding food labels, portion sizes, 5 a day messages, knife skills and even a song and dance (resources included are 2 posters & 30 leaflets)
Back to Basics: session suitable for and adults, parents &children - duration 2 hours approximately
Includes: vegetable preparation, thin & thick peeling and knife skills, soup making, making a versatile mince dish, using ingredients and methods to reduce fat.
Recession Recipes: session suitable for adults, parents & children- duration 2 hours approximately
Can include; making risotto, soups, salads and pasta. Learn Chefs tricks of the trade, to make meat a cheaper and healthier option. As well as, bulk buying, growing herb, and value ranges.
The Chefs can now offer "hands-on" training sessions with fully equipped facilities, and are able to support Community Events please contact us for more information and pricing.
Priorities for 2009:
• Delivering sessions to older people, especially those in rural areas and participating in CAN network events
• Deliver sessions for Adult & Community Learning, for parents and children in schools and community venues
• Continue to support schools, extended services and early years settings
Following the launch of the Yurt at Medina High School and so many requests - below are the ingredients for Khuushuur (hushuur)
Filling: Minced lamb or soya for vegetarians, with onion, garlic. Mushrooms, peppers, caraway and parika.
Dough: flour and water (we used turmeris tin the dough for the meat ones"
Some Mongolians hold the fresh khuushuur between their palms and also with the tips of their fingers to stimulate the nerves and blood circulation in the hands. This is believed to be curative. Sometimes a hot khuushuur is placed on the soles of the feet and other places to treat neurosis and health conditions related to the balance of the air element of the 5 elements composing the human body.
Coconut ice; made from condensed milk, dessicated coconut, icing sugar and vanilla extract. Traditional Mongolian cuisine consists primarily of dairy and meat products, with dairy being consumed in the summer and meat in the winter. Mongolians make a variety of dishes using milk and cream with coconut being a common ongredient"
Weird Food Offerings!
Jenny's weird food offerings at Ryde Arts Festival had loads of people asking for recipes, especially for Beetle juice - so here it is:
2 cooked beetroots, 2 cooked apples, apple juice to taste - whiz together is a blender, contains loads of vitamins and minerals so not only does it taste great, it will help you feel great too. Jenny substituted apple juice for local apple and blackberry juice for an even tastier alternative.
Our thanks to the Farmers Market and the organisers of Ryde Arts Festival who made Jenny so welcome, and everyone who stopped for a taste!
In the news.....
Eat Well
In Portsmouth City Centre, locals are been encouraged to eat sensibly especially at breakfast time. Watch the Portsmouthnews.tv video here
What people have said about taking part in the project
Children:
"I've learnt how to prepare yummy food".
"I enjoyed making the salad because every bit was so juicy".
"I tried broccoli and bean shoots for the first time".
"Thank you for teaching us to make extremely nice food. I taught my Mum how to make wraps".
Teachers:
"Some of the children try foods for the first time, the atmosphere lets them take to opportunity to try something new"
"The children loved the session. The chef was really enthusiastic which motivated the children. There was a really good awareness of health and safety issues. Thank you".
"Having the Community Chefs available to support curriculum events and reinforce healthy lifestyles has been really invaluable"
Ventnor Blog has an excellent Family Cooking Course Review on their website here......
'My daughter and I have just completed a four week course organised by the Isle of Wight Council Community and Family Learning Service. Called Family Cookery (part of the Ventnor community learning courses), it was aimed at improving cooking skills (desperately needed), making your diet healthier and also getting parents to cook with their children.'
Whatever your needs for a session, we hope to get the opportunity to discuss how we can work with you.
Paul Rogers & Jenny Harris
For further information contact: community.chefs@iwrcc.org.uk
paul.rogers@iwrcc.org.uk 07866362931
