The Cookery School Blog

 

Kitchen Culture: Meet Marcela Moukacher

MarcelaM

We have such a wonderful mix of people working with us at Cookery School, people from all different backgrounds, cultures and walks of life. We thought we’d showcase a bit of our diversity here on the blog in a series of interviews. Today we’d like you to meet Marcela Moukacher, Cookery School’s kitchen manager. 

Where are you from originally?

I’m from Campo Grande MS in Brazil.

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Why cookery schools need to ‘green up’

(via Looking to Cook)

Looking to Cook has featured us in its apt article about why cookery schools need to think and act sustainably. The Sustainable Restaurant Association (SRA) has been instrumental in helping us forward, and we are proud to be the first cookery school to obtain an SRA Sustainability Rating, achieving a Three Star rating in March this year.

The SRA has helped Cookery School in all three of the SRA’s key areas – Sourcing,

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Sustainability

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Cooking Classes During the Olympics

Above image is courtesy of with Relish who’ve designed some fantastic (unofficial) posters for London 2012 using everyday objects to form the Olympic rings. Naturally we’re big fans of the poster involving food!

With the Olympics less than a month a way, we’ve decided to put on a series of courses taking place during the Olympics for those of you looking for alternative ways to enjoy London 2012.

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We’ve Adopted a Plot!

We've adopted a plot in Regent's Park

How happy is this little green space? And how happy are we to be involved with it? We’ve joined the "Adopt a Plot" scheme, a joint partnership between Capital Growth and the Ethical Eats network. As part of the scheme, we’ve adopted a wonderful allotment garden plot in Regent’s Park.

The “Adopt a Plot” idea is this: local restaurants and food businesses like us make a financial contribution to the community garden space in return for a share of the produce.

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Sustainability

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5 Sustainable Eating Tips

Sustainability is a central part of our cooking approach at Cookery School, and we’re thrilled to be sharing our 5 sustainable eating tips on Start UK’s blog. 

Tip #4: Use every part of your ingredient

Our chicken salad recipe uses meat left over from roast chicken, our asparagus ends are saved for soup. We all should do our part to minimise food waste, and make the most of the ingredients available to us.

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Sustainability

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10 sushi tips from Kimiko Barber

Sushi class with Kimiko Barber

Kimiko Barber was recently here at Cookery School, teaching a chef training course in sushi making. Kimiko is fantastic – amazingly talented and a terrific teacher. We learned a bunch from her and she kindly gave us permission to share some of top sushi-making tips.

The secrets of sushi

  1. 1. Good sushi begins with good rice. There are two types of rice – indica and japonica – no prizes for guessing which one must be used!

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Three Star SRA Sustainability Champions

At the beginning of 2012 we set ourselves a target: to obtain the highest possible rating from the Sustainable Restaurant Association (SRA), the organisation that recognises sustainability within restaurants. We’re barely three months into the year and we have just been awarded 3 STARS!

What’s more, we’re the only London cookery school to have applied for and picked up an SRA rating, so we’re feeling pretty good about ourselves this week.

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Sustainability

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Pies for British Pie Week… And Every Week

We’re in the throws of British Pie Week – not that we need an excuse to celebrate pies, but it was as good a reason as any to gather our students in the kitchen for our All Manners of Pies cookery class.

Ghalid led us through pies of all sorts ranging from chicken and mushroom, beef and ale, and apple pie through to pasties. Our own salami-making-maven Charlotte was there to pass on a few notes.

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How to Use mackerel and pollack

We use mackerel and pollack heavily at Cookery School. They feature most heavily in our Ultimate Fish and Shellfish class, where we show people how to make such lovely dishes as fish cakes and smoked mackarel pate.

The reason we use pollack and mackerel so heavily are because we can obtain these fish from sustainable sources (as verified by the Marine Conservation Society). We use Sole of Discretion as a supplier as they operate on an ethos of full transparency,

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How To Ingredients

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