Ros Rants

Our founder, Rosalind, has been at the forefront of Cookery School thinking since its inception in 2003. With 75 years of life experience, she has a lifetime of knowledge, memories and opinion that she shares under ‘Ros Rants!’

 

Ros Rants: Are TV chefs doing more harm than good?

Food programmes are here to stay. Everyone enjoys the entertainment value of watching people cook, and the figures can prove it. 7.5 million viewers tuned in to watch the Great British Chefs final last year and 3.3 million viewers watched the MasterChef final this year. While I can appreciate the inspiration these shows bring to those looking to cook at home, I do have a bit of a rant on the role that chefs play in doing television programmes.

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Ros Rants: On the subject of sugar

I am no stranger to a sweet treat – in fact, I love them! From pieces of Original Beans Pura Malingas Peruvian 75% chocolate to snack on, to gorgeous fruit crumbles, there isn’t much I don’t like.

The one thing that all diets have in common is that sugar is the baddie. However, when humans first started cooking, sugar was viewed as a treat, mainly because it was so hard to come by.

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Ros Rants: Don’t Sweat the Onions

Cookery School at Little Portland Street founder Rosalind Rathouse occasionally reads, hears or sees something that gets her attention and inspires her to have a say. We call this Ros’s Rants… 

 

Last week I was alerted to a tweet that stated the author felt deceived by the cooking community after he had read a 2012 article on Slate.com about how long it really takes to caramelise an onion (35-40 minutes) versus what a recipe typically says (5-8 minutes).

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Rosalind’s sustainability journey

Rosalind Rathouse

 

Rosalind Rathouse founded Cookery School in 2003. Here, she shares her journey to sustainability, a key part of the Cookery School ethos. 

The Cookery School sustainability journey really started before the school began sixteen years ago. My daughter, Kathryn, had encouraged me from early days to buy as much organic food as I was able to afford as organic produce was considered an expensive luxury. 

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Why We Are Different

It’s been nearly a decade since I first opened Cookery School at Little Portland Street in London and my what an exciting, busy and delicious decade it’s been. As we enter into 2012, I’ve been reflecting on the qualities of Cookery School that have kept it going so well over the years. These are the things that keep new students coming in, and old students coming back. I hope to keep these strengths alive for many years to come.

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