Hands-on learning. When it comes to teaching people about food, we believe that jumping in and using your own two hands is the best way to get new skills under your belt.
And the benefits of ‘hands-on’ learning continue beyond cooking. It also lets you see, feel and taste what good nutrition is about, which helps us make better choices about what to eat, even when someone else is doing the cooking.
Life long skills. We teach practical skills that support healthier living. This ranges from learning good knife skills and how to prepare vegetables, whole grains and pulses to cooking savoury meals that bring friends, families and communities together.
Adapted, back-to-basics approach. While our nutritional needs have changed little in the last 5,000 years, eating well today means adapting to 21st century living and learning smarter ways with food that get us the nutrition we need.
We do this by showing young cooks how to save time and keep it simple in the kitchen, and teach core cooking skills that form the basis of good cooking.
We also teach strategies for food shopping and economising that keep cooking affordable, and help them get more food value – i.e., quantity, nutrition and flavour – for their money!