Cooking up Stories

 

 

September – December 2011Tough Dough worked in Primary and Secondary Schools on the Lizard Peninsula. The schools were matched with food businesses that came into the school to deliver a talk, demonstration or cooking activity. Alternatively they received a visit from a group of children to their business venue. The final outcome of the project was a calendar and recipe book for 2012 containing images of each of the exchanges. Click here to see the West Briton press release launch event.

 

 

 

 

The Cooking up Stories calendar celebrates food from the Lizard Peninsula. It is full of colourful photographs documenting the Cooking up Stories project. Tough Dough worked with children, parents and teachers from 3 primary and 2 secondary schools, businesses based on the Lizard, community groups (eg. Coverack Luncheon Club), Farmers Market food producers and organizers, chefs and volunteers. Local community members attended some of the events and the general public visited the Farmers Markets.

Art related workshops took place in schools, activities and displays were staged at Farmers Markets and a calendar for 2012 was printed and distributed.

The activities were delivered by individuals who ran food related businesses on the Lizard and who exchanged their skills and time for a page in the calendar. One example was a celebratory lunch, cooked by community chef Sanjay Kumar for ShelterBox and the local youth scouts group. Fal Fish donated sardines for this event catering for over 80 Shelterbox trainees at the end of a busy week.

 

From four year olds rolling out their first bit of bread dough, to a group of elderly people reminiscing about treasured family recipes, the project brought together a large cross section of the community. The level of support and involvement by the businesses was a most rewarding and impressive element of this experience with generous offers of skill sharing and resources.

The calendar is documentation of photographic images of each activity with a business matched with a school or group. There is also a collection of recipes on the reverse of each month, therefore becoming a recipe book keepsake.

 

The value of the project has been the enthusiastic response by everyone approached and the positive atmosphere generated by the interaction between the businesses, the children and the wider community. The other encouraging aspect was the commitment and professional attitude of the businesses. Behind the traders is a support network that we have created a dialogue with. By attending meetings and networking events and presenting our project we have broadened our contacts.

 

The focus on food drew in new audiences and created the potential for future partnerships. The intergenerational approach was key to the success of the project.

This project was supported by Feast Cornwall and businesses and partners taking part in the project.

 

‘I am certain that the “Cooking up stories” project will roll into 2013 and beyond and give British Food the attention and pride of place it deserves.

Alessandra and Lizzie are two charming artists who work relentlessly towards spreading the good word of education into local school and I am honoured to be a part of the food project ‘
Sanjay Kumar, community chef

 

‘As always this sounds like a fantastic project! What a creative and amazing initiative to put together – The calendar would make a fantastic Christmas present!‘

Danielle Faulkner

Organiser, Love British Food 2012 (27 July – 12 Aug)

Bringing the best of British to the world

 

‘Mutsuko from Kernowsashimi came in today – she was brilliant! She worked with a group of our year 13 Hospitality students who by the end of the lesson were all expert fish filleters!

We really love working with such a variety of people, and the students are benefiting immensely from the skills and expertise that is passed on to them. Thank you for considering our college to be involved with your project, it has meant a lot to us all.’

Mrs Clair Day

Head of Food Technology and Catering, Helston Community College

Helston Community College

We launched ‘ Cooking up Stories’ at SCOFF (Community Food event) which was held at Helston Community College in July 2011. During the following September we worked with the teachers at the college setting up a visit to Cornish Sea Salt on the Lizard for a group of Year 10 pupils. Students were given a guided tour of the plant and witnessed the process involved in creating the final product.

Another group of students were given a demonstration in fish filleting and cooking by a local fishing company, ‘Kernowsashimi’.

Mutsuko from Kernowsashimi came in today – she was brilliant! She worked with a group of our year 13 Hospitality students who by the end of the lesson were all expert fish filleters!

When we launched the calendar at the Helston Farmers Market in December, two students from the ‘A’ Level catering course at Helston Community College assisted Oliver Jackson, chef at New Yard, Trelowarren in a baking demonstration. One student was offered a part time job as a result of this connection.

We really love working with such a variety of people, and the students are benefiting immensely from the skills and expertise that is passed on to them. Thank you for considering our college to be involved with your project, it has meant a lot to us all.’

Mrs Clair Day

Head of Food Technology and Catering, Helston Community College

 

Mullion Secondary School

 Every Food and Technology student’s dream came true when a group from Mullion Secondary School visited the well-established ‘Roskilly’s’ ice cream and fudge company. Here the students were taken on a tour of the whole site, where they saw the different aspects involved in the production, distribution and marketing of the product.

They were surprised by the amount of technology involved in the process and were also given a talk about the history of the business, its development, current scale and ambition. Obviously, they needed to test the ice cream for themselves as part of their research!

Back at school, this information formed part of the coursework and included some experiments with ice cream recipes.

Tough Dough worked in Primary and Secondary Schools on the Lizard Peninsula. The schools were matched with food businesses that came into the school to deliver a talk, demonstration or cooking activity. Alternatively they received a visit from a group of children to their business venue.

We have worked with each school individually matching their needs with specific businesses. They have recognised the relevance and value of the activities and extended classroom learning through this partnership.

Garras School

The entire school took part in a curry making morning with local business ‘The Curry Bowl’. Children from as young as 5 cut vegetables and learned about spices and locally available ingredients to create a delicious curry. They also enjoyed rolling out some chapatis and all sat down to share a very special lunch.

A small group of children visited Hope who runs a very successful bread making business supplying local shops as well as selling at farmer’s markets. In her specially designed kitchen the children all rolled out dough ready to be turned into ‘focaccia’. While they waited for these to cook they made and tasted some very special doughnuts.

Mullion Primary School

The cooking club at this school received special local guests who showed the children how to make proper Cornish pasties. Leggy’s Pasties’, mother and daughter team arrived with all the ingredients necessary for the children to learn how to make their very own pasties. With a bit of adult help and much fun they produced some excellent pasties that Mrs Legge baked and brought back into school the next day for the children’s lunches.

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