There are many perks to working as a journalist. Apart from the events I get into free, there are also the “press days” set up by PR companies for the media. These trips are laid on periodically for companies who are either launching a new product, or even a new business such as a restaurant. We are fawned over and gifts are given in the hope that back at the office we will write favourably about our experience.
Last week I had a director from a cookery school on my radio show as a guest. Cameron was very entertaining, good looking and young – not the type of person I would usually associate with running a cookery school. Over the past few years I have been invited on four or five cookery courses, and although they have been informative, inspiring me for at least a week on my return home, my cooking skills are still lacking. Cameron decided I just hadn’t gone on the right course to keep my motivation going, so invited me on one of his courses.
The course was entitled The Smart Kitchen Supper. Now our kitchen is anything but smart, it often has dogs and cats regularly wandering through as well as the odd sick piglet going in the oven to warm up, so it didn’t bode well for what was to come.
There were eight students including me and the day began with a demonstration: North African chicken with honey and saffron followed by bramble mousse that we would be attempting later in the morning and eating for our lunch. In the afternoon the format was similar: a demo followed by cooking, this time though the recipe was pork tenderloin stuffed with apricots, apple and ginger, with plum and frangipane tart to finish, the result of which we could then bring home to share with our families.
Enjoyable as it was, this will be my last cooking course I think. I have finally come to terms with the fact that I can go on as many courses as I like, it still won’t change anything.
I just don’t have the knack or inclination when it comes to cooking. Nigella I’m certainly not!