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Putting cooking back in the home

and learn how to cook for themselves. By learning to cook to nourish our- selves we can effectively reduce some of the health issues and common ail- ments we face today,” Kumud points out.

In the last 10 years, the number of meals cooked in a family home has dropped dramatically; it is estimated that nearly 50% of us used to prepare at least one home cooked meal a day, whereas now only 15% prepare a meal a day for their family. The explana- tion for this drop can be contributed to society’s growing obsession with time as well as the availability of prepared family meals.

According to Kumud Gandhi, food scientist and founder of The Cooking Academy, one of the most significant explanations for this is the absence of cookery and dietary health education in schools. She comments: “When I was at school, cooking was on the curricu- lum as Home Economics. It has since disappeared from the curriculum, many parents let alone children have little understanding of simple cooking techniques, not to mention any knowl- edge of nutrition and dietary intoler- ance. Kumud sees this as a major

pitfall of the school system. Currently, children learn lessons that 90% of them will never use, such as trigonom- etry, yet when it comes to something they need to do three times a day, it’s completely ignored. “Understanding nutrition is essential to maintain a person’s daily health, knowing what we are putting in our bodies and how it’s likely to react is vital information to ensure that children are eating the right things during their formative years,” she says.

Kumud regularly presents at schools across the country as she campaigns to bring healthy cooking skills into the classroom so that schools offer education in basic nutrition and food science which she believes are fun- damental to every day life skills and general well being. “With problems of obesity on the one hand and anorexia and food related illnesses on the other, it is increasingly important for young people to learn how to eat correctly

The courses Kumud runs in schools are customised for a younger audi- ence. Children benefit from both visual (by way of demonstration) and hands- on experience, so by teaching basic kitchen skills they feel empowered to be confident around food, experiment and most importantly, to develop skills that will enable them to cook for them- selves. Kumud teaches about different food groups to maximise children’s learning and growth potential, vita- mins, minerals, necessary for good development and simple recipes that will enable children to have a go at cooking everyday food.

She also offers a teenager cooking course at her Cooking Academy in Rickmansworth ideally suited to teen- agers or young people who are about to embark on their first time away from home. The class teaches teenagers the basic techniques to help them get through the university years. Classes include: A tour of everyday herbs and spices, cooking 5 different meal com- ponents, full recipe pack. All ingredi- ents are provided as well as lunch and refreshments.

Russian billionaire squanders £50,000 on a bottle of champagne

Elias Yiallouri, the bar manager of London’s posh Westbury Hotel revealed a Russian billionaire bought a vintage Dom Perignon for 35000 pounds, paid a 4,375-pound service charge, spilled at least three glasses

Spice Business Magazine

within minutes of the purchase and left a 10,625-pound tip. It has become the most expensive bottle of champagne ever sold in a British bar.


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