It has happened! On 3/12, 10 people came to join the “Don’t just eat, cook!” egg cooking workshop in West End Church, Dundee that I organized.
The objective of my enterprise is to research the viability of social enterprise, which would be organising cooking workshop to encourage people to cook more and reconnect with food. That is pretty good position to be in for organising one of these workshops 🙂
After talking to the community centre in Hilltown & St. Peter’s church, Mr. Gordon Sharp from Dundee West Church offered me their kitchen + meeting hall for free for this workshop, as it is a one-off happening. I am very grateful for this, thank you Mr. Sharp! By the way, it’s the same church that the great Roseangle café is in 🙂
Objective of the workshop was to show people the power and simplicity of eggs via cooking some simple egg-based dished with them. I decided to go for scrambled eggs, french scrambled eggs & Italian frittata to finish with.
We began with an icebreaker game – passing an object on (in this case a piece of horseraddish), encouraging the person who picks it up to say few words about himself, following with a story or memory relating to the ingredient he was passed on by previous person.
“My name is Petr, I am a design student. You gave me tomatoes – I really like to use them in Italian pasta with parmiggiano. Next ingredient will be… pepper”
And so on. It worked quite well and we heard few funny stories 🙂
After that, I gave some tasks to people so that they do stuff and feel some satisfaction – chopping vegetables. The workshop was kindly donated all vegetables from Fraser’s vegetables store on Perth Road, and 60 organic free-range eggs from J.S. Baird & Sons farm (near Dundee) – you can buy their eggs in Fraser’s & Heartspace shops. It was quite interesting to hear that April from China never cut red onion before. Also nice to see that Oliver obviously has some passion for cooking by observing his parsley/garlic chopping style 🙂
Starting with scrambled eggs, Tolga & Adelaide volunteered for the cooking part. I explained them what to do and they did their best. It was great to see different approaches – Tolga was scrambling them more, so the result was quite british – more unified. Adelaide scrambled them bit less, so they were more like the american ones.
French scrambled eggs are a whole different story – they’re cooked on bain-marie (water bath), which creates very gentle heat and gives you time. They can stick pretty fast, but if given enough attention and whisking, they’ll end up absolutely smooth – the most smooth eggs I ever had. Finlay & April tried to make them. Finlay was quite surprised how fast they can get firm, and since I didn’t properly explain what’s going to happen, he didn’t know that they’ll overcook even when not on hob anymore. We fixed it with a bit of water & butter and result was still very good 🙂
The last dish was bit more adventurous – Italian frittata with parmiggiano cheese. It put a nice dot after the workshop since we ate it at the table together, enjoying the relaxed end. It also was the biggest frittata I’ve ever seen (maybe similar for the participants) – it had all 20 eggs in it! Funny part with Frittata is when you have to flip it. Apart from slight sticking to the bottom, the result was quite nice and we all enjoyed it, following on with nice chats.
Participants were asked to give some feedback on special cards, which had recipes of what they cooked on the back.
After editing some video footage that Leanne shot, a small video was born as well:
This workshop was a great experience for me to see how people interact in the kitchen, how is it to explain somebody how to cook a dish and how does it all come together. Next time I would pay more attention to proper explanation of what to be cautious about when cooking and wouldn’t leave that to the cooking itself.