I was hired as the Cooking School Coordinator for a major supermarket chain. It means I get to interact with chefs and help them in the kitchen, plan the classes for customers and general public, work on building the room into a business, and generate private bookings for the room (in general). The job has loads of autonomy and room for growth and creativity, and already I'm completely in love with the process. I'm still getting a handle on certain aspects of the job, as is to be expected with any new learning curve, but I have high hopes for where the Cooking School will go in 2012, when programming is in full swing.
While I was in training, I got to visit several of the other Cooking Schools in the city to learn from other coordinators and see how they run things. On one particular morning, I got to watch (the oh-so charming) Chef Jess Pike in action for a special occasion: CTV Morning Live was there doing a promotional stint for Feed Nova Scotia who had begun their Christmas food drive. Chef Jess was helping promote products for customers to donate, while demonstrating the kinds of meals that can be made with those products. A few of us (who were lurking in the background) got our 2.5 seconds of fame when we were asked to introduce the segments after commercial breaks! Check out Chef Jess's gorgeous and tongue-in-cheek catering business called A Pear of Tarts.
Now that I'm working from my own space, and before regular programming starts in January, I have the opportunity to have some fun and work out some bugs. Earlier this week, for example, I had a group of 18 Sparks (5-year-old little girls) in to make a quick Christmas sweet. Just a few days before, my friend and former colleague Corinne posted a picture of these Santa Hat Brownies on my Facebook wall, so this is what I recreated with the girls. Extremely simple, but fun and (of course) a tasty holiday treat to enjoy with the kiddies in your life.
I'm really looking forward to the new year when I lead regular cooking classes for children. And thanks to Pinterest, I have many a fun and creative idea in store!
Do feel free to get in touch with me if you'd like to know where exactly I'm working from, or if you'd like to know more about the cooking classes I'll be scheduling for January 2012 and onward.