Sam Pierre joins the Cookery School’s Japanese Edition of its Festive Flavours series.
When I was presented with the opportunity to attend a cookery class at the award-winning Leeds Cookery School, I didn’t hesitate. I am not known for my culinary skill.
The School offers chef-led training and this was part of their Festive Flavours programme. There’s even a class dedicated to Beef Wellington!
Of course I wasn’t sure what to expect, so when I arrived at The Old Fire Station, Gipton, I was greeted by Chef Waheed and the sight of a spic and span kitchen with impressively well laid out stations, presenting everything we’d need for our session. I should mention there would have been more of us but my Son had been off school and just not well enough to come with me.
We began our class in a very different way from how we ended it. Chef ensured he had our attention as he gave us information and instructions to get started. There was something compelling about his style of teaching, mixing the immediate practical guidance with really interesting snippets, such as the history of food in Japan and how to buy fish suitable for sushi. We visibly relaxed into the session, really appreciating the opportunity to learn from an expert.
The first dish to be tackled was White Stew (Yoshoku), described in the School’s own words as ‘a cosy stew, perfect for a winter’s day’. Here was the chance to learn knife skills, chopping onions. Let’s just say the camaraderie developed from there – it’s good to laugh and learn. For someone who doesn’t particularly enjoy cooking, I must tell you I loved this.
Next up – Pork gyoza. These are ‘delicate dumplings filled with seasoned ground pork and vegetables, pan-fried for a crispy bottom and served with a tangy dipping sauce’. I’ve a feeling this description needs no further explanation, except perhaps ‘mouth-watering’.
The third dish was Japanese KFC. Chef told us that fried chicken is a beloved tradition in Japan at Christmas. We learned how to make a crunchy version ‘with a hint of umami’.
This was an evening of culinary heaven, resulting in surprisingly successful cooking (for me) with expert guidance and a shared sense of humour.
Dish number four was Salmon Onigiri. These are savory rice balls filled with marinated salmon and wrapped in nori (seaweed – pictured above ). This was the point at which I felt the class had fulfilled my hopes – learning with fun as well as having the results to take home with me.
We each left with everything we’d cooked, but not before enjoying more of Chef Waheed’s jokes and general banter.
Why is the Cookery School so popular? I think it’s the combination of expertise and high standards with social enterprise – the School donates its profits to Leeds charity Zest. The Charity offers support and opportunity to people in Leeds who are facing disadvantage. Working with residents, Zest provides people-led projects that connect residents and focus on hope and happiness.
If you’re looking for something to do with someone you’d like to do more with, look no further than Leeds Cookery School. I think their classes would be a great way to spend time together as a pair or in groups, whether purely for social purposes or for a works teambuilding activity. My Son would have enjoyed it and 2.5 hours may seem like a lot of time to a teenager, but we were able to take short breaks for drinks from the ‘fridge and enjoy the snacks Chef had prepared for us.
If you visit the School’s website, you might be surprised at what they have to offer. Two words from me: just brilliant.
Main image by Dr Gemma Bridge for Leeds Living 2021. Remaining photography by Sam Pierre.
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