Tuesday, 2 July 2013

Surgery and Sautéing

An essay called ‘Michelin-Starred Theatres,’ by R. Newton, et al, draws attention to the parallels between fine dining and surgical practice. Some of the similarities between the chef and the surgeon’s working day include long hours, top standards, intensive training and an emphasis on teamwork.

Cooking and surgery are both related to the promotion of good health. Though restaurant food can be full of unhealthy ingredients like fat, sugar, and salt, chefs play a key role in nourishing the nation’s body. Similarly, surgeons are specially trained to help the body if something goes wrong.

Though we may not all be Michelin chefs, each individual needs to learn vital cooking skills in order to feed him or herself. Everyone must go through the process of learning how to boil an egg, make pasta and maybe eventually sauté potatoes.

Unpronounceable ingredients and difficult recipes on cooking programs can scare the average cook out of the kitchen, but cooking doesn’t have to be complicated or fancy. There is a need to get back to basics, and just have some fun in the kitchen.

Here are some easy recipes to get you started:

On the other hand, surgical practice is quite a bit more difficult, and should only be performed by qualified professionals! Happy cooking.

The Mini Cooking Club runs a variety of cooking workshops aimed at families and children, teaching members practical skills and essential nutrition knowledge. If you are interested in booking a free place for you or your children, please visit our website for more course information. 

By Catherine Heath

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