How is that for name dropping? Cooking at the oldest cookery school in the country as the guest of the famous Le Creuset brand cookware.
Well, it happened to me. I received an invitation from Gillian MacGregor, the marketing manager of Le Creuset, to attend one of their customer evenings at the Silwood Kitchen in the southern suburbs of Cape Town.
All of this because I use their cookware and flaunt it. I flaunt the cookware because it does really deliver the goods and makes for a pleasant cooking experience.
People following my blog will know that I like cooking. They will also understand that the cooking that we do on board a small yacht out at sea differs from your everyday cooking by being limited both in ingredients and equipment. So it was indeed a privilege and a welcome change to go and experience a smooth running kitchen. I was very exited when Gill called me with the invite. Almost danced a small gigue then.
We arrived at the school on a late Thursday afternoon, where we were greeted by Gary of the Silwood Cookery School and our instructor for the evening. This was actually quite an eye opener to arrive just before dusk and to see the garden at the school. The setting is quite idyllic, with large trees in the garden.
We were duly plied with wine to ease our nerves. The school staff made us chef's hats and we were issued with bright orange aprons to round off the looks.
The kitchen, of course, was immaculate and their were little packages of welcoming presents for all of us. A kind gesture from Le Creuset. Amongst other things, the package contained a mini fluted flan dish which we were going to use for the tarte tatin that we making later on.
Authored by Johan Zietsman
Last updated on 2012-12-12