This month’s workshop is all about Creative Cooking. ‘Creative what?’ I hear you cry, well, just hear me out. I love cooking, especially when it’s for other people. I’ve always been creative with my cooking, I enjoy being different and I believe that my artistic drive often is reflected in the food I present to my friends. If we are to look at the finished dish on the plate as a finished piece of artwork, you can quickly begin to see the similarities. There is of course a need for a contrast and mixing of colours, textures and the ‘composition’ and placing of the food is paramount as so much of our ‘enjoyment’ of the food we eat is in its presentation.

The way I keep my cooking creative is to always try to mix colours, tastes and textures in new ways. I find that new cookery books infuse new life into my cooking but so does an almost empty fridge! I find I am at my most creative with dishes that are composed of whatever is left in the cupboards!

So, a few things for you to try this month…

1. Go buy a new easy to use cook book – infuse new life into your normal eating regime with the help of a well known chef!

2. Colour – Get funky and experiment with colour in your dishes, stir fry’s are great dishes for going wild with colours! – try yellow and orange peppers, yellow oyster mushrooms, white beansprouts, brown chestnut mushrooms..

3. Presentation – When you put the food on the plate, think of it as piece of art and make it look ‘too good to eat!’

About Di Kamp

Di Kamp is chief executive of Meta and has been involved in the field of developing people and organisations for 35 years. She has worked with a variety of organisations, and specialises in enabling senior managers to guide their organisations from good enough to excellence, and enabling management teams to lead their people in a way that will enhance their performance. Di has written several books, including manuals for trainers, one on staff appraisals, one on workplace counselling, one on improving your excellence as a trainer, one on people skills, and one on being a 21st century manager. She is currently preparing a further book on the secret of sustainable successful organisations.

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