“No one is born a cook, one learns by doing” wise words from self-taught chef Julia Child. Like everything in today’s society, convenience is the key word and when it comes to food we are seeing more and more of a move towards convenience which often means becoming less connected to the process of cooking or baking.
Cooking skills, particularly in baking were generally passed down through the generations in a natural way, however in our time poor society this form of teaching is becoming less common. However never has it been as important to have an understanding of what it means to cook/bake for oneself. Knowing the provenance of your food, what ingredients you are putting into your dishes, how they are being grown, harvested and processed is such an important message for our young people.
We were absolutely thrilled to have the opportunity to go out to Johnswell National School Kilkenny to demonstrate how to make bread and butter. Eoin Jenkinson our passionate baker in residence was on hand to impart the joy of baking with pupils from 1st class up to 6th class.
Our first question to the group was, how many of you bake at home? we were pleasantly surprised at the amount of raised hands and the overall enthusiasm for baking. Many were amazed how easy it was to make their own home made butter, and we were so pleased that the whey was also going to be used by one particularly enthusiastic young baker in the group (she would wait for it to turn into buttermilk for her own brown bread!)
One thing is for sure, there was no lack of appetites in the class, as well as baking two loaves, we had four more prebaked and all were devoured heartily!