The Table Bay’s ever popular Mini Chefs workshops are in full swing, with only four cooking experiences remaining for the rest of the year. This year’s Mini Chefs workshops are not only fun, but they provide a greater emphasis on real life learning top open children’s eyes to the wonder of food and exciting cooking techniques. In the monthly workshops, young aspiring chefs aged between 6 and 12 years will get to grips with using sustainable and organic produce, and responsible cooking concepts.
Children will prepare something different at each two hour workshop and will get to take home what they have prepared. From chocolate tempering methods, different dough techniques and cake icing and decorating to hot dish preparation and pastries; young chefs can look forward to a journey of discovery with The Table Bay’s culinary experts.
“Aside from inspiring young cooks and nurturing their interest in culinary arts, we want to empower them with meaningful skills that they will use and get value from throughout their lives. We go back to basics to teach our young chefs about cooking for good health and environmental sustainability, as well safety in the kitchen,” says Sarah Prins, the PR Manager at The Table Bay.
Mini Chefs takes place at The Table Bay from 13h00 to 15h00 on scheduled Saturdays. The cost to participate is R350 per child. This includes the two hour workshop, a recipe card and the dish prepared. Booking is essential as numbers are limited to 15 young cooks per session. Would-be cooks are invited to join The Table Bay for these remaining workshops in 2018: 11 August – Sticky BBQ chicken drumsticks and different types of marinades; 22 September – Buttercream and cake icing methods; 13 October – Healthy fish burgers, sustainable Western Cape fish; 10 November – Frozen dessert techniques.
For more information contact 021 406 5988 or [email protected]
