I usually think about my Mom when I’m in the kitchen or delivering a nutrition class. She sparked my love for good food and cooking with care, having set the example of a busy working mother who always told me to eat my orange with my scrambled egg breakfast. (The Spoons teach trainees why this combination is important in our Nourish with Care class.) Like so many mothers, mine tended to sacrifice the tastiest morsels for her family. We jokingly coined this ‘the burnt chop syndrome’: putting others’ needs before your own.
It’s the value of ‘burning a chop’ or making a mistake in order to master a skill.
Now in the Spoons kitchen, I’ve come to embrace this concept in a different way. It’s the value of ‘burning a chop’ or making a mistake in order to master a skill. Doing is learning. That’s why we encourage all our trainees to chop, stir, fry and bake their way to being a more capable cook. I don’t panic if a cake breaks when a trainee hastily shakes it out of a tin. Sure, it’s a shame, but it’s also an effective way to demonstrate why you need to take care with freshly-baked cakes! Giving constructive feedback is just as important as providing the opportunity to learn. I hope your cook is benefitting from practising new recipes, even if there’s a burnt chop in the mix now and then.
Click on the spicy pineapples for a new free recipe
Casual Delights - Moroccan chicken tagine featuring Spoons’ ras el hanout spice mix Just desserts – fancy frozen yoghurt paired with exotic fruit (click on the pineapple!) Mini master beginners – healthy fried rice with vegetables and lean protein Introduction to spices – 6+ spices, tasty and classic combinations.
Pasta sauce master class is on again in July and August, The sauces pair perfectly with dry instant pasta but if you wish to try fresh Pasta Fresca products, click here.
Vegans/Vegetarians/Pescetarians and anyone who likes a delicious creamy curry can sign up to learn a tasty Sri Lankan-flavoured dish using chickpea balls or salmon fillets. Our Vegetable moussaka class is back in August with a step-by-step feature on soy bechamel sauce as an option.
Salad days are back now that more leafy products are available via Fresco delivery and at Go Green. Satisfying salad classes are scheduled in August.
Seafood lovers can give new domestic supplier PoissonYangon a try and send their cook to learn Golden crusted fish with lemon zest and fresh herbs.
Compliments to the Spoons
Your course got universal praise from the team. The feedback was outstanding, they really loved it and all of them praised your style. Well done!
Broccoli appeared at dinner for the first time ... thank you !
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The Spoons are passionate about quality service for their clients and also about delivering free training to the community. In the past 6 weeks, the Spoons have:
provided 2 hours in basic nutrition and kitchen hygiene training to 25+ community nurse and domestic staff trainees through the Yangon Karen Baptist Women’s Association
provided 8 hours training in bread-making to 5 young adults at Garden Home orphanage.