Posts Tagged ‘Seasonal Kitchen’

The Art of Japanese Home Cooking

Posted in concord institute, courses on April 23rd, 2013 by Kevin – Be the first to comment
Mutsuko Johnson’s intensive Summer intensive course is a fantastic Japanese home cooking programme, which brings people together around the joy of home cooking, sharing a simple meal with friends and family with a lot of heart. Her cooking and teaching comes out of the body rather than the mind, and covers a lot of ingredients and dishes, and is simple yet very powerful and nourishing.
This year, Mutsuko will also bring foods which can be used as home remedies. She is also travelling via Japan, and will bring back with her treasures from her homeland. The intention of this course is to create abundance from the kitchen. Check out more details on the Concord website. To book your place, contact Blandine Bardeau by email.

 

Seasonal Kitchen with Jean Torné

Posted in concord institute, courses on February 9th, 2013 by Kevin – Be the first to comment

Another opportunity is approaching to spend time in the company of Jean Torné, during his upcoming Seasonal Kitchen course, scheduled for Feb 24 – March 2 at the Concord Institute. This is an extraordinary course which is likely to transform your relationship to food and cooking. In Jean’s words:

‘I am going to have a program, on the joy of food. From a practical point of view, the exact season is a transition season and I will have most probably no more than the vegetables on offer currently: root vegetables, pumpkins and sprouted greens of various kinds. The cooking will move around vegetables and grains and will aim at exploring different forms of cooking with herbs and spices, with middle-eastern and Mediterranean influences, including fish at both weekend days. In the classes we will learn of course recipes and ingredients and styles, but we will also again examine why, how and who are cooking.’

If you are interested in taking part, please contact Blandine Bardeau by email, or call the Concord Institute directly on 020 7607 1140 to book your place..

 

Seasonal Kitchen class, Day 1

Posted in concord institute, courses on September 17th, 2012 by Kevin – Be the first to comment

Day 1 of the Seasonal Kitchen class led by Mutsuko Johnson, at the Concord Institute. Photos by Greg Davies.

Mutsuko is coming

Posted in concord institute, courses on July 6th, 2012 by Kevin – Be the first to comment

Mutsuko Johnson is returning to London once again this Autumn, to lead one of her inspirational Seasonal Kitchen classes. This will be a hugely enjoyable event to take part in, with benefits not just from the nutritional value of the food created but also from the heartspace and sense of family Mutsuko creates in the kitchen. If you would like an introduction to nourishing, essential Japanese Home Cooking, this class is for you. Dates: Sept 16–22, Concord Institute. For more information about the course and what is on offer, visit the Concord website or call Zoe Waller on 07818 231 298.

Melanie Waxman’s Sunday class

Posted in concord institute, courses, spring on April 30th, 2012 by Kevin – Be the first to comment

Day One of this week’s Seasonal Kitchen course at the Concord Institute, April 29 – May 5 led by Melanie Waxman, one of the world’s leading Macrobiotic cooks and teachers. In this ‘Spring into Summer’ themed class, Melanie’s focus is on developing confidence, creativity and intuition in the kitchen. Here is a sample of what the participants whipped up yesterday’s two cooking sessions. It promises to be a nourishing week in the kitchen.

Interim stage of the Strawberry Mousse, with sliced Strawberries set in Agar Agar, Apple and Strawberry Juice.

Serving bowl of elements to make up some deepfried Tofu lettuce wraps.

The Sunday Lunch plate of Steamed Sweet Vegies, Spring Salad and Tofu Lettuce wraps.

Stuffed Cucumbers with Tofu, Red Peppers and Chives.

Sunday dinner of Gently Fried Rice with Cumin and Peas, Lentil Dahl, Blanched Vegetables and Stuffed Cucumbers.

The dessert snack: Maple Walnut Cookies made with grain sweetened Chocolate Chips and Walnuts.

 

 

Melanie Waxman interview, Part 4

Posted in concord institute, courses on March 18th, 2012 by Kevin – Be the first to comment

Part 4 of Melanie Waxman interview, filmed during last years’ Seasonal Kitchen programme at the Concord Institute. In this part, Melanie speaks about some of the myths that surround Macrobiotics.

Melanie Waxman interview, Part 3

Posted in concord institute, courses on March 18th, 2012 by Kevin – Be the first to comment

Part 3 of Melanie Waxman interview, filmed during last years’ Seasonal Kitchen programme at the Concord Institute. In this part, Melanie speaks about combining a Macrobiotic approach with eating out and about. Part 4 of the interview to follow.

Melanie Waxman interview, Part 2

Posted in concord institute, courses, events on March 18th, 2012 by Kevin – Be the first to comment

Part 2 of Melanie Waxman interview, filmed during last years’ Seasonal Kitchen programme at the Concord Institute. In this part, Melanie provides some insights into her exploration of food and cooking throughout her life, and understanding of Macrobiotics. Just a taste of what’s in store when Melanie returns this year to run the Spring Seasonal Kitchen course from April 29 – May 5. Part 3 and 4 of the interview to follow.

Melanie Waxman interview, part 1

Posted in concord institute, courses on March 13th, 2012 by Kevin – Be the first to comment

Melanie Waxman, interviewed during last years’ Seasonal Kitchen programme at the Concord Institute. In this first part of the interview, Melanie provides some insights into her exploration of food and cooking throughout her life, and understanding of Macrobiotics. Just a taste of what’s in store when Melanie returns this year to run the Spring Seasonal Kitchen course from April 29 – May 5. Parts 2 & 3 of the interview to follow shortly.

One Recipe, four meals

Posted in concord institute, courses on February 2nd, 2012 by Kevin – Be the first to comment

Cooking with others reveals how much the food we create is an expression of what we bring of ourselves to the kitchen, and to a meal. Shown here are the results of one meal, prepared by four different groups, using the same set of recipes. The Saturday evening meal of Red Rice and Confit of Fennel, Panfried Gurnard and Vegetable Tagliatelle prepared by students of Jean Torné’s Seasonal Kitchen, which concluded last Saturday.