26/03/2026
We've been doing Cookschools since 1997. Each year we do 5 Series, usually seasonal in theme, and each comprising a number of repeats of the same class. People choose the date that best works for them and join us on that day. They sit in the kitchen, watch Rick cook while I chat, and then we head out to the restaurant for lunch. Usually all finished by 1.30, unless it's a group who have become especially chatty.
Back in 2013 we also ran a Hands on Series thru the year. That comprised a Sunday once a month for 6 months when 7 attendees would cook alongside Rick in the kitchen, each month covering a different aspect of foundational cooking techniques.
We would eat lunch and dinner together finishing up about 6pm.
Epic days.
I collated all the recipes into a book with photos to give the attendees as you do, and Rick's just had our copy out trying to track down a particular recipe.
That's what prompted this trip down memory lane and we had both forgotten how much ground we covered in each class.
A fantastic blueprint for good cooking, even if I do say so myself, but I doubt I'll be able to convince him to repeat the exercise, even though we do get asked..
