We classify our lessons into the following categories:
“Hens and Little Chicks” are suitable for all pre-schoolers, from the age of 2.5 years. Parents are welcome to bring along sibling babies, we are a homely environment that has the capacity and ability to facilitate this. All children are required to be supervised by parents /careers.
“Spring Shoots” are our primary school classes aimed at 5-11 years. Children are allowed to be left from the age of 7. They will begin to develop their basic skills: weighing, measuring, baking, using knives.
“Summer Growers” is for children aged between 8- 15 years. In this cooking lesson you will develop a greater range of skills and learn a wide variety of more complex dishes.
“Winter Roots” is for anyone that has an interest in cooking and would like to improve or gain a greater variety of cooking techniques and styles from “Classics” to “Italian” we have a cooking course for you.
All ingredients and equipment are provided, and all products are packaged to take home. Prices include recipe sheets and refreshments.
We also offer one to one cooking lessons, bespoke group lessons, hen parties.
We also offer a range of both adult cooking lessons and experiences that range from Mexican cooking to Barbeque cookery days.
If you want external catering we can also help, we have catered for weddings, fairs and able to offer an alternative “Smoker” barbeque for that occasion that is a little bit different.
Do you want a corperate event that is as unique as your team is? Then we can certainly support your company in offering outdoor pursuits events or cooking competitions for your staff.
Check us out on facebook https://www.facebook.com/canwellsuttoncoldfield. All dietary requirements can be catered for.
Our Story
From the Beginning:
After years and years working in the catering and hospitality industry I decided to retrain as a Food Technology teacher. The reasons behind this were simple, I loved food and I wanted to make a difference to pupils’ lives. We have all seen the tv adverts and I thought “yes” I want a piece of that. It was 8 years ago; my first marriage had broken down and I could do what the heck I wanted. So that is what I did, packed my full-time job in and went back to university to complete a PGCE in Food Technology and I loved it. It was my everything and it completely consumed me, it was all I did. After qualifying I moved to The West Midlands after securing my first teaching job. I was elated. And there the second chapter of my life began!!
So, three years ago I had a baby boy, and whilst I was on maternity, I thought how fab it would be to become self-employed, I started plotting, planning and researching. But guess what? life got in the way so I carried on teaching. Unfortunately, after 6 years of teaching the magic began to wear off and I began to become extremely concerned about all the cuts and demands being made upon all teachers.
So much so it became frustrating, I simply was unable to teach my subject. Behaviour was poor, engagement was low and support from senior leadership was even lower. I could not do it anymore. The feeling of low self-worth and value was demoralising, everyday going home being depressed, angry and taking it out on the people that loved me. (My rock, my amazing husband and my child.) It had to stop. So, I got my head down and spent months planning my escape. This escape was called “Worship Food Cookery School”. At Christmas 2018, I left my teaching job. Did I feel sad or upset? Not in the slightest. is the beginning of what I am doing hard? Absolutely!!
My inspiration is wanting to share my passion and enthusiasm for cooking with all ages and walks of life. This is how the strap line was born.
“Nourishment and Nutrition for All”
Alison Worship 0ctober 2018
Making a difference and helping people understand that cooking is a life skill that is accessible to all, is the main goal of my company. Being a cook is not about complicated, it’s about simple good quality food cooked well.
So, as I said earlier, I want to help all people have a greater understanding of the food they eat. I firmly believe that cooking from scratch is key to developing nutritional awareness. If we know what is in our food, then it is easier to understand how to balance what we eat.
So, there you have it, my journey to the beginning of my embarkation on self-employment. But am still on a journey, and the plan changes weekly, the goals change monthly and the challenges are never ending, but I love it!
