Today, Airbnb unveils a new curated collection of Online Cooking Experiences hosted by Michelin-starred and world-renowned chefs. This new collection of Cooking Experiences provides a peek behind the counter at the unique recipes and techniques of top-rated chefs—and guidance to whip-up a gastronomic storm in your very own kitchen. I’ve been invited to be part of this, with 29 others, out of literally thousands of chefs all over the world doing this on Airbnb—I couldn’t be more thrilled! It allows me so much more time to focus on developing the experiences, rather than spending 90% of the time managing Eventbrite and writing emails! It’s impossible to express how enthusiastic I am at the prospect of eliminating swathes of admin!! Incidentally, if anyone LOVES admin, get in touch…. Airbnb hasn’t quite worked out the logistics of how I will change my dishes yet…but in the meantime, I’ve gone for a dish that I love inspired by Anna Del Conte. Super simple, pretty classy, delicious…a dish which really hammers home the importance of seasonality and good produce. My Airbnb Online Experience page is here, keep checking back for developments!
WeCook is finally on Instagram! Don’t ask why I find that such an achievement…if you knew me, you’d know how much of an ordeal I find social media! But, in the spirit of connecting people… We put together a short clip just to explain what we’re all about to the new people joining our community. We’re excited to see it grow! Are you following us..? View this post on Instagram We’ve arrived!! 🤸🏽♀️ @antheastephenson @jess_e_mcintosh @zodododdle Let’s cook! 👩🏽🍳 . . #london #wecookhq #lockdownkitchen #sharingiscaring #cookingtogether #online #virtual #cookwithlove #passion #foodie #inspiration #newbeginnings #easter #recipes #cookingvideos #community A post shared by wecook (@wecookhq) on Apr 7, 2020 at 12:56am PDT
Risotto round 2! This time a pea, asparagus mint and pancetta number (keeping it seasonal! It’s finally time for greeeeen!)…and, more importantly, cooking live with my fellow WeCooks in their kitchens! I sent out the ingredients and equipment list beforehand so everyone had time to get to the shops without rushing, and could have everything set up. 2pm rolled around: mise en place ready, laptop and camera set up, I was ready as I’d ever be! After a brief chat about what the plan for the session was, we began. I have to say, I was wildly apprehensive about how this would go. But actually, it worked really well! Everyone kept pace, and we all made it work with the variety of ingredients we were able to find. A few technical details to iron out to make it truly awesome, but all in all, it was a success. The group were, as always, heroes, and made some beautiful plates of food and learned about the intricacies of executing the perfect risotto. One mother and daughter duo really stole the show for me because: love this. But everyone was simply great. A few people just watching and taking notes, others in […]
“I don’t think I’ve ever heard anyone so excited about artichokes…” This was what my Mother said shortly after I finished last night’s call. Probably fair. I love an artichoke! There was a great group online with me and I was trying a new method of using multiple cameras for different things: close ups, shots inside the pan whilst the magic of cooking occurred…etc. Worked really well! Genuinely felt like I was on some sort of Saturday morning cooking show! All had seen an artichoke (one had even grown one!), and eaten them either as hearts in oil, on pizza or retro style of boiled whole with dip for the leaves, but none had ever prepared or cooked one. Love that as a jumping-off dynamic! So much to share! I had spiky artichokes and tema artichokes from Italy, and globe artichokes from the UK. From how to choose them, the delight of prepping them, through to finishing them 3 different ways: Tema artichoke hearts pickled with Moscatel vinegar, mustard seeds, coriander seeds, thyme and garlic Globe artichoke hearts braised in wine, thyme, parsley and stuffed and baked with herby breadcrumbs Spiky artichoke hearts, raw, as a deliciously simple salad of […]
Last night we trialled demonstrating a skill for the first time, I chose meringue because…who doesn’t love meringue!? I got to give my Mother’s 40 year old Kenwood food-mixer (I swear this thing will outlive us all) a good run, and starting from the basics demonstrated all the way through to assembling little meringues. Had loads of fun debunking all those myths and empowering the group to fearlessly tackle meringues head-first, without even a recipe. I showed the group how to make rustic little melt-in-the-mouth pavlova style bites sprinkled with toasted hazelnuts (tip, sprinkle the nuts over the meringue before baking…yum!) because they were a HUGE hit as Christmas gifts last year. (Recipe to follow soon!) Great success and everyone loved it, so I’ll now be working a dem into each session 🙂
The Launch of the Online Video Socials! I’m actually finding the prioritising of those panic-buying amongst us fascinating. We, as a nation, don’t bake. Only 1/3 of us have baked a cake in the last year…..and actually, 1/3 of us haven’t baked in the past year….at all! So the lack of flour on all supermarket shelves tells me something about us and all the food-related media we’ve been increasingly consuming: we’re ready to do something with it. Not the flour…but all this ‘inspiration’ we’ve been getting from the cooking shows and Instagram. But we don’t know what. **drum roll** Cue: Online Video Cooking Socials!! **puff of smoke, jazz hands** So this idea has really started from the fact we’re all home now, cooking more, many of us with big ideas about what we’re going to have time to do, but the reality is quite different. Endlessly browsing the internet for recipes which 1) actually work and 2) you have the ingredients for is as demoralising as it is boring. Also, we’re just not going to suddenly start baking, most of us (except for banana bread….everyone is baking banana bread). But sharing over/around/about food is something we’ve been doing for centuries. […]