Sarah and I had our first menu planning workshop last Thursday. For those of you who are not familiar with menu planning, it’s a simple concept; Menu planning is knowing what you are going to eat. This means writing down your week’s menu and planning your grocery shopping and delegation of food prep tasks if possible. As simple as it sounds, it’s a step that home cooks are lacking – and that results in choices that are bad for your health and bad for the environment.
Our class went smoothly and I enjoyed demonstrating a sweet potato and black bean chili while giving out tips on how to enhance flavour, stock your pantry and practice mise en place to cut down on kitchen time. Being a small class, our guests were lucky to have access to nutritionists on a personal level addressing their meal time dilemmas. Each participant came from a different stage of life, from single to expectant mom, to young mother to mother of several boys. That each took away advice that was applicable to their lifestyle and cooking ability illustrates the universal need for menu planning to be taught to who cook or want to cook.
I’m psyched for our next class in March at Maple Leaf Square in downtown Toronto and hope to see you there!