What an exciting month it's been for young people in the kitchen! As well as GG WORKS and intergenerational pizza parties , studentswith special educational needs from Acland Burghley and City and Islington College have had exciting opportunities to showcase their new skills over the past few weeks. Over the years, we have provided short work experience opportunities for students but this year we've been delighted to offer longer term opportunities. Students come to the Skip Garden Kitchen every day to develop cooking skills, explore the Skip Garden's food philosophy, and gain confidence in a working environment.
It's been truly special to watch students grow. Whether we're making shortcrust pastry, pizza dough, or peeling a mountain of carrots, the students are absorbing new information like sponges! Our latest test has been catering for two important occasions at Central Saint Martin's.
On the first week we packed lunch for 16, including the Head of College, Jeremy Till. Colourful lunch boxes with spring courgette quiches, spiced carrot salad, and green salad from the polytunnel garnished with nasturtium leaves growing out of soil packed coffee bags in the garden!
The following week we prepared canapés for Central Saint Martin's degree show VIP room, attended by the likes of Grayson Perry. For this occasion, attention to detail was key - even if it was the 100th piece of watermelon, feta and mint they put through a toothpick!
The feedback has all been amazing and I'm very proud of our team effort and success at delivering delicious skip garden food offsite. I look forward to more exciting opportunities for our students to bring seasonal and local food made with love to those outside the Skip Garden!