So what about learning to cook squid stuffed with chorizo and swiftly eating it before the hooter goes to summon you back to the factory? Now that’s a working lunch we can all get behind.
Atelier de Chefs on Wigmore Street is half fancy cookware shop and half working teaching kitchen. It’s not actually an atelier in the literal sense; it’s on the basement and ground floors, but it is a genuine workplace for artists. They run cookery courses non stop here, from early in the day until well into the evening, and when they aren’t doing that, they are being used to host foodie launches and events.
You can choose from a multitude of courses aimed at all levels of expertise but we went for the temptingly named Cook, Eat & Run. At 12:30 a disparate group of people, around twelve in all, assembled around the steel tables of the kitchen buckling on disposable aprons and eyeing up bowls of squid, chorizo, onion, red pepper and assorted other ingredients. This is a recipe designed to be chucked together when arriving home slightly frazzled from work and hopefully with a stiff drink close to hand.
The same chop technique can also be used for garlic as he showed us, but that was getting a bit Bonsai for me. My fat fingers and I will have to stick to whacking the clove with the flat of a blade and then mincing. Even so, the ‘claw’ technique of holding an item when chopping that we were shown will come in useful for making sure I can continue to play the piano with all eight fingers.
So then it was back to the chopping boards at our stations and equal division of labour. Each table of four was catering for itself, so one person chopped chorizo, one the onions, one the chilli (remembering not to wipe eyes halfway through or suffer the pain) and so on. As we were against the clock, speed was of the essence and good chopping technique lessened waste of materials and time.
And then the stoves with a volunteer from each group taking up the pan. Oil hissed and spat and those of us leaning in with our pocket digital cameras leapt back sharpish wiping the lenses and slightly singed arms. With all the ingredients fried off it was back to the boards.
They take no time at all, just a few minutes while the skin sears a nice colour and the tentacles spasmodically curl up. Out of the pan and onto the plate with the rocket and sliced baby plumb tomatoes. Next door a long table is laid and we cart off our plates in triumph.
The courses at Atelier change all the time and so it’s best to check out their website to book ahead, especially as they fill up fast. Fun, affordable and suitable for everyone they also help you take home skills that will be useful for ages. If ever anyone asks, ‘Is there a squid stuffer in the house?’ I will be elbowing my way to the front saying ‘Stand back please, I’m a professional