We cooked dinner for 1000 people. Here are 11 things we learned.

By Lottie Maddison, Marketing and Development Manager. 5-minute read

Yesterday, STORMBRANDS headed down to Borough Market, London, to take part in a mass cooking workshop. It was led by Jeremy Pang and his entourage of capable chefs.

Jeremy is an aficionado of Asian cuisine. He’s the founder of the award-winning Asian and Oriental cookery school; School of Wok, which has taught over 60,000 students. He’s a talented author, has his own line of cooking kits, and kitchen equipment. He somehow finds time to regularly swing by Channel 4’s Sunday Brunch too, on the regular. It’s fair to say, that when it comes to Asian cooking if he doesn’t know it, it isn’t worth knowing.

But most importantly he’s a really nice guy. At STORMBRANDS we have a lot of respect for those that use their platform for good. We’re really proud to support Jeremy and his Wok for 1000 initiative in the event’s fourth year.

So, our purpose yesterday? To have fun, get to grips with a wok, and to create meals for those in need. Alongside 200 others from companies across London, we created 1000+ meals that will, thanks to Plan Zheroes and their volunteers, be donated.

I’m going to run you through eleven things we learned during this hands-on, en masse cookery lesson. Let’s go.

01: Your hand should be a crab.

One of us (well, me) was accosted almost instantly, by the First Aider.
We had been thoroughly shown how to position our hands correctly whilst cutting, to prevent injury immediately. I struggle with executive functioning and have questionable hand-eye coordination; this is a really powerful combination when it comes to handling knives.

The first aider lept across several tables with fear in her eyes. I had to have a 1-to-1 class in ‘holding your hand like a crab to prevent limb loss.’ She allowed me to be entrusted with a knife again, eventually. No injuries.

02: There may be such thing as too much soy sauce, but it’s yet to be proven.

Pour the correct amount in. And then some more. And then taste it. And add more in. And repeat, over and over.

03: Sesame oil is a tricksy mistress.

They say there’s a fine line between pleasure and pain, and when it comes to sesame oil, we’re inclined to agree.

Normally, one of the most enjoyable parts of cooking is having the freedom to follow your gut instinct. Allow yourself to relax into it all. Indulge all the senses. Amend the recipe as you go. Explore the quantities of seasoning, measurements, experimentation. Take yourself on a journey through the senses.

Not the case with sesame oil.
Do not stray, do not freestyle. Follow that recipe to the letter of the culinary law. You’re welcome.

04: Feel the food, don’t simply cook it.

This one came from our designated chef, Urmi. She stayed with us throughout, leading the proceedings.
She was a powerhouse. We loved her. She made us feel safe, soothed.
You must, she implored, feel it. Don’t just mix it. FEEL it.
It was intense, we were nervous. But, of course, with ten years of experience behind her, she was right.

05: …actually, anything Urmi said. She was always right.

She offers her own cooking classes, at Blue Lotus Inspirations.
A real character, and intimidatingly talented. An amazing chef! I hope we meet again.

06: Spring rolls should look like a red wine glass.

Not long and thin. They should be plump and short. Like a red wine glass. That is what Urmi said and what do we do? We listen to Urmi. See point 04 and 05.

07: Tofoo make the best Tofu

We’d say that even if we didn’t brand them.

08: It’s surprising how MUCH food a small team can make, fast.

We were split into a smaller group of 8. The assistants could barely keep us in enough trays to house the spring rolls we were churning out. Noodles a-plenty, numerous vats of curry. It was dizzying, exciting, heady. A real testament to the great organisation of the event.

09: Making spring rolls is very soothing.

One of the highlights of the class was rolling the filling into the spring roll pastry. We nicknamed these soft, thin squares of pastry ‘skin’ which was gross. I’ll tell you what wasn’t gross though, these darned spring rolls!

It was a busy environment. Air thick with spices, the noise of 200 people, the constant fretting over sesame oil quantities. However, the half an hour of rolling up pastries and fillings offered us the antidote. The garden of Eden, a calm haven. We all enjoyed it, and I could’ve rolled for days.

10: Heat your oil ’til your vegetables bounce

Another nugget of wisdom from Urmi. When stir-frying veg, the oil should be sizzlin’ and the veg should be bouncing around the wok left, right and centre. That’s when you know you’re getting it right!

11: There are a lot of kind people, doing a lot of kind things.

It was a real honour to attend this event. We had a wonderful time, learned new skills, and above all else helped people in need. Thank you to everyone at School of Wok, and Plan Zheroes. We had a really great time. You can find out more about the awe-inspiring work Plan Zheroes do here, and you can book yourself onto a cookery course at School of Wok here, and with the wonderful Urmi here.

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