The Conscious Cook Cooking Demonstration
The Conscious Cook - Eat Local, Think Global and Make it Delicious.
At this cooking demonstration you will learn how to put delicious sustainability in the centre of future family fare and festive feasts. Let's really get this right and have fun while we do it.
First we need to understand the impact our current food choices are having and how we are inadvertently contributing to a range of sustainability issues including climate change. Then, equipped with this knowledge, we can all lessen our impact. We can choose our foods with awareness, select locally and seasonally grown and probably even supplement what we purchase with what we can grow ourselves. This presentation will answer many questions and inspire a new approach in the kitchen appropriate to the twenty-first century and the challenges we face.
Cooking Demonstration with Richard Hooper
Giselle Wilkinson
Giselle Wilkinson has been a social and environmental activist for over thirty years. Influenced by early experiences of communal living and travel and her studies toward a Masters degree in Education, Giselle realised earlier then most that choosing to live consciously is a powerful force for positive change. This understanding is reflected in the Sustainable Living Foundation, which she was instrumental in establishing, the housing cooperative of which she is a member and in the way in which she lives her life, as evidenced in this very original cookbook.
Giselle’s passion for life is visible in a home that reflects sustainability in action. The house vibrates with the energy of young people and two friendly dogs while the yard is home to a collection of ducks and chooks.
Inspired by her mother to appreciate good food, the kitchen is often filled with delicious cooking smells, including homemade bread. Her creativity is also reflected in her original artwork and her productive vegetable garden and fruit trees.
In her daily life Giselle has been an inspiration to her children, her extended family and the vast network of supporters and fellow workers for a sane and healthy society. And all of it is done with style, humour and hope.
Richard Hooper
Richard Hooper is the head chef of the 100 mile café; he has spent several years following his passion for regional food, from foraging for wild mushroom to visiting farmers markets. His thirst for finding and learning about produce provides him with a wealth of knowledge about regional food. He uses this understanding to cook food with a view of sustainability and compliment the quality of local food.
Richard Hooper grew up in Highton in a family with an unusual obsession with food. His grandfather worked for many years as a baker in Geelong and his grandmother is still the guardian of a precious hand written notebook that contains her top secret Recipes. School holidays were a time of helping to make a mess in the kitchen and of licking various bowls.
Richard had the rare privilege of working at Sunnybrae in Birregurra just as it was at the pinnacle of its success. “Working with George Biron at Sunnybrae was fabulous” according to Richard. It was here, in the Geelong region that he was able to fully hone his skills and focus on technique.
Since starting at Pettavel when it opened in December 2001, Richard has emphasised his international influences through the use of local produce. He stresses that control is crucial, as there is a fine line between fusion and confusion and the cliché that less is more is often true. Pettavel was awarded best restaurant at a winery in Victoria in 2003 2004 and 2005 by the Restaurant and Caterer’s Association. In 2005 pettavel was inducted into the restaurant and catering hall of fame. The restaurant was awarded one hat by “The Age” good food guide in 2003, 2004, 2005, 2006 and 2007. Renowned food critic, Stephen Downes recently named Pettavel as one of the best restaurants in Australia. I the regional Telstra golden plate awards pettavel won the best restaurant and the best over all award for three years in succession and richard has been awarded chef of the twice in the past three years by chief judge Stephen downes. Starting at S.O.S as head chef in March 2007 and continuing this role at 100 mile café Richard’s passion for regional food is unabated.