Benefits of Cooking Classes
One thing we shouldn’t need to lease from a cooking class, a thing we should know already, is that cooking should never be looked at as a chore; cooking is healthy way to nourish you mind and spirit as well as your body. Cooking is creative and therapeutic and creative. I hear of plenty of people who eat comfort foods when stress or alienated; surly it’s a better idea to do some therapeutic cooking instead. It’s better for your waistline and lends itself far more to social interaction, i.e.: cooking for guests.
I don’t know if cakes are the best place to start with cooking, but with the huge number of options it shouldn’t surprise people that there are plenty of simple cake recipes to follow; and simple does not mean it isn’t fine tasting. Cakes are the most variable item when it comes to ingredients and decoration. They can be easily suited to any situation. Casual events can always benefit from a simple cake that tastes fine; huge celebrations and once a year events pretty much demand a fancy cake. And there’s a whole range of events and options in between. Start cooking with what you can do today and work your way up at your own pace. People will be impressed with what you start achieving after some practice. And if first you don’t succeed you can cover is up by eating you own mistakes!
Yet life is no more segregated than our mind is. The aim of a cake might be to look and taste good, but the sense of achievement is nothing to ignore. But like those crossword puzzles or brain exercises some of us play on line the benefits of creating a custom cake have results that reach beyond the task at hand. Somehow those exercises always help us to think more clearly, to concentrate a little better. I’m told learning is best encouraged with a reward at the end of the task. What better way to cater to this than eating the well prepared result of you labours.
One benefit of cooking that crept up on me is the sense of cultural awareness. Just cooking something considered traditional for western culture sowed me there was more to these occasions that just social obligation. I remember skipping over the pages of Enid Blyton books where the characters sat down to eat tea; now I see how much people appreciate the effort that goes into these things. And looking at foreign cuisine I see how much history is behind so much cooking. Even if I am copying a recipe to the letter I am producing an item that several individuals took a great deal of time to develop. And if I develop a new idea, I’m still building on the foundations that came about as the result of thousands of other cooks finding viable methods.
There’s a philosophical point here. Cooking expands my mind as an individual, but makes me more aware of my place in the greater scheme of things. Whoever said such things were mutually exclusive.