Tuition fees have been kept at last year’s level. All fees clearly show the GST component.
* Prices include GST
Your culinary experience is guaranteed to provide an eclectic exploration into the world of the chef’s mindset, cookery principals, hospitality and the gastronomy of life.
A whole day will be devoted to each country's cuisine. You will do four countries during the week with Kenton and Neil alternating with each group. On the final day a celebratory banquet incorporating the week's recipes will be held. This day is a chance to impress your friends and share your new-found culinary expertise. Printed recipes will be provided and if you want to bring your own knife please feel free. It is essential that you provide your own apron and covered foot wear. As we are in the school’s commercial cooking/hospitality rooms everything else is provided
These recipes can be adapted for specific diets however, due to time limitations, two weeks prior notice of dietary needs will require direct communication with Kenton Shaw at firstname.lastname@example.org Neil Gunning at email@example.com.
As well as your course fee we ask for an additional $120 to cover the cost of ingredients, payable to the tutor on the first day.
You will be eating throughout the day so lunch is covered. All equipment is provided, but you could bring your favourite knife, if you have one and please wear covered shoes.
Neil has been running a catering company, SAGE (Serious Attitude for Good Eating) for the past 10 years in Bellingen, he also currently works at two local eateries including the famous Oak St restaurant. His classes fill very quickly. This is Neil's third year as a tutor at Camp Creative.
Kenton’s family moved to the NSW mid-north coast in 1981 and he began his career at the tender age of 10, mashing bananas for smoothies and making the famous chocolate-coated bananas at the Big Banana. He has been cooking in the region now for 20 years, culminating as owner/chef of the highly regarded Misty’s restaurant in Dorrigo. Kenton is both passionate and well informed about the region and its cuisine. During his time operating Misty’s, he took part in initiatives such as “Paddock to the Plate”, a program using local produce that integrated food and cooking styles with seasonal produce from our backyards or growers’ markets. He has participated in many food festivals and cooking demonstrations and has conducted cooking schools celebrating cuisines from around the world. His latest project working with the Coffs Harbour City Council as project officer for the Harvest publication (a Regional Cookbook) is an exciting development for the region. This is Kenton's third year as a tutor at Camp Creative.