Our talented new cohort of Migrateful chefs are wrapping up their initial training and getting ready to hold their first cookery classes to the public.
This training class will be led by Chef Saeid from Iran at the Migrateful Cookery School in Clerkenwell, London.
Please note, during these training classes, we will be testing the dishes, and how the class runs. Think of it like a technical rehearsal at the theatre. This means it may run for longer than a normal class and involve some stop/starting. Our Chef Development team will also be present to guide and observe, along with volunteers who will help support the chef, and we will ask for your feedback at the end of the class.
A sample menu of the dishes that will be taught includes:
- Fesenjan Stew| Meat (Chicken); Tree Nuts (Walnuts)
- Saffron Barberry Rice with Tahdig | Vegetarian; Eggs, Milk
- Dolma | Vegetarian; Milk, Sulphites
- Kash-e Bademjan | Vegetarian; Gluten (Wheat), Milk, Tree Nuts (Walnuts)
- Milk Soup | Meat (Chicken); Gluten (Barley, Wheat), Milk Shirazi Salad | Vegan; Sulphites
- Halva| Vegetarian; Gluten (Wheat), Milk, Tree Nuts (Almonds, Pistachios)
This menu contains meat (chicken). Kindly note that we will not be substituting any ingredients to accommodate dietary needs, so please only book into classes that suit your dietary requirements. Please be aware that while all allergens listed above have been identified as being in this menu, traces of all 14 allergens will be present in this training class.
Please see our Food and Allergen Policy when booking into the class for more information.
Throughout the class, Chef Saeid will share stories about his food and culture. You’ll work together with other participants to prepare each of the dishes, before sitting down to share a meal together.
A message from our Chef Saeid:
“My name is Saeid and I was born in Mashhad, in the far North-East of Iran. It is one of the largest and most beautiful cities; it sits among mountains and is very green.
Since childhood, I have always loved food and cooking, especially traditional Persian dishes. I learned Persian cooking techniques from my mother, but also particularly from my grandfather. He was a chef who loved to cook with the food he had grown. He had a large field of crocuses – which are the source of saffron, a very important ingredient in Iranian cooking.
Cooking was always a passion of mine, alongside my main profession; I trained and worked as a lawyer in Iran. I also worked as a head chef in Iran. For me, cooking is not only about making food, it’s about sharing happiness, my culture and my memories, and bringing people together. Through a friend in my English class, I was very lucky to hear about Migrateful – it is giving me the chance to share my culture and the amazing Persian food from my childhood. I am also improving my English and confidence and my communication with people. I believe food can bring people together and create connection, happiness and understanding between cultures.”
We’re excited to have you in the class! Please take note of a few final reminders:
- Unlike normal classes, training classes cannot be booked using gift vouchers. We are also unable to accommodate any ticket transfers from non-training classes.
- Please see our refund/cancellation policy: Migrateful Ticket Refund Policy | Migrateful
- Please see our allergens policy here: Food and Allergens Policy
- We recommend using a debit or credit card to pay (paypal takes 48 hours to be confirmed).
