Fibres and Fermented Foods Class

Emily Carey has been teaching different groups of people to cook classic and original dishes for over eight years in various venues around Leeds. Driven by her passion to make cooking more widely accessible, Emily came up with the idea for Get Cooking in 2010 and has been continually developing her business and incorporating fresh ideas ever since; opening her unique cookery school in Farsley, Leeds, in 2016.Where it all beganFrom a young age Emily was made to feel that food was something exciting to be enjoyed. She grew up with parents who made most things from scratch and surrounded by a lot of culture – with a father teaching pottery and a mother involved with studying and writing books. Little cheeses, yogurt, bread, wine and beer were as well as clothes and some furniture were all home-made. Dinners were fashionably late and long drawn out affairs of mainly Mediterranean cooking influenced by Elizabeth David and many travels to France, Spain and Italy often squashed into an old Renault 4.“As a child I loved to spend my pocket money on things like olives and anchovies from little markets or shops. I also have a vivid memory of sitting in the school playground thinking I would probably end up working with food and teaching. It’s funny to think back to those early hunches.”Emily’s experiences of food continued to develop through a number of key people who strongly influenced her. It’s no surprise then that she has gathered a little food knowledge along the way.In some senses Get Cooking wasn’t planned – it just grew. Emily has always had an eye for good recipes, good ingredients and a natural flair for knowing what foods work well together. Although a busy working mum she can always cook up scrumptious home cooked feasts for friends and family described as “one of the most sociable people I know.” That with some of the new ideas is the ethos she brings to Get Cooking.