Words: Vicki Ravlich-Horan
Dean Brettschneider fondly remembers family mealtimes while growing up in rural New Zealand in the 80s. “On Sundays,” Dean says, “the extended family would meet up at my grandmother’s house for a roast dinner. All the platters of home-made food, lovingly prepared throughout the day, were placed at the centre of the table for us to help ourselves freely to, for second helpings and more, as we enjoyed the conversation around the table. To me, those dinners were the epitome of comfort and sharing food.”
Dean believes “the desire to create food to share has never been stronger”. In 2016 he opened Brettschneider’s Baking & Cooking School with his family dinners at the back of his mind. “In an era of fast food and ready-to-eat meals, I wanted to keep the art of baking and cooking alive. I knew that if people understood quality ingredients and proper baking and cooking techniques, they would also appreciate what it means to share a home-cooked meal with family and friends.”
Cook is a compilation of the favourite recipes taught at the cook school and served at Baker & Cook. “What made these dishes so popular,” Dean says, “is not just their fresh and vibrant flavours, but that they are perfect for sharing. And that was our guiding principle in selecting the recipes for this book.”
Dean is internationally recognised as one of the world’s best bakers. Living in Singapore, the heart of his baking empire includes Baker & Cook, Plank Sourdough Pizza, Mo & Jo Sourdough Burgers and Brettschneider’s Baking & Cooking School. Dean is also co-owner of London-based Crosstown Doughnuts, is the author of 13 award-winning books on baking and has featured on many TV shows that promote baking excellence, travel, food and culture.
Joining him with Cook is Jenna White, a pastry chef, originally from Napier, who has cooked her way around the world working with renowned chefs, including Peter Gordon in London. Jenna joined Baker & Cook and Brettschneider’s Baking & Cooking School in 2016 as resident chef and development chef, where she also teaches bread, pastry and cooking.
Helen Burge, a passionate foodie, cook and entertainer, rounds out the team. As a vegetarian, Helen loves to create dishes that would turn any meat lover’s attention to the humble vegetable. Helen joined Brettschneider’s Baking & Cooking School as operations manager and tutor in 2016, after the successful publication of her charity cookbook, After Dinner Mints for Breakfast.
Check out a recipe extract here.
