Sean Bickerton

Yours truly checking out garlic cooking in melted butter ...

Last September, my partner Tom and I started a basic, five-part cooking course for graduates of Union Gospel Mission’s addiction recovery program. The idea of the class was to teach basic cooking skills to help people make the transition from assisted to independent living.

We also wanted to change the nature of the relationship between UGM and grads of their highly successful recovery program so that instead of just feeding them, UGM would teach them how to feed themselves.

I used to think that great cooking, like jazz, was all about improvisation. My attempts at pursuing that line of thinking usually ended up with some kind of mush. Then in my early forties, I started watching Alton Brown, Mario Battali, Jacques Pepin and Julia Child on The Food Network. To my surprise, I found out that, armed with a few key skills and concepts, and a good recipe from a respected chef, anyone can make great-tasting food – no magic or inspired improvisation required.

I also discovered that many of the concepts involved in running a professional kitchen are directly applicable to life. Mis en place , for instance. Literally putting everything in its place. The first step any good chef takes is to prepare in advance all of the individual ingredients and equipment needed for a recipe.

I’ve found this one habit has had a profound effect on the rest of my life. If one takes the time to think through and assemble everything needed before beginning a project, the chances of success are greatly enhanced. As business consultants are fond of observing, 90% of the success of every effort is determined by the first 10% of the planning.

Sauteed chicken supreme with spinach and mashed garlic potatoes

The course consisted of five classes, each two hours long, and were held on Saturday afternoons at UGM’s drop-in centre.

We had very little to work with – a few tables, chairs, two electrical outlets, one extension cord and a sink.

We decided to teach the class on hotplates, so the meals could be duplicated in an SRO. (Single Room Only hotel or boarding house) settings don’t provide kitchens with stoves, but residents often have hotplates.) So we bought six hotplates along with an inexpensive set of pots and pans, chef’s knife and a basic kit of cooking utensils for each member of the class. Each week we carted in all the equipment with the food needed for that class.

Our friend, Donald Gislason, photographed and videotaped all of the classes and produced five videoclips for YouTube from the first class Eggs, which I’ve included on this page.

Canned whole San Marsano tomatoes with dried oregano, thyme, pepper and salt

Shortly after we started the course, I ran for city council in the civic election. It was such an odd juxtaposition – the frantic daily race around the city for a bewildering array of activities, meetings, forums, debates etc., and then each Saturday I would check out of the campaign to help Tom source food, prepare and teach our class. The only Saturday we missed was election day – I had to man a phone bank – and we made up that class a week later.

At the final class following my party’s rout at the polls, I could tell the guys were curious to see how I was handling defeat. They were watching me closely, curious but shy about asking.

And to be honest, the last thing I wanted to do that day was teach that course. But I thought it wasn’t such a bad idea for the guys to see me humbled and down, but still in there swinging – just one more way in which this very basic cooking course was elevated into a more meaningful experience for all of us.

Turning The Tables: UGM Alumni serving UGM Staff dinner - Italian sausages in a tomato ragout on coarse-ground polenta

That day we made Italian sausages with tomato ragu served over course-ground polenta, and at the end of the class, as was our custom, we sat down to eat the meal together around two plain round tables using paper plates and plastic forks and knives.

UGM’s volunteer coordinator Joanne joined us for the last class, and a remarkable thing happened on that day. Instead of being fed, or just feeding themselves, the men fed UGM staff. And they were rightly proud of the quality of the dinner they made for her. It was delicous! They had overlept my goal of learning the basics of feeding themselves, and had started feeding and nurturing others.

A week later, the Cactus Club on Burrard treated us all to dinner.

We developed a comraderie during the course. In fact, the best part of the entire experience may have been the socializing; the good-natured kibbitzing of men who’ve been through more than anyone should have to bear; the sheer normalcy of preparing and sharing a meal together; the simple act of literally sitting down and breaking bread together.

At the end of the course, we provided each student with a certificate, and a complete set of pots, pans and cooking implements as a reward for sticking with the class.

Looking ahead, we are hoping to do the course again this fall, but we could use a better facility that has a place to store equipment and supplies, electrical outlets, an exhaust fan, and a couple of sinks. If anyone reading this can offer or suggest such a facility, it would be deeply appreciated and I can be contacted at sean@seanbickerton.com

So remember your mise en place, and Bon Appetit!