At the School of Wok you’ll not only learn to wok around the clock, you’ll become a bona fide wok star! Yes the puns come thick and fast but teaching is taken seriously, with a clear focus on students not only having fun (of which there is plenty) but also learning, learning, learning.
Over the last few years I’ve attended several classes at this excellent Asian-focused cookery school in central London and I’ve always come away with lots of new skills and the confidence to recreate what I’ve learned at home.
Tonight’s class was a special event to launch the School of Wok’s own range of woks and cooking utensils, available to purchase at the school as well as from a range of other stockists. The school was already selling a range of cookware related to the classes. However, always keen to improve every detail of what the school offers, Jeremy Pang (School of Wok’s charismatic founder), has been working with Dexam to perfect a branded range that performs to his exacting specifications.
Dexam is a family company celebrating its 60th anniversary next year. Founded by two brothers who travelled the world discovering and importing great products for the domestic kitchen, they have built a successful business selling all manner of kitchen and home goods from tools and utensils to cookware and tableware, not to mention accessories such as aprons, table linen and storage products.
The Dexam School of Wok range includes woks, steamers, cooking utensils as well as branded aprons and tea-towels.
Our session was based on the school’s popular Understanding The Wok class. As well as learning and practicing basic knife skills, we were taught how to stuff and fold Jao Zi (dumplings), and how to cook Egg Fried Rice and a delicious Stir Fried Sichuan Chicken. After a demonstration, each pair of students took to the wok – there is nothing like hands on experience to cement learning!
Jeremy advocates classic carbon steel woks over non-stick – though there are a few non-stick in the range for those who prefer them – and our class also included a tutorial on how to season and clean our woks to keep them in good condition.
For those interested in the food, check out the School of Wok Stir Fried Sichuan Chicken recipe here.