Kenyan pupils help break world record

By GN Reporter

On May 16,   47 pupils of Braeburn Garden Estate Primary School joined the rest of the globe to set a global Guinness World Record for most participants in a cookery lesson in 24 hours (multiple venues).

This project organised by Mrs Yvonne Atkins-Brown, Deputy Head of the institution, was part of Food Revolution Day, the brainchild of Jamie Oliver; English celebrity chef, restaurateur, media personality, known for his food-focused television shows, cookbooks and more recently his campaign against the use of processed foods in national schools.

Jamie says: “I won’t ever stop demanding positive change that gives the next generation a brighter future. It’s a sad fact that our children are getting unhealthier and they’re expected to live shorter lives than their parents. This is morally, socially and financially unacceptable. So, we’re dedicating every waking hour to inspiring kids and big kids alike to get cooking from scratch. Learning to cook means people can control exactly what they eat and what goes into their food.”

Every year the Jamie Oliver Foundation and its partners around the globe host a day of global action, fighting obesity and getting people excited about good food. Diet-related illnesses such as diabetes and heart disease are among the world’s biggest killers, but most cases are entirely preventable with a healthy attitude to food. Last year’s event had an incredible 1,200 events in over 70 countries, with cooking lessons and dinners places as far flung as China and Brazil. This year’s numbers beat that by a wide margin.

The 47 pupils, mostly scouts, gathered in the school dining hall to watch Jamie’s live lesson broadcast at 2pm (GMT). Facts were taught about some of the ingredients to be used, such as: carrots come in pink and black varieties and are rich in vitamin A; beetroots can be white or stripy and the leaves are delicious in salad. Jamie then demonstrated the making of the Rainbow Salad Wrap, a nutritious, colourful meal.

From watching the lesson broadcast live from England, the children went to their stations, each gathering around a table where their ingredients awaited them. Students had to participate fully, in order for them to qualify for entry into the Guinness World Book of Records. Nineteen officials composed of teachers, technician, nurse, and chef and outside independent witnesses were at hand to watch, supervise and verify.

Ms Ellen Karanja, a local Bakery Owner and Mr Kurt Rockeman, a consultant, were the two Independent Witnesses, whilst the Windsor Hotel sent their Head Pastry Chef, Ms Faith Kamanu to be the Steward. These three V.I.P.s verified that rules were followed and requirements were met as stipulated by the Guinness World Records.

The school-dining hall, temporarily converted into a huge kitchen easily accommodated the busy, young chefs and their instructors, with the V.I.Ps watchfully wandering round. Every Scout and child, either grated, chopped, measured, or mixed a part of the recipe.

Together, the ingredients were stirred in a large bowl in the centre of each table and the dressing poured over – after being shaken by each participant in the group. The salad mix was spooned onto individual tortilla wraps, sprinkled with cheese, and then carefully rolled up. Final group photos were taken and then, after an extremely industrious, but enjoyable one hour, each child tucked into his or her own healthy, Rainbow Salad wrap!

One Year five boy who participated couldn’t help, but exclaim “Fun! I enjoyed the Rainbow Salad. I want to make it at home.”

Speaking to GN Mrs Artkins explained that she registered Garden Estate Primary to participate because Braeburn tries to promote a healthy lifestyle - plus the fact that she appreciates good food. “The best way to learn is to do. This was definitely a practical session.

We had the full support of our kitchen staff who purchased and cleaned the vegetables, as well as prepared the tables, before the students arrived. As our Scouts usually meet on Fridays after school, this seemed the perfect group to invite to take part.”

Remember, the Food Revolution didn’t stop on Saturday morning. Generation Next also champions good food, the importance of cooking from scratch and the need to educate our readers about where food comes from – and you should too.