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Think you’ve got what it takes to be (insert your country of origin here)’s top chef? You might not have your own cooking show or the chance to join some cooking competition, but you can serve people with your signature dishes and earn points (and even cash) while you’re at it.
This is only made possible by Mealku, a homemade meal cooperative.
Mealku operates from NYC but according to their website, the concept can be “introduced wherever people gather.” So here’s how it works: you post meals to earn Ku points, and you order meals to spend Ku points. Accumulate a hundred Ku or more in a month and you get $30 cash back. Each 250 Ku and you get $100 back. There are a bunch of other ways to earn Ku, like reviewing dishes and referring other people to the site. In terms of the meals, Mealku takes care of picking up the food containers and delivering them to other members of the co-op. In addition, Mealku reviews home cooks for cleanliness and proper food sanitation before allowing them into the cooperative.
You might not turn in a hefty profit after all that cooking, but think of it as a reimbursement for the ingredients that you used to put together meals that probably made other people’s day.
Interested? You can head on over to Mealku.com for more information.
[via Laughing Squid]
There’s more to being a chef than just searing or frying stuff up. A large part of the entire process is the preparation, and if you mess that part up, then you’ve effectively messed up the entire dish.
Columbia-based culinary school Escuela de Cocina Carull is well aware of that fact, which is why they came up with a truly unique and novel introductory cookbook that will test – and in the process, teach – students how to slice, so that they’ll hopefully make the cut.
Students will have to carefully slice through the workbook pages by following the perforated guides and precise lines on the cookbook in order to access the recipes within. When they get the cut right, the recipe is their reward. If they get it wrong, they probably won’t have any dish to work on… because the recipe will be sliced to pieces.
It might be hard to imagine how the cookbook works based on just reading about it, so check out the clip below to see for yourself:
Now that’s what I call hands-on education.
This innovative cookbook was designed by Juan Jose Posada for Ogilvy & Mather Bogota.