The iconic Sydney Markets has revealed its plans to build a state-of-the-art cooking school. Designed to inspire the public to cook using seasonal Australian fresh fruit and vegetables, the school will use produce sourced directly from Australian growers.
The ultra modern, artistic building that will open next year, is set to revitalise the markets precinct and become the new face of Sydney Markets. While details of the school are still being finalised, there will be classes for up to 30 people, a large function area with al fresco terrace and an educational area for school groups. Sydney Markets is already a mecca for foodies and chefs, making it the perfect setting and backdrop for this new culinary experience.
“We're thrilled to announce our plans for the Sydney Markets Cooking School. It has been a longstanding dream to use our knowledge, passion and experience to educate the people of Sydney on cooking with fresh fruit and vegetables,” says Brad Latham, CEO of Sydney Markets Limited.
“Our vision is to create a place that educates and inspires people to prepare and eat more fresh fruits and vegetables for both enjoyment and health benefits. Australia grows world-class produce, rich in colour, flavours and textures and there is always something new to discover and savour. We want to create experiences that are entertaining, educational and appeal to a wide range of demographics,” says Brad Latham, CEO of Sydney Markets.
The modern building has been designed by award winning architects Durbach Block Jaggers. Other notable work by the company includes the North Bondi Surf Club and the UTS Science faculty, the first 6 Green Star building in Australia.
Sydney Markets was awarded the number one market in the world for Environmental Sustainability in Denmark at the 26th World Union of Wholesale Markets Congress.
“Sydney Markets has been recognised and remains one of the most environmentally sustainable central markets in the world. Sustainability continues to be a key factor in all of our operations and will also play a large part in the cooking school,” says Brad Latham, CEO Sydney Markets Ltd.
“Sydney Markets cooking school will tap into the burgeoning culinary tourism market by providing visitors a single destination where they can experience produce sourced from over 20,000 Australian Growers,” said Mr Latham.
Details on the cooking school are still to be confirmed, but Sydney Markets is interested in hearing from potential partners who would like to be involved.
