About Sprout
Sprout is a hands-on, totally interactive healthy cooking school, run by Accredited Practising Dietitian Themis Chryssidis and celebrity cook Callum Hann.
Sprout is based in Adelaide, South Australia.
Sprout cooking classes are tailored for you, your life and your health. At Sprout, we teach you how to cook in a fun and non-intimidating environment. Unlike most cooking classes, which base their classes around a particular cuisine or style of cooking, we base ours around you and your needs. All recipes are nutritionally adequate and have been designed according the theme of each class, which is based on your dietary requirements, cooking ability and budget.
Every Sprout cooking class is interactive. So you don’t just watch Callum cook, but you cook with him and follow his lead. And Themis, an Accredited Practicing Dietitian, will give a health presentation specific to that class where you can ask any nutrition or diet-related questions you wish. Then, when all the hard work is done, as a class we sit down and enjoy the meal you have prepared, and you have the opportunity to interact with Callum, Themis, and other like minded people!
Sprout is committed to increasing your awareness of the relationship between food and health, and is dedicated to empowering you to take control of your health.
If you’re serious about your health then contact us or sign up to our mailing list today, because good health starts in the kitchen.
About Themis
Themis Chryssidis was born in Adelaide, South Australia. He is a dedicated and passionate dietitian and health professional, who is determined to help as many people improve their health as possible. He has a Bachelor of Psychology, a Masters of Nutrition and Dietetics and is also a qualified personal trainer. He works as a dietitian in private practice at Life Personal Trainers' Hutt Street studio, and over many years working in the health and fitness industry has helped countless people change their lives. He has experience working a range of areas from diabetes, weight management, irritable bowel syndrome, and paediatrics to sports nutrition and corporate health. In his spare time Themis enjoys running, going to the gym, watching and playing all sports, cooking, reading and of course, eating! Themis is passionate about health and all things food and can’t wait to share his passion and knowledge with others who are keen to learn.
Contact Themis at Life Personal Trainers' Hutt Street Studio.
About Callum
Youngest contestant and runner up Callum Hann put aside his degree to compete in the second series of the Channel 10 ratings juggernaut MasterChef Australia. Determined to soak up as much culinary knowledge as he could his ultimate goal was to pursue a career in food whether he won or not.
On a regular visit to the MasterChef website he noticed you could register to compete in Series 2 of the hit show and so without so much as a second thought he registered with 7000 other hopefuls. From 7000 to 2, Callum proved that being young and having less experience doesn’t have to hold you back, time and time again throughout the 13 week competition he delivered up dishes to the Judges that left them speechless with admiration. His ability to learn and enthusiasm made him a favourite to win the 2010 competition. Coming second was by no means a loss for the then 20 year old, he was invited by Judge and top chef George Calombaris to complete a three month scholarship at his group of restaurants, including world renowned The Press Club, which he started in October 2010. Since completing the scholarship, he has been travelling around Australia teaching university students valuable cooking skills, after watching many of his own friends eat a stereotypically poor diet whilst studying. Callum is passionate about cooking, and is looking forward to sharing his experiences with others at Sprout classes.
“I’m about making cooking fun - it breaks my heart when people see cooking as a chore. I hope to make Sprout an enjoyable experience, and hopefully people will have a great time and pick up skills along the way.”
