My classes are very much hands on, with meals being produced from the very first class. Individual instruction is given on things such as knife skills, and I aim to provide a wide range of food preparation styles during the duration of the course.
I have over 30 years experience as a professional cook in most subjects, so we'll be able to have a lesson together on your favourite. I'll give you recipe suggestions for you to choose from. Also, freelance food styling for photography and tv has been a big part of my work and here's something else we can do. To be a food stylist you need to be able to cook anything.
I would love to teach my traditional but easy approach to cook some yummy Indian cuisine. From the breakfast menu to lunch and dinner course menu.
my teaching is based on very simple methodology . my more focus is on one o one training with the individual. this helps me to understand the different ideas and make better relations. i believe in open communication. so simple..
My method of teaching is based on practice and patience I teach you the technique you put love my students are beginners my students are beginners all kinds of people who are interested in learning about culture and cooking and try delicious food.
Do you love Indian food? Does a curry or a spicy stir fry excite you, while its cooking process intimidate you? My classes would cater to your personal requirements, we would work on what interests you and bring the best version of your culinary skills while cooking. Indian food is more than just the restaurant curries, it has a rich history.
Planning is very important. Everything must be ready to go and clearly set out. In my personal cooking classes you learn how to cook delightful, delicious food in the kitchen. My teaching method works around the student/students and how each individual needs to be taught. Patients and a lot of hands on work is very important.
I am a very visual person, so i apply this into My teaching, meaning method is very hands on. I like to show my students how to do something and have them follow along so that they can achieve the same result.
Simplicity is the key to easy learning, and so it goes with food also. Start with the basics, learn traditional methods and techniques. From mother sauces to compound butters, from mirepoix to meringues, from affogato to zabaglione. With a bit of history, folklore, science and humour for good measure.
I'll be more than happy to join you in your house and cook with you. I can tell you stories and talk to you about my memories about my childhood and my grandmother, all this while I'll help you to cook.
Prepare to get dirty! I run fun and interactive hands on courses, covering a brief history and development for a variety of cuisines, as well as some of the science behind cooking. If you are a beginner cook and looking for a relaxed environment to learn some of the tricks of the trade then this is for you.
My teaching methods is mostly get my students involved in the practical session rather just explain how to do it and i manage to teach simply and easy way to make it a success with available resource.
Every student are different from one another. Some are more visual and some are more theoretical. When it comes to cooking, I would ask my students to cook from their heart rather than what they've learned and from there we will move forward.
I base my classes on fun and practical experience in the kitchen. I take the time to go over food choices and individual dietary needs. Lessons will be focused around creating meals while learning new skills in the kitchen and then of cause eating what you have made.
I based my teaching method on Outcome Base Education where all of the topics or subjects to be discussed has goals to meet at the end of each sessions. In cooking classes, I will discuss the background of the topic that may include it's history, methods, application, preparation and presentation. At the end of each sessions, students must fully understand the subject by individual assessment.
I have always loved baking and cooking from a young age . I like to make the class fun and let the student explore their passions, I am a true believer that education should be fun to be memorable. Cooking should be healthy and fun.
teaching method is having fun, cooking safely and make sure it taste amazing! teach you how to cook so then you can make it at home for family, friends or yourself at home! winter dishes, summer and lots more! yay!
i am a chef by trade and love to cook i have 5 years experience behind me and happy to pass on my skills to the people that wish to learn the wonderful art of cooking i can make it easy and not complex
My teaching method is hands on, we only retain 7 percent of what is told to us, so i prefer students to DO in order to retain their knowledge. My lessons are useful for anyone looking for basic easy frugal vegan meals and learn basic substitutions in plant based cooking.
My teaching methodology starts with an introduction to the ingredients of every kitchen type followed by classes of how to prepare each dish and the best cooking procedures.
I have taught students and qualified cooks and chefs from High school students to compete in the Gold coast show who received a silver medal to teaching Asian cooks the correct method in Asian cookery and also working out work plans for large brigades. I try to teach with the method of keeping things as simple as possible until the students have proved they can move to the next level.
My teaching method is basic. If you love to learn something , it always better learn from the basic so you can have roots in that particular subject. You can inovate anything , if you know the rules and method .
I base my methods on adapting what is required with students capabilities As you get out what you put in we can prove & improve our abilities in ways never realised.
Learning basic skills as well as finding new exciting ways to eat that eveyone will love.
My teaching method is a hands on approach, a very visual experience. Students gain knowledge and experience in the culinary art of basic cooking skills to advanced preparation and service.
First class: - Food handling safety - Basic terms and cuts: methods of cooking - Ratatouille - Consomme - Tempura - Mango Chutney - Pea soup with bacon --------------------------------------------------------------- Other Classes Techniques + recipes - Pasta with Bechamel sauce and prawns - Eggs: Poached eggs with Hollandaise sauce/ Tamagoyaki - Ceviche - Karaage (deboning a...
Systematical learning with great experience and creativity . Easy cooking and baking methodology for beginners as well .
I will discuss with you what it is you'd like to learn and why and then cater classes to suit your needs.
I have full hospitality culinary experience, as well as in management, food development, kitchen design, team building, cookery training and other relevant knowledge and skills. As a professional chef and culinary trainer, I am highly motivated to continually improve my skill. I am goal oriented, hardworking, creative, honest, reliable, organized and multi-talented.
My teaching method is to involve the students in a discussion about the subject we are studying and to impart my experiences. I am passionate about food and work safety and the processes that make these possible.
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