My techniques and methods come from the way my grandma and mom taught me. Learning to make amazing food starts with caring about those your feeding! I am teaching skill sets and always make the lessons easy to follow. I will teach in English, but I am a native Italian so I'll be able to teach you also Italian proper terminology! My style of teaching is friendly, informative and precise.
My teaching method is very hands-on, and I can adapt lessons to be more or less technical based on the needs and level of each student. My background in food anthropology will allow me to share food history and French culture with my students, in addition to sharing family recipes and classic dishes of France's regions.
Going through Culinary School has exposed me to a wide range of cuisines and techniques that I look forward to passing along to anyone who is interested. Regardless if you want to become a chef, or just want to learn a little more about cooking, my classes will offer something for everyone of all skill levels.
Middle eastern cuisine is known for its intense flavors and unique spices and cooking techniques. Dig in and give it a try with a passionate international cook. I`ll share a list of dishes and their ingredients with the students, then the students decide which dishes they want to make. Students should buy the ingredients for the dishes BEFORE the class.
my working method is only with skype. I can do individual or group lessons. You make an appointment, I propose the recipe and I say the necessary ingredients.
Simple is always better and easier to grasp. Cooking is better taught through a hands on approach. I teach at the student's home, in his/her own setting. We talk about the goal of the class (recipe, techniques involved, common errors), break it down into major components and start working.
Various culinary employment experiences. Russian cuisine and other ethnic cuisine specialties. Healthy and earth based culinary. Diet and nutritional planning. Great in home personal chef. As an instructor, fun inventive and free to learn at your own pace. Some college and 5 plus years of professional culinary experience.
The true potential of cooking isn't in memorization of recipes, but a journey in finding one's personal cooking style; everyone has a different background of cooking knowledge from home cook to professional. I would like to help you reach your personal goals as well as show tangible signs of improvement in your overall abilities.
My teaching methodology is to show you and talk you through things step by step. I am all about realia and kinesthesia. This means you can feel and touch and that is how you learn. So in cooking you taste and smell ingredients as they go in so you can get used to how they smell and taste on their own. So when you start you will get a list of all the recipes.
I have been in the kitchen since I can remember. My grandpa baked traditional Danish deserts. My grandma make a macaroni and cheese casserole. My dad created well seasoned gourmet meals. My mom made breakfast for dinner. I was given a cook book and utensils as an odd Christmas present, but wow I still use that cookbook more often than any.
Cordon bleu courses Lived in France, Spain, Italy Friendly, welcoming Took cooking classes, lived on a farm helping to cook and sourcing fresh produce Into good health and organic foods amd even growing it Master's Degree in Art History, minor in Sociology and nutrition
I will go through products we are using giving some tips about how to use them when cooking. You will be cooking from the first time and have my full support when cooking.
My methodology is to start of easy and then build up towards something more complicated. Of course, I will work toward and by student demands, but essential knowledge is key. I will work with students on understanding, interpreting and even tweaking recipes. My aim is to ease them into experimenting, as it is the best way to learn your way around the kitchen and cooking.
The first thing that anyone what to become a cook has to know is the very basilar Health & safety notions. How to become a food handler is the most important step that anyone need to do before enter in a kitchen.
I am very easy going, patient, and I can understand the different needs of every individual and find ways to accommodate them. I like an interactive approach. I like to make sure not to move onto next stages without making sure everything is well understood and learnt.
My workshops and courses are designed to combine rigor, entertainment, good mood and above all conviviality. My classes are exclusively at home. I go to my student. 3 options: group classes organized around a workshop I supervise but which is run by the group, and individual courses à la carte and a program of support to candidates preparing a CAP pastry or bakery.
My teaching method is to ensure you learn while having fun! Teaching you the background to dishes and giving you insight into Spanish culture and the Spanish language.
I'm a Glasgow born male in his 30s, who can offer good knowledge of ingredients, food processes and cookery techniques. I can teach the basics to beginners and more refined dishes to the more advanced or ambitious.
Hello, I am NAndo Designer and cheff in my spare time, as a second profession / hobbie. I speak languages, I am a teacher and I would like to chat with you to explore areas of collaboration, giving classes, courses, tastings, tastings and in general develop with you a collaboration beneficial to both parties.
I had a haute cuisine training, starting as a child with the trade. In any case I give freedom to the pupil / pupil to be able to choose what to cook according to their tastes and needs. Cooking is also fun! I will be at your disposal, with patience we will achieve excellent results to amaze friends and friends and reproduce the best dishes of Italian cuisine.
My teaching methodology is based on the knowledge that you all ready have and from there build up the strength in the language.
I strongly feel that instruction works most effectively when goals and needs are strongly outlined. Every individual is different and as such I will construct teaching around the needs and aspirations of the individual. Above all learning should be fun and not too rigid. I am very patient and absolutely love what I do.
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.
I base my classes on the explanation of the matter, sharing my knowledge to make you food aware. I am open to questions and my answers are mostly very detailed. I will teach you how to prepare your meals in a lighter way, no fuss, only a few hacks to make it easy and healthier than usual.
I am an amateur cook, but with a big passion for it. I have learned most things through watching cooking shows, and from my mother, whose cuisine is very Mediterranean. My teaching method is through webcam, showing the recipe first and explaining the key points, and recreating it with my student at the same time.
They say that an engineer can do everything. But what about cooking or baking or.... loving? One of the main characteristics of engineers is that can be adapt easy using with the best and most creative way what they see. This sessions of cooking are made from a civil engineer.
I teach the grammar of a language and the ability to learn to speak fluently a language by listening while speaking and of course by having a conversation. I do not teach on a book. First it is important to know you and your interest in order tomset up a funny and motivating course with you.
He bases classes on easy to prepare, all natural ingredients and an educate, serve and dine experience. You will learn in a fun and easy to learn environment and your taste buds will be delighted. Enquire now to begin your educational journey.
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.
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