I love a takeaway but I do not enjoy the sluggish heavy feeling I get, I wondered if I could make the takeaway at home (fakeaways) it turns out its cheaper and healthier! So I did it and I have never looked back (when I do, I always regret it!) I teach in a relaxed conversational way. Showing you, watching you with guidance and then allowing you to have a solo go. You get the gist.
my teaching method is to encourage the student's to engage and have a feel for what i'm teaching. I will allow them to make mistakes, so they can learn from them and continue to improve and build on their interests.
I am going to be teaching some lessons on how to make my favourite recipes, however, I am also offering requests if you are interested in a certain food you would like to prepare I can show you how to make this!
I need work easy to get money to make good life and now I don't anything right now I can speake little English not full plz if u care of human plz help me to get good street and life
I believe that being taugh practically, whether being shown or following yourself, is the only way to make subjects easier than they appear to be.
I have a level 2 diploma in professional cookery, I have cooked in different restaurants in different countries and I just keep learning more and more each day and as a chef I believe it's time to help others also develop in this field.
Hi I'm Lewis as it said above I am a City & Guilds trained chef and I want to help you whether you are a student trying to cook cheap or just an average person looking to study a hobby I will offer help and ideas anyway I can (and maybe i can teach you some fancy French words to describe the simple techniques you will learn) and don't worry I am not a angry chef I am a chilled guy who enjoys good...
I have more than forty years experience of the Hospitality Industry both here in the U.K. and abroad in France, USA and Canada alongside 30 plus years in Hospitality Industry Education teaching all levels from degree to Special Educational Needs.
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.
My teaching methods are relaxed and fun. I like to keep food as accessible and enjoyable as possible so no previous education or experience is required. Classes can focus on a specific dish or skill set, depending on your preference or needs. Let me know what it is you're looking to learn and we can create a class that works for you.
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.
I like to teach close-up, that is, allow the student to experiment on his own. Always solving all doubts and being as practical as possible. No entanglements or labyrinths in the recipes. I always look for the student to be comfortable and I make sure he understands each step.
My teaching method is pretty simple, just have fun with it. The stress of not being perfect could cause anxiety and fears. I am a firm believer that the best way to absorb any information is to be able to enjoy the process.
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.
I am a self taught at home cook with the passion for food, cooking and teaching . I have been cooking for over 30 years and in the food and beverage industry for 10 years. I have a passion for cooking and would like to share my expertise, knowledge and skills to anyone interested in learning to cook basic to exceptional recipes. My style of teaching is friendly, informative and precise.
First classroom brief, then explain the ingredients. What and how ingredients works and change the character of food. Step by step cooking methods. Methods of cooking, slow cooking. And I will show practically the cooking. I can also encourage students to do solo cooking.
I plan on assessing the students skills and then seeing what they are interested in learning how to do. After we review basics, we can head into the recipe books and go over anything from making scrambled eggs to making the perfect five course meal.
I love teaching such practically because my every moves and methods are viewed perfectly. But online is not a big deal as i could use Skype too and to quick learner who might just follow my recipe and method. Anyone which works for a student is what i will just do.
I teach based on what a person is having trouble in. I like to explain why certain things are cooked the way they are. I discuss terms and give solutions to any problems people might run into during a lesson.
My name is Amy. I grew up in Lake Andes SD. I am Native American and i would like to share my recipes I grew up experiencing some of the dishes are, Wojapi(chockcherry pudding), frybread, dried corn soup,ect.
My method of teaching is more hands on I will teach some methods that they would need and the reasons why they should do it the way I do but then I will do it myself step by step then they have to do it why I supervise
I teach using many methods, hands on, recipes, visual and cerebral. Everyone learns at different paces and using different methods. I appreciate that all methods have value.
My teaching method is whatever you would like it to be. I work one on one with my students at a pace that is not discouraging to my students.
Hi All the chefs, cooking is my passion I can cook all types of food and make it more attractive to boost the appetite of others come and learn with me to make long chain of good chefs
I've been giving cooking lessons for over 10 years. I aim to give people the lifelong love of working in the kitchen. The recipes are fairly simplistic. Mostly I want to help people become healthy eaters and share my knowledge and adoration of food.
Being a pastry cook by profession, I am adept at teaching pastry simple or more complex according to the choice of the student. Playful and in a good mood for a better transmission of techniques and other knowledge. Suitable for any level.
My teaching methodology is based on few steps; - meet the person and its desires - explore the person possibilities - share suggestions - share recipes and teach about different cooking technologies
I believe in focusing on fundamentals, but beyond that I'm pretty flexible. If you have specific dishes you want to learn, we can go from there. In a typical class, we'd go through a recipe or two (depending on how much time we have). I'll explain why the recipe works, and we'll make it together - with a focus on proper knife skills and technique.
I am self taught and have been honing my skills for over 10 years. Some of the recipes are from family recipes and some are simply inspired from travel while putting my own twists and flavors.
I base my class on your comfort with baking, their specific palette and I try to make the recipes easily replicable. I like to use local easy to find ingredients in my recipes. Also I prefer to know the personality of mg student to teach them better accordingly.
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