My approach in teaching has always been recognised as personal and patient, as I will tailor my classes to your needs and goals. I will give a hands-on and scientific based cooking lesson, but art and love will always be the backbone of every dish. My strength is in Asian and French Cuisine, as you can see in @kitchenjiayao, my dishes are often a fusion of the two cultures.
My teaching method is very much tailored to the person/group I am teaching. I have a relaxed and professional approach working to leave you feeling more equipped to tackle culinary delights.
I am happy to teach on a question and answer basis in addition to demonstrations by pre-arrangement. Get in touch to discuss what you would like, and I will happily provide this for you.
My teaching method is detailed, using tried and tested recipes.
We could prepare what you deserve from a big list of Italian dishes due to your preferences. We could also get to your house for a cookery lesson for you and your friend. The main purpose is to cook in your house environment using your cookery staff to get you used to cook with yours pans and pots perfectly.
Depending on the recipe, a specific time is stipulated and after that the theory is worked on as the recipe is prepared. Classes 100% didactic. They are classes for beginners and for those who already have knowledge, for adults and children.
Hello, I am Anne, I am 21 years old. After getting my CAP during which I worked in a pastry shop, I completed a training of Mention Complementary Desserts restaurant in a two-star restaurant in Paris. So I deliver courses of classic pastry, but also modern, and also dressage to the plate.
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.
Hello my name kmar I Ferrandi amounts to paris and I am a food restaurateur option bachelor courses. I speak Arabic and French English and I could you initiate the vast world of cooking or partisserie or give you some tips to improve your skills. Currently the end of second year of bachelor I have not rocket science but I could anyway best assist you to make good dishes.
I have been a vegetarian all my life and even though i have learned professionally all aspects of cooking. I structure my sessions with some basic knowledge about our body constitution and what kind of food one must eat. A hint of theory to spread awareness about healthy eating habits and procedures of cooking. Then cooking techniques practical and some preparations handson with the client.
Hello, My name is Thibaud and thank you for looking at my ad. Wine professional with 10 years of presence in the wine industry in France and abroad, I built my experience with a solid training (BTS TRADE IN WINE / LICENSE RIGHT TO WORK AND WINE BUSINESS MANAGEMENT) and jobs close to wineries.
Theoretical-practical classes, available for all types of public from 10 years of age. It is taught how it should be: from the bases, in order to grow in the world of cooking. The best teaching technique is patience and respect, this is what my classes are based on.
I'm Chef Mike Vallejo I'm a graduate of International Chef at the International School of Chefs, in Mérida, Yucatan. The class will always be where the student cooks and is guided in the correct techniques and in the correct seasoning of the desired dishes. My classes can be directed to amateurs and restaurant owners or students seeking regularization.
My teaching methods are by doing and practicing you will becoming a master. I can teach for beginner and more advance candidate. I have done many classes back home for companies team building. I can do molecular cuisine, smoking meat, stews, sous vide, low temp, doing home made Italian food and any baking from bread to cookies.
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 method is face-to-face, since we will see textures, aromas, flavors in relation to masses, fillings, and sauces.This course has two levels of teaching, since it is not necessary to have previous knowledge because the bases of pasta will be dictated a very explicit and recipes included.
Customized according to the needs of each student and their profile. Further the content and pace according to the expectations and interests of the student and their response to the course. Each student has a rhythm of his own and a skill, a different interest.
Graduated in Course of Technology in the University Center Gastronomy Unicesumar (2008). Specializing in Gastronomic and Hotel Management (SENAC / MG).
I am a teacher of gastronomy by the Cloister of Sor Juana and I teach all types of cuisine by skype. My methodology is based on guiding the student in an appropriate way so that he realizes his dreams in the kitchen.
Basic and practical instructor, in the style of hells kitchen or the best basic cooking style, depends on the student or students who want to learn in practice, graduated from French techniques but fused with international gastronomy, basic pastry, pastry basic ...
Private or small group lessons on Italian, French, Spanish, Vegetarian and New California Cuisines as well as Bread making and Vegetarian Cuisine. Lesson includes a brief background of the chosen cuisine and wine pairing recommendations, ingredients are not included on the base price.
TEACHING IN A VERY DIDACTIC AND PROFESSIONAL WAY, WITH SUSTAINED BASIS. I LIKE THAT THE FORM OF TEACHING YOU IS VERY PRACTICAL AND FUNNY, SO THAT YOU FEEL COMFORTABLE OR COMFORTABLE WITH WHAT YOU ARE LEARNING AND THAT YOU ALSO UNDERSTAND IT TO PERFECTION. I LOVE TO SOLVE ALL YOUR DOUBTS AND THAT YOU ALSO ADD THE PASSES VERY GOOD AND COMAS EVEN BETTER.
100% practical classes of food from a basic level to regularization for students of the race. Always cooking and learning the correct techniques for each recipe and different types of international cuisine, including classic cuisine to fusion cuisine and molecular deconstruction.
For all who want to learn more about pastry and gastronomy, professional or amateur. You know the recipes from masterchef? You can learn much more than that. No classes style Ana Maria, but something dynamic to show that you can have mastery of great cooking techniques.
In my courses I use practice and conversation, I also play cooking techniques, recipes, tasting, phonetic language, practical conversation. The courses are flexible, the hours are from 06:30 to 23:00 from Monday to Friday.
The way I teach is always as clear as possible, making the apprentice grasp everything that comes with the information, in online classes we do it simultaneously to make it as easy as possible; we always analyze the procedures from the bottom for a better assimilation.
Own methodology. Healthy Cooking for beginners from tests, trials, tastings and a lot of willpower. Currently even in large urban centers many care about the body, and power is a pretty essential part for a balanced life. Let´s enjoy it.
BCN foodies is a class where you have the opportunity to learn English and cooking new international recipes. In each class you will learn to prepare a dish in English that lasts about one hour and a half. Before starting the class I recommend a quick survey by email to define your interests and allergies.
Learn in an effective and fun way to cook. Initiation classes, for children and adults. Group classes Celebration of events All kinds of cuisine, tapas, desserts. Learn first and taste your eleborations or those of your children after each session. I move to home.
I begin by the principles of Ayurvedic medicine and nourishment (India's ancient tradition) and mixed with veganism and naturology. Everything so that your food is, besides delicious, a source of health and of prevention of illnesses.
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