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.
I start with basic steps and progress to more advanced work. This means that every main step that is needed to create a bake has been covered. I don't expect people to know certain things. I teach everything from how to store the ingredients correctly, to what you can cook with them.
I would like to teach people who want to learn how to cook or love cooking some awesome tricks. Easy, hearty meal recipes that anyone can create and enjoy.
Either group classes or individual lessons are available. Both involve practical demonstrations rather than sitting through a talk. Whether you want to cook the weekly food for the family or learn to cook something fancy for a dinner, lessons can be flexible.
I love a one-on-one approach where I can explain how to create and cook in an easy and understandable way, as well as sharing nutritional information which will help you to learn how to nourish you body and mind properly.
My teaching method is to discuss what your levels you are at and what you know , then to see work you have done before discuss recipes and improve your recipes for specific dietary guidelines and discuss work to standards that are exceptable by the Enviromental health department . Then work from there to help you improve.
I make all my classes very practical, easy to follow & fun to take part in. I will teach you how to create delicious, healthy meals that are simple to make, from every day ingredients.
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.
We have a chat about your dietary requirements and then we meet up and I share and discuss recipes with you that you can incorporate according to your lifestyle. Lessons are 15/h and after sharing recipes you can pick the meal you would like to learn how to cook while being supervised.
I use hands-on methods. I prefer minimum ingredient techniques, avoiding difficult to find ingredients. I can advise on sourcing flours, no - flour recipes, substituting in non gluten - free recipes, healthy cooking, entertaining, accommodating other intolerances and diets, recipe books, and equipment.
I believe you teach through example and learn through experience, my classes are practical we will cook what we decide and any relevant theory,history and traditional application of a recipe will be delivered orally whilst engaged in hands on cooking.For extra depth lessons are available in Italian.
I teach basic through to advanced cooking skills in one-to-one or group situations and can accommodate requirements including gluten free and vegan diets. I can teach you about meal planning, nutrition and seasonal ingredients and help you to build your own portfolio of recipes.
I like to cook without recipes and use my own knowledge of flavours to cook a nice meal, I would like to pass on that knowledge so when you need to cook a quick meal you can open the cupboard see whats in there and can instantly know a nice meal you can make.
My teaching method is hands on, I like students to learn by doing! Practical as well as educational. My book about Sugar addiction is aimed at young people particularly young mothers with small children. Of course it applies to a wider audience as well! So in a lesson we look at what the student most needs to learn in his or her case. Making cooking fun and easy is my motto.
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.
I base my lessons off of learning how to master the basics so that both simple and more advanced techniques can be accomplished with greater ease. Patience is key in any learning environment, but especially so in the kitchen. I will take you step by step at your pace untill you get to where you want to be.
Hola Chicos, Aten-te Aute means on venezuelan Pemon language, The place to be! For my brother and I, our home is where our food is. It doesn't matter in which part of the planet we are. We are a family team from Venezuela that propose to discover and share our culture and our experience around the world.
my learning methodology is depending on the needs of the student, always begins with basic knowledge to then address specific knowledge, we also develop a practical part as realization of rasetes segur interest of the student as pastry, balanced food, among others.
I approach each topic in detail and in terms of replacing foods that may be detrimental to our optimum health with foods that offer the same or a similar experience with healthier ingredients. I find it important to point out how some of the less healthy methods we commonly use may not be necessary.
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 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.
My teaching methodology is that YOU should believe in what you do! This is where you find your niche (in my opinion). My food techniques are for everyone, beginner or intermediate, young or adult. I love recipes made from scratch, with high-quality ingredients, As a tutor, I just want to share my knowledge, passion and appreciation food whole, and healthy food with other foodies.
Hello, My name is Xavier, 21 years, and I arrived as a young man Aupair in Saint-Martin de Belleville. I followed a comprehensive Cooking training in the best school in Belgium. Being afflicted with Celiac disease (free gluten-No more contagious) I became more interested in the gluten-free cooking and have some experience.
I'm a visual, hands on learner, in all things.
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
My teaching is base on food obviously, so we could have our classes in your place...
My name is Dalila and I live in Florence.
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.
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.
A native of Quebec, Chantale has always been keen to the protection of the environment and ethical practices in the field of agriculture. It has also always prioritized global health. Finally, when she is not teaching, she is cooking. A mother of two, she also designed and operated a few raw and vegan restaurants in Quebec and British Columbia in Canada.
We have thousands of Gluten Free cooking tutors online to help with Gluten Free cooking learning.
Find a Gluten Free cooking tutor near me to help you or your kids with Gluten Free cooking.