My teaching style is to explain all of the crucial technical nuances that are ALWAYS left out of recipes online. I believe to know why you’re doing something in a certain way, gives you the power to understand and eventually adapt recipes to suit you & your needs. Why do you stretch gluten in that way? Why does hydrating your flour before adding yeast create a stronger gluten structure? Why does the length & temperature of the prove effect the final flavour of the bread? etc
I have a Level 3 in professional cookery and am multi award winning including South West Chef of the year & The Ray Kenny Bursary. I have worked in an award winning Sourdough Bakery for the past 4 years, so have expertise in Sourdough breads & danish pastries. As well as this i have worked in 2 michelin starred restaurants, and my passion is in fine dining. I have spent the last year training to be a supervisor/educator & feel confident to pass on my knowledge in the technical areas of cookery.
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Learning isn't a problem, baking lessons for all!
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|at her home||at your home||By webcam|
|1 hour||Not available||Not available||£10|