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
Hands-on experience using real examples. One lesson might be enough. Maybe a refresher later. I'd like to encourage your critical thinking, and your enjoyment of food. I'm an omnivore, who doesn't eat wheat/barley/rye. Smart to support local farmers, but I'm not against distant supplies. Fair trade, organic.
-------------EN Aten-te Aute means on venezuelan Pemon language, which home to go? 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.
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.
Well... because I am a Hungarian girl who has lived in Berlin and learned in a five-star luxury hotel the ins and outs of french pastry making. Thus, I can familiarize you with a lot of recipes from different countries. I started to bake with my grandmother when I was 4. I love home-made cakes but my eyes also love the fancy-looking ones.
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 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 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.
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 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.
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.
I am open to the needs of those who want to do a lesson: you can concentrate on the things you like, always starting from some necessary bases to learn. Or follow a path that I suggest you: learn how to cook well simple and balanced dishes, then move on to complex ones.
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.
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.
Enthusiastic, with studies in Pastry and a special interest in gluten-free pastry. I teach based in your interests, tell me what you like and what you wish to learn and I'll prepare a program for you. For beginners and not so much, for kids and adults.
My name is Dalila and I live in Florence.
my lessons are based on multiple sweet and savory recipes, simple and practical to perform. I am a person available to give lessons to people of all ages. I try to express every passage of the recipes to the best and to make those who follow me passionate.
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 seek to work in line with the individual need of each person. After an interview, we can level the classes, set goals, clarify particular restrictions and / or preferences. I go to the student's home, where I see the universe he is in, together we plan how we will work in his kitchen. If it is the student's will, we can restructure and seek tools to improve the kitchen and / or preparation area.
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.
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 am an experienced chef who believes in teaching my students the same way I was taught- with important philosophies such as “mise en place” and “clean as you go.” My chef in high school also taught me another important one- “Work Smart, Not Hard.” I want cooking to feel like a distracting and relaxing hobby, thought of course there is some work and attention involved.
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.
For 4 years now, I have been cultivating the healthy universe and have cultivated the foundation and practice of the art of Vegan, Crudivore, Gluten-free and Organic cuisine. I propose to make you discover all the subtleties of this art whatever you are. Neophyte, beginner or confirmed, subdued or simply curious ...
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