in our Crash Courses, we got over the science behind why Cannabis affects the body, how the process is done in creations of Edibles, how to make Infused Butter and Infused Oil, how to properly dose the Infused Ingredients and what kind of recipes can be made with those ingredients.
Hey! My teaching methods are to make it easy and fun so that students want to learn. I Became a kitchen manager of a restaurant before I was 18 and started cooking at 12.
Classes can be for anyone! I will do my best to teach to the best of my knowledge! I am only a first year student, but my knowledge is extensive considering so.
I am a very hands on teacher, I will show you first, then guide you initially, as you learn whatever techniques it is you're interested in. I can cater the class to any skill level, whether you want to master one dish to impress your s/o or focus on learning different techniques to apply to cooking generally the class content is completely your discretion.
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.
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.
My teaching methods are very personalized and tailored to each individual or even group. I like to spend some time assessing and learning about my students and develop an action plan that will best make use of our time and help each student achieve their academic or personal goals.
My teaching methods are based around each student or group.
My teaching methods are: speak your mind, ask questions freely, learn about what you’re interested in, I’ll teach you some skills you can actually use. It’s down to earth and informative.
I learned from my grandmother and my mother to cook food food for a healthy and balanced way, all Spanish tipical dishes and the best Basque tapas at happy to show you how to prepare them very easily, come and learn with me
The base of my methodology is my positive attitude . It means I love freedom and I learnt from my dog is important to highlight the things students are doing well. Also I pay attention to give useful tips and to be sure they will be able to make the recipe by themselves when they will be alone and they want to cook for some friends.
I have been cooking ever since I was five and everyone in my family are amazing cooks. I have had three years of culinary arts experience and love the art of cooking and baking. I love learning teaching and trying new recipes and techniques when it comes to cooking. I believe cooking is a form of art and a lot can be expressed through the art of cooking and or baking.
The first thing that anyone what to become a cook has to know is the very basilar Health & safety notions. How to become a food handler is the most important step that anyone need to do before enter in a kitchen.
Well I'm very bubbly and have been cooking for 40 years a long time .
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'm a Glasgow born male in his 30s, who can offer good knowledge of ingredients, food processes and cookery techniques. I can teach the basics to beginners and more refined dishes to the more advanced or ambitious.
Welcome! I am a young Greek chef with a degree in culinary arts.
My teaching methodology is based on the knowledge that you all ready have and from there build up the strength in the language.
I grew up in the kitchen as an Italian-american and I still use these traditional recipes everyday in my own kitchen. I will tailor the lessons to your individual needs and interests and am always willing to be flexible! My teaching philosophy is that anyone can learn anything with the right motivation and guidance.
I strongly feel that instruction works most effectively when goals and needs are strongly outlined. Every individual is different and as such I will construct teaching around the needs and aspirations of the individual. Above all learning should be fun and not too rigid. I am very patient and absolutely love what I do.
My teaching method is practice. I can do my classes on your kitchen. I approach every topic professionally and with love.
My teaching method is, of course, practice! There is no way one can learn to cook without cooking, so every lessons will produce (at least) a product, and what a product
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.
I'll be more than happy to join you in your house and cook with you. I can tell you stories and talk to you about my memories about my childhood and my grandmother, all this while I'll help you to cook.
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 base my classes on the explanation of the matter, sharing my knowledge to make you food aware. I am open to questions and my answers are mostly very detailed. I will teach you how to prepare your meals in a lighter way, no fuss, only a few hacks to make it easy and healthier than usual.
Every student are different from one another. Some are more visual and some are more theoretical. When it comes to cooking, I would ask my students to cook from their heart rather than what they've learned and from there we will move forward.
My cooking method is what your taste is, my methods are simple and easy to use I teach with each and every details needed and will give a brief information regarding nutrition management as well.
Am a chef with Italian and Indian specialization. I have experienced with 5star category hotels like Hilton.novotel .itc .and one Lebanese restaurant at kingdom of Saudi Arabia. So you can learn very easily arbian food also .
I am passionate about the power food and different cultures which brings people together and I am very excited to get to share that with you! I am originally Lithuanian, but lately living in the different countries as Italy, Brazil, Japan, France which inspired me even more to practicing home cooking.
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