***Highly adaptable teaching style*** I am able to adapt to meet the requirements of the space and desired cooking methods: electric, induction, gas, raw, etc. Depending on the needs of each person/group I can assist to help achieve the desired outcome.
My classes are always divided into two parts: theory and practice. In fermentation, it is very important to understand the process in order to master it and produce delicious products in the best conditions. It is also key to practice with someone experienced to be able to remake alone at home.
I am very easy going, patient, and I can understand the different needs of every individual and find ways to accommodate them. I like an interactive approach. I like to make sure not to move onto next stages without making sure everything is well understood and learnt.
I had a haute cuisine training, starting as a child with the trade. In any case I give freedom to the pupil / pupil to be able to choose what to cook according to their tastes and needs. Cooking is also fun! I will be at your disposal, with patience we will achieve excellent results to amaze friends and friends and reproduce the best dishes of Italian cuisine.
My method is simple: first explain product and what we are going to do, and the student makes the dish for himself. The types of dishes depend on what the student wants to learn. I like to teach by cooking together.
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.
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.
First lesson we would get to know one and other and I would have the student explain what it is they would like to learn including any specific cuisines or foods. After that you can choose what we cook or I can decide. Cooking is meant to be fun and enjoyable so all of my lessons would be exactly that.
I teach very calmly which is very unheard of in the industry for chefs. I’m very patient, and explain every part of the subject in many ways, allowing you to understand fully with what’s happening at every given moment through out the cooking process.
I believe that being taugh practically, whether being shown or following yourself, is the only way to make subjects easier than they appear to be.
The classes are theoretical and practical talking about ways of preparing food, how to prepare dishes that are rich in nutrients, ways to substitute ingredients such as egg, milk or meat, ways to prepare favorite dishes making them vegan.
My coaching method is inclusive yet challenging. I believe in maintainable change coming from within the person and therefore I challenge and coach my clients so that we can find the inner motivation that will ensure successful change and maintaining the new lifestyle. I also use NLP techniques in my coaching.
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.
I work in an interactive way, « organic » I could say, letting you practicing. I want you to feel very soon confident enough to dare creating by yourself when cooking. A question of feeling is cooking. It will seem to you easier and easier and you will be ready to cook for the pleasure of your guests. My way is simple : we decide what to cook together.
I treat the subject in a didactic and entertaining way. My classes are aimed at beginners in the world of bio and vegan cooking. I try to make the student feel comfortable and enjoy learning this art, wonderful and necessary for life.
I am chief will. 41 years old, passionate about African cuisine and other flavors of the world. my classes are all around the world, whatever the level. we will learn in the field a traditional cuisine "homemade". the method is to simply use: the hand, the eye, the tongue, and the sense of smell.
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.
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 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 a nurse, a university professor in the Faculty of Health Sciences in Almeria, high performance athlete and cooking teacher. I specialize in traditional cuisine and art, I have special skills in baking. If you really want to learn in a fun and professional, I am your teacher.
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 ...
Happy to give both theorical and practical lessons in or out of a kitchen. Sessions usually of one/two hours can be for single individuals/groups. All ages welcome, from children to elderly. Science based principles. Material and handouts provided.
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