I would start by going over the basics and learning what you know. We would start with your knife skills and start by teaching you common cuts such as a julienne or brunoise. From knife skills we would work towards sauces and go over the mother sauces.
***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 teaching methods are based on experience. I’m flexible with the how to if it doesn’t work 1 way we can try another . I love to cook and bake, it is my down time. You’ll have fun cooking too.
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.
I love teaching such practically because my every moves and methods are viewed perfectly. But online is not a big deal as i could use Skype too and to quick learner who might just follow my recipe and method. Anyone which works for a student is what i will just do.
My teaching methods are food should be a fun social activity filled with creativity and joy. Hands on fun learning with diverse flavors and ethnicities.
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 method is to first understand my students , what walk of life you come from to better teach you on the budget you have ,
My teaching methods are to use simple language and provide detailed instruction to help even first-time learners be successful. I think the best way to learn something is to do it yourself under favorable conditions. I am available to help via online classes and in-person classes.
I've been cooking since the age 5, following in my mother and grandmother's footsteps. I love to cook new things and have been cooking for myself everyday for the last two years.
I teach vegetarian/vegan cooking, asian cuisine (especially Korean), Canadian cuisine. My teaching methods are to show demos and also teach by lectures. I think people learn great if they're comfortable and not scared to ask any questions and I am all for that.
My passion as a cook is like an art that has a full of passion and love. Been a Product manager in the Philippines for more than 14 years makes me expert in developing new products with quality and expertise.
My teaching method is online and lots of fun!!!
My teaching method is kept very simple and anybody who is eager to learn can make it happen. I can teach any traditional Indian Cuisine in a simplest way possible and taste just like a restaurant.
My classes are based on real work experiences and adhering to the current stats and cultures running in the Industry,
My teaching methods are hands-on, as they should be when it comes to cooking.
My teaching methods are relaxed and fun. I like to keep food as accessible and enjoyable as possible so no previous education or experience is required. Classes can focus on a specific dish or skill set, depending on your preference or needs. Let me know what it is you're looking to learn and we can create a class that works for you.
I tailor my classes to the personal styles of my students by getting to know areas of interest, current/previous knowledge & experiences, and skill level. I then research recipes that fit the students in these areas, include students in as much of the process as possible so they are equipped to then use their new skills independently.
In a few words, who are you and to whom do you give lessons (diploma, level, class, characteristics, etc.)? - Your techniques and methods of instruction? (lesson structure) - Your characteristics as a teacher? (methodology) This is the first thing that students will read about your lessons.
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.
Over the 30 years Ive learned a lot of valuable skills . The class begins according to the students background, what skills they have and then we will begin from that point. Every student learns at their own pace and i feel that is very important i work with each student as an individual.
My teaching methods are based around each student or group.
I believe the classroom is a living community and that everyone, from the principal, to the students, to the parents, must contribute in order to maintain a positive atmosphere.
I am different i teach with love and understanding no one is wrong there is always a way to do things better. i show talk taste learn as well as teach how to make the best desserts you will ever try.
Hi my name is Giovanni, I'm 29 years old and I am a freelance chef. I started to work in Italy and than I came to London to make new working and life experiences.
Teach the basics and make students confident so that they can experiment with food. Also sharing secrets that are hard to find on youTube. Also teaching cooking is all about sharing the basics of food. A good chef cooks with all of his senses.
I am a basic learner so my starts goes from basic which like kindergarten type. The structure starts as to make aware to know your basic requirement that you are going to deal with. The teaching is like that the learner can also express his/her experiences. Welcome, to my first kind of teaching..
I will go through products we are using giving some tips about how to use them when cooking. You will be cooking from the first time and have my full support when cooking.
My teaching is based on a one on one approach, giving my complete attention to the student. I make my best effort to be clear and concise in my demonstrations and explanation, leaving no room for ambiguity. On completing a session, class or course, I would like to leave my students with a sense of accomplishment. .
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