My teaching method is online and lots of fun!!!
My classes are based on real work experiences and adhering to the current stats and cultures running in the Industry,
Hello dear (e) future (an) intern A beautiful intitiation the heart of the Maghreb for this balanced dish that makes entry office and dish alone: the Couscous.
Young passionate mother of tasty and healthy cuisine, and who awakens the senses. You will learn how to handle spices to sublimate your dishes.
My classes are dynamic, flexible and interactive since the best way to learn is if you have fun at the same time, if you want you can have some historical background or we can go straight to the cooking process, remember that I can help you to get all the ingredients we need to make it even more authentic.
Hola Chicos, Aten-te Aute means on venezuelan Pemon language, The place to be! 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.
My teaching method is to ensure you learn while having fun! Teaching you the background to dishes and giving you insight into Spanish culture and the Spanish language.
Well I'm very bubbly and have been cooking for 40 years a long time .
Hello, I am NAndo Designer and cheff in my spare time, as a second profession / hobbie. I speak languages, I am a teacher and I would like to chat with you to explore areas of collaboration, giving classes, courses, tastings, tastings and in general develop with you a collaboration beneficial to both parties.
I have a passion for food and healthcare. and would like to pass on my skills to others. I am adult teacher/trainer qualified to level 4 and is passionate about teaching basic to intermediate level learners. I enjoy preparing tasty meals from all over the world, from mains to dessert.
Hello my name kmar I Ferrandi amounts to paris and I am a food restaurateur option bachelor courses. I speak Arabic and French English and I could you initiate the vast world of cooking or partisserie or give you some tips to improve your skills. Currently the end of second year of bachelor I have not rocket science but I could anyway best assist you to make good dishes.
I based my classes on healthy meals that have simple ingredients that can cater to a wide range of people - if things such as meal plans, bulk cooking, minimal food waste and simple but nutritious food sounds good? Here's the place
my teaching methodology is appealing to kids of a young age as i make cooking fun and easy to remember, in lessons my students will be able to create complete dishes and at the same time learn more about the precautions necessary when operating in a kitchen
My teaching method is to try and impart some of the joy and enthusiasm I have for food to students. Food should be fun. I listen to what you like and find a way to use that in the way I teach.
There is no direct method for how to get started, it depends on your wishes and your level of knowledge. We can start with an introduction to the different ingredients and utensils, or we directly dive into cooking or baking. Whatever you like best.
I am very friendly and teaches with my full abilities and to make sure my lecturer and partical fully understood by students easily.
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 like my classes to be fun while being of great value. It has been my experience that humour (British English spelling) and a relaxed atmosphere enable students to learn whatever is being taught, and even enables the teacher or professor to teach at his or her highest level possible.
My approach in teaching has always been recognised as personal and patient, as I will tailor my classes to your needs and goals. I will give a hands-on and scientific based cooking lesson, but art and love will always be the backbone of every dish. My strength is in Asian and French Cuisine, as you can see in @kitchenjiayao, my dishes are often a fusion of the two cultures.
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
I can either teach you how to make specific dishes or I can teach a whole course for cooking basics. You will learn cooking methodologies, ideologies, skills, plating techniques which will enable you to start cooking delicious confidently without bothering about recipes.
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.
Graduated in Course of Technology in the University Center Gastronomy Unicesumar (2008). Specializing in Gastronomic and Hotel Management (SENAC / MG).
Director Suklaa events, travel & consulting; business consultant for SMEs, hotel, entrepreneurs, company consultor, meetings. Specialties: business communications, Inglés, meetings, MICE, operations, logistics, sales coordination, vendors, inventory, costs, marketing, public relations, operating manuals, closing contracts.
I am a teacher of gastronomy by the Cloister of Sor Juana and I teach all types of cuisine by skype. My methodology is based on guiding the student in an appropriate way so that he realizes his dreams in the kitchen.
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.
It is the primary role of teachers to pass knowledge and information onto their students teaches you how to master the fundamentals of cooking. Learn about handling kitchen tools, preparing foundational ingredients and the science behind cooking. Gain the skills—and confidence—that will help you execute recipes to perfection.
My sister has health problems so I have always learned to cook in the most healthy ways, avoiding all the unnecessary fats. The classes are personalized, so I can teach what you are more interested in that moment. I'm experienced in Mediterranean plates and have taken a class on pastry and decoration.
Basic and practical instructor, in the style of hells kitchen or the best basic cooking style, depends on the student or students who want to learn in practice, graduated from French techniques but fused with international gastronomy, basic pastry, pastry basic ...
TEACHING IN A VERY DIDACTIC AND PROFESSIONAL WAY, WITH SUSTAINED BASIS. I LIKE THAT THE FORM OF TEACHING YOU IS VERY PRACTICAL AND FUNNY, SO THAT YOU FEEL COMFORTABLE OR COMFORTABLE WITH WHAT YOU ARE LEARNING AND THAT YOU ALSO UNDERSTAND IT TO PERFECTION. I LOVE TO SOLVE ALL YOUR DOUBTS AND THAT YOU ALSO ADD THE PASSES VERY GOOD AND COMAS EVEN BETTER.
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