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What would motivate you to attend a cookery school/ lessons?
#31
Whatever you deem as value-for-money eg: knowledge gained/ course instruction and delivery/ cost/ lunch and wine provided/ accessibility to major transport routes/ course content and recipe advice/ etc.

Oh, ok, for me knowledge gained and in particular techniques learned (as opposed to theoretical knowledge). Accessibility to transport routes would be an important one - there is a course I have wanted to do for years in the south of England but it is such a mission to get to them I have not bothered.

Using the above list as a provisional example (the one where you had to rank in order of importance) what would be the 'one-must-know/have-thing' you'd want to learn and/or take away from the courses?

This I find much harder to anwer. With the mosaic course I know that the particular thing I want to take away from the course is the technique for making micromosaic. With cooking it is much harder - there is so much more that I want to get from a course ranging from the intangible - confidence in food preparation and serving - to the tangible - knowing specific techniques such as preparing galettes, carving/serving fish, etc.

Some further questions:

6. Would you be interested in making soups and their derivatives?

No. This is a personal thing, I have never been overly taken with soup...

7. Would DVD or audio-visual media back up of the courses offered be of interest to you?

Yes, though it would not a deal breaker.

8. How does accessibility of ingredients affect your cooking? eg: Truffles are gorgeous but might be out of the price range for most domestic cooks.

At the moment it does have a large impact on what I can prepare as luxury food items that would not in and of itself exclude dishes from consideration, are very hard to source here, and usually overpriced when found as well (can't even find substitutes like truffle paste).
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#32
a. What would be your primary motivation?
b. What kind of food would you like/ love to learn how to cook?
c. What is the amount you're willing to pay for lessons?
d. Have you ever attended cookery lessons/ school?
e. Would you prefer 'hands on' or 'demonstration' type of lessons?
f. Can your other half cook?
g. Would you be interested in doing 'couple's cooking'?
h. Would you be interested in learning just a few dishes and mastering them or a wider selection?
i. Do you panic at the thought of hosting dinner parties?
b. j. Do you cook on gas or electricity mainly?
k. Do you own a professional set of knives (no matter how humble your kitchen is)?
l. Would 'knife skills' interest you as a demo/ hands-on?
m. Would 4 hours per course be sufficient time to learn?
n. Does the 'celebrity' factor influence you when choosing ingredients to cook?
o. Do you find cookbooks/ recipes easy to follow?
p. Have you ever spent any time in a professional kitchen/ eaten at the restaurant's 'Chefs Table'?
c. q. Do you have a particular strength in the kitchen?
r. What scares you most about cooking?
s. What excites you most about cooking?
t. Do you rely on tried and trusted recipes or do you experiment with abandon?
u. In general do you find it easy to cook ITO 'Eat to live' or 'Live to eat'?
v. How much of your budget do you devote to cooking?
w. Do you prefer convenience or 'prepare from scratch' cooking?
x. What kind of shops do you source your food from eg: Specialist/ super stores/ farmer's markets/ online/ etc?
d. y. Rank in order of importance the course you'd most like to attend and reasons therefore.

· Knife skills
· Easy cooking methods eg roasting/ braising/ grilling etc
· Tips for cooks
· Sauces and stocks
· Meat and poultry
· Fish and shellfish
· Seafood master class – white fish/ game fish cookery
· Seasonal/ regional
· Restaurant/ Haute cuisine plating and service
· Basics to exotic
· BBQ/ potjiekos
· Vegetarian
· Kiddies cooking eg pasta/ pizza, fun and healthy
· Entertaining at home
· Purchasing points – what to look for, how to prepare
· Basic cookery – German/ Italian/ Portuguese/ South African/ Classic French/ British
· Pastries and desserts, sugar work
· Bread making
· Venison and game
· Canapes and cocktails
· Equipment to be used/ purchased by domestic cooks
· ‘Spend night in the kitchen’ - professional kitchen, service etc
· Smoking – trout/ game fish/ meats

z. What cookery programmes do you watch and the reasons thereof?
e. 1. Would you be interested in doing this as a 'corporate team-building exercise' ?
2. ITO Value-for-money what would be your essential requirements?
3. What (if any) discounts/ deals would you expect from booking multiple courses?
4. If you were able to learn and re-produce one thing from each course presented, what is that 'one thing' you'd most like to know?
5. Is there a gender bias towards cooking the meals in your home?
f. 6. Would you be interested in making soups and their derivatives?
7. Would DVD or audio-visual media back up of the courses offered be of interest to you?
8. How does accessibility of ingredients affect your cooking? eg: Truffles are gorgeous but might be out of the price range for most domestic cooks.
g. 9. Singles cooking – for students/ mothers of students/ divorcees etc?
10. When sourcing equipment/ kitchen gadgets, do you use any particular stores/ shops/ online/ speciality stores?
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#33
Thanks again BB.

What course was it that you keep missing here in the SE of UK?

Out of interest do you make your own oils (ie infused oils) for cooking?

Keep the answers coming.
G
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#34
Cheffie Wrote:Thanks again BB.

What course was it that you keep missing here in the SE of UK?

Out of interest do you make your own oils (ie infused oils) for cooking?

Keep the answers coming.
G

It is a course in Trager therapy - something I am very interested in for personal use as have had a lot of success re my back problems being treated by one of their trained therapists. It is one of those you would need to take a plane, a bus, a train and another bus to get to. For a weekend course it is far too much hassle.

I have not made infused oil in ages - then again, have not eaten properly in about two years thanks to the diet. The last thing I made that was remotely infused was a salsa verde and a basil sauce (just basil and olive oil but more concentrated than the normal infusions.
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#35
Hi.
Many thanks for all the replies and comments.

I'll be hosting a series of cookery lessons (predominantly based on the weekends) in the near future and will keep you informed as to it's progression/ development.

I might invite a few people into the restaurant kitchen for a little fun and get them to witness alchemy.. or should that read alkie me? Rolleyes
Big Grin

Mcamp... get the agent's agreement off soon Wink
G
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