13-04-2006, 12:16 PM
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).
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).
