10-04-2006, 10:53 AM
j. Do you cook on gas or electricity mainly?
At the moment gas only, though do prefer an electric oven over a gas one...
k. Do you own a professional set of knives (no matter how humble your kitchen is)?
Yes, actually I own two sets.
l. Would 'knife skills' interest you as a demo/ hands-on?
Most definitely and as a hands on skill in particular. Other things I am keen to learn are how to debone a fowl (be that chicken or turkey).
m. Would 4 hours per course be sufficient time to learn?
Four hours would be enough per day for a five day course. Would not think a one off of four hours would achieve much (but could be wrong).
n. Does the 'celebrity' factor influence you when choosing ingredients to
cook?
No.
o. Do you find cookbooks/ recipes easy to follow?
Mostly yes, though sometimes terms are used that I am unfamiliar with.
p. Have you ever spent any time in a professional kitchen/ eaten at the restaurant's 'Chefs Table'?
Worked in a hotel so did see how the kitchen/chefs functioned but exposure has been limited. Never been to a restaurant fancy enough to have a 'Chefs Table'.
At the moment gas only, though do prefer an electric oven over a gas one...
k. Do you own a professional set of knives (no matter how humble your kitchen is)?
Yes, actually I own two sets.
l. Would 'knife skills' interest you as a demo/ hands-on?
Most definitely and as a hands on skill in particular. Other things I am keen to learn are how to debone a fowl (be that chicken or turkey).
m. Would 4 hours per course be sufficient time to learn?
Four hours would be enough per day for a five day course. Would not think a one off of four hours would achieve much (but could be wrong).
n. Does the 'celebrity' factor influence you when choosing ingredients to
cook?
No.
o. Do you find cookbooks/ recipes easy to follow?
Mostly yes, though sometimes terms are used that I am unfamiliar with.
p. Have you ever spent any time in a professional kitchen/ eaten at the restaurant's 'Chefs Table'?
Worked in a hotel so did see how the kitchen/chefs functioned but exposure has been limited. Never been to a restaurant fancy enough to have a 'Chefs Table'.