13-04-2006, 12:21 PM
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?
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?