10-04-2006, 03:46 PM
Out of interest for the others as well, some further questions:
j. Do you cook on gas or electricity mainly?
GAS
k. Do you own a professional set of knives (no matter how humble your kitchen is)?
Yes
l. Would 'knife skills' interest you as a demo/ hands-on?
Not really
m. Would 4 hours per course be sufficient time to learn?
I would prefer 4 hours per session rather than just fours hour all in all
n. Does the 'celebrity' factor influence you when choosing ingredients to cook?
Only in the fact that is where I get inspiration from.
o. Do you find cookbooks/ recipes easy to follow?
Yes
p. Have you ever spent any time in a professional kitchen/ eaten at the restaurant's 'Chefs Table'?
No, unless you count Ready Steady Cook audience
j. Do you cook on gas or electricity mainly?
GAS
k. Do you own a professional set of knives (no matter how humble your kitchen is)?
Yes
l. Would 'knife skills' interest you as a demo/ hands-on?
Not really
m. Would 4 hours per course be sufficient time to learn?
I would prefer 4 hours per session rather than just fours hour all in all
n. Does the 'celebrity' factor influence you when choosing ingredients to cook?
Only in the fact that is where I get inspiration from.
o. Do you find cookbooks/ recipes easy to follow?
Yes
p. Have you ever spent any time in a professional kitchen/ eaten at the restaurant's 'Chefs Table'?
No, unless you count Ready Steady Cook audience
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