11-04-2006, 01:08 PM
Bushbaby Wrote:2. ITO Value-for-money what would be your essential requirements?
Please elaborate...
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?
Again, need a bit more clarification. The one thing I would really like to know at the moment is simply menu planning/food combining - what combination of dishes/courses work and what doesn't and how to tell the difference.
Hi BB and others
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.
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?
Some further questions:
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.
More to follow. Keep the answers coming and any suggestions are most welcome.
G