13-04-2006, 11:30 AM
Out of interest for the others as well, some further questions:
j. Do you cook on gas or electricity mainly?
We only have gas
k. Do you own a professional set of knives (no matter how humble your kitchen is)?
No
l. Would 'knife skills' interest you as a demo/ hands-on?
Yes, but hands on
m. Would 4 hours per course be sufficient time to learn?
I would think so
n. Does the 'celebrity' factor influence you when choosing ingredients to cook?
Not in the slightest
o. Do you find cookbooks/ recipes easy to follow?
Yes, but I never follow them to the letter, always add a bit of my own touch, if not the first time, then definitely the next.
p. Have you ever spent any time in a professional kitchen/ eaten at the restaurant's 'Chefs Table'?
No
j. Do you cook on gas or electricity mainly?
We only have gas
k. Do you own a professional set of knives (no matter how humble your kitchen is)?
No
l. Would 'knife skills' interest you as a demo/ hands-on?
Yes, but hands on
m. Would 4 hours per course be sufficient time to learn?
I would think so
n. Does the 'celebrity' factor influence you when choosing ingredients to cook?
Not in the slightest
o. Do you find cookbooks/ recipes easy to follow?
Yes, but I never follow them to the letter, always add a bit of my own touch, if not the first time, then definitely the next.
p. Have you ever spent any time in a professional kitchen/ eaten at the restaurant's 'Chefs Table'?
No