12-04-2006, 06:49 PM
Out of interest for the others as well, some further answers:
j. Do you cook on gas or electricity mainly?
Mostly gas but can cook on electricity, wood, charcoal
k. Do you own a professional set of knives (no matter how humble your kitchen is)?
Nope
l. Would 'knife skills' interest you as a demo/ hands-on?
I'd love to be able to chop fast like you do without chopping my nails/fingers off
m. Would 4 hours per course be sufficient time to learn?
absolutely.. I'm a fast learner :p
n. Does the 'celebrity' factor influence you when choosing ingredients to cook?
Ready Steady Cook???? :duh:
o. Do you find cookbooks/ recipes easy to follow?
Depends if they have normal ingrediants :rofl:
p. Have you ever spent any time in a professional kitchen/ eaten at the restaurant's 'Chefs Table'?
Yes, eaten at a Chef's Table but not spent time in the kitchen... well not a professional one at that rate!
j. Do you cook on gas or electricity mainly?
Mostly gas but can cook on electricity, wood, charcoal
k. Do you own a professional set of knives (no matter how humble your kitchen is)?
Nope
l. Would 'knife skills' interest you as a demo/ hands-on?
I'd love to be able to chop fast like you do without chopping my nails/fingers off
m. Would 4 hours per course be sufficient time to learn?
absolutely.. I'm a fast learner :p
n. Does the 'celebrity' factor influence you when choosing ingredients to cook?
Ready Steady Cook???? :duh:
o. Do you find cookbooks/ recipes easy to follow?
Depends if they have normal ingrediants :rofl:
p. Have you ever spent any time in a professional kitchen/ eaten at the restaurant's 'Chefs Table'?
Yes, eaten at a Chef's Table but not spent time in the kitchen... well not a professional one at that rate!