Cooking’s Cool | Learn to Master the Art of Cooking


Do you love cooking? “Really, what kind of question is that?” you are probably asking. “Of course I love cooking, that’s why I am here – I need to learn the basics or enhance my current skill set.

Well then, I say, you are at the right place! Because this cooking course has been designed with you in mind

See below for an overview the modules we will cover.

Module 1- Kitchen Safety, Hygiene, Food Poisoning and Cooking Techniques

Module 2 – French Culinary Terms

Module 3 – Herbs & Spices

Module 4 – Soups, Sauces and Salad Dressings

Module 5 – Fruits and Vegetables

Module 6 – Eggs and Egg Dishes

Module 7 – Meat, Fish and Poultry

Module 8 – Quick Breads and Pastry

Module 9 – Baking and Cake Decorating

Module 10 – Different Table Settings

The secret to success is actually doing the work – I have included loads of resources for you to work through, some recipes to practice your new skill set and then some really exciting assignments for you to show case you cooking and presentation skills.

I enjoy the passion and drive that Chef Gordon Ramsey has, which one of the below Gordon Ramsey quotes resonates with your?

I don’t like looking back. I’m always constantly looking forward. I’m not the one to sort of sit and cry over spilt milk. I’m too busy looking for the next cow.

The minute you start compromising for the sake of massaging somebody’s ego, that’s it, game over.

I’ve had a lot of success; I’ve had failures, so I learn from the failure.

Put your head down and work hard. Never wait for things to happen, make them happen for yourself through hard graft and not giving up.

If you want to become a great chef, you have to work with great chefs. And that’s exactly what I did.

Swearing is industry language. For as long as we’re alive it’s not going to change. You’ve got to be boisterous to get results.

Push your limit to the absolute extreme.

Best to start at the bottom & gradually climb up. It’s much more fun, too.

Being assertive and somewhat really firm has to be backed up with being fair.

I think pressure’s healthy, and very few can handle it.

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