I based my teaching method on Outcome Base Education where all of the topics or subjects to be discussed has goals to meet at the end of each sessions. In cooking classes, I will discuss the background of the topic that may include it's history, methods, application, preparation and presentation. At the end of each sessions, students must fully understand the subject by individual assessment.
My teaching method will largely be based on the level of experience of my students. I can teach the basics of foolproof baking and piping to beginners or more advanced techniques such as making tiered fondant cakes.
We offer cocktail workshops over 3 to 4 hours to offer you a fun cocktail initiation. The perfect gift for a spirits lover. We also offer beginner and advanced training on 4 days (20 h) or more in our premises in Montpellier. We also travel to your city or workplace for further training. We have specialized in the field of bartending for 10 years.
My teaching methods are by doing and practicing you will becoming a master. I can teach for beginner and more advance candidate. I have done many classes back home for companies team building. I can do molecular cuisine, smoking meat, stews, sous vide, low temp, doing home made Italian food and any baking from bread to cookies.
100% practical classes of food from a basic level to regularization for students of the race. Always cooking and learning the correct techniques for each recipe and different types of international cuisine, including classic cuisine to fusion cuisine and molecular deconstruction.
Happy to give both theorical and practical lessons in or out of a kitchen. Sessions usually of one/two hours can be for single individuals/groups. All ages welcome, from children to elderly. Science based principles. Material and handouts provided.
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