Now bigger and better! Received rave reviews from the two groups who attended during winter and spring 2011 (please read the testimonials below), this is a comprehensive course for those who barely cook at all as well as those who do cook, but wish to firm up on all the classic building blocks and develop their repertoire. The course, running on Tuesday nights, will NOT run during half term to fit in with parents of school-age children. The final date is therefore 12 March 2013.
The course covers: Week 1: Health & Safety, Knife Skills, Cooking with eggs Week 2: Stocks and Sauces, Seasoning, every-day staples, using gelatine Week 3: Jointing chicken, how to get 4 meals from 1 chicken, classic potato dishes Week 4: Flour-thickened sauces, pastry and soufflees Week 5: Meat Master Class, cooking with rice, emulsion sauces Week 6: Fish Master Class Week 7: Classic Italian with guest chef Ursula Ferrigno Week 8: Bread Making
Testimonials “A fabulous, well-structured course exploring a broad range of culinary skills and providing an interesting challenge for novice and seasoned cooks alike. All conducted in a professional and good natured environment with just the right element of competition …or was that just me? Would wholeheartedly recommend to anyone with an interest in food, whatever their ability.”John Adamson
“I want to thank you for an amazing experience in this 8-week Contemporary Cooking course. The recipes were delicious and learning how to make pasta from scratch with Ursula Ferrigno was a lot of fun. I loved every class not only for the clear instructions, but for the nutrition and health benefit information you gave with each dish prepared. A nice bonus was the wonderful positive approach to cooking that you demonstrate. I have told friends about “cooking with love” enveloping the preparation of the food. I think it is a great image.”Monica Mannion
“I thoroughly enjoyed the course and found it to be enormously comprehensive given the time frame. It was evident that each week had been meticulously planned and consequently each session was packed full of variety. Tine’s organisational skills on the night ensured that every task was achieved, even if we cut it a little fine on occasion! I found the ‘roll up your sleeves and get stuck in’ method far more beneficial than a straightforward cooking demonstration. The atmosphere among the group was terrific and there was a good sense of camaraderie with a few competitive undertones! If another course with the same people was in the offing, I would certainly jump at the chance to participate.”Adrian O’Brien
“The course has made a real impact on my cooking – I now have the confidence and skills to tackle dishes I have previously shied away from. Making ravioli was a particular highlight, but I came away from each session with something new. The sessions were always fun, the atmosphere relaxed and informal, and eating together at the end of each session epitomised the pleasure of enjoying good food with others.”Francesca Fariono
DATES ARE:
Tuesday 15th, 22nd. 29th Jan, 5th, 19th, 26th Feb, 5th and 12th March