what would you want to learn? (revisited)

[gonefishin]

There was a nice thread (above) in the Chef's Forum asking the question...

What would you like to learn? (thread in the Chef's Forum)

I thought it would be interesting question for the open forum as well. So...let's here it.



dan

[Mezzaluna]

I would like to learn about how to use the spices and flavors of south Asia (India, Pakistan, etc.). I've been looking for a class (for home cooks) for a year; the one I signed up for was cancelled due to low enrollment.

Thanks for this thread! It's a good one for us home cooks, too.

[Jock]

How to develop a recipe from nothing. Knowing what should be included/excluded in the way of seasonings. I dabble in it a bit but I really would like for someone to show me what I need to be looking for or thinking about.

Jock

[Stewey]

GREAT Thread! I have a few things I would love to learn. but my top picks are 1) learn how to break down a cow from being alive to being various steaks; 2) learn how to properly age beef; 3) how to make sausage/brats/etc.; 4) how to run my own vineyard; and finally, 5) how to throw everything to the side of the road and finally go to cooking school.

[MarkV]

I'd like to improve my pastry skills and learn more about Indian cuisine.

Mark

[Marzoli]

I'd like to learn to make Indian sauces. We have lost our Indian restaurant and I would kill for some Lamb Masala-ooh yeah! I guess we'll never have an Indian restaurant in our area again-they didn't run to hamburgers and fries!

[gonefishin]

While reading the original thread, in the chefs forum, I got to thinking...

Is there anything to be offered (or could it be done to good effect) as online cooking classes. I understand that you couldn't expect anyone to become a chef thru online classes.

Not all amateur cooks have the ability (time or money) to attend classes, but we do look to better ourselves. Yet (my feeling) is that many of the cookbooks and cooking shows (while good) could only take you so far. I think online cooking courses would be a solution that myself, and perhaps others, would find useful.

Staying with a curriculum based web tutorial that deals with ingredients, procedures and tips for beginners. Such tips could include things that become obvious to the "seasoned" Chef's here...but something that most be learned (or at least told) to use home cooks. But keep things in a structured course (like) setting. Having sections that are split up with both a written type section followed by a hands on method of putting what you've just read into practice.

During the learning process...each person could follow as their lives allow. Going at their own speed. But during the process...you could not only have the written and hands on section...but also a "Home Course" forum where people could ask questions pertaining to the course...or maybe comment on a certain skill they may be having trouble with...or just brag on how well something turned out...maybe post a picture of one of the hands-on sections (like plating???).

I think there's a large niche out there in educating home cooks...I also think that a desirable method to do this is over the internet.

Ok...I'll leave it at that for now...

dan

[panini]

gonefishin,
I would love to delete your post and take that idea and run with it. With video mail and things of that nature, this is a very doable thing. My son is so proficient at stuff like this, how hard would it be to set up a part of my bakery kitchen and do this in the evenings with guest chefs and of course the star ME!!! gonefishin, lets delete this and set it up! Before ya know it Cape Chef and Momoreg, ya know the TV stars will have this going before we have a chance. Between my son and our good buddie who runs a Mac store, this should be easy. I've seen a couple of things like this on cd's, but the lack of communication was really a negative.
I'm currently taking an accounting class on line and find it really cool.

[Jolly Roger]

I have left the restaurant buisness and started a personal chef buisness and let me tell you....I have more requests by my clients for instruction than actual eatible product left behind. I offer teaching as part of my buisness and that has done well. Most of my clients are interested in restaurant style cooking so I help them shop for food and tools to cook food comensurate with their budget on top of my "fee". I have taught numerous classes at a Sur La Table location here in Columbus and I feel that the "hands on" experience is most gratifying for people. So what do we think is a better vehicle for spreading culinary knowledge?

[panini]

Good question.
Actually the hands on would be more intense if you're doing it at home. I'm thinking along the lines of very basic course description. Like basic stocks made at home. Have a live feed to go through them. do them, then a final followup. With communication available.
I just woke up a very groggy 14 yr old. who stayed up to 2 am working on someone elses webpage. and asked if something like this were possible. His responce was, "simple" and his head went right back down. On the way out of his room he asked, " Dad, I'm assuming you have looked online to see if this is already being done. right?"

[Nentony]

I don't think it's exactly what you are talking about, but check out EGullet. They have a EGullet culinary institute. Look at the archived lessons. Not live interactive, but still interesting.

Tony

[gonefishin]

I've only done light browsing online for comparable programs...and didn't really come up with much. Maybe I should research a little more before getting my hopes up. I'll hold off on all the ideas for a while...


dan

[shroomgirl]

check IACP and see if anyone there has thought of it.....
a cooking school in town has how to DVD's..

4-5 years ago I visited a research site that was hooked up to Universities so they could provide live feed.....there was talk at the local Community College that had Hospitality degrees to a hook up with the CIA. I'd check their info, bet they may have done something with it too.

Very Interesting guys!

[ExpatC]

I would like to learn to be a better manager and have more patience with my staff. That is a good class for me. I think.