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Question For Teachers

post #1 of 5
Thread Starter 

Hi just wondering if you would fill this out for me. Feel free to reply as lengthy as you wish.

 

1. Beginner what skills must be learned to be an accomplished beginner?

 

 

2. Intermediate 

 

 

3. Advanced

post #2 of 5

Beginner, intermediate, advanced what? Cook? Baker? Pastry cook? Line cook? Home cook?

Chef,
Specialties: MasterCook/RecipeFox; Culinary logistics; Personal Chef; Small restaurant owner; Caterer
Reply
Chef,
Specialties: MasterCook/RecipeFox; Culinary logistics; Personal Chef; Small restaurant owner; Caterer
Reply
post #3 of 5
Thread Starter 

Sorry, let's say an all around restaurant chef no pastry, or all around home cook. Just planning out my home self teaching. Thanks

post #4 of 5

I would gladly assist, however, I need more parameters. For instance, what age group are you talking about? What is the time frame for the classes? What is the target audience? Just provide some more details and we can get some info to you.

Invention, my dear friends, is ninety-three percent perspiration, six percent electricity, four percent evaporation, and two percent butterscotch ripple

My Author Page

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Invention, my dear friends, is ninety-three percent perspiration, six percent electricity, four percent evaporation, and two percent butterscotch ripple

My Author Page

Reply
post #5 of 5

Hi, sorry to threadjack. I'm a commis, just started at a new restaurant that's more demanding (worked for half a year at a thai restaurant presviously; loved the people there but they didn't seem to expect very much from me) about a week ago. The chef stresses on knife skills, knowing your meats, and cleanliness. What sort of things should I be learning about first in my spare time? Different ways to make the stuff on the menu? Mother sauces? Basic recipes that I could get pointers from chef (chef was trained in French and Japanese cooking)?

 

Thanks in advance for any replies. :)

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