My teaching methodology is structured in the sense that I return to the basics, having a sound foundation in classic cuisine. From there we will explore the evolution to modern day invention and creativity through analysis and application. I also allow leeway to prevent stifling the organic process.
I specialise in teaching pastry, baking and artisnal breads, both individually and to groups. I am qualifiex both as a pastry chef and as a facilitator and registered to assess your progress. I have taught at highly regard schools as well as cooked in centres nationally.
cooking lessons nearby? Here's a selection of tutor listings that you can check out.
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