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Rosie
- Rate R221
- Response 1h
R221/h
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- Cooking
- Baking
- Easy cooking
- Healthy Cooking
- Food Technology
Student/Apprentice South West Chef Year. Passing on technical knowledge of the ‘why’s’ that a recipe just can’t provide.
- Cooking
- Baking
- Easy cooking
- Healthy Cooking
- Food Technology
Lesson location
About Rosie
I have a Level 3 in professional cookery and am multi award winning including South West Chef of the year & The Ray Kenny Bursary. I have worked in an award winning Sourdough Bakery for the past 4 years, so have expertise in Sourdough breads & danish pastries. As well as this i have worked in 2 michelin starred restaurants, and my passion is in fine dining. I have spent the last year training to be a supervisor/educator & feel confident to pass on my knowledge in the technical areas of cookery.
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About the lesson
- All levels
- English
Languages in which the lesson is available :
English
My teaching style is to explain all of the crucial technical nuances that are ALWAYS left out of recipes online. I believe to know why you’re doing something in a certain way, gives you the power to understand and eventually adapt recipes to suit you & your needs. Why do you stretch gluten in that way? Why does hydrating your flour before adding yeast create a stronger gluten structure? Why does the length & temperature of the prove effect the final flavour of the bread? etc
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Rates
Rate
- R221
Package rates
- 5h: R1105
- 10h: R2210
online
- R221/h
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