I love teaching, I love working with people and helping them develop new skills. There is a certain amount of happiness which comes from empowering people with knowledge, which I can sometimes take for granted.
âThese classes are about connecting people with professional chefs. Starting with myself, I hope to bring other chefs on board to pass on their skills and knowledge to any willing participants.
The session plan
This is a very hands-on class. Not a technically difficult class at all, but there is a fair amount of chopping, slicing and mixing. |
The first half of the day was about preparing our lunch and getting the curry goat started. The curry goat was always going to be a challenge, it needs to cook for a good few hours, so it was vital to get this on in the morning session.
We returned after lunch with full bellies. ready to tackle the second part of the day. A jerk marinade to take home. This was made from recipe i'd developed a few years ago. It has room for individuality and flexibility. Something I like to encourage in my classes.
The photo of the salmon was posted by one of the guests, the following day. Using her Jerk Marinade on a salmon fillet. I look forward to hearing how that turns out! |
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If you are interested in coming along to a future class, please drop me a message and I will send you an email when the next class goes live.
The next class is likely to be CHRISTMAS DINNER UPGRADE! Take your dinner to the next level.
I am also looking at hosting the Caribbean class as a 4 week course. Like I say, drop me a message if your up for that!
Thanks,
âBrian P