Hello sarah

I am staying at home mum.I love cooking and i can cook some Indian food as well as Asian food momo (chicken dumpling) including Indian spices .Thank you looking forward you.

Aaria

hi im indian cook  specelised in goan portuguse food . presently working as sushi man

Thank you for your posts.  Ideally I am looking for a professional chef that has access to a professional kitchen for groups of 7-10 people.  Thanks for adding in your information if this is your case or not.  

Hi Sarah,

I have nineteen years experience as a high end chef in London working in a variety of restaurants and hotels with cuisines from Classic French to North African and middle Eastern as well as Indian, Chinese and Thai.

As head chef for seven years and consultant for the last two I have always designed menus with fresh seasonal local produce in mind and trained chefs to understand their ingredients, having worked in the organic sector with biodynamic and superfoods I am capable of integrating vegetarian, coeliac, lactose free and any other dietary requirement into the mix.

I have done demonstration work and group classes to non professionals before in London but do not currently have a permanent professional kitchen at my absolute disposal.

I do have provisional limited access to a city centre hotel kitchen here in Geneva but for ladies such as yours without professional hygiene certification access will be limited and costly in the run up to Christmas.

With this in mind:

How complex do you envisage the required dishes/ menus to be taught will be?

How many in each class?

- These will contribute to the length of the classes.

Who will supply ingredients?

Where will they be held?

- These have a bearing on cost - whilst I am happy to supply ingredients - the length and size of the classes has significant impact on my ability to offer a venue.

Who will supply knives?

- In my experience it is best for people to practice and get used to using their own knives - I cannot be held responsible for injuries through use of sharp knives, I can make recommendations of a place to buy good knives or supply them in original packaging with explicit excemption from responsibility for their use but would not be willing to loan them.

This said I am more than happy to guide people in the use of chefs knives or even sushi knives but I hope you realise the potential for legal problems - this is something we were extremely careful about in the school in London and we never had a problem but I do think it is an important part of cooking and felt it a shame when knife skills were deliberately eliminated from classes.

What budget do you have?

Is the intention for a single class or perhaps a course of classes?

Perhaps initially smaller classes could be arranged to kick start things before Christmas in a private kitchen and then upscaled in the new year?

I look forward to your comments,

Warmest culinary regards,

John