Vechey's Effortless Gourmet
What you'll learn
- After taking this course you will be able to go into the grocery store, grab a few ingredients you love, and then create a completely original recipe using the cooking techniques and flavor combination suggestions show.
Requirements
- Stove
- Oven
- Ingredients Listed
Description
My purpose for this cooking class is to teach you some of my favorite recipes and techniques, as well as help simplify the cooking experience for beginners. I want to introduce you to my mosaic technique which is all about cooking with style, imagination, and without time consuming measurements. The mosaic technique helps to create dishes that look like they come from a ritzy restaurant, but don’t break the bank. Most of my recipes are cost effective and all of them are flavorful. Overall, these recipes are healthy and have low fat content.
In most non-baking recipes you can see that exact measurements do not make a big difference in the flavor of the dish, so we will focus more on flavor synthesis. The Mosaic technique will help make cooking effortless in respect to preparation time and effort. After all, cooking is the art of combining different flavors to come up with something exciting and new. By taking this course you will gain the experience that is needed to first reproduce the recipes (with or without measuring) and then create your own dishes based on variation and experimentation. Included is a list of ingredient substitutions; these will help you create even more recipe variants! I have also included comprehensive information on different herbs and spices that complement poultry, seafood, meats, and vegetables. Imagine being able to satisfy your family every night with a recipe that you created yourself. This is the way my mother and grandmother cooked, and it truly makes cooking enjoyable.
*You do need to be specific with ingredients in baking as well as pay attention to the amount of strong flavored ingredients like garlic, herbs, spices or vinegar etc. in every dish.
Disclaimer: the risks of cooking are inherent. Cook all meats, poultry and seafood to recommended temperatures for safety. Stoves and oven are hot…, knives are sharp, use at your own risk.
Who this course is for:
- Anyone with a desire too reach a higher level in the culinary arts
- Anyone who wants to make cooking fun rather than stressful
Course content
- Preview01:58
Instructor
![Linda Vechey](data:image/svg+xml,%3Csvg xmlns="http://www.w3.org/2000/svg" viewBox="0 0 64 64"%3E%3C/svg%3E){kind=avatar}
- 4.0 Instructor Rating
- 5 Reviews
- 132 Students
- 1 Course
My experience in cooking comes from owning a restaurant, taking culinary classes, and hosting elaborate parties. I have also learned a lot from critiquing fine and casual dining locally and internationally. I've tested the cuisine at top restaurants in 16 different countries.
My cooking started with my grandmothers at the age of 5-6. My mother grew up in many different parts of Europe. She brought an expansive knowledge of cooking styles and techniques from all over the eastern and western European continent. Cooking grew to a family event where all of us would gather in the kitchen and prepare interesting meals. Then we would all eat together, enjoying the fruits of our labor, and critique the results. As time progressed, I was cooking for my boys and teaching them how to cook. Our family has always shared the love of food. I think one of the best things about cooking is watching the faces of enjoyment of those eating your creations.
I am well educated with bachelors of Arts and bachelors of Science degrees. To me cooking is like chemistry. I am a published author and have a creative flair for life! Through my courses I would like to share some of my life and experience with you.