Are you prone to cooking the same food, in the same way but wish you were more adventurous?
Do you actually know how to tell if food is seasoned right? Is your meal balanced or is it too sweet?
Learn fundamental concepts of good cooking that are reusable across all recipes.
This course is for anyone who want to improve their cooking ability and consistently produce tasty meals without following any recipe cards.
One day I was feeling adventurous following the recipes of an outstanding celebrity chef, were I needed to get hold of a particular Bavarian sausage as it added the right flavour “that made the dish”. I popped down to my local supermarket and low and behold they were all out (well, they never actually stocked it). So was the dish doomed, yes … not because I didn’t have the sausage I didn’t how to replicate with another ingredient to get the same affect.
Therefore, I learned how to taste properly, flavour pair and balance tastes and this course is the journey of it.
I break down the course so you can learn to taste properly, at the primary taste level and then how to learn flavour pairings from your favourite meals.
This course is more FUN than functional but it will expand your “foodie” experience and turn you from chef-groupie to rock-star cook!
However, this course is not for everyone:
Change the way you think about food!!
While studying Chemical Engineering I took Food Technology classes and here I started my journey in flavour creation. I also took this fascination in my personal life by trying to create my own delicious recipes. I’ve worked as engineer in different industries but my passion of trying and cooking of new foods has continued.
I have studied on a molecular level interactions of food components and the effects of processing with regards to the texture, color, flavor and quality of a range of food products.
Topics that I have spent 100+ hours on are:
I've even designed equipment for large scale extraction of sugar from sugar beets; granulation mixers to produce highly concentrated powders (such as coffee or gravy) to reduce packaging.
I have worked with global experts in aroma creation, crafting the first smell the consumer has when they open the food packaging.
Additionally like most students I have worked in the food services. Working in a pizzeria I have spent many shifts coming up with many combinations, this passion for food is evident in my courses.
My aim is to spread this knowledge I’ve gained from an industrial level to small kitchen to help other eager cooks in simple, straightforward terms.