So here’s my story for the day, and it requires feedback.
As some/many of you know, I’m a bit of an amateur chef who is slowly becoming less and less amateur all the time. In fact, I can now produce an entire spread from appetizer through sopa/salata and through dinner and people will actually mutter appreciative moans through their bites. Taking an actual class has taught me a lot of the basics required so I can consistently do things the right way, and make them look pretty good while I’m at it.
So yesterday I met my sister at the gym en route to my workout and she quickly put me in contact with the facility manager. They’re looking for someone to teach basic cooking classes to locals and I had been recommended. Before we all jump to conclusions, the courses they’re looking for are snacks, stir-frys, vegetarian cooking, and anything else on a beginner’s level I can come up with. They want me to present a list of “courses” to them, each would run one day a week for a few hours and wouldn’t be too expensive.
So, knowing that nobody reading this has probably tasted my cooking, but going on the previously noted description, do you think it’s something I should consider? I’ve had a few people tell me that I’m probably not ready for it and it’s best to give it more time. However, others (and I should note those that have tasted my cooking, including Steve, who attended the classes with me) have said it’s a beginners class, that my food theory knowledge and abilities are beyond beginners and that it would be a great chance to do something I like while passing some knowledge on. As they noted, it’s not like I’m doing advanced food prep – it’s snacks, sandwiches, cooking veggies, etc..
Post in Comments, and don’t think I’ll be offended. As you can probably tell, I’m a bit apprehensive to do this anyways but I’m always selling myself short and I have no idea what to do with this.
Thanks!
Aw, what the heck? go for it. it doesn’t sound like the classes are exactly preparing people for their chef’s papers. Lots of people don’t even know basic stuff like if you put salt in a tomato sandwich, then take it to work, you’re gonna end up with a soggy mess come lunchtime.
obviously, you’ve been taught the basic tricks which make perfect sense, but few people actually know. besides, you like to cook. There’s lots of people who don’t get to do what they like.
and speaking of running weekly cooking classes, remember when we were young and we made plans that when we grew up we were gonna grow mustaches? i believe our thoughts on the matter were “beards aren’t cool at all. we don’t want them. but mustaches are awesome. let’s both agree to grow them when we’re older!”
whatever happened to those plans?
I can tell you what happened to those plans – I look like a Pimp Daddy with a moustache. But, although it’s hard to tell in my super-high-res webcam, I’ve actually grown this swell helmet strap goatee connecting my sideburns that’s wicked awesome. Maybe you can also grow one, and we could call that “close enough”, eh?
And the reason you have a soggy mess is because salt, while also used for instant alteration of flavour, also works by drawing moisture out of foods. So not only would your bread be soggy, but your tomato would have been awfully flaccid. You can use such moisture drawing powers to your benefit by using salt to draw the liquid toxins out of eggplant prior to cooking.
Hrm..
-R.
No way am I growing that chinstrap. We agreed that beards weren’t cool, and I’m sticking with it.
And about that salty-sandwich thing: That’s exactly the kind of simple information that most people don’t know and can benefit from your expertise. I knew about the tomato (since I brought it up) but I had never heard about the eggplant idea. That little bit of trivia is now gonna replace a piece of useful knowledge in my head. Thanks.
k
Rick, Rick, Rick,
I thought we had this conversation the other day via email…*shakes head*
You SOOOO should teach those cooking classes, and I’m saying this having tasted some products of your wicked culinary skills. You need to have more confidence in yourself because a) after all, this is a BASIC cooking course b) you CAN cook, and you’re a damn fine one at that c) why not do it? It’s something you LOVE to do anyways, so share your talent with others :)
When you accept the offer and need a few recipe ideas, give me a dingle :D
Michelle