we will gather in my place first. talk about products we will use( we talk about eating on season) talk about mise and place order of menu selected ( cutting, marinatig or usage of herbs acid and fat and importance if each). while contributing or havingdrinks, cook and eat together.
After all years working by travelling, I discovered that cooking is more than a hobby to me. In years by working such, numbers of guests in my dinners I organize, got reached big numbers such twenty, thirty pax per each. I have been asked to prepare food for some special events several times, also. Then, I was invited to be in the kitchen for a weekend in Cezayir Restaurant. I kept it for four weeks by large numbers again in each. Because of all experiences, I decided to learn cooking better and reserved time for it, I applied to Le Cordon Bleu, Diplome de Cusine. All in all, I am more confident to select right tecniques for each product, cooking in a harmony of four elements heat, fat, acid and salt. Inevitably, mayne the most important “Mise an Place”. I feel that I am ready gor not only specific cusine such French, but also others.
during our activity we will have soft or alcoholic drinks with some aparitivos.
activity takes place in my flat with full equipments of kitchen and dinery place needs. Knife sets, cutting boards and all eating accesories.
Home cooking experience with Ayse