IT’S TIME FOR ME TO THINK “BIG”!
I love my job. Now I can call it “job”, not just a hobby.
Yes, cooking is my passion, but the love I have for teaching is even stronger.
I’ve “created” this job from scratch, literally. And it’s like when I create a new recipe.
Quality time I spend with amazing people. In 2018 I’ve met more than 550 people working on week ends ONLY.
During my career teaching in different parts the world (Egypt, US and now here in Scotland), I’ve taught cooking to hundreds of people of different nationality. For all of them I can give a general definition of their character. And if you ask me which main-common characteristic I see when working with the Scots…well..I always surprise my audience when I say: “They just love having a good laugh and socialize with the others“. And I see it every time, at the end of the class, when we share the meal. Then, everyone is just a whole part of a great experience for both sides: , for my students and for me as host/teacher.
Behind each class, there is a meticulous organization. The most difficult part is prevent any possible issue and think ahead how to make the class fun and engaging.
During each class I always make sure that everyone is following my lead and help my students to achieve successful results.
The most difficult class, honestly, is Macarons. Not difficult for me, but generally speaking, Macarons are very challenging. And I love to see all the beautiful packets full of macarons ready to go home with their “maker” at the end of the cooking class.
3 hours, included lunch. But I never look at the watch; I don’t have the heart to say, when the 3 hours are gone, “Right, that’s me. Class is dismissed”. How could I? Especially when I am having fun too?
NEW CLASSES RELEASED
One to One Survival kit for UNI/College students (or any young adults leaving the “nest”)
Duke of Edinburgh Award `Cooking classes for 14 to 18 years old students which will give the opportunity to fulfill the requirements for the skills section of the Duke of Edinburgh award.
Lasagna and Tiramisu: here all the details