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1 - BASICS OF COOKING FOR AMATEURS – 1/2/3 DAY PROGRAM

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Day 1: Introduction and Basic Ingredients

Introduction to gastronomy: history, influences, and evolution
Basic ingredients: meats, fish, vegetables, fruits, spices, herbs, etc
Preparation techniques for ingredients: cutting, peeling, washing, etc
Practical exercises: preparation of basic stocks and sauces
Tasting and evaluation of dishes

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Day 2: Basic Culinary Techniques

Basic culinary techniques: cooking (sautéing, roasting, poaching, etc.), seasoning, plating, etc
Preparation of classic dishes: appetizer, main course, and dessert
Practical exercises: preparation of meat and fish-based dishes
Tasting and evaluation of dishes

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Day 3: Regional Cuisine and Practical Tips

Preparation of regional dishes: French regional specialties and specialties from Croatia
Practical tips for cooking at home: kitchen organization, time management, food preservation, etc
Practical exercises: preparation of regional dishes in teams
Tasting and evaluation of dishes

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This program can be adjusted based on the level and expectations of the participants, as well as the specialties of the chef or culinary school. The classes may include demonstrations, practical exercises, and interactive discussions with the chef

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The objective is to provide participants with comprehensive training to cook at home and improve their culinary techniques

 

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