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Chef Daniel Cooking Classes
COOKING CLASSES
I have done Cooking Classes is a variety of forms. Each class is done in a way that “fits” my client’s need or personality best. There is no limit to how these events can be done if the objective is to create an opportunity to learn. I always customize each class according to my client’s need. Originality and uniqueness are always the main ingredients.
Because learning should be fun, frequently my classes take the form of entertainment. It works like this: you get invited to a party where the best part of the party involves socializing and networking while you and everyone else prepares and cooks the food, albeit with the chef’s guiding presence. It’s the perfect icebreaker and it takes the awkwardness out of mingling. Indeed, past clients never fail to mention how “productive” the class was and the fruits it yielded not only in food, but in interpersonal connections and business contacts.
The following outline describes a style of “cooking class,” but it is not meant to limit the scope to these. You can visit the gallery to see images of the various demonstration events.
This is a media event where most of the attendees are writers or are in some way involved with the business. I prepared a few dishes, each in a 15 minute standing demonstration format. Everyone got a taste (some more than others – a form of flattery) of what I cooked. All the food was very high in antioxidants and made with adherence to the principles of Powerful Nourishment. It was a perfect match; the buzz word in the world of spa is antioxidants. The skincare people took care of the lovely exteriors and I took care of the inner beauty, literally.
Here is the perfect example of how well cooking parties can go. My client wanted a hands-on cooking class for 80 women. She believed, rightly so, that the best way for her group to get to know each other better was to give them a unique social event. She discussed her objectives and I created a format that helped us reach them. I divided the 80 into small groups of 4, each group charged with working one recipe for a total of 20, including desserts. The final outcome was a glorious 20-item buffet worthy paradise. People were delighted and business flowed better too!
- Classroom Demo ~ Town of Farmington, CT
With 30 people seated in front of me in a classroom-style setting, I introduced “Workplace Eat Smarts” for the town’s employees. It was a one hour session where I gave them the basics on the three macronutrients: fats, proteins and carbohydrates and their role in energy, metabolism and mood. I also covered hydration and dehydration and how all-of-the-above work on the brain and body to affect mood and energy levels.
- Strictly Learning ~ Ultimate Diet Plus, Cranston, RI
Class took place in a kitchen with groups ranging from 5 to no more than 10 individuals. The class was personal and each individual was given one-on-one attention to help them understand the fundamentals of healthy eating. Each attendee had her or his reason for being there: weight loss, diabetes, weight gain or learning to cook better for someone else with any or all-of-the-above. Classes were specialized to teach about nutrition through cooking and tasting. Eight sessions comprised a basic series that taught nutrition and cooking technique simultaneously.
This was a medium-sized event similar to a trade show that I coordinated. A number of exhibitors set up product tables adjacent to the demonstration venue. These included organic farmers, New England cheese makers, local wineries, a natural meat and game distributor, Connecticut oyster and clam farmers, among others. Over a Saturday and Sunday my guest chef and I presented two three-course lunches and a wine dinner. Everyone ate and in two of these demos, attendees were seated at fully set tables eating what we prepared before their eyes, ears and noses.