Trillyon "Tsuriau" Pentacles (![[info]](http://l-stat.livejournal.com/img/userinfo.gif){kind=small} trillyon) wrote in allpowerfulbob, |
I have so many ideas for this...
1. If you were going to take a cooking class, what kinds of things would you like to see on the menu you were learning?
A. How to cook for the week on the weekend, so prep ahead and converting a few weekend things into several meals for the week.
B. Meal plans featuring several dishes from a certain ethnic cuisine type (aka Greek, Thai, etc.).
c. I think a how to make your favorite take-out or restaurant food at home would be a great idea too.
2. What would you be interested in learning, please place an X next to each.
These are all good, my personal interests are below, but I think offering for the "host" to pick is a great idea too.
[X] Wine paring
[X] Plate Presentation
[] Increasing the range of your palate
[] How to make better sauces, gravies, and soups
[] Different cooking techniques
[] Cultural histories relating to cooking techniques
[X] New Regional cooking styles
[X] Specific Cultural Styles (please list): Thai, Chinese, Greek, Japanese, any really.
[] Choosing cookware
[X] Any thing else you would want to learn: Like I said, most people are so busy that cooking during the week is falling by the wayside. I would do meal planning and weekend prep for the weeks meals would be a great idea. And how to cook like favorite restaurants so people will want to cook rather than go out.
3. If you were to take a class with your friends in your home, what would you expect to pay for the class. Expect it to last 3-5 hours.
About $25/hr/pp for about 5 people. But the ingredients should be included and encourage tips. I know I would consider paying that and I think I could get that many friends involved:)
4. Would you prefer these classes to remain small, 4-5 people, or would groups as large as 10 or more be ok?
Hard to get that many people into a kitchen setting to watch. I think 5 is perfect. If you did 10 or so it would have to be an open kitchen or an island stove or something. And the price should be less for the bigger size groups.
5. Finally, would you like it to be intimate and familiar, hosted in a friends kitchen. Or would you rater drive to a location with a professional kitchen to take these classes?
I think starting by word of mouth in homes is a great start. Once you have some profit maybe renting a space and still doing appointments would be good. I would try to build a base first. But a series of classes that you have interest in would be good before you rent a space. That is the riskiest expense to face.
1. If you were going to take a cooking class, what kinds of things would you like to see on the menu you were learning?
A. How to cook for the week on the weekend, so prep ahead and converting a few weekend things into several meals for the week.
B. Meal plans featuring several dishes from a certain ethnic cuisine type (aka Greek, Thai, etc.).
c. I think a how to make your favorite take-out or restaurant food at home would be a great idea too.
2. What would you be interested in learning, please place an X next to each.
These are all good, my personal interests are below, but I think offering for the "host" to pick is a great idea too.
[X] Wine paring
[X] Plate Presentation
[] Increasing the range of your palate
[] How to make better sauces, gravies, and soups
[] Different cooking techniques
[] Cultural histories relating to cooking techniques
[X] New Regional cooking styles
[X] Specific Cultural Styles (please list): Thai, Chinese, Greek, Japanese, any really.
[] Choosing cookware
[X] Any thing else you would want to learn: Like I said, most people are so busy that cooking during the week is falling by the wayside. I would do meal planning and weekend prep for the weeks meals would be a great idea. And how to cook like favorite restaurants so people will want to cook rather than go out.
3. If you were to take a class with your friends in your home, what would you expect to pay for the class. Expect it to last 3-5 hours.
About $25/hr/pp for about 5 people. But the ingredients should be included and encourage tips. I know I would consider paying that and I think I could get that many friends involved:)
4. Would you prefer these classes to remain small, 4-5 people, or would groups as large as 10 or more be ok?
Hard to get that many people into a kitchen setting to watch. I think 5 is perfect. If you did 10 or so it would have to be an open kitchen or an island stove or something. And the price should be less for the bigger size groups.
5. Finally, would you like it to be intimate and familiar, hosted in a friends kitchen. Or would you rater drive to a location with a professional kitchen to take these classes?
I think starting by word of mouth in homes is a great start. Once you have some profit maybe renting a space and still doing appointments would be good. I would try to build a base first. But a series of classes that you have interest in would be good before you rent a space. That is the riskiest expense to face.
