allpowerfulbob ([info]allpowerfulbob) wrote,
@ 2007-04-16 17:18:00
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Huge Favor to ask, PLEASE READ!
I am coming up with an idea for a small company for me to run. And I would love to have some feed back from everyone. Please take the following survey and send reply to it here. I appreciate ll your help.

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?

2. What would you be interested in learning, please place an X next to each.
[] Wine paring
[] 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
[] New Regional cooking styles
[] Specific Cultural Styles (please list):
[] Choosing cookware
[] Any thing else you would want to learn:

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.

4. Would you prefer these classes to remain small, 4-5 people, or would groups as large as 10 or more be ok?

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?

Thanks, Allpowerfulbob

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[info]swgarasu
2007-04-17 06:02 pm UTC (link)
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?

2. What would you be interested in learning, please place an X next to each.
[] Wine paring
[] Plate Presentation
[] Increasing the range of your palate
[x] How to make better sauces, gravies, and soups
[x] Different cooking techniques
[x] Cultural histories relating to cooking techniques - note- to a point. I don't like history, unless it somehow contributes to the logic of something. Example: people started putting preserves in jars because it kept them from going bad, thus they could eat them in winter and not die of scurvy. Or something like that.
[] New Regional cooking styles - sorry, I don't really understand the difference between this and the next one- southern fried as opposed to asian stirfry or something?
[] Specific Cultural Styles (please list):
[x] Choosing cookware
[x] Any thing else you would want to learn:
Prep skills. Here's how to fillet a fish, or clean a chicken, or core an apple, etc.
Basic meat cooking: How do I know when it's done? How done is it? How done should it be?
Vegetables: What goes together, how should I cook it, and how can I make it taste good?

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.
Probably $200 a head.

4. Would you prefer these classes to remain small, 4-5 people, or would groups as large as 10 or more be ok?
Depends on your set up. If everyone has room to work, I do fine in a classroom setting.

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?

Either or. For a more social fun experience (entertainment) I would do a friends. If I were more serious about learning skills, I would accomplish more in a setting more geared to that (educational).

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[info]swgarasu
2007-04-17 06:09 pm UTC (link)
I would also add one more thing - here are some different spices, here is what they smell/taste like, here is what they go well with.

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