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Cooking of a variety of types of foods for enjoyment and practicality!
For as long as I've been cooking for myself (ten to fifteen years), I've enjoyed experimenting. For the last five years, I been living in a community of over twenty people in which we all take turns cooking, doing dishes, and all other standard domestic labors. While cooking house meals, I've honed in on what works and doesn't work while sauteing.
My objective is to walk you through the process step by step. The thicker vegetables (carrots, broccoli) do well to be thrown in first and be given maximal cooking time. The thinner ones (onions and garlic) actually do well to be added during the latter part of the process. The most commonly effective spices include sea salt and oregano. While a little more expensive than olive and canola, the healthiest (and in my opinion savoriest) oil to cook with is coconut.
In addition to teaching sauteing techniques, I will also provide some pointers regarding casserole assembly - particularly with regard to how to beat together a well ...
I can teach you the basics or advanced techniques of cooking/baking, or learn a new way of doing things! I focus on creative cooking and also by learning how to deal with food sensitivities if you deal with them and work around it by finding substitutes and modification to make wonderful recipes and creations!
Graduated from Le Cordon Bleu, and have been taught from a young age to cook and clean as you go! I can help in getting a good foundation for knife skills, cooking basics, and some advanced techniques.
French, English and Croatian cuisine. I can teach you to cook in French, English or Croatian.
If you are just starting to cook, I can give you some good pointers as well as some good flavor combinations. Cooking gets better the more you do it, but it's also about the ingredients. I like to use foods that are local and seasonal as much as I can.
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