The Household Chef

The most important thing I learnt as a young chef was discovering that every ingredient contains natural compounds that when cooked properly needs no extra additives to make it "taste better". From this, I learnt how a simple raw ingredient can be used in so many different ways to create different flavours and textures in a dish. For example, simply the way you cook an onion can completely change and elevate the flavours, textures and consistency of a dish, and can even change the way your body processes the nutrients.


"The Household Chef" is a two part workshop which holds this knowledge at its core, starting with simple ingredients and building different flavours to really take your home cooked dinners to the next level. Designed for the competent home cook and aspiring chefs who want to master the basics of restaurant-style cooking or just need an extra little professional boost to give dinnertime more of a zing! ​ In this workshop we will start off with the basic kitchen skills such as knife-work, food hygiene and the concept of flavour balancing which will build the foundation and core concepts of a good tasting meal. In the second session we will build on this knowledge by working through different cooking methods and the do's and don’ts of seasoning, common household mistakes and top tips from 15 years working in the restaurant industry. Of course, not forgetting those all-important finishing touches to make it look just as good as it tastes! 

Image by Max Delsid

What you will learn

Part 1:

  • Base ingredients, stocks and sauces

  • Knife skills

  • Ingredient identification and a brief science of cooking

  • Base sauces - different stocks, passata, bechamel, proper gravy

  • Meat prep - basic butchery 

Part 2:

  • Seasoning, curing, and cooking

  • Fish prep - filleting and de-boning

  • Cooking methods; slow cooking, flash cooking, roasting

  • Salsas - the element you didn't know you needed!

  • Adding the final touches - flavour balance and presentation