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Professeur fiable
Ce professeur a un délai et un taux de réponse très élevé, démontrant un service de qualité et sa fidélité envers ses élèves.
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Depuis juin 2018
Professeur depuis juin 2018
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2 élèves réguliers
Le choix privilégié de 2 élèves réguliers
Thai Cooking Classes. Learn restaurant classics in the comfort of your own home by Diploma Chef
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Àpd 66.63 C$ /h
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Let’s have fun in the kitchen while learning to cook in a safe environment.

Have you tried Thai food?
How adventurous are you?

You will learn to cook a tasty lunch or dinner for your family in around 30 – 45 minutes.
Some of the delicious things you will make are...
· Thai soups and sauces
· Red, green, massaman, Panang etc.... curry pastes from scratch
· Tom Kha Gai (chicken in coconut soup)
· Let’s learn about Thai spices and herbs
· Salads, drinks
· How to cook rice and noodles
· Pad Thai
· And you will have Gluten-free, Sugar free, Vegan, and Vegetarian options
. Sticky rice and mango dessert
. Etc etc etc


Do you want to cook something all by yourself?

There are a few basic rules we all need to know. These will be discussed during class. Safety First!

Is there a special Anniversary or Achievement you would like to Celebrate? Then, let’s discuss it and plan for your special day.
Informations supplémentaires
Equipment required...
• There are no special kitchen tools needed, however a food processor or stick blender is helpful.
• A wok or large skillet, and just a couple of various sized pots or sauté pans with lids.
• A chopping board, and of course, a nice sharp knife for cutting your meats and vegetables safely. It does not have to be a “Chef’s knife”, but it needs to be larger than a “Paring knife”.
Ps...a sharp knife is less dangerous than a blunt knife! Want to know why? Then come join our class.
Lieu
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En ligne depuis Allemagne
Présentation
Cornelia has many years teaching experience for either pleasure or a strict regime with preparation for examinations.
Lessons are enjoyable using fresh and fun teaching techniques for either traditional, classical, or modern styles of music.
Her studio is a relaxed though professional space.
Cornelia has experience teaching ages 4 to 84....though she will happily except students above that age ;-) .
Education
AMEB (Australian Music Education Board) Curriculum.
4th Grade Accordion Credit.
5th Grade Accordion Honours.
6th Grade Accordion Honours.
8th Grade Accordion Honours.
Teachers Diploma.
Seventh Grade Musicianship.
Early Childhood Music Development.
Expérience / Qualifications
Diploma Teacher of Music Dip ASA.
Australian Conservatorium Accredited.
1986 Australian National Champion Stradella Accordion.
1986 Australasian Champion Stradella Accordion.
1988 Australian National Champion Freebass Accordion.
1988 Australasian Champion Freebass Accordion.
Age
Adolescents (13-17 ans)
Adultes (18-64 ans)
Seniors (65+ ans)
Niveau du Cours
Débutant
Intermédiaire
Avancé
Durée
60 minutes
Enseigné en
anglais
allemand
Compétences
Commentaires
Disponibilité semaine type
(GMT -05:00)
New York
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Cours par webcam
Mon
Tue
Wed
Thu
Fri
Sat
Sun
00-04
04-08
08-12
12-16
16-20
20-24
Let’s have fun in the kitchen while learning to cook in a safe environment.

How many different cultures do you know?
Have you tried their foods?
How adventurous are you?


Some of the delicious things you will make are...
· Soups
· Quiches, Wraps, Sandwiches
· Pasta and sauce
· Chicken baked in the oven
· Let’s learn about spices
· Salads from different countries
· An easy curry (always a crowd pleaser!)
· A chocolate cake recipe that is over 100 years old!
· And you will have Gluten-free, Sugar free, Vegan, and Vegetarian options


Do you want to cook something all by yourself?

There are a few basic rules we all need to know. These will be discussed during class. Safety First!

Is there a special Anniversary or Achievement you would like to Celebrate? Then, let’s discuss it and plan for your special day.
Lire la suite
A Diploma Teacher of Music with over 35 years experience, and a native English speaker.

Cornelia gained the titles of 1986 & 1988
Australian National Accordion Champion, and Australasian Accordion Champion.

As well as running her own private music school for over 35 years, She was the Director of a Sub-Branch of the Sydney Conservatorium of Music, and Head Teacher of Theory and Musicianship for 4 years, before moving to Europe in 2015.

Cornelia is experienced in teaching young children through to adults, simply for fun, or a set curriculum including preparation for Exams at all levels.
Lire la suite
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Min
Have you ever travelled to Singapore, Malaysia, or other Southeast Asian countries and fallen in love with their food culture? Why not recreate the flavours in the comfort of your home, following easy-to-follow recipes with the guidance of a passionate Singaporean home cook?

Born into a family of Spice Makers, I am a third-generation Spice Girl based in Switzerland. I learned the nuts and bolts of spice mixing from my father and cultivated the love of cooking from the OG Spice Lady Boss, my paternal grandmother aka ahmah. From a young age, I was exposed to the vibrant colours and aroma of fresh spices then as I grew older, watching and assisting my ahmah in the kitchen for our daily dinners was my favourite time of the day.

Traditional Singaporean dishes such as Chicken Curry, Sambal Assam Fish, Rendang, and Sambal Prawns/Squid, Stir-fry KangKong (morning glory) are commonly found on our dinner table. For special occasions or not, we would also cook Nasi Lemak and Laksa and these two dishes have become my go-to comfort food whenever I miss my motherland.

1. Chicken Curry (non-vegetarian)
Chicken Curry is an iconic Peranakan dish in South East Asia. Chicken and potatoes are stewed in spicy, rich and creamy coconut gravy. Usually served with rice but it is also delicious to be eaten with a French baguette or bread.

2. Laksa with Prawns/Vegetables (vegetarian-friendly)
Traditional Laksa is a spicy noodle soup popular in the Peranakan cuisine of Southeast Asia. Laksa consists of thick wheat noodles or rice vermicelli in a thick broth made with spices, fresh aromatics and coconut milk. Common toppings include fried tofu puffs, fish cakes, shrimp, bean sprouts or other vegetables and minced fresh laksa leaves.

3. Meat Rendang (non-vegetarian)
Meat Rendang is a Singaporean, Malaysian and Indonesian “dry” curry commonly made with red meat, spices and coconut milk which makes it spicy, rich and creamy. Beef rendang is considered by many to be the king of all curries as they are packed with complex flavours.

4. Sambal Assam Fish (non-vegetarian)
Sambal Asam Fish is a classic Singapore, Malaysia and Indonesia dish which is addictively sour, tangy and spicy thanks to tamarind (Asam) and chilli. It is considered a healthy dish with lots of vegetables such as tomatoes, eggplant, lady’s fingers and fish with no coconut milk and tastes amazingly satisfying.

6. Bak Kut Teh (non-vegetarian)
Bak kut teh, or pork ribs soup, is a popular traditional Chinese dish in Singapore. The dish consists of pork ribs stewed with a mixture of aromatic spices such as garlic, white pepper, black pepper, star anise, cinnamon and other spices.

7. Kueh Salat / Seri Muka
It is a popular Singaporean and Malaysian Nyonya kueh (pastry) made with pressed glutinous rice layered with coconut egg custard (Kaya) flavoured with pandan. (steamer required)

You will need:
- Basic cooking equipment such as a saucepan, pots, knife, cutting board etc.
- Cooking hob
- A blender or a food processor
- Apron

Once a class is confirmed, I will be providing you:
- A recipe card
- An ingredient list. You will need to get the ingredients on your own before the class.
- A packet of Anthony The Spice Maker's Spice Blend depending on what we are cooking.
For local students (residing in Switzerland & Liechtenstein ) I will send you the spice blend free of charge.
For international students, I will send you the spice blend but shipping fees are at your expense.

The class will be conducted in English.
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Contacter Cornelia
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Le premier cours est couvert par notre Garantie Le-Bon-Prof
Cours Similaires
arrow icon previousarrow icon next
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Min
Have you ever travelled to Singapore, Malaysia, or other Southeast Asian countries and fallen in love with their food culture? Why not recreate the flavours in the comfort of your home, following easy-to-follow recipes with the guidance of a passionate Singaporean home cook?

Born into a family of Spice Makers, I am a third-generation Spice Girl based in Switzerland. I learned the nuts and bolts of spice mixing from my father and cultivated the love of cooking from the OG Spice Lady Boss, my paternal grandmother aka ahmah. From a young age, I was exposed to the vibrant colours and aroma of fresh spices then as I grew older, watching and assisting my ahmah in the kitchen for our daily dinners was my favourite time of the day.

Traditional Singaporean dishes such as Chicken Curry, Sambal Assam Fish, Rendang, and Sambal Prawns/Squid, Stir-fry KangKong (morning glory) are commonly found on our dinner table. For special occasions or not, we would also cook Nasi Lemak and Laksa and these two dishes have become my go-to comfort food whenever I miss my motherland.

1. Chicken Curry (non-vegetarian)
Chicken Curry is an iconic Peranakan dish in South East Asia. Chicken and potatoes are stewed in spicy, rich and creamy coconut gravy. Usually served with rice but it is also delicious to be eaten with a French baguette or bread.

2. Laksa with Prawns/Vegetables (vegetarian-friendly)
Traditional Laksa is a spicy noodle soup popular in the Peranakan cuisine of Southeast Asia. Laksa consists of thick wheat noodles or rice vermicelli in a thick broth made with spices, fresh aromatics and coconut milk. Common toppings include fried tofu puffs, fish cakes, shrimp, bean sprouts or other vegetables and minced fresh laksa leaves.

3. Meat Rendang (non-vegetarian)
Meat Rendang is a Singaporean, Malaysian and Indonesian “dry” curry commonly made with red meat, spices and coconut milk which makes it spicy, rich and creamy. Beef rendang is considered by many to be the king of all curries as they are packed with complex flavours.

4. Sambal Assam Fish (non-vegetarian)
Sambal Asam Fish is a classic Singapore, Malaysia and Indonesia dish which is addictively sour, tangy and spicy thanks to tamarind (Asam) and chilli. It is considered a healthy dish with lots of vegetables such as tomatoes, eggplant, lady’s fingers and fish with no coconut milk and tastes amazingly satisfying.

6. Bak Kut Teh (non-vegetarian)
Bak kut teh, or pork ribs soup, is a popular traditional Chinese dish in Singapore. The dish consists of pork ribs stewed with a mixture of aromatic spices such as garlic, white pepper, black pepper, star anise, cinnamon and other spices.

7. Kueh Salat / Seri Muka
It is a popular Singaporean and Malaysian Nyonya kueh (pastry) made with pressed glutinous rice layered with coconut egg custard (Kaya) flavoured with pandan. (steamer required)

You will need:
- Basic cooking equipment such as a saucepan, pots, knife, cutting board etc.
- Cooking hob
- A blender or a food processor
- Apron

Once a class is confirmed, I will be providing you:
- A recipe card
- An ingredient list. You will need to get the ingredients on your own before the class.
- A packet of Anthony The Spice Maker's Spice Blend depending on what we are cooking.
For local students (residing in Switzerland & Liechtenstein ) I will send you the spice blend free of charge.
For international students, I will send you the spice blend but shipping fees are at your expense.

The class will be conducted in English.
Garantie Le-Bon-Prof
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Contacter Cornelia