I am trained as a chef and I can guide you through anything from basic knife skills to meal planning and prep. I can also teach other specialist skills such as Chocolate work, Sugar work, tempering chocolate, cake work, baking, and laminated doughs such as puff pastries and danishes. I like to ensure that I provide all facets of knowledge regarding the aspect I am teaching, all the way from the actual motions and techniques to the science behind how these foods work. This, I believe allows one to learn the actual art of learning rather than knowledge - This ensures the growth from that point onwards is exponential. I like to use natural human curiosity to ensure that everyone gets the greatest degree of knowledge that they can draw from this. I believe that simplified and easy cooking is one of the key skills for a person to have, even more so in the modern expensive age where such skills can allow one to truly sustain themselves in a satisfying way as well as ensure that they save good money. Simplified cooking, but more importantly, meal planning, by using overlapping ingredients allows people to both reduce their household food waste as well as ensure that a bit of healthy eating can be promoted, along with the inherent deep satisfaction that comes along with having made your own meals rather than grabbing a bite quickly from the supermarket. Additionally, cooking as a skill also allows a good time for families and people to bond, both over the process of making the food and the discussion of food as a cultural element universal to us all.