Due to the covid-19 emergency, my current course offer is only on-line. My courses are organised on-demand: they are not pre-recorded, but are run ‘live’ – so we have time to go through all your questions and doubts. For this reason, I try to keep them small, one-two people on-line, small groups when I run them live.
The courses are technical in nature, but I will take you through the science in simple language and I promise everything will be clear! The feedback I have received far is very good.
The first course I offer is a general introduction to Chemistry in the Kitchen – you’ll learn about macronutrients (carbohydrates, fats, proteins) and fibres from a structural point of view, moving onto their role in cooking and some tricks for a successful transition to a plant-base approach without missing out on flavours and textures. Fore more information, select the submenu or go there directly http://thecraftsycat.com/courses/whats-cooking-science-in-the-kitchen/.
I also offer a specialised course, where I teach you all I know about ice cream and how to make a great vegan gelato. Again, this course is science-based, because ice cream making is essentially applied science ;-). Fore more information, select the submenu or go there directly http://thecraftsycat.com/courses/introduction-to-vegan-ice-cream/.
Both courses can and will be run in presence when this becomes possible. They are available in Italian and in English.
Contact me if you are interested – send me an email