286 Educators providing Chef courses delivered Online

high grange devon

High Grange is a family-run business in the rolling hills of East Devon, run by Sara and husband Luke, a chef and wine merchant with over 20 years experience of cooking and teaching. Luke and Sara met on an internet date in 2010 and shared a lost Sunday afternoon in a dodgy bar called B @ 1 in Clapham Junction. Then we had three children, took in a sociopathic cat and a dog of supreme dim-wittedness. We all live in rural East Devon at High Grange, not far from the stunning Jurassic coast and Lyme Regis. We have a large outdoor cookery school with fire pits, pizza oven, Ofyr, and every type of Big Green Egg. We offer Full and Half Day Fire Schools where you can learn the full gamit of British outdoor cooking. We also have an indoor and outdoor woodland dining area for supper clubs and lunches, serviced by our chickens and vegetable patch. We can offer private dining options on request. Finally, our Shippen outbuilding offers wellness events and classes from yoga, pilates and reiki to sound baths and breathwork; and we also offer creative masterclasses covering everything from dried flower arranging to growing your own vegetables.

urban forage

In 2020 Christian/Chrisdave gave up being a chef and in Lockdown set out on a journey to discover as many edible, interesting and medicinal plants, herbs, fruit and fungi. Within in Months he had created a small community of clients and followers and decided to start a career in sustainable foraging. With the help of the Enterprise Allowance Scheme for start up business, Urban Forage was formed with the aim to be Brightons Best Wild Food supplier, Forage guide and Forage Consultancy. After launching in 2021 we now have a portfolio of hand-picked clients, regular Wood and Sea workshops and seasonal Fungi and Wild Plant workshops throughout the year. We made our First Festival appearance and advised on local environmental issues and projects. In April 2021 we moved into our Woodland Workshop in The Stanmer Craft Museum, where you can find demonstrations, forage workshops, hand crafted forage goods, fungi and a Crazy Foraging Guru who is always happy to stop and chat or give tips and locations. In 2022 we already have over 50 dates planned over 10 workshops with new dates added weekly, and plan to launch more Foraged food and continue to grow our social media platforms, where you can find tutorials, Id guides and charming forage content.

indian cook school by praveen kumar

Praveen & Swarna, multi-award-winning restaurateurs and chef, offer you a unique Indian cooking experience in Perth, Scotland. This one-day class masterfully combines hands-on cooking training, top quality produce and inspirational teaching as you are guided through the authentic dishes, spices, and stories from Praveen & Swarna’s home in South India. Your cook school experience includes plenty of time at your own individual cooking station creating dishes that you will then get to enjoy with a glass of wine or beer at the end of the session … there is always plenty to take home too!Never cooked Indian food before? Don’t worry! As Praveen & Swarna unravel the tales of their family spice farm in India and Praveen’s years in the hospitality trade, including luxury hotels Gleneagles and Turnberry, they will inspire you to enjoy your new cooking adventure, helping unleash your imagination and passion. This truly unique opportunity can be purchased as a gift, perhaps to celebrate a special occasion. It is also successful in the work environment as a team-building exercise. Or maybe you simply want to treat yourself because it’s a fun way to spend a day! Whatever the reason, Praveen & Swarna are looking forward to welcoming you to Their Indian Cook School.

too nice to slice

Welcome to the pages of Too Nice To Slice, home to exceptional & individually designed sugar artistry. Every cake is personal to you and with this in mind we will work together to create a unique work of sugar art to take centre stage on your special occasion. My name is Cheryl, I am a professional pastry chef & I love to create stunning cakes from my EHO 5* approved kitchen. With in excess of 30 years experience in patisserie and sugarcraft I now also teach these subjects. I am also a member & chairman of the Blackpool branch of the British Sugarcraft Guild & regularly demonstrate here & for local clubs & groups.

ian harris dog training

I've spent a lifetime surrounded by animals and have a particular passion for dogs and for helping those in the most desperate of circumstances. As a qualified chef, I travelled widely during my career and encountered dogs around the world living very different lives to those in the UK. These experiences consolidated my desire to be involved in rescue and rehabilitation and, as the Assistant Head Trainer for ARC (Animal Rescue and Care Vietnam), I was fortunate to have the opportunity to work directly with the neglected and abused dogs of Ho Chi Minh City whilst simultaneously running my own private dog training business.

leichefurde equestrian and kennels

london lgbtq+ community centre

Sober, intergenerational, intersectional LGBTQ+ Community Centre. Our small team has driven our project from volunteers with a great idea to the opening of our doors at our bricks-and-mortar space. Our paid staff members ensure the day-to-day running of the Centre goes smoothly, while our board of trustees ensure we have a strong foundation in place from which to drive our strategic vision. Get to know our incredible crew.

joanna neeson - wyse bites

Founded by Joanna Neeson, WYSE (What You Should Eat) Bites provides a wide array of presentations and cookery demonstrations surrounding the topic of healthy eating. Joanna has worked as a chef for 20+ years, has a BA in food science and is currently working towards an MA. BSc HONS Food Technology Post graduate Certificate in Business Communication (Rural Enterprise Development) Post Graduate Diploma in Business Communication (Rural Enterprise Developments) One of my favourite areas of work is in the Food Sensory Field and it’s a service which has become more and more in demand. The Wyse Bites model for Food Sensory Programmes has proven effective to date for children and young adults with additional needs, and who have food selectivity, otherwise known as Picky Eating. Common signs of food selectivity, are repetitive eating of the favourite food at every meal, refusal of other foods and an increase in negative behaviour. I have witnessed, first hand, the increased stress and frustration for the parents, as well as negative feelings and attitudes towards mealtimes and family routines. Amongst other things, our programmes encourage children who are Picky Eaters to feel, play, smell and taste new foods that they may never have encountered before and allow them to be involved in the experience of mealtimes in a fun, interactive and stress-free environment.

flavours cookery school

Hello and welcome to Flavours Cookery School! We’re a new cookery school located at Sidings Business Park, in Whalley. From our purpose-built kitchen and dining facilities we host cookery courses and social events centred around healthy, nutritious and balanced home-cooking. It is our aim to teach both children and adults about home cooking and healthy eating. Our weekly classes cover all things from baby, toddler, teen and adult cookery courses, to social gatherings; coffee mornings, diet groups and private events & parties. To bring out the inner chef in you we have a team of friendly, experienced and knowledgeable professionals who can teach you everything you need to know about healthy cooking.

stedy chefs learning centre

We are a cookery school for disabled adults 18 plus. At StedyChefs we teach all about the joy and fun to be had whilst cooking ,not only helping improve life skills but building self confidence and making friends along the way. Our whole building is covered in fun graffiti, our chefs wear a full uniform and different coloured bandanas making their time here as fun as possible. We also teach other activities such as art and music, the Beatles actually played in our building in 1961. Our chefs cook everything from scratch and not only this, they grow their own vegetables in our outside space as well as doing outside cooking in warmer months. Our chefs do food related trips also once every six weeks. Some of our chefs volunteer and in the past have worked in local cafes and football stadiums. Our youngest student is 18 and our eldest is 63 years old. The food our chefs create on a daily basis can only be described as phenomenal. We are also part of the International Cookery School Association (School Of Excellence) We also teach our students health and safety in the kitchen. We recently had Merseyside Fire Brigade in our centre to deliver a lesson on hazards that may occur in a kitchen and how to handle them safely. Merseyside Police have also attended our centre to deliver on a lesson on how to stay safe when using the internet. In January of this year, seven of our students gained their Level 2 Food Safety and Hygiene In The Kitchen qualification. It took us over a year of visually and verbally training our students in preparation for their test. As they passed, they are now able to legally work in a professional kitchen environment. One of the students is now actively looking for paid work in the catering sector using his newly acquired qualification. We have also partnered with The Trussell Trust and are now running a food bank from or building with the help of our wonderful students.