Topic: Advanced BIR Cookery Course

[Curry King]

Hi SnS,

Some more details would be good, possible dates and times as trying to fit this around work and family commitments may be difficult.

Cheers
cK

[SnS]

Hi SnS,

Some more details would be good, possible dates and times as trying to fit this around work and family commitments may be difficult.

Cheers
cK

Should have more details, date etc next week CK.

[SnS]

Sorry Guys

They have now decided to wait unitil AFTER Christmas. Will keep you posted when (if) they come up with some firm details.

SnS

[SnS]

Hi Guys

Proposed date for the course is Tuesday 6th Jan (1000 - 1700).

Latif (head chef) has asked me to ask you what you would like him to cover in the course.

Once he has that information he says he will reply to the forum (this post), so hopefully you will be able to ask him your questions directly.

Bookings for the course will be taken by him. Contact information will be mailed to those that are genuinely interested.

SnS 

[haldi]

If it was during the Christmas Holiday, I could go
But this is the week when we go back
It's all hands on deck in the new year
Sorting out machines, maintenance and stuff

[SnS]

I have a funny feeling that I will end up cancelling this due to lack of interest.

 :

see my last post (above)

[JerryM]

SnS,

i hope we can muster enough support for the day to go ahead. we'll miss a real opportunity otherwise.

I am ok any date.

my suggestions towards questions would be:

1) What's in the tubs - the spices, pastes, herbs etc

2) How to fry/cook - sequence, method, heat

3) How are recipes built round the std base - not sure how to word this one - do the recipe sit in any categories or follow a std pattern  (which are derivatives of the same recipe)

[SnS]

SnS,

i hope we can muster enough support for the day to go ahead. we'll miss a real opportunity otherwise.

I am ok any date.

Thanks Jerry .. and so do I.

 

[SnS]

Still not much interest here .....

Should I cancel?

SnS

[haldi]

Still not much interest here .....

Should I cancel?

SnS

The day it's on is my main problem
How many definites have you got?
I would be fantastic to get a complete set of recipes that we know are genuine.
That way, if it didn't turn out right at home, you would know that it could be got right with practice.
No more of this "lets change the base"
"should I use garlic ginger puree"
"when should I add the spices"
"should I use reclaimed oil"
"is there a missing ingredient or technique"
"which base with which recipe"

I hope someone goes
Has the chef said a minimum number of students?