Special thanks to all that participated in our cooking class today. Brook Adams gave an informative presentation on the different cuts of beef. Demonstrated a Chimichurri Sauce, Vinaigrette, Salad, and Passion Fruit Float. All were treated to a tour of the culinary facilities and demonstration of some new equipment. Looking forward to having our next class!!
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2 comments:
Dear Chef Perry,
I had the pleasure of being in your class on Saturday. I learned quite a few things about preparing steaks I did not know previously.
I have two tips for you that you may or may not find helpful....nothing to do with cooking or preparing to do same.
#1. Have speakers present their programs against the wall instead of against the bright windows. It would be easier to see them and also the food being displayed. Your audience doesn't mind having the light behind them and certainly wouldn't mind a better vision of the food.
#2. Brooke sounded terrified (as a speaker goes) and could use a few lessons in orating.
Otherwise a small microphone may help him be more closely understood. I don't have a hearing problem but I had difficulty understanding him...he sort of drifted off into a mumble at the end of his sentences.
You seem to have no problems with making yourself heard and present a clear, informative message.
Overall, it was a fun afternoon and I certainly will do it again and mention it to all of my friends.
Thankyou,
Maril Onnen
*standing on your right looking at the group picture.
Thank-you for the feedback, and thank-you for supporting my blog. Definitally a great idea about seeting the room up with out the sun in everyones eyes. Will definitally do that next time. As as Brook goes, I will coach him on projecting his voice and speaking a bit clearer. But thank -you, i'm exited about the next class and I will do my best to continue to improve our program.
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