Learn to Cook with our Range of Short Courses

Learning to Cook with Prue Leith’s Range of Short Courses

Do you make New Year’s resolutions? Do you stick to them? It’s that time of year when people tend to look at the year that’s virtually done and dusted, only to find that they’ve sold themselves short in some aspect.

Never Too Late for New Beginnings

However, most are heartened by the thought that they’ll have the opportunity to address any unresolved issues soon, embarking on a new course of action as from the 1st of January – a great time for new beginnings and a fresh start, for which it’s never too late. You may want to quit smoking, find a new job, or lose weight. If you’ve been a fast food junkie because you find it convenient to rely on take-away foods and your cooking abilities are next to zero, a major change in your lifestyle is on the cards. You need to learn to cook.

Alternatively, you may be thoroughly bored with the usual, unimaginative fare that you’ve repeatedly prepared during the past 12 months and are determined to address this issue in the coming year, but you don’t quite know how. Perhaps you intend moving into your own home for the very first time in 2017, but you’ve never learned to prepare meals, let alone ones that are creative, tasty, and beautifully presented.

It might be a daunting prospect, but never fear – there is a solution that won’t take up much of your valuable time or resources, irrespective of your motivation to effect change in the nature and content of your meals. Soon, Prue Leith Chefs Academy’s range of short cooking courses will have you cooking like a pro with minimal effort, while learning to love it too. In fact, even professional chefs who want to brush up on their existing culinary skills enrol for these short courses, so why not you too?

Prue Leith’s Range of Short Cooking Courses:

  • Fish Fabrication and Preparation – 1 day, March 4, 2017. South Africans love seafood, but many are uncertain about cooking the sea’s healthy, nutritious bounty. Learn to cook five different fish dishes and fish types, filleting technique, flavour pairings, and accompaniments, various healthy cooking methods, and making sustainable choices.
  • Versatile Vegetables – 1 day, February 25 or April 22, 2017. Veggies needn’t be the boring accompaniments avoided by many a child. We’ll teach you to present them as primary features on your plate and as side or snack dishes, flavour pairings, how to shop seasonally and make five different veggie dishes, cooking methods, and essential veg knife skills.
  • Meat and Poultry Fabrication – 2 days, either April 16 and 23, or October 8 and 15, 2017. You’ll learn how to fabricate primary lamb cuts as well as debone the leg, shoulder and neck, French trim a rack, debone, portion, stuff and truss a chicken, make chicken galantine, prepare a whole fillet for roasting, and various other techniques.
  • Art of Pasta and Sauces – 2 days, May 6 and 13, 2017. Master authentic pasta techniques and eating etiquette, producing your own, when to use dried/fresh pasta, and learning to make classic/traditional sauces.

Ensure that you don’t go back on your decision to learn more about cooking and secure your place by enrolling for Prue Leith Academy’s range of short courses in good time to fulfil this New Year’s resolution.