Teaching someone to cook?
Discussion
I'm talking basics here - serious basics. Newest PA is 21 and due to a profoundly f
ked up family life never really learned to do so much as a basic pasta sauce when she was small.
I'm vegetarian and so is she so let's not worry about the finer points of butchering pheasant etc...
I can't really work out where to start - today was the first time she's ever chopped up a cabbage FFS!
Thoughts please, folks?
Tonight I'm talking her through a very very basic stir-fry, onions, cabbage and garlic - we're at an hour and counting.
ked up family life never really learned to do so much as a basic pasta sauce when she was small.I'm vegetarian and so is she so let's not worry about the finer points of butchering pheasant etc...
I can't really work out where to start - today was the first time she's ever chopped up a cabbage FFS!
Thoughts please, folks?
Tonight I'm talking her through a very very basic stir-fry, onions, cabbage and garlic - we're at an hour and counting.
randlemarcus said:
Start at the beginning, with simple one or two ingredient stuff. You're teaching her to cook, not teaching her how to cook your fave suppers
Seriously, start with the simple stuff, then teach her how to combine things, and why they works like that. This ought to fire the curiousity.
Er, that is rather the point... Seriously, start with the simple stuff, then teach her how to combine things, and why they works like that. This ought to fire the curiousity.
I can't actually think of any obvious two-ingredient things other than the basic cabbage etc... is that what you meant?
BlackVanDyke said:
Er, that is rather the point...
I can't actually think of any obvious two-ingredient things other than the basic cabbage etc... is that what you meant?
Egg and chips, egg and beans, egg and soss I can't actually think of any obvious two-ingredient things other than the basic cabbage etc... is that what you meant?
Seriously, scrambled egg plus bacon, leading to eggs benedict. That sort of thing. What can you add to cabbage to tart it up (the answer is red cabbage, plus apple, plus vinegar, plus sugar and about two hours stewing. Yum.
Evening classes as a starter. Alternatively a few basic knife skills, fine dice, dice, rough chop etc Then saute, fry and blanch, roast and grill.
Master that lot and you can cook 90% of what you will see on telly. Add in sauces and baking and your pretty much there.
I used to teach occasionally, 6 weeks at a time. At then end of three terms I could turn a total non-cook as you describe into someone confident to try anything in the kitchen. Whether they could do it was irrelevant, they were willing to try and learn.
Master that lot and you can cook 90% of what you will see on telly. Add in sauces and baking and your pretty much there.
I used to teach occasionally, 6 weeks at a time. At then end of three terms I could turn a total non-cook as you describe into someone confident to try anything in the kitchen. Whether they could do it was irrelevant, they were willing to try and learn.
condor said:
Why hire someone that can't cook? or wasn't that part of the job spec?
From previous posts/threads you employ carers...so it's up to you to interview them properly.
Priorities lay elsewhere at the time - otherwise, you are of course absolutely right.From previous posts/threads you employ carers...so it's up to you to interview them properly.
Had a chef working for me for a while a few years back - took her to PistonFest, actually - that was great!
Simpo Two said:
I thought a PA was a posh secretary?
PA = Personal Assistant which is either the secretary variety or the sort I have: whose job is to provide a very very broad range of personal care support (including the odd bit of paperwork when absolutely necesary) - they are the means by which people who are disabled and have high-level support needs can live an independent life.escargot said:
Teach her to use a grill and you're sorted for bacon butties. All vegetarianists eat bacon on the sly.
I don't - onnist guv! Have never ever eaten bacon in my 25.5 years on the planet and my swallow is all wonky these days so even if I had the inclination it'd still be not possible.Also, corpse? Yuk!
jas xjr said:
If you are within commuting distance of Hertfordshire my wife and I will give your pa a cooking lesson in punjabi (northen indian) cuisine. We do this as a business but would be happy if you made a contribution to charity.
Jas, that is an absolutely phenomenal offer, thankyou so much. As I'm in Manchester I fear it's a bit unlikely - but what a great idea!escargot said:
Cookery basics course at the local college per'aps?
I'm giving serious thought to college courses etc. - do they ever do actual cooking skills rather than all the hygeine and design-a-sandwich carp I can remember from school?She's a really great PA in all other respects, it's just a crying shame that her folks never even took the time to show her the absolute basics. Probably unusual to get such a generally sorted and civilised person from that kind of situation, really.
Today's dinner was leftover carrotty mash (cooked by someone else last week and frozen), microwaved veggie sossies and some slightly overcooked cabbage and onion with a splash of soy sauce.
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