The first time you try a new recipe, you should read it through first, then do exactly as it says.
The next time you're making the same recipe, you can try to vary it a bit.
This is Maureen Goulet's top tip for new cooks. She says following the recipe all the way through the first time allows new cooks to ensure they are doing it right, and they also get a sense of what the recipe should taste like before they start to tinker with it. Goulet has taught many new cooks over the past 30 years through her business Ambrosia Adventures in Cooking. The West Vancouver mother of two started out with a catering business, but decided she wanted to teach what she was selling instead. She taught classes at her home and then she added classes at different hotels featuring executive chefs. That idea then blossomed into her current venture, which features hosting classes with guest chefs, such as Karen Barnaby, of the Fish House in Stanley Park, Andrew Court, from the Wall Centre Hotel, Michael Jacob (LeCrocodile) and Pierre de la Cote (Seasons in the Park).
"My whole concept, which is a little different than most cooking schools, is giving people an opportunity to meet these great chefs we have in the Vancouver area," says Goulet, adding "An adult student is the keenest learner because they're there because they want to be, they're not there because they're forced to be. And they have a genuine interest in what they're learning how to do."
Most of the classes are not hands-on, but some of the visiting chefs do involve students in the presentation.
"They have a wealth of knowledge to share," says Goulet of the chefs. Unlike referencing cookbooks, cooking classes allow students to ask questions and watch how the recipe comes together, says Goulet, adding students are more likely to try out a recipe at home after watching a demonstration of it.
Classes often include a meal and wine, and Goulet says "it's a night out," for couples, friends and colleagues. Many of her students tell her they have always wanted to learn to cook, and are finally finding the time to do it. Goulet hosts classes at various hotels, and she also uses the demo kitchen at Y. Franks in West Vancouver. Although there's a lot of cooking going on, she notes that there isn't a lot of baking. Most of the chefs she hosts do not do desserts because it's a different mindset than cooking. Cooking is creative, but baking is a science, explains Goulet. While new chefs are encouraged not to tinker with baking recipes, playing with regular cooking is allowed.
"That's how you create new recipes: by adding your own touch."
Upcoming classes include Hearty Winter Soups, a fundraiser for Soupsisters. org, on Nov. 6; Christmas in November at the Waterfront Centre Hotel with the executive chef (dinner and wine included) on Nov. 26; and The Gift of Chocolate with Sy-Rantfors (a hands-on chocolate making class) on Nov. 27. For more information visit ambrosiaadventures.com.
