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Philip
- Rate UGX 124,528
- Response 1h
UGX 124,528/hr
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- Food and Nutrition (Culinary Arts)
- Bakery and Confectionery
- Easy cooking
- Healthy Cooking
- Dessert making
- French Cooking
Clare Valley's own "Jamie Oliver"...Classically trained London Chef Philip Scarles shares his cooking tips
- Food and Nutrition (Culinary Arts)
- Bakery and Confectionery
- Easy cooking
- Healthy Cooking
- Dessert making
- French Cooking
Lesson location
About Philip
I am a classically trained English chef specialising in French Cuisine. I have worked in 5 star and Michelin star establishments in the UK as well as running other restaurants there. I have also had a rounded experience in high end gastro pubs. In Australia , I have had experience in fine dining as well as baking and cafe style food. I have had my own restaurant and catering business in the Clare Valley for 20 years and have a whole food philosophy.Over the years I have worked in a voluntary capacity with Community Foodies, delivering healthy food messages, cooking and lifestyle skills to vulnerable community groups, and have worked with a number of primary schools as well as with autistic youths to develop practical life skills through cooking and gardening.
I have also taken part in many regional food demonstrations over the years for events such as the Clare Valley Gourmet Weekend, The South Australian Autumn Garden Festival, Tasting Australia, and the Royal Adelaide Show , as well as the Sevenhill Producers Market which I established with my partner in June 2005 to showcase local Clare Valley produce. I have always been a strong advocate for using locally produced foods and have always striven to feature them wherever I have worked since coming to the Clare Valley in 1999.
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About the lesson
- All Levels
- English
All languages in which the lesson is available :
English
My teaching methods are hands -on whole food with a nose to tail philosophy and a no waste policy where everything is utilised.This includes taking the freshest local ingredients and producing everything in the dishes from stocks, sauces, meats, vegetables, basic butchery, pastries, desserts and breads. Classes are run to produce dishes that will be easily replicated in the home with full recipes including ingredient lists, equipment lists, methods and timings. This can either be conducted in our kitchen or in your own home.
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Rates
Rate
- UGX 124,528
Pack prices
- 5h: UGX 620
- 10h: UGX 1240
Travel
- + UGX 30
online
- UGX 124,528/hr
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