Yatai Pato I (Tokyo Street Food-Part One)
- Early steps to understand Japanese food
- Practical any time of the day
- Guideline and method so simple to understand
- Ingredients suggested are easily available
- Not costly, affordale
- Saveuring the basic of Japanese cuisine
- Understanding the birth of culture
Goals/Objectives
- Educating the simple steps of cooking with tips.
- Exploring ingredients
- Have fun on weekends
- Building palate expectation
- Ability to teach, revise and elaborate further.
- Able to calculate the cost of the recipe in justifying the selling price, basically understanding the cost.
- Develop skills, taste bud and indulge.
- Educating the cooking techniques.
- Able to summarize menu towards theoritically and practically.
- Teach, conduct, make it lively and impress your guest.
Instructor Biography
I am a fully qualified Chef with numerous experiences in hotels, restaurants and other establishment concepts. Being in this industry, from a very young age, I have graduated, now certified as a Diploma holder in Hotel Culinary Hospitality by American Hotel Culinary Association. This made me to crave further in the kitchen world, working with many high profile Chefs, Michelin star-rated Chefs, in Australia, Singapore and Malaysia. I have won recognition awards, publication exposure, media write ups, Chef competitions and lots of testimonial from past Chefs and collobration menu cooking.
Teaching is eternal, we learn, then educate to build our team, organization and future generation. I am a hands-on Chef, teaching many sections, as in Entremetier, Saucier, Pastry, Butchery, Monger, Larder, Garde Manger, Pasta and in trend Molecular Gastronomy.
Much appreciated
Chef Marcus
Reviews
Average Rating
Related Courses
Copyright © 2025 MindAppz Sdn Bhd. All rights reserved.
ONLINELEARNINGACADEMY
good info
Jacqueline Joseph
Looks so yummy....