Teaching and demonstrations
Serving
Tom’s love of food spills over into the specialised courses on international food styles he writes and teaches for independent cooking schools, including the Cutting Edge School of Food and Wine, Leith’s School of Food and Wine, Authentic Ethnic, Books for Cooks and Petit Gourmet in the UK and The Essential Ingredient and Favoloso in Australia. He also teaches for individual corporate events and small groups of private clients. He works with wine merchants, teaching their clientele about food and wine.
Sicilian Peppers
Dining
Tom’s passion for food and international experience leads him to be an inspiration to others. He encourages people to be brave, try new things and step outside of their preconceived ideas about food.
Roast Duck with quince
Having worked with individuals of all ages Tom’s methodology helps to build his students’ confidence in their abilities to cook and taste. Classes can be hands on and practical for small groups or structured as demonstrations for larger numbers. Tom teaches new techniques and skills in a fun and supportive atmosphere. Experienced cooks and novices alike are welcome.
Spices
Vietnamese
Throughout 2010 in Sydney Tom will be running numerous events at The Essential Ingredient and Favoloso Cafe-Deli-Store in Bronte with recipes from all his five books. Books available on request. If you wish to create your own group of friends or work collegues or a team building event then suitable times can be arranged.
Scallops
food and wine at these hands on classes. Prices includes a signed copy of the book. To book in a course or to find out more information please go to the shop page and send an email with your inquiry.
Vietnamese fish soup