描述： Hilary was trained at the Cordon Bleu School of Cookery in London and has...
Hilary was trained at the Cordon Bleu School of Cookery in London and has over 30 years experience cooking, catering and teaching. As a trained cook her approach is more familiar to a domestic or home cook background than to a chef in a restaurant environment.
This style uses many basic recipes which can be easily adapted and tweaked so that visitors and students to Harmony house can produce stylish food that is deceptively easy to cook for both everyday meals and fine dining at home.
What makes us different is our students work together around a large island, not in individual units. This is more informal and less intimidating. Cooking together in this way means you see other dishes being prepared, share new ideas and recreate dishes you maybe would not want to attempt on your own.
So that you can easily recreate the dishes you learn to cook at Harmony House we use easily identifiable domestic kitchen equipment and our surroundings are a specially adapted country kitchen. Our students tell us that one of their favourite parts of the cookery course is sharing the food at the end of your course. Eating the food you have all cooked allows you to taste a wide range of dishes, discuss them with other students and chat about your cookery day.