I learned cooking through a combination of self-study, hands-on practice, and some formal training. At first, I began by experimenting in my own kitchen, starting with simple recipes from cookbooks and online resources. This allowed me to understand the basics of cooking, like understanding different techniques and familiarizing myself with common ingredients.
To further develop my skills, I enrolled in a few cooking classes in my local community. These courses offered more structured learning, providing guidance on both fundamental techniques and more advanced culinary skills. The classes also offered hands-on experience with expert chefs who taught me about flavor pairings, knife skills, and presentation.
In addition to formal courses, I also spent time learning from family members who are experienced cooks. Their tips and tricks, passed down through generations, complemented the formal knowledge I’d acquired.
Throughout this journey, my enthusiasm for watching cooking shows and reading culinary articles also contributed to my learning, allowing me to continually refine my skills and try out new cuisines. This mix of self-directed exploration, formal education, and practical experience was crucial in shaping my culinary abilities.
