Expressions such as " doing is better than looking " or " practice is worth more than grammar " are very common and have ancient origins, making them become real popular proverbs.
Learning happens in many ways:
- I listen;
- Vision;
- Practical exercise.
The actors in this scenario are always and only two: the Master and the student.
Everyone is required to carry out their role as best as possible in order to establish a relationship that makes one suitable for transmitting and sharing, and the other for learning and making use of it.
From personal experience I know that the driving force behind this process is the curiosity of those who want to learn and the Master's propensity to share.
Some prefer, in the field of teaching, an indirect, almost shy approach. They talk a lot, show little, cook almost exclusively in person and the student is left with very little room for manoeuvre: little manual skills, few opportunities to try their hand, leaving them with many doubts and insecurities.
I am of the opinion that a cooking course must necessarily be carried out more by the students than by the Master who has the task of stimulating the students' curiosity:
- directing and explaining;
- giving examples;
- showing;
- answering the most varied questions;
- making them interact.
A cooking class is a moment in which you engage in an experience and each one is, by its nature, an but also multi-sensory event
All the senses involved in an active culinary experience are highly stimulated and the memory of this emotion remains for a long time, it is remembered and cataloged as positive, as a good emotion.
During our courses at Cucina In all this happens and each student, putting their hands in the dough, is in fact the protagonist and will not have the fear of making mistakes because the mistake is the necessary step to climb the staircase of experience.
