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Over the years of my professional activity, I have conducted many workshops of various formats and contents and formulated important, in my understanding, the rules for their success. I would like to introduce you to these rules today.
1. Take the place and time of the master class seriously. In the kitchen of an average restaurant, no more than 3 people can be involved in a master class. Master classes should be held in the morning, when the restaurant has few visitors and work is still in full swing! Often customers are asked to hold a master class in the kitchen in the evening (so that it turns into a romantic dinner) or offer to hold a master class in the kitchen for a large campaign. I explain for what reasons this is not possible, and the guests treat them with understanding. Continue reading