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30 with a Zoom meeting, falls under the banner of the Online Culinary eXperience platform. I’d dare say that over the week of this course, chef See, the culinary head at Enderun Colleges, was going to be making a decent home cook-hardly a genius-out of an omelette-loving amateur. Much less was I equipped-neither with the equipment nor the experience-to chuck my best shot at a version prepared by chef See Cheong Yan with his over 20 years of experience in China, Switzerland, the Philippines, and a good many more destinations. Over this online cooking class course, chef See Cheong Yan made a decent home cook (and a laksa at our first attempt) out of an omelette-loving amateur and writer As proud as I was of my omelette skills most adequately displayed on my single-burner electric stove, I simply wasn’t ready to make a dish whose name in Sanskrit meant “one hundred thousand” with reference to the number of possible ingredients that went into the dish. In late October, I found myself-suddenly-a number in the demand for online culinary courses. Businesses intrigued on meeting the new demand for online classes are quickly scared away by high barriers to entry: patchy internet connections, resurging road traffic, and the delivery of perishable goods in an archipelagic country, to name just a few.Įnderun Extension, Enderun Colleges’ resource for continuing education, tries to meet this demand by offering a range of courses that cater to those keen on practicing culinary arts-be that in some fantastic global kitchen, or at home where you literally live with your harshest critics. Locally, this niche industry is still at its birthing stage. Such writers point fingers at which courses are “worth your time or money or both.”
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And now, in a world that has accepted the pandemic as-in some way or another-here to stay, some writers in other parts of the world are at the point of pitting online cooking classes against each other. The popularity of online classes has grown rapidly on a global scale since the onset of the pandemic.