Newest Review: ... helped me move on to another level. I found Prett's style (and that of her assistants) was supportive and a good balance between tuto... more
Curry Cuisine Cookery Course (Wakefield, Leeds): Prett's Saturday Kitchen
Curry Cuisine Cookery Course (Leeds)
Member Name: Barking11
Curry Cuisine Cookery Course (Leeds)
Advantages: Learn to chop an onion and garlic
Disadvantages: The curry cooking lesson was poor . The ingredients provided were cheap.
I won two £99 vouchers earlier this year from a cooking competition to attend a cooking course of my choice. Last weekend my husband and I went to a Curry cookery course at Curry Cuisine at Wakefield. The reason we chose the Curry Cuisine in Wakefield is because it is the nearest to where we live. As we look through the details, we a bit unsure about our choice. The course was conducted in someone's house. This usually means that the course is running on a low budget, and the owner wants to make as much profit as possible.
As we arrive at the Curry Cuisine at Prett's house, there were already 3 other students there. Prett spent not time at all to let us taste her selection of chutney and with the intention of selling them to us.
After that we went into the kitchen. Prett introduced a few of her spices. All the spices she shown were really common and cheap like cumin, turmeric or coriander. She did not even have any more expensive spices like saffron, nutmeg or mace. I was right to think that she only uses cheap ingredients to save money and in turn maximise her profit.
Prett went on to show us how to make the starter. It was nothing but a bowl of cold marsh potatoes with a few spices. We were told to squash the potato into balls, dip the balls in batter and deep fried in oil. It looks like Prett even economised on the salt in the marsh potatoes. She also made a yoghurt dip to go with the potato balls. Her recipe for the dip was half a pot of yoghurt and mixed with a spoonful of COLEMAN ready made mint sauce out of a jar with a bit of chilli and garlic. I wonder if she really cannot afford a bundle of fresh mint or was she determined to insult our intelligent (thinking that the students won't know any better).
After that she moved onto the main course, which is chicken curry. The ingredients that that she provides were some cheap watered down supermarket diced chicken breast, chopped onions, garlic, ginger, ground spices and half a tin of NAPOLINA chopped tomatoes. Stew chicken with tinned tomatoes with a few chillies and spices cannot be class as a high class cuisine , curry or otherwise. Prett also made a side dish of stew green mung beans with the other half tin of tomatoes. Again it was just cheap and boring dish.
Next come the high light of the course, chapatti making. Prett demonstrates to us how to make the dough. She added hot boiling water to the flour. Out of curiosity I asked Prett why she uses hot water for the chapatti dough. It took her a few seconds to squeeze the word "TEMPERATURE" out of herself. Well I am sure everybody in the whole world knows that there is a different in temperature between hot and cold water, but why is important to use hot water rather than cold. She hasn't got the knowledge and was unable to answer my question.
During the course of the afternoon, Prett mention the term 'mango powder'. So I ask "what is mango powder?" Again she cannot answer my question. I had to look it up on the internet when I got home. It is green dehydrated mangoes ground to a powder and use in food to add the sweet and sour fruity flavour. Well Prett, now you know.
At the end of the cooking lesson, Prett tried to sell us her pickles and chutneys and spices. I did not buy any. The reason being, if the cooking lesson is so poor, the pickles and the chutneys will be equally as poor in quality.
Over the past few years I have been to a few cooking courses around the country. Most of the courses, are prizes that I have won. I have to say the Curry Cuisine has to be the most appalling cooking course that I have ever been to. The ingredients were cheap and nasty and the standard of Prett's teaching was poor. I do not think that she has enough food knowledge or culinary skill to conduct cookery classes. I understand in every business, people want to make as much money as possible. I am afraid Curry Cuisine has gone too far.
If anybody thinking of buying a cooking course for their love ones, my advice is choice wisely. There are lots of good quality cooking courses that can provide a good service at good price. You will get good quality ingredients to cook with, knowledgeable chefs to guide along in a good well equip kitchen. At the end of the lesson you will feel that you have learnt something and have the satisfaction of producing and eating a good high standard three course dinner with wine.
Alternatively with £198, you can treat your love ones to a Michelin star restaurant, get waited on by an army of waiters and have some good quality food. No need to put up with watered down supermarket chicken stewed in tinned tomatoes.
Summary: The curry course is low standard and ingredients used are cheap. Felt being cheated at the end.