No. Cooking is not difficult to learn. If you have a special interest in identifying the ingredients of a dish you relish, cooking can prove to be easy and enjoyable for you. For those have never even made a cup of tea, cooking might seem challenging, but with practice, one can master his/her culinary skills.
The best way to improve your cooking skills is to practise all the different processes involved in cooking. You can:
With the foodservice sector ruling the world, the demand for good chefs is rapidly increasing. A person with fine culinary skills can make a great career for himself/herself. Some of the most popular career options are:
There are many such institutes and academies in India, which train students in culinary arts. If you are looking to join the best institute to learn cooking, you can refer to the list of institutes given on UrbanPro.
The fee depends on the type of institution you are applying to in India. The course duration and types also impact the fee structure. You can get a proper estimate using the UrbanPro tuition fee calculator.
It has been rightly said that "No one is born a great cook, one learns by doing." Cooking is an art of food preparation for consumption. There are crores of cooking techniques that largely vary across the world. History of cooking goes back to about 1.8 to 2.3 million years. Carbohydrates, fats, proteins, water, minerals and vitamins etc. are the essential components of food. There are different cooking methods such as baking, boiling, roasting, frying, steaming, poaching and many more.
Though everyone can cook, there is further to cooking than just putting all the ingredients together and preparing a dish. The chef/cook should understand chief cooking methods. Having the basic knowledge of putting together the various components of a meal/dish, cooking in the right order and keeping the timing right are all quintessential to become a good cook. After one gets accustomed to basic cooking methods and techniques, there is always scope to improve with the cuisines, flavours and other factors.
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