It's all well and good to get out there amongst it a few mornings a
week and move it at bootcamp for a nice, round booty but the reality is
if you can't back that up by shaking things in the kitchen all those
squats won't give you results as good as they could be.
If you missed out on getting a good grounding in kitchen know how or
just want to expand on your existing skill set, then I am here to help.

Starting July 1st we will spend eight weeks at Kitchen Bootcamp learning about everything
from adzuki beans to snapper, porterhouse to zucchini; what they are
and how to prepare them.
We will cover all the major food groups and cooking methods, kicking
things off with some kitchen organisation and finishing with meal
planning.
I will be teaching you all the things you need to know to
give you confidence in the kitchen, enabling you to become a more
intuitive cook able to throw together a great, quick meal from whatever
whole and fresh foods you can scrounge from your fridge and cupboard.
I will be keeping things simple, nutritious, yummy and budget
friendly while getting you well on your way to never needing to visit
the frozen and convenience sections of the supermarket again.
I'll give you plenty of support with videos, fact sheets, recipes and
a private group for discussion and getting to know your classmates.
The Full Course Run Down
Week One - Introduction
Let's sort out your kitchen. First we will look at your pantry, fridge and freezer. What to keep, how to store it and most importantly what you need it for. Next up we will consider the tools of trade side of things, essentials, nice to haves and WTF do you need that for? We will also touch on some basic nutrition including daily needs and portion sizes.
Week Two - Vegetables Part I
This week will be all about cooking vegetables. The best and correct techniques for different veggies, ways to flavour your dishes and how to step them up enough. Never again will you serve bland, tasteless veggies after I am done with you this week.
Week Three - Meat
Week three will see us getting all carnivorous. We will talk about all the main meat groups including the different cuts and how best to use them. We will cover all the different cooking techniques, learn which veggies pair best with what meat and match them up with different flavours.
Week Four - Vegetables Part II
This week we will be looking at veggies in the raw and served 'salad' style. You will be amazed by how many different 'salads' you can create after we are finished.
Week Five - Baking & Breads
Let's get intimate with your oven and arm you with the skills to pack a lunchbox or serve morning tea without ever having to duck to the shops for a forgotten or missing something ever again. Whilst it won't be a total wheat and sugar free zone I will teach you about the different alternatives and ways to substitute them into recipes you already have on hand.
Week Six - Pulses, Beans and Grains
Being able to work with these little babies is an important thing if you want to cut down the amount of meat you eat. They are also fabulous for creating filling, low cost meals and are essential if you want to reduce the amount of gluten and lower the GI of your meals.
Week Seven - Eggs, Fats and Dairy
There are so many things you can do with the humble egg and they are a fabulous staple to have on hand when you walk in the door and need to hustle some dinner fast. We will also look at the different types of fats and oils, the best way to use them and learn a few facts that you will probably find surprising. Lastly we will compare different kinds of dairy products, why they are important and what to incorporate if you are intolerant to them.
Week Eight - Meal Planning
This week we will tie everything together by focusing on meal planning, big batch cooking, seasonal cooking and a bit more about nutrition.
Like the sound the sound of it then sign up using paypal at the introductory rate of $80 for the eight week course or combine it with Purging Processed (details to come) for $100.
Let's shake some booty in the kitchen!
Tatum xx