4-Part Confidence in the Kitchen ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏
Ann's Smart School of Cookery

Confidence in the Kitchen — Learn to Cook with Skill & Creativity

4-Part Confidence in the Kitchen Course

£299 per person

29th June 2026 // Every Monday 7pm-9pm
>> Book Here

OR

15th Aug 2026 // Every Saturday 10am-12pm
>> Book Here

Chelmsford, Essex

Please note: promotional vouchers are not valid for this course.
 

Master the core techniques of great cooking in four hands-on, confidence-building classes taught by Ann Hood, founder of Ann’s Smart School of Cookery. Suitable for all skill levels, creating restaurant-style dishes. Each week includes guided demonstrations, plenty of practical cooking, and delicious dishes to enjoy.

Week 1 — Knife Skills & Kitchen Foundations

  • Knife confidence & safety

  • Professional chopping techniques

  • Mise en place

  • Seasoning & flavour balancing

  • Pan control & timing

  • Vegetable preparation & cookery

Thai Green Vegetable Curry with Jasmine Rice
Skills:

  • Fine slicing & herb prep

  • Building flavour layers

  • Balancing sweet/salt/acid/spice

  • Cooking rice perfectly

Crispy Korean Cauliflower Bao Buns with Quick Pickles
Skills:

  • Knife precision

  • Batter & frying techniques

  • Quick pickling

  • Sauce balancing

  • Multi-component plating

Week 2 — Chicken & Poultry Butchery

  • Breaking down a whole chicken

  • Boning & trimming

  • Portioning poultry

  • Safe handling

  • Crispy skin techniques

  • Roasting & frying methods

Chicken Ballotine with Parmesan Cream Sauce & Fondant Potatoes
Skills:

  • Deboning chicken

  • Rolling / ballotine making

  • Sauce work

  • Precision cooking

Buttermilk Fried Chicken with Hot Honey & Homemade Coleslaw
Skills:

  • Marinades

  • Coating & frying

  • Temperature control

  • Balancing texture & flavour

  • Fresh slaw preparation

Week 3 — Sauces & Flavour Building

  • Roux & reduction sauces

  • Emulsions

  • Deglazing

  • Sauce consistency

  • Seasoning depth

  • Building balanced flavours

Steak Tagliata with Chimichurri & Crispy Parmesan Potatoes
Skills:

  • Pan sauces

  • Resting meat

  • Herb emulsions

  • Timing multiple components

Salmon with Lemon Beurre Blanc & Crushed Garlic Potatoes
Skills:

  • Emulsified butter sauces

  • Fish cookery

  • Sauce splitting prevention

  • Elegant plating

Week 4 — Desserts & Sweet Skills

  • Baking fundamentals

  • Whisking & folding

  • Custards & creams

  • Dessert timing

  • Presentation techniques

  • Balancing sweetness & texture

Grand Marnier Soufflé with Vanilla Cream
Skills:

  • Whisking egg whites

  • Folding techniques

  • Timing delicate desserts

  • Sauce accompaniment

Biscoff Cheesecake with Berry Compote
Skills:

  • No-bake desserts

  • Texture building

  • Decorative finishing

  • Balancing sweetness

Head Office: Ann's Smart School of Cookery, 1 Bond Street, Chelmsford, England, CM1 1GH, United Kingdom

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