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Happy Birthday WebCookingClasses!

cheftodd — Wed, 29 Sep 2010 19:04:30 +0000

Chef Todd Mohr's online cooking classes is celebrating its first anniversary!

When he started burning recipes, Chef Todd never thought he'd be teaching thousands of people all over the world how to cook. Now, a year later, his cooking cause is catching on.

Originally, these revolutionary video cooking lessons were 16 weeks of basic cooking methods. That's almost 5 1/2 hours of cooking instruction without a single recipe! Concentrating on cooking methods over written recipes has made WebCookingClasses unique on the internet.

As the cooking classes became more popular, it expanded to 32 weeks with Advanced Cooking Methods, and then again to 48 weeks with the Pro Cooking Techniques module. In the past year, many members only benefits have been added, including a Discussion Board, new class access scroll, and members-only blog posts.

Graduates of this new approach to teaching cooking rave about the changes it's made in their lives, and their cooking. They should rave, beside being pioneers of this new type of online cooking classes, they've traveled and cooked on the beach in North Carolina, in Hawaii, Paris, and many other great food discoveries.

If you're not yet a member of WebCookingClasses, you don't have to miss-out any longer. You can join all the fun with a FREE 14 day trial. It comes with "5 Chef Secrets for Creating Amazing Meals", a fun DVD to get you started. Join the online cooking classes here.

WebCookingClasses has been successful because of all the fans, subscribers, members, viewers, and purchasers that have spread the word around the globe. Thank YOU to everyone who has helped make these online cooking classes a great success on their first birthday!

Review the past year with video clips and a SNEAK PEEK of the first four weeks of these unique online cooking classes.

What's your favorite moment from the first year of WebCookingClasses? Leave me a comment and let me know...

"5 Chef Secrets for Creating Amazing Meals at Home" DVD comes with a 14 day trial in WebCookingClasses. Cancel any time, but start your online cooking classes today!

Not just online cooking classes, chef Todd has a great cooking dvd too!

Worst Cooks in America Finale

cheftodd — Tue, 02 Feb 2010 17:20:36 +0000

The Blackboard is Gone

The final two contestants on Worst Cooks in America have learned to cook like a chef! They’ve done it in only ten days!

How do I know that Jenni and Rachael have absorbed a few tricks about the science of cooking? It’s because there’s no blackboard in the final episode of the Food Network reality mini-series. Once the written recipes were removed and they had to concentrate on basic cooking methods, even the worst cooks in America were cooking gourmet to fool top critics.

While early weeks concentrated on creating controversy and tension for the cameras, the last two episodes have shown that it takes very little actual education to gain cooking confidence.

If you don’t know how to boil water, it’s okay. It’s not your fault that you don’t know how to cook. Cooking like a chef is not an innate skill. You weren’t born having taken cooking classes in-utero. So, it’s okay to start now.

We’ve witnessed on Worst Cooks in America that just a few cooking method tidbits can create a curiosity in anyone. This passion then seeks out cooking lessons, online cooking classes, or even a school of cooking.

I’ve heard from two of the contestants on this show, and they mention a sudden passion for cooking videos, cooking websites and a desire to learn to cook.

This isn’t because they enjoy following a recipe on a blackboard. It’s not because they like the cooking method of being yelled at by a chef under tight time constraints. They love what they create from their hearts and minds.

Every contestant on this show has experienced what I teach people all over the globe on a daily basis. Any school of cooking, even online cooking classes, or cooking videos that ignore written recipes to focus on basic cooking methods will empower you with confidence. Confidence leads to risk-taking and curiosity. Curiosity needs to be fed information.

I can’t believe I’m saying this, but “Thank you Food Network, for finally teaching someone to cook.” And thank you for proving the point I’ve been making for years. Learn to cook by basic cooking methods and forget the written recipe, especially if it’s written on a blackboard.

Previous Posts about Worst Cooks in America:
Finally! Cook-fidence!
The Flavors in Jennifer Cross' Head Saved her Butt
Cooking is About Crying and Salt
Worst Cooking Instructors in America
Are You the Worst Cook in America?

Learn to Cook Like a Chef in 16 Weeks, Guaranteed!
Start with my DVD - "5 Chef Secrets"

I'll give you the DVD, you pay shipping only.
Find out more HERE

How to Open a Coconut in Maui

cheftodd — Wed, 06 Jan 2010 01:00:40 +0000

What better place to learn how to open a coconut than the Maui Tropical Fruit Plantation? Welcome to the beautiful island of Maui, Hawaii. It's my favorite place on the entire planet, and today we'll learn how to open a coconut the Hawaiian way. Even though I'm on vacation and have my pick of dozens of fantastic restaurants, I'm not taking a vacation from food and cooking. Nor am I on holiday from sharing my passion for food and cooking with everyone that watches my videos. Cooking is not only my profession, but my hobby. I love to learn about new foods, cultural interpretations of ingredients, and cooking methods that I've never seen before. That's why my I love to seek out fruits, vegetables, fish, and spirits that are new to me. I love to cook when I'm on holiday because I have the freshest ingredients at my disposal. I can always apply basic cooking methods to a new item, never need a written recipe, and always come out with something terrific! Over the next two weeks, we'll share my food and cooking journey through Maui and Kauai in Hawaii. We'll visit farmers markets, fish markets, a rum distillery, and cook great meals from a rental kitchen. And I didn't have to pack a single recipe book! Aloha and Mahalo! “Burn Your Recipes” and Cook Like a Chef at Home with my cooking DVDs!
The Complete cooking DVDcollection for cooking without recipes.

Holidays Cooking Tips

cheftodd — Mon, 02 Nov 2009 18:51:28 +0000

Are you anticipating holiday cooking stress already? I fully understand, because even as a professional chef who has prepared food for thousands, I still feel the anxiety of cooking for family in my own home. Planning, shopping, preparing, cooking, serving, wrapping leftovers, not to mention straightening your house are worthy of your worry when you don’t have a good plan. While I can’t help you with house cleaning, I can help turn holidays cooking stress into holidays cooking success this year with a few simple tips. First, have a written plan for your menu, grocery shopping, and preparation. Don’t just “eye-ball” it at the grocery store, checking to see if that “looks” like enough potatoes. You’ll wind up at the end of the meal forcing people to eat more for fear of it “going to waste”. If it’s not consumed, then you’ve got more time in wrapping leftovers, only to discard them a few days later anyway. If you start with a calculator and multiply a standard portion of 5 ounces of protein, 4 ounces of starch, 3 ounces of vegetables, by the number of people you’re serving, your shopping and cooking will be more cost effective, efficient, and less wasteful. Use any number for your portion estimates, but adhere to your plan when you start shopping. Next, have a plan for your oven space, refrigerator space, and serving vessels and utensils. You’ll have more food stored, prepared, cooked, and served than you do the rest of the year, so proper prior planning will again save last minute indecision, wasting time and increasing your stress. “Potatoes in Grandma’s china flower dish”, “green beans in glass casserole with serving tongs” are notes you can make next to your menu plan. Estimate what can be purchased, prepared or cooked before other items. You can buy things like onions or potatoes well in advance of salad greens. Buy them and cook them ahead of time for simple re-heating. You may also want to keep an iced-down large drink cooler in your garage for the overflow that your refrigerator may not handle. Certainly, bottles and cans can go in the cooler. Ziplock or vacuum bags of mashed potatoes or butternut squash soup can be kept on ice to save fridge space for the turkey. Lastly, consider doing “plate-up” this year. Instead of a large buffet where people’s eyes are much larger than their plates, present everyone’s first plate to them, like a restaurant. This way, you can control the initial portion, eliminating much waste, and keeping to your original portion plan. You can still have a buffet set for those that want second portions, but preparing the first plate will save time, food, and money. There are many more methods I’ve developed to turn holidays cooking stress into holidays cooking success with you, but proper prior planning is the most valuable of them all for a stress-free holiday dinner. My Holiday Cooking Success Course will give you all these valuable tips and techniques. Turn Holiday Cooking Stress into Holiday Cooking Success this year.

“Endless Holiday Cooking Ideas with my Holiday Cooking Success Course.”