The Student Guide To Staying Fed!
Just because you moved out doesn't mean you can't eat well. Learn how to prepare dozens of recipes with me as I guide you though the cooking process and set you up with a lifetime of great tasting meals.
About The Course
Moving out? No problem!! I get it! Cooking for yourself can be daunting, but once you get the hang of things and feel confident in the kitchen, cooking will become easy and much more enjoyable!
This course will also set you up with the skills & knowledge to save you valuable time, stress and overwhelm in the kitchen and enable you to eat better tasting meals on a budget.
This course will help you nail the basics, not just so you can make the recipes in the course but giving you the knowledge to make your own creations. With the knowledge you will get, you will be able to cook other items and get great results.
Using pantry items will keep food cost down and prevent items from spoiling in the fridge. And you will learn tips and tricks of professional chefs so you can save time and money. Plus, most recipes will make more than one portion so you'll also be meal prepping like a pro while you learn.
About Jaime Imbusch
From Michelin stars to Professional Meal Prepper, Chef Jaime has done it all. From famous hotels such as Claridges to working alongside Marcus Wareing and Gordon Ramsay in London and renowned beachside restaurants in the south of Spain. Jaime has also travelled the globe with two Royal families as a Private Chef.
What You Are Going To Learn
Step by step instructions that you need to become a confident and productive cook in your own home.
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1
Welcome
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Welcome to the Course
FREE PREVIEW -
What You'll Need
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Getting Ready To Cook
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Which Knives You Do & Don't Need
FREE PREVIEW
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2
Eggs
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Ommelette
FREE PREVIEW -
Fried
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Boiled Soft and Ramen Style
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Poached
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Scrambled
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Improve The Course
FREE PREVIEW -
Let's Go!!
FREE PREVIEW
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3
Cooking Veg
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The Onion
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Big Pot Boiling
FREE PREVIEW -
Green Beans w. Garlic and Seeds
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Kung Pao Brussels
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Roast Potatoes
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Mash
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Roasted Vegetables
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Improve The Course
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5
Pasta & Noodles
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Nutless Pesto
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Classic Carbonara
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Cheesy Cream Sauce
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Sausage Meatballs
FREE PREVIEW -
Packet Ramen Makeover
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Improve The Course
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6
Fish
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Poaching Salmon
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Pan Roasting a Salmon Fillet
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Canned Fish Cake
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Pan Frying White Fish
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Baked Salmon w. Walnuts and Honey Mustard
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Salmon Noodle Broth
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Improve The Course
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7
Chicken
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Poaching Chicken
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Roasting A Chicken
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Perfect Chicken
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Improve The Course
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8
Vegetarian
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Mushroom and Cauliflower Quesadillas Filling
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Guacamole & a Special Way to Make a Quesadilla
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Mee Goreng
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Chilli Sin Carne
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Improve The Course
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9
Bulk
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The No Mess Way to Crumbing
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Boiling Rice
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Absorption Method
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Risotto
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Fried Rice
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Polenta
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Improve The Course
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10
Beef, Lamb & Pork
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Beef Stew
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Chilli Beef
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How to Cook a Perfect Steak the Way You Like It!
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Pork Meatballs
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Improve The Course
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11
Week 12 - Bonus Material
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The Quickest Noodle Dish
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Why Cook With Jaime?
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Being a Private Chef since 2008, Jaime knows the best way to get the job done in a home kitchen.
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Chef Jaime has trained and cooked with some of the worlds best chefs
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With over 25 years experience, Chef Jaime knows all the tips and tricks and he's willing to share!
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There are many ways to cook, but you'll learn the easiest way without loosing on the results.
What My Students Say
Cary Smith
This is a fascinating course. I am learning so much more than just the recipes! He is very understandable and easy to follow the instructor. So glad I purchased this class
Ian Rapley
Just started this course, so far I have really enjoyed the first few weeks. Already learned many new things. Great course.
Lucy Jones
I love his cooking! He is a good speaker so you are always interested. I learned a lot...lots of little details so even if you are a chef you learn.
Aracely Benavides
You can see that he loves to cook and does it very well, thank you chef for sharing your fantastic recipes.
Don Biral
I love this course. It's everything I had hoped for. And the ability to rewatch lectures is great. I plan to use much of the material as I improve my cooking and look forward to experimenting with new dishes and flavors.
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