Comments on: Kei-Fed – Kei’s Kitchen Yoshoku Class http://theheartoffood.com/kei-fed-keis-kitchen-yoshoku-class/?utm_source=rss&utm_medium=rss&utm_campaign=kei-fed-keis-kitchen-yoshoku-class Sydney Restaurant, Lifestyle & Recipe Blog Tue, 07 Feb 2012 13:38:54 +0000 hourly 1 http://wordpress.org/?v=3.2.1 By: Simonhttp://theheartoffood.com/kei-fed-keis-kitchen-yoshoku-class/comment-page-1/#comment-2593 Simon Mon, 19 Jul 2010 09:29:40 +0000 http://theheartoffood.com/kei-fed-keis-kitchen-yoshoku-class#comment-2593 Sorry to hear that your experience wasn't worth it for you. I presume it was the kaiseki class, based on the time and cost? For me, only a small proportion of the time was cleaning. Though you weren't directly involved in every aspect of every dish, I'd dealt with one all the way through to completion with the whole group learning about key points of the dishes that they weren't responsible for directly. Considering what they'd taught, coverage of food and equipment costs, as well as insights into Japanese style cooking and food culture, it was well worth it for me. Sorry to hear that your experience wasn’t worth it for you. I presume it was the kaiseki class, based on the time and cost?

For me, only a small proportion of the time was cleaning. Though you weren’t directly involved in every aspect of every dish, I’d dealt with one all the way through to completion with the whole group learning about key points of the dishes that they weren’t responsible for directly.

Considering what they’d taught, coverage of food and equipment costs, as well as insights into Japanese style cooking and food culture, it was well worth it for me.

]]> By: NotHappyhttp://theheartoffood.com/kei-fed-keis-kitchen-yoshoku-class/comment-page-1/#comment-2591 NotHappy Sun, 18 Jul 2010 12:29:11 +0000 http://theheartoffood.com/kei-fed-keis-kitchen-yoshoku-class#comment-2591 Not recommanded!!! You'd find yourself do more washing up than learning how to cook. 4 hours lesson consists of 2 hours of express learning n washing up n 2 hours of eating, talking and washing up $160 per person is really not worth spending. Not recommanded!!! You’d find yourself do more washing up than learning how to cook. 4 hours lesson consists of 2 hours of express learning n washing up n 2 hours of eating, talking and washing up $160 per person is really not worth spending.

]]> By: Simonhttp://theheartoffood.com/kei-fed-keis-kitchen-yoshoku-class/comment-page-1/#comment-1224 Simon Mon, 11 Jan 2010 12:22:35 +0000 http://theheartoffood.com/kei-fed-keis-kitchen-yoshoku-class#comment-1224 <b>Hi Paulina!</b> Wow, talk about a small world! Though I guess food bloggers in the same city are bound to run into each other at some stage :) Though you may not have cooked any more Japanese food, at least you know how if you need to! I've made the tonkatsu a few times & the ebi furai once. Even been to the store that Kei had referred to (Pino's). Nice place. Bit out of the way though. Hi Paulina! Wow, talk about a small world! Though I guess food bloggers in the same city are bound to run into each other at some stage :)

Though you may not have cooked any more Japanese food, at least you know how if you need to! I’ve made the tonkatsu a few times & the ebi furai once. Even been to the store that Kei had referred to (Pino’s). Nice place. Bit out of the way though.

]]> By: Paulina @ Fatbellyclubhttp://theheartoffood.com/kei-fed-keis-kitchen-yoshoku-class/comment-page-1/#comment-1223 Paulina @ Fatbellyclub Mon, 11 Jan 2010 10:35:03 +0000 http://theheartoffood.com/kei-fed-keis-kitchen-yoshoku-class#comment-1223 Just having a browse around your site and came across this entry. I realised that I was in the same Japanese cooking class as you! I do remember you taking lots of photos throughout the day with a very snazzy looking DSLR camera. Food blogger - of course! :) It was a great class... but can't say that I've cooked more Japanese food (but I have increased my consumption). I did actually buy the panko crumbs, but never got around to making the ebi prawns or tonkatsu. Just having a browse around your site and came across this entry. I realised that I was in the same Japanese cooking class as you! I do remember you taking lots of photos throughout the day with a very snazzy looking DSLR camera. Food blogger – of course! :)
It was a great class… but can’t say that I’ve cooked more Japanese food (but I have increased my consumption). I did actually buy the panko crumbs, but never got around to making the ebi prawns or tonkatsu.

]]> By: Simonhttp://theheartoffood.com/kei-fed-keis-kitchen-yoshoku-class/comment-page-1/#comment-413 Simon Tue, 28 Apr 2009 12:25:00 +0000 http://theheartoffood.com/kei-fed-keis-kitchen-yoshoku-class#comment-413 Hi Christie! :)<br /><br />It was a fun day and a very accessible class. Hi Christie! :)

It was a fun day and a very accessible class.

]]> By: Christie @ Fig &amp; Cherryhttp://theheartoffood.com/kei-fed-keis-kitchen-yoshoku-class/comment-page-1/#comment-412 Christie @ Fig &amp; Cherry Tue, 28 Apr 2009 08:11:00 +0000 http://theheartoffood.com/kei-fed-keis-kitchen-yoshoku-class#comment-412 What a fantastic class! I love Japanese food and would love to get hands on experience making it like this in a small group.<br /><br />Looks like you had a really fun day. What a fantastic class! I love Japanese food and would love to get hands on experience making it like this in a small group.

Looks like you had a really fun day.

]]> By: Simonhttp://theheartoffood.com/kei-fed-keis-kitchen-yoshoku-class/comment-page-1/#comment-409 Simon Tue, 14 Apr 2009 21:44:00 +0000 http://theheartoffood.com/kei-fed-keis-kitchen-yoshoku-class#comment-409 <b>Hi Howard!</b> Yeah, I hear you. I think a lot of it has to do with the pork that is available i.e. too lean so not moist.<br /><br />Japan was so good for tonkatsu!<br /><br /><b>Hi Shez!</b> Glad that joke wasn't entirely wasted, as bad as it was :) Hi Howard! Yeah, I hear you. I think a lot of it has to do with the pork that is available i.e. too lean so not moist.

Japan was so good for tonkatsu!

Hi Shez! Glad that joke wasn’t entirely wasted, as bad as it was :)

]]> By: shezhttp://theheartoffood.com/kei-fed-keis-kitchen-yoshoku-class/comment-page-1/#comment-408 shez Mon, 13 Apr 2009 23:31:00 +0000 http://theheartoffood.com/kei-fed-keis-kitchen-yoshoku-class#comment-408 ha! feeling slow because i only just got the kei-fed joke. ahhhhh.<br /><br />those tomato rabbits are so cute! ha! feeling slow because i only just got the kei-fed joke. ahhhhh.

those tomato rabbits are so cute!

]]> By: Howardhttp://theheartoffood.com/kei-fed-keis-kitchen-yoshoku-class/comment-page-1/#comment-407 Howard Fri, 10 Apr 2009 23:35:00 +0000 http://theheartoffood.com/kei-fed-keis-kitchen-yoshoku-class#comment-407 Ah yes the perfect katsu, crunchy yet moist. I've yet to find a katsu curry which still has a crunch and moist pork katsu in Sydney. When I was in Tokyo, it seemed like they were everywhere! Ah yes the perfect katsu, crunchy yet moist. I’ve yet to find a katsu curry which still has a crunch and moist pork katsu in Sydney. When I was in Tokyo, it seemed like they were everywhere!

]]> By: Simonhttp://theheartoffood.com/kei-fed-keis-kitchen-yoshoku-class/comment-page-1/#comment-406 Simon Tue, 07 Apr 2009 23:53:00 +0000 http://theheartoffood.com/kei-fed-keis-kitchen-yoshoku-class#comment-406 <b>Hi Lorraine!</b> It was real good and in hindsight, relatively easy to make well once you know how :)<br/><br/><b>Hi FFichiban!</b> Yes, quite an interesting day. Will certainly be looking to make more tonkatsu in future. Have a few ideas to improve it further!<br/><br/><b>Hi Anita!</b> It was a fun class but also one that was very accessible, even to someone who isn't all that great at cooking, such that I am.<br/><br/>Tonkatsu is well worth a try if it's good. Maybe give it a go at the next good Japanese restaurant you visit? :)<br/><br/><b>Hi Simon!</b> Yes, there is a way to do it and once you know, you'll wonder why people do it the other way.<br/><br/>The food was good and considering that we sat down to eat the food only minutes after it was done, quite fresh! :)<br/><br/><b>Hi Helen!</b> Well, it's quite simple really. All you do is shell the prawn, make a shallow incision down the back until the "vein" is exposed. Remove and discard. The real trick is deveining <i>without</i> cutting! :P <br/><br/>Maybe we can swap secret techniques if we ever get the opportunity to meet up :)<br/><br/>The class is a lot of fun. So much so, I'm thinking of maybe going back for one of the other non-kaiseki classes. Hi Lorraine! It was real good and in hindsight, relatively easy to make well once you know how :)

Hi FFichiban! Yes, quite an interesting day. Will certainly be looking to make more tonkatsu in future. Have a few ideas to improve it further!

Hi Anita! It was a fun class but also one that was very accessible, even to someone who isn’t all that great at cooking, such that I am.

Tonkatsu is well worth a try if it’s good. Maybe give it a go at the next good Japanese restaurant you visit? :)

Hi Simon! Yes, there is a way to do it and once you know, you’ll wonder why people do it the other way.

The food was good and considering that we sat down to eat the food only minutes after it was done, quite fresh! :)

Hi Helen! Well, it’s quite simple really. All you do is shell the prawn, make a shallow incision down the back until the “vein” is exposed. Remove and discard. The real trick is deveining without cutting! :P

Maybe we can swap secret techniques if we ever get the opportunity to meet up :)

The class is a lot of fun. So much so, I’m thinking of maybe going back for one of the other non-kaiseki classes.

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