Most of my classes have always ever only been demo-based, where I teach and students watch every stage of the creation from scratch. There are three advantages of demo-based
(i) Learning: Students are able to focus on observing clearly my techniques and steps without worrying about why theirs looks slightly different from their neighbours, and are able to record videos and take notes to review at home. Hands-on classes are slower, and are better served for more technical classes such as bread dough handling.
(ii) More recipes: A demo-based class moves faster, which allows me to fit 4-5 recipes in most demo classes and only 3 recipes in hands-on classes, and
(iii) Price: A hands-on class requires much more equipment and table space, reducing class size, which would mean higher prices. The best way of learning is for you to listen to & watch carefully what I teach, take lots of notes/pictures/videos, ask questions, and then go home and replicate what you’ve learned immediately, referring to your notes.
A recent student put it best: “Demos work best because students can give each item their undivided attention. The students are not distracted by their own dough or batter and comparisons with the neighbours’ one and Shaheen is not worn thin trying to pay attention to each and every individual workstation. That said, the students are an active part of the process and have a hands-on look, touch and taste at every step of the dish”.