In the classes, that I hold there have always been fewer attendants compared to other culinary schools. This means that my students get more out of the course when there are not so many participants.
Including Covid-19, I have sharpened the number of attendance I will continue to do so regardless of how the infection developed in Denmark. There will be no more than 9-10 participants.
There are several benefits to
There will be plenty of space between the attendances
I have more time for the participants
The attendances also get to try more
You can read more about what you learn in the Sushi course for beginners
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Zoë has lectured and held sushi courses for A. P. Moller – Maersk, Hugo Boss Nordic, Novo Nordisk, Novartis, Velux, Gorrissen Federspiel, Beierholm revision, Elbek & Vejrup and many more.