— Tracy Matesz

So it sounds like you're you're looking for recipes to teach people. That's great in my experience. Like I've taught cooking classes for years and years for probably 20 years. Now. The best thing to do is know your audience, right? So Depending on who you're teaching, you know, your recipes are going to be different. If you're teaching for kids. They're going to be much simpler. They're going to be less messy as possible. Well, maybe not. I've done a lot of bread classes with kids that got really messy really quick. But just know knowing your audience is really where you want to start with try not to go too complicated at all. Even if you're talking to people that are experienced, you know, you don't want to have fancy equipment that nobody has at home. You don't want to have techniques that are only that they're not replicable replicable that you can't copy again at their home, right? So try to stick with recipes and techniques that they can do and they can repeat later on. And build upon as well. So try to teach the technique to be able to start something out and then do something else after that the technique and then take that same technique and build upon it. Life skills is actually a great example of this nice skills kind of like the 101 where you start off with knife skills. You learn how to be able to chop different ingredients and then you take those ingredients and you put them into a saute pan and you do a dry, you know. A saute method or you put them into a roasting pain you do a roast method, right? So you're basically building upon each one of those to be able to show different techniques to do those. So technique driven is always the best way. I was like to be able to show people different things in cooking because once they learn the technique they can go off and do all kinds of different flavor profiles on their own.