Live cooking demonstrations done virtually can enhance their learning experience. Send a list of all equipment, tools and ingredients, along with detailed recipe instructions before hand so that students can prepare and ask questions beforehand. Then as they follow along and replicate your techniques, they’ll engage with the food physically.

As remote learning becomes a reality in our world the way we engage those who are learning is vitally important to make ensure the success of the process. From the audiences point of view there is often a feeling of being disconnected and so it is vital that the message connects the presenter and audience. Activities that can be easily understood by the audience with practical demonstrations help to make the training subject matter / information flow freely. Having the audience participate simultaneously with the trainer and interact directly will help in the understanding of the subject matter. Short form testing at the end of the training session will also reinforce an understanding of the knowledge attained by the trainee.

Remote culinary education isn't about distance – it's about reimagining sensory learning. We developed what I call "immersive experience protocols" that transform digital barriers into interactive opportunities. Game-changer was creating multi-sensory learning modules where technology becomes a tactile bridge. Result? 60% increase in student engagement by engineering learning experiences that transcend physical limitations.