Method and kit for teaching home cooking, food and wine pairing, and entertaining

• US 20050040051A1
• Filed: 06/04/2004
• Published: 02/24/2005
• Est. Priority Date: 06/04/2003
• Status: Abandoned Application

• Current Assignee: Christine M. Martin
• Original Assignee: Christine M. Martin
• Inventors: Martin, Christine M.
• Application Number:
  US10/861,766
• Publication Number:
  US 20050040051A1
• Time in Patent Office: Days
• US Class Current: 206/215
• CPC Class Codes: B42P 2201/00 Books or filing appliances for special documents or for special purposes
• CPC Class Codes: B42P 2241/16 Books or filing appliances combined with other articles
• CPC Class Codes: G09B 19/00 Teaching not covered by other main groups of this subclass teaching or practice apparatus for gun-aiming or gun-laying F41G3/26

Abstract

The present invention provides a system, method and kit for teaching cooking, food and wine pairing, entertaining, travel, culture, and floral arranging to home chefs all contained within a single package. The package may contain any items necessary to teach the preparation and arranging of the dining experience. Further, the package can contain instructions and lists of perishable food items which may be needed for the dining experience.

Claims

1. A kit which provides elements and correlated instructions for teaching home cooking and entertaining of a specific region, chef, restaurant or style for a specific number of people, comprising:

one or more instruction sheets, comprising

first instructions to purchase perishable ingredients; and

second instructions to prepare the meal; and

non-perishable ingredients to prepare the meal, wherein said meal is specific to the restaurant, region, chef or style.

2. The kit of claim 1, further comprising instructions to select a suitable wine based on the meal prepared.

3. The kit of claim 1, further comprising instructions to create a suitable floral arrangement based on the meal prepared.

4. The kit of claim 1, further comprising instructions to select a suitable music selection based on the meal prepared.

5. The kit of claim 1, wherein said non-perishable ingredients are pre-measured for the specific number of people.

6. The kit of claim 1, wherein the specific number of people is between 1 and 20.

7. The kit of claim 6, wherein the specific number of people is 2.

8. The kit of claim 6, wherein the specific number of people is 4.

9. The kit of claim 6, wherein the specific number of people is 8.

10. The kit of claim 1, wherein said non-perishable ingredients are spices.

11. The kit of claim 1, wherein said kit includes all non-perishable ingredients for following the instructions.

12. The kit of claim 1 further comprising candles.

13. The kit of claim 1, further comprising wine.

14. The kit of claim 1, further comprising napkins.

15. The kit of claim 1, further comprising instructions and information specific to the restaurant, region, chef or style.

16. The kit of claim 15, wherein said region is selected from the group consisting of:

North American, Latin American, South American, European, Australian, African, Caribbean, Middle Eastern, Far Eastern Persian, Indian, Native American, Southwestern, Cajun, Creole, and Spanish.

17. The kit of claim 1 wherein said non-perishable ingredients are selected from the group consisting of:

flour, sugar, salt, spices, flavorings, vanilla, coffee, candy, icing, nuts, baking soda, baking powder, yeast, vinegar, oil, and premixed ingredients.

18. The kit of claim 1, further comprising perishable ingredients.

19. The kit of claim 1, wherein said perishable ingredients are provided separately from said non-perishable ingredients.

20. A method for teaching home cooking and entertaining for a specific region, chef, or style, comprising:

providing the kit of claim 1.

21. A kit for use in teaching home cooking, comprising:

one or more sheets having instructions for purchasing perishable ingredients necessary for preparing a meal;

one or more sheets having a menu sheet;

one or more sheets having the recipe sheets;

one or more sheets having instructions for teaching the culture, foods and methods of preparation traditional to the chef'"'"'s specific restaurant, region or population each;

one or more sheets having instructions for instructing the most suitable wine based on the meal prepared;

one or more sheets having instructions for instructing the overall techniques of hosting a gourmet dinner, including table setting methods, based on the meal prepared;

one or more sheets having instructions for instructing suitable floral arranging methods based on the meal prepared;

one or more sheets having instructions for instructing suitable music selection methods; and

one or more sheets having instructions for teaching the most suitable food nutrition, wherein said one or more sheets are part of a booklet.