Kiemele Catering And Culinary Education
About
I have been cooking and baking for as long as I remember. My grandpa owned a bakery for nearly 40 years. My mom and grandma cooked a lot and showed me how to cook various family recipes. This grew my love for the culinary arts.
After high school I graduated from Le Cordon Bleu and did an internship in Düsseldorf, Germany. Upon returning I continued my education and also started catering events, learning extensively about new foods, wine, and beer.
I’ve catered events ranging from a Grammy award winner to a former president of the US to small dinners and Christmas parties. I continue to learn about food, technique, and ingredients.
With the extensive knowledge I have, I love passing it along to others through lessons. Each generation that skips cooking skills is another generation of them becoming obsolete.
Allow me the opportunity to show you how to develop your cooking skills so you can use them to feed yourself and, more importantly, share a food memory with someone else.
Highlights
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Frequently asked questions
What is your typical process for working with a new student?
First, I find out how the student defines success and what he or she would like to learn. Second, I identify current skill set so I know where the student is at. Third, I focus on building technique as these are the building blocks for succces.
What education and/or training do you have that relates to your work?
Graduate of Le Cordon Bleu and more than 15 years of experience
Do you have a standard pricing system for your lessons? If so, please share the details here.
Flexible depending on lesson content
How did you get started teaching?
Passion for others to learn how to cook
What types of students have you worked with?
All types of ages and experience
What advice would you give a student looking to hire a teacher in your area of expertise?
Practice is the most important aspect to success. Learning the proper skill and technique will allow your practice to accelerate your success.