Listening to and gearing lessons for exactly what the customer wants has set me above many other instructors. My lessons take into account the skill level, and pace that my clients have conveyed and I adjust accordingly. Adapting to any type of menu or dietary cuisine has created a fun and informative lesson many times over with clients.
I enjoy seeing people learn something and understand that it is not some kind of a mystery. The connection with food and cooking has brought friends, family, and humans together in a positive way for centuries. Watching transformations as I convey what I know is very rewarding.
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When working with a new student, I ask questions related to what she/he would like to learn, any specific techniques or processes, and what they hope to get out of the lesson. We then decide on the location, develop a menu and
Prior to obtaining my associates from the Culinary Institute of America, I spent time working my way through the kitchen doing any job that was asked of me and learning as much as I could. After earning the title of Executive Chef, I transitioned to the front of the house and worked my way up to a general manager position. Also related, is the experience that I obtained as a training manager and corporate culinary trainer for various restaurant groups.
For a single lesson, the cost is between $65-$75 and includes food items for the lesson, plus any high-end proteins. There are group discounts available and separate pricing available for private dinners and events.
I have worked with students of all ages and walks of life, the passion of creating and expolring with our senses should be experienced by all.