TheGoToChef
About
I'm new to Phoenix but I'm not new to cooking.I have been working in restaurants and hotels for 40 years! I am classically trained in French cuisine and have worked for some of the top Chefs in America; Daniel Bouloud, Jean-Louis Palladin, Claude Musquin, Jean Paul Being. I grew up in the Washington D.C. area, but have lived in Scottsdale, Denver and the Bay area in California. I've also traveled the world. In 1998, I opened The CityGrille in Denver, Colorado, and won awards for American comfort food, and the best "Burger" in Denver. In 2012, I started TheGoToChef, a personal chef enterprise, providing hearty and healthy meals to busy professional families. I also did private caterings for casual get-togethers, or fancy sit down dinners.
Check out my website: www.thegotochef.com
I'll teach you knife skills, stocks & soups, butchering, healthy dishes from around the world, and desserts.
Call me. David Minty. 720.210.8247. And we'll get started!
Highlights
No reviews (yet)
Frequently asked questions
What is your typical process for working with a new student?
I like to exchange phone numbers so that we can get to know each other, and so I can answer any questions immediately.
I like to learn about any particular interests, likes and dislikes, and of course, any food allergies.
What education and/or training do you have that relates to your work?
I have been working in restaurants and hotels for the past 40 years- I love to teach, and I love all cuisines!
Do you have a standard pricing system for your lessons? If so, please share the details here.
I do not have a standard pricing system. If it's a cooking class, it depends on how many students- and the menu.
If it's a dinner party, it's the menu and number of courses that determine the price.
How did you get started teaching?
I sold my restaurants in 2012, and I wanted to stay active with food. I started a Personal Chef business, that included cooking classes.
What types of students have you worked with?
All types!
I worked at a cooking school for 8 months, where we taught all aspects of cooking, from the serious home chef to the beginning cook.
Describe a recent event you are fond of.
One fun event was a class called: Tacos and Tequila! We paired different marqaritas with blackened mahi mahi fish tacos, grilled shrimp tacos, and marinated flat iron steak tacos.
We prepared all the salsas and marinades from scratch.