Chef Loren Kitchen
About
I'm a native of New Orleans Louisiana. Classically trained in French techniques Creole cooking taught by my mother and aunts and mentors as I was training as a Young Apprentice chefs in New Orleans. I have other food related disciplines Asian food Sushi a variety of Pantheon of foods throughout the world that I enjoy doing and teaching. Let's get you on the road to better cooking and healthier cooking with taste.
Teaching people techniques they never thought about it seeing them execute these techniques in finding their own way in the kitchen and giving them the confidence and skills they need to become better Cooks. At the same time while having fun.
Highlights
No reviews (yet)
Frequently asked questions
What is your typical process for working with a new student?
First thing I want to evaluate your experience with cooking how much what you're comfortable with.
Your knowledge of food and cooking techniques if any. What's your comfortability are you learning and how well do you learn. Increase your skills of knife skills, menu preparation time purchasing of foods understand ripe versus not right Excedrin.
Focus on the equipment you have and how to use the equipment and cooking the kinds of things that you're excited about. Helping you increase your confidence and skills to become the master of the kitchen that you want to be. Also make providing you with print materials all suggestions of certain videos to watch our TV program that would help you further your experience in the kitchen. The skills on how to cleaning and cooking as you cook and prepare and how easy it should be for you. Storing of Foods and how EZ in preparations of your future endeavors in cooking.
What education and/or training do you have that relates to your work?
The equipment that I've collected over the years that really works in that equipment that doesn't work. The honesty and the truth.
Give you the confidence of what are good produce Meats and where can you find them and what should be a reasonable price of paying for such proteins fruits and vegetables.
Do you have a standard pricing system for your lessons? If so, please share the details here.
I try to give a fair price and system on what your budget is versus what you would like to learn so it may vary. And your skill level and understanding what you want to learn.
How did you get started teaching?
Getting you up to understand what you can do and what you want to do and keep you from creating bad habits. And all of these things. A hands-On approach.
What types of students have you worked with?
From middle school and high school kids college students and adults.
Describe a recent event you are fond of.
Helping some bachelorettes increase their skills of baking especially on how to make quiche. The ladies had a great time and they picked up some great techniques and he's of making quiche and exploring even how to make frittatas on top of the stove and in the oven.
What advice would you give a student looking to hire a teacher in your area of expertise?
Long as you're willing to do the hard work and get the techniques down so what you want to Aspire to and the taste.
What questions should students think through before talking to teachers about their needs?
What they really want to learn.
Priority and how much time will it take for them to master these skills.