For the past 5 years I have enjoyed a very successful and fulfilling personal chef and catering business. I love sharing my profession and organic approach as well as my love of cooking with clients, family and friends. For that reason, I have moved away from the Personal Chef role and into the role of Cooking Instructor.
As an Instructor and Professional Personal Chef, I bring my years of knowledge, recipes, tips and tricks to home cooks. All of the cooking takes place in your kitchen, utilizing your equipment and appliances. It's important for you to know how to easily recreate recipes in your home kitchen.
Cooking should be fun, not complicated or daunting! My approach to teaching people how to cook or to prepare a recipe is to find the easiest, fastest and most sensible method without compromising the finished product.
Escoffier International Culinary Academy - Graduated May 2015
American Personal & Private Chef Association 2013 - present
ServSafe Food Safety Handler - 2013 - present
Please visit my website at:
Creating delicious foods.
The social aspect of cooking and eating.
Teaching people how to cook and creat in the kitchen
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WHAT DO I HAVE TO PROVIDE?
There is a preliminary brief meeting so I can get acquainted with your kitchen and appliances. You will be provided with a list of any items you will need to have available for the lesson that you do not already have. Most of these items required you will have in your home already and they are recipe specific. If you don’t have a vegetable peeler for example, you will need to acquire one before the lesson.
HOW LONG WILL THE CLASS BE?
Classes will run between 2-4 hours depending on your skill level and the complexity of the dish.
WHO DOES THE SHOPPING FOR THE FOOD?
I personally do the shopping prior to coming to your home to teach (shopping is included in the pricing for the lesson). I will buy the freshest ingredients and you will get the receipts at the time of the lesson.
I am a graduate of the elite Escoffier International Culinary Academy where I have completed the Culinary Arts Program in May 2015. I graduated at the top of my class and I was featured in Escoffier's Graduate Spotlight, "Healing Ailments With Aliment: Beth Volpe".
I have successfully completed "The Business of Doing Business as a Personal Chef "through the American Personal & Private Chef Association and am honored to be a member.
I also am a certified California Food Handler through the National Restaurant Association (ServSafe).
HOW MUCH ARE CLASSES?
Classes are $75 per hour for up to 2 people (for additional people, please inquire). Classes do not have more than 4 people.
HOW MANY PEOPLE CAN BE IN A CLASS?
I would prefer to keep it to 2 people in a class, but we can increase it to 4 (the additional 2 people are $25 an hour per person, per hour). All classes are designed as "hands on" unless a demonstration class is preferred.
HOW MANY SERVINGS DOES EACH RECIPE MAKE?
All recipes will serve 4 people.
For the past 5 years I have enjoyed a very successful and fulfilling personal chef and catering business. I love sharing my profession and organic approach as well as my love of cooking with clients, family and friends.
For that reason, I have moved away from the Personal Chef role and into the role of Cooking Instructor.
As an Instructor, I bring my years of knowledge, recipes, tips and tricks to home cooks. All of the cooking takes place in your kitchen, utilizing your equipment and appliances. It's important for you to know how to easily recreate recipes in your home kitchen.
Most of my students are adults. Some are great home cooks that just want to learn new techniques or recipes.
Others have never cooked but are interested in learning.
And then there are those that really don't like to cook but need to get one or two dinners under their belts that they can easily prepare.
I have also taught prep cooks in my commerical kitchen as a Personal Chef.
A fun event was doing Grilling Lessons for a group of husbands that just had never really cooked before. We did several classes, and each class turned into a dinner for them and their wives. It's a lot of fun to watch students build confidence and get comfortable in the kitchen.
My advise is to ask the chef if and where they were trained. You want to be taught by a chef that has their credientials.
Make sure that they have their ServSafe Food Safety Handler's Certification. That means they have taken the class and test and understand food safety.
I offer a large selection of classes. Many teachers only teach techniques. I cover techniques in each classes.
Hands on is the best approach to learning. And learning in your own environment is the best way to go.
Dietary specifications. If you have dietary restrictions, make that known. Ask if the instructor will modify the recipes to accommodate your needs.