5.0 (9)

About this pro

I'm personable, patient and fun to be around. I'm comfortable making mistakes and learning with the student as well as teaching.

I enjoy talking about my experience cooking, about short-cuts and other fun things you can do with foods and flavors. Even food policy is interesting. I have passion for food and flavors.

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San Jose, CA 95124
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9 Reviews


  • Darlene Weber

    Kerry is very competent and doesn't need any direction when helping with our organization regarding the food needs of feeding 150 students or sit down dinner for 250 adults. She is able to see the task in front of her and understand what the objective is and succesfully come alongside people to help lead the way. Her skills with cooking, baking & food preparing have been an assets that our team has benefited from for the past 2 years. She enjoys working alongside people, being in charge and also happy being a worker bee. Our team has enjoyed having her part of the food program with Leigh Marching Band and the Parent organizations many fundraisers that happen to have food related needs from shopping, preparing, baking, cooking and serving. Kerry is often the go to person for concerns on menu changes, serving questions and suggestions for a new recipe to feed a large crowd.

  • Kathleen Bishop

    Kerry is a great chef and so enthusiastic. She prepared amazing food for my 60th birthday party and everyone loved it!

  • Annabelle Pang

    Kerry is very knowledgeable on her field, a hard worker and she will patiently teach and guide you through as you learn from her.

  • Consuelo Yepiz

    Kerry is very focused!! Kerry has excellent timing! She has the ability to know when to step in or step out. She makes working very easy!! More people need to take a lesson from her!!

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What is your typical process for working with a new student?

I love getting to know the people I work with, find out what they enjoy eating and what they enjoy cooking. 

What education and/or training do you have that relates to your work?

Culinary school graduate (class of '97 California Culinary Academy), internship at Chez Panisse restaurant, 9+ year experience in restaurants and catering, 12 years experience in school food service and management, currently working as coordinator and culinary specialist with the Forward Food Program- teaching plant-based foods to large institutions.

Do you have a standard pricing system for your lessons? If so, please share the details here.

Around $95 per hour for a personalized lesson.

How did you get started teaching?

Around 10 years ago, I found a gift in running the curriculum in our staff professional development days. Now I do power point presentations and classes on things like knife skills. I have the personality and experience for it.

What types of students have you worked with?

All institutional cooks and chefs with varying experience. From zero experience to many years. I have worked with everyone. We all have experiences we can share.

Describe a recent event you are fond of.

I was just in Chicago and taught child-care cooks about adding spices and flavors to your foods to create different themes (Indian cuisine, French cuisine, etc). It included a demo on how to make your own blend of chile seasoning for tacos and other uses.

What advice would you give a student looking to hire a teacher in your area of expertise?

Hire someone who loves to do what you're looking for. Someone who is comfortable in their own skin.

What questions should students think through before talking to teachers about their needs?

What cooking methods would you like to go over (grilling, baking, braising, etc)? What flavors are you comfortable with? What foods do you love to eat? What foods have you grown up with? What cooking experience do you have?