Chef Chelsea
About
As a Chef there's never a moment that we are not only teaching, but learning as well. The candid conversations and Q&A is so important to me. I want to be a friend that an be called on at any moment with your trust in me to be 100%. I am always striving to be a great teacher and also a person you can rely on to help you be a better cook/baker and happily.
I have been cooking since I was a little girl in my grandmother's and mother's kitchen. Studying in France and continuing my education to become more knowledgeable has always been the key to my instruction.
Food is life; we need it to survive, it makes us healthy, and unltimately, it makes us happy. When I teach it's always from the heart and the knowledge and education comes second. Making people happy through food has always been satisfying, but Teaching people how to make food to make themselves and others happy is life changing!
Highlights
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Frequently asked questions
What is your typical process for working with a new student?
Since graduating in 1999/2000 I have traveled around the world and have experienced all ethinicities of amazing foods as well as original techniques which help to enhance the process.
I usually start with an itinerary of basic skills, Quality control, Safety and Sanitation, and train in the everyday lingo of the kitchen. Knife skills are essential and an overview of skillset is required only to help for the future.
I love to speak about food in every way so a short conversation about likes and dislikes will help me guide you to success in the kitchen.
What education and/or training do you have that relates to your work?
Graduate of Diablo Valley College 1999-2000 with expertise in Pastry Arts, Culinary Arts, Restaurant Management, Instructing, Catering, and Menu Planning
Do you have a standard pricing system for your lessons? If so, please share the details here.
Classes are 3 hours with 2 recipes and proper guidance to achieve both. Cost is $125 per the three hours and includes all supplies and recipes needed for recipe preparation, food cost is separate. If I travel to you it's an additional $20 (depending on distance).
You will also receive flyers on measurements, knife cuts, how to store food properly in refrigerated areas, and basic lingo in the kitchen.