Lucky Duck Culinary Services
I teach students from the ground up. We embark on a culinary journey of discovery and culture. Learning new things about our world and ourselves alike. My teaching style is conceptual cooking. You know...teaching a man to fish and all.
I love the lightbulb moments of discovery. Every time someone has a great knowledge download after our 3 hour class makes all the other things float away.
Desired cooking skills
Food allergies / dietary restrictions
Number of people
Photos and videos
Frequently asked questions
What is your typical process for working with a new student?
How It Works:
Set up a time for Chef Greg to come in to your home so you can learn with your tools, ingredients, and most importantly your everyday world.
It is best to learn the specifics of your environment. If you were to go to someone else’s kitchen you might not know where you keep the spatula and that can waste precious time during your time cooking. Besides you learn with the things you are going to be using, not an industry standard kitchen layout.
Fill out the questionnaire that can better assess your skill level before Chef Greg arrives. We will then sit and build a professional relationship to get to know you as a student. Find out your goals, strengths and weaknesses.
This will allow Chef Greg to understand your overall skill level, to ensure you get the most knowledge out of each session designed for you individually or the whole group
Receive the First-Class Syllabus, Study, and purchase any required ingredients
All the classes are designed to adapt to your likes and dislikes. Your products of choice and things you will actually purchase on a regular basis. You decide how much to spend and what to feed you and your family. Please purchase ingredients no earlier than 12 hrs before class begins. I can also show how to utilize product you already have in your pantry that need to use up before spoilage occurs
Cooking should be fun and entertaining. There is more than one reason why most families 80% of their time conversing in the kitchen. It is the life source for the entire house, whether it be for pure consumption or to entertain out of town guest you haven’t seen in 10 years. It is not rocket science; there is no life and death situation if you add too much this or too little that. You will learn the conceptual way to cook dishes from styles around the world. In order to learn how to cook the food we will also use history, culture, geography, basic physics, math, and natural order. We can be as ridged and by the book or as free creatively as you would like.
What education and/or training do you have that relates to your work?
I am a career working chef and teacher with 20+ years experience. I have worked in fast paced environments ranging from the most hi-tech kitchens to make-shift grills on the beach. I have had many amazing adventures working as a chef in my career but there are two that stand out. I am a lifetime fan of the Angels and I was invited to celebrate with the team after game 7 of the 2002 World Series for the work I did in their kitchen. I was also in the locker room for the 2007 Stanley Cup Anaheim Ducks win. Celebrating with both teams were pinnacle moments in my career. It made the countless work hours almost wash away. I have donated my skills for many medical foundations, Government Leaders and charities with one goal in mind, “Great Food Always!” I have seen a lot and done even more. Whether it be Asian twists or Meddi- delights, I have thrown my knives at all major cuisines. I have not had the cash to visit all food meccas across the globe, yet. However, knowledge is easy to come by these days and ingredients can be obtained with a click of a mouse.
"Imagination is only one part of a great chef. You have got to know how to use the tools given to you. "
Do you have a standard pricing system for your lessons? If so, please share the details here.
$100/hr most classes last 2-3 hours
How did you get started teaching?
I spent three years on the island of Grenada working as a culinary consultant, caterer, personal chef and culinary teacher. You could find me at the Rum shack or "lime’n" on the beach most days as the world turned a little slower. I had enough time to center myself and enjoy my mini retirement. I learned about new foods, culture, and experienced the most vibrant and powerful spices in the world. I had lots of time to study and learning about other cultures only made me want to create every day. The more I learned, the more I yearned to share with others. I started teaching on the island and brought my skills back to the US and want to spread my knowledge to deadicated, passionate people.
What types of students have you worked with?
All ages, Skill levels, and many different ethnic cultures and backgrounds. Dietary restricted, pro-althetes, kids, elderly, and foodie super-stars
What questions should students think through before talking to teachers about their needs?
Am I getting a fish for the night OR Learning how to fish! For a lifetime of food at your finger tips. Learn conceptually to maximize your $$