Chef Saul’s Cooking Fundamentals

Have the pleasure of attending a classroom in the comfort of your own home! Private lessons to show the culinary beginners or the experienced Home cooks, this class is for everyone!

My name is Saul Jauregui and I am in the process of securing culinary mastership. My love for food and history is something I would love to show my students or anyone with a culinary inquisition. I strongly believe that food is the cultural bridge that makes us come together to show who we are, and where we come from.

I am a was born and raised in Eagle Rock and Highland Park in Los Angeles and I began my culinary journey as a Prep Cook/Line Cook for Cole’s restaurant in downtown Los Angeles. After gaining some restaurant experience, I decided to gain experience on larger production and moved on to be a Hospital Dietary/Café Cook. As a dietary cook I learned extensively about diet restrictions and variations dependent on the different types of diseases, illnesses, and allergies. Eventually, I realized that I had an immense passion for food and decided to expand my culinary knowledge and technique, and applied to be a student at the Culinary Institute of America in Northern California. While attending culinary school I continued to grow my culinary knowledge through restaurants like Hog Island oyster company and Bottega with celebrity Chef Micheal Chiarello. After culinary school I was fortunate enough to become a Sous Chef at the Napa resort and Spa end elevate to Restaurant Chef of the resort. I soon began to miss Home and made my way back to Los Angeles. Currently, I am a private free lance Chef with some spare time on my hands and would love to learn more about using social media as a platform or tool for future endeavors.

As you review my qualifications you will find that in addition to my culinary experience I also have an extensive background in management and security. Enclosing I want to like to finish in the words of George Bernard Shaw “There is no sincerer love than the love of food”

Thank you for your time and consideration.

Sincerely,

Saul Jauregui