Priscilla's Bistro

Priscilla's Bistro

5.0
1 hire on Lessons.com
1 employee
8 years in business

About this pro

Good food begins with great cooking practices and hygiene. I teache the practices because it consistently keeps the chances of food contamination to minimum to none.

I believe when you prepare food food others they should feel confidence in eating what you prepare, because it looks good first and then taste greate.  

I have cooked professionally since I was twelve years old (30 yrs) My parents both love to cook. My mom, a traditional cook  and my dad, a creative cook. 

I am Experience trained, not professionally train. I cook both comfort foods and gourmet dishes. I do have a sister that is a Le Cordon Bleu trained chef. I can always ask  questions (smile).

I have been creating new vegan dishes because so many of my friends and clients are vegan.

One of my specialties is cooking delicious Detox meals for cancer patients, resulting in improved cancer counts.

I enjoy eating and preparing most foods and love to teach.

I have a reputation as a a cook and event planner of either preparing wonderful dishes or providing interesting caterers to provide stimulating meals.

My promise is to show you how easy it is to prepare any dish, once you know the rules and techniques of cooking. 

 

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Credentials

Los Angeles, CA 90011
Email verified
Phone verified

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FAQs


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

Asking the student what their objectives and goal for this endeavor are?


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

Working with food professional since I was a Teen. Family food businesses. Experience trained.


How did you get started teaching?

I love to teach. education or cooking.

Sharing is my skills and know how makes me happy.

Everyone should know how to cook and not become nervous with the thought of preparing food.

Cooking is easy once you know the rules, it is alot like mathematics, know the formula, you can solve the eqation. 


What types of students have you worked with?

Young and mature students and no cooking skills to some kitchen an cooking experience.


Describe a recent event you are fond of.

In November 2017, received an Ovation for the care and attention given to an monthly organization's event that I serve or prepare food for.


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

I serious are they about learning to cook. Short cuts are not always good skills in the kitchen.


Lessons offered