I like to skate for fun and I know all the basic tricks pop shuvit Ollie manuals kick flips I like the fact that I get to show kids and grown adults and teenagers how to do simple tricks like all Lee's and manuals and kick flips I like to ride around and explore different scenery and also culture and food I'd like to share that with my students because it's about the experience but always about the basics

My name is Tracey Doty, the owner and founder of Lil’ Chef School, established in 2010. We are located in Irvine, formerly known as Young Chefs Academy. We are a children’s cooking school that offers birthday parties, cooking classes, workshops, special events, field trips and camps to children from ages 3 to adult. We specialize in kitchen safety, and teach children how to cook by introducing various age-appropriate cooking techniques. ​We also teach children how to set and clear a table, execute proper table manners and introduce various cooking utensils and appliances and their use. We educate students on nutrition and we use all fresh ...

I started teaching when I was 15. Yes, it was a hobby business, but the kids and parents loved it. At that time it was only horseback riding. More serious it became in 2007, when I started it as a professional side business. I tought from young (the youngest kids were 4) to old. My oldest student who I teach the accordion is 83 years old. I teach and always tought business people, from reagular emplyee to managers and executive in business and marketing as well as German for some of my clients who work and travel overseas. Teaching and tutoring was always more than just a job, I truly enjoy giving experience to studens and clients and they ...

I love teaching people how to cook, especially ethnic dishes. When people understand the basics of cooking, they don't need recipes... just skill and inspiration.

I love teaching culinary arts. I have been in the foodservice business for over 35 years teaching in a Community College for 12 of those years. I love to find high-quality food products for the students and showcase them in dishes pleasing to the eye as well as the palate. There is such beauty in a properly executed dish served to a guest who is important to you. The best part of teaching is when a student makes a recipe they have never made before. To watch their face light up with joy at what they have accomplished is so worth the time invested for both of us....