It’s all about passion. I love what I do, which makes it that much more enjoyable to teach it to others.
I’ve been a culinary instructor for about 11 years, starting as a teacher with C-CAP which is a non-profit that prepares students to work in hospitality. My specialities are pastry and baking and cake decorating, though I’ve taught classes ranging from pasta making to Ethiopian cuisine.
Having attended The Cooking and Hospitality Institute of Chicago and later Le Cordon Bleu, I have an associate’s degree in pastry and baking, and a bachelor’s degree in culinary management.
There are no reviews yet
I like to first find out what they know. This will allow me to better tailor their lesson to their current skill set, so that we can build from there.
I have a bachelor's degree in culinary management, and an associate's degree in pastry and baking. I'm also ServSafe certified as an instructor and proctor. I am also a certified master gardener, and like to teach people how to cook what they grow!
Standard two-hour lessons are $100 per person. The per person rate is reduced by 10% for up to four students, and by 20% for 5-10 students. Rates for larger groups would be determined on a case-by-case basis.
I started teaching as an instructor for CCAP, which is a non-profit that teaches high school students how to cook, and offers them culinary scholarships for college.
I've worked with pretty much every demographic, ranging from camps for elementary school children, to healthy eating lessons for senior citizens.
I recently ran a spring break camp for students, during which we prepared three courses each day, and included ingredients from the facility's garden.
I would suggest that they hire someone who not only knows how to cook, but has also had experience TEACHING to cook; timing, patience, accuracy and clear communication are all very important components in teaching others to do what I do.
Students should consider how many lessons they want. It's impossible to teach someone how to cook in one lesson. Clearly communicating goals, and asking their chef instructor how they can help achieve their goals would seem the most logical way to approach lessons.