Chef Carballo Hands On Cooking
About
Being in professional kitchen most of my life and having spent many days cooking for a large family I understand that cooking can be overwhelming. We have serval styles of restaurants and catering which give a wide range of cooking styles to choose from.
Highlights
No reviews (yet)
Frequently asked questions
What is your typical process for working with a new student?
Understanding the clients current abilities and what they are looking for as a result from our lessons.
What education and/or training do you have that relates to your work?
I have had over 15 years of hands training cooks is all types level from beginning to professional.
Do you have a standard pricing system for your lessons? If so, please share the details here.
I have a package deals based on what the client is looking for or an hourly rate. As well we have group rates for larger classes and parties.
How did you get started teaching?
Teaching high school students for competition as well as doing private parties.
What types of students have you worked with?
I have worked with all types of students from a classroom setting, private, professional kitchen training, college level training, and home cooks.
Describe a recent event you are fond of.
We recently did a fundraiser for a charity were I was auctioned off to teach a tamale cooking class during the holiday season as a team building reward for a company party.
What advice would you give a student looking to hire a teacher in your area of expertise?
Make sure you understand what you are getting and ask questions until you understand. Also have an end result ready so that the teacher can also make the proper decision in selecting the right student.
What questions should students think through before talking to teachers about their needs?
What level of cook are you?
What are you trying to achieve from this lesson?
Is there a specific area you want to focus on?