Chew Wisely
About
It’s all about flavor, nutrition and fusions when I’m in the kitchen. With formal training in the south, I enjoy deep, rich flavors mixed with my love for California cuisine. With over 7 years experiences, I’ve cooked for some of your favorite celebs and have weekly clients who order from my company. Now I get to teach you a few tricks and tips to get you cooking like a pro.
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Frequently asked questions
What is your typical process for working with a new student?
I like to get an understanding for the knowledge a student already has. I believe more people have a good sense of flavor and kitchen skills than they think. I create a space for us to have fun and feel free to figure out the best way to develop flavor profiles, learn techniques and master skills.
What education and/or training do you have that relates to your work?
Culinary school and provate training by southern chefs.
How did you get started teaching?
I got started by teaching close family and friends via in person, skye and even over the phone.
What types of students have you worked with?
I've worked with students of all stages and ages. My yougnest is my 2 years old niece.
What advice would you give a student looking to hire a teacher in your area of expertise?
Be ready to create, have fun, and explore the world of culinary.
What questions should students think through before talking to teachers about their needs?
What is oyur desire in the kitchen, what flavors do you enjoy, what skill do you wish to aquire, what meals would you love to master.