Cooking Classes With Lisa
About
I am a graduate of the French Culinary Institute as well as a Certified Cicerone and Court of Master Sommeliers Certified Sommelier. I have been a cooking instructor for a number of years at Le Manoir aux Quat' Saisons, the Institute of Culinary Education, and The Brooklyn Kitchen. I would love to work with you on any type of cooking that interests you. We can focus on a project or two you're particularly focused on, or we can talk about your skills and interests and I can choose some menus for us, always with a view to practical and transferable skills that will make cooking more fun.
I'm sharing joy- it's wonderfully empowering to be able to cook confidently, especially when you feed others. I want to remove stress, awkwardness, and uncertainty from cooking, because it's such a tremendously rewarding skill.
Highlights
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Frequently asked questions
What is your typical process for working with a new student?
First, we'll need to talk about your current skills /kitchen equipment (don't worry - we can start from scratch, if necessary, and small kitchens are ok!). Then I need to know what it is that interests you and set realistic goals. If you'd like a dinner party menu or a some fast, easy weekday night dinners, etc, I will propose a menu for you.
What education and/or training do you have that relates to your work?
Culinary Arts / French Culinary Institute, CMS Certified Sommelier, Certified Cicerone. Cooking instructor at Le Manoir aux Quat' Saisons (2 Michelin Stars), Institute of Culinary Education and The Brooklyn Kitchen
Do you have a standard pricing system for your lessons? If so, please share the details here.
Pricing depends on your needs and what equipment /ingredients I will bring, but starts at $125 per visit and can include multiple students very reasonably.
How did you get started teaching?
I first started teaching full time at Le Manoir aux Quat' Saisons in Oxfordshire with Raymond Blanc, where I wrote and taught a wide range of day-long and week-long classes, mostly based on adaptations of dishes from the restaurant and those inspired by Raymond Blanc's childhood favorites.
What types of students have you worked with?
I have worked with a wide range of students, from beginners (including children) to professionals in culinary and beverage studies.