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

Culinary Arts trained and military background, Levid brings outstanding services that will have you return.

Do you like to learn how to make a delicious Italian Pasta with your hand? I will teach you all the secret that my grandmother teach to me when i was just a child!The rial Italian Home made Flavor! I will come to your kitchen and together we'll make pasta ! You will learn to make the best italian pasta like in the restaurant. Also I 'll teach you to make the best italian sauce like Amatriciana,Pesto,Ragu alla Bolognese etc... We explore togheter the magic flavor of my country and you can surprice your family !...

We are a low cost Culinary School with 4 commercial kitchens. Our program is accredited and offers financial aid to those who qualify. Visit our website for orientation meeting registration. Www.bpculinary.squarespace.com

My style is unique and informative I love food ... and have sacrificed alot to be where I am today! My passion and dedication for cooking will be passed on to you... are you ready?

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....