About
We have a passion for cooking and teaching. What better way than to conduct instruction in many different areas of cooking and baking. It's a total Win-Win!!!
FEL, CEO/Founder
PLEASE NOTE: WE ARE UPDATING CLASSES AND MATERIALS...A LINK TO SIGN UP FOR FUTURE CLASSES WILL BE AVAILABLE JUNE 15TH, 2021...OUR WEBSITE IS ALSO BEING UPDATED...THANK YOU FOR YOUR PATIENCE...CEO. We enjoy the smiles We see on everyone faces when we're doing instruction. That let's Us know learning With Us Is FUN And Meaningful!!!
Areas of Interest-Creole/Cajun, Southern, BBQ, Italian, French, Middle Eastern, Seafood, Pasta Dishes, Party Presentation and Event Decor', Vegan, Chronic-Conditions Special Diet, Baking/Desserts, Comfort Food for Fall/Winter, Meal Planning, Plant-Based, Clean Eating...
Coming Soon...Skill Sets In Other Areas TBD...
Highlights
Photos and videos
Reviews
Mike N.
Frequently asked questions
What is your typical process for working with a new student?
The Student And I Ask Questions, Following A Confirmation For Class...Soon After, A Telephone Conference Is Scheduled With The Student/s. We Discuss What To Expect During Class Briefly, Q & A Is Open Also During Conversation Or At The End Of Phone Conference. Lastly, A Time Date And Time Will Be Confirmed And ANy Grocery List Or Other Items We May Need Will Be Discussed...
What education and/or training do you have that relates to your work?
My Education And Training Span More Than 35 Years. Additionally, I Do Hold Many Credentials Provide Education In Many Different Areas Of Cooking Be It As Savory Or Sweet.
Associates In Nutrition
CA Food Handler's Certification
National Food Safety Manager License
Credentials In Chronic Conditions Management and Nutrition
Bachelors In Science Business Mgmt/Business Administration
Master's Healthcare Administration
Do you have a standard pricing system for your lessons? If so, please share the details here.
Please inquire...
How did you get started teaching?
I was instructed by my aunt who taught me cooking and baking skills at the age of 9 years old...I acquired formal training and education to be efficient and effective in my ability to teach...
What types of students have you worked with?
As long as the student/s have a will to learn culinary no...I am willing to teach them...
Describe a recent event you are fond of.
When I'm catering I give back to the community by contracting with 1-2 community members to cater assist. Each time is a joyous memory of how team work make the dream work.
What advice would you give a student looking to hire a teacher in your area of expertise?
I would say do a phone interview first to get acquainted with the Teacher, you will know if that is a right fit or not.
What questions should students think through before talking to teachers about their needs?
What are their specific needs? What are they looking to learn from the cooking lessons? How can I apply this to my daily life for better health? How will it truly benefit me???