I'm professional Chef for 24 years, actually I work as executive sous chef for Commerce Casino and I enjoy teaching how cook..
I love show people about molecular Gastronomy and Mediterranean food, I'm from Spain.
I use the weekends to train people who, for their work or pleasure, need to learn or improve their culinary skills. Classes are about an hour and a half, and the recipes that are prepared are tasted and prepared from the beginning to the place, learning also to design the presentation of each meal. I have taught individual classes but also group.
My philosophy is to enjoy doing what I do, and to encourage others to do the same. Either for pleasure or out of necessity I will be happy to help you.
Eulalia is a great teacher, she help help me and my girlfriend to find a job, thank you Chef
I met Chef Lali, three years ago, I was lucky to participate in one of her international gastronomy workshops, which lasted 3 weeks, it was great, she has a lot of patience and a great personality, and enjoys sharing her professional experience, I recommend totally.
When I contact a new student, I like to know something about him/her so I can help him better and prepare the classes he /she really needs, I should know if he/she is professionally engaged in cooking and seeks to improve his /her techniques, or if is a amateur and wants to impress family and friends with new creations, I try to make enjoyable and fun classes where learning becomes a pleasure.
Bachelor Degree in Culinary arts and 24 years of culinary high level experience
The prices for my classes usually vary, depending on whether it is a single student or several and also depending on what type of kitchen they want to learn. It usually ranges from $ 30 to $ 60 and each class is 90 minutes. Of course in the classes I include the food we are going to work with. That is why the price of classes varies.
Also the price of the class is different if one or several people take the class together.
Although I am flexible, and depending on the needs of the student, I try to adapt to their budgets.
I started teaching in Spain and also in Germany, 10 years ago, now for 5 years I live in California, and I had the pleasure of training several teams of chefs for different businesses, now during the week I work for a casino in Los Angeles from Monday to Friday, and the classes I teach privately, are weekends at home.
Couples, senior women, and culinary arts students who want to know about molecular Gastronomy