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Hello. I am a level 3 qualified Pastry chef. I am offering lessons from my home.
I am flexible with timings and days. I am offering the following:
- Bread[rye bread, pizza dough and many more] - Sweet dough [ Chelsea buns, cinnamon buns, doughnuts] - Biscuits and cookies[chocolate chip, Dutch biscuits, shortbread] - Cakes and traybakes [Carrot cake, chocolate fudge cake, brownies] - Desserts[Tiramisu, Crumbles, mousses]
Please inquire for further details and prices.
I can do one to one lessons or group. Maximum 4 people in a group lesson. Coffee, tea and refreshments included.
Hands on lesso
Cook to live & live to cook is my montra. I have been in the culinary arts field for over 20 years, holding degrees for bothe the California Culinary Academy and The Le Cordon Bleu Culinary College. I have a background in fine dining, banquets & catering, institutional cooking, and education.
Having completed over 110 pieces of acrylic paintings displayed in homes staged for sale in the Bay Area, including the castle in Martinez, CA. I hope to assist you in reaching your fullest artistic expression on canvas, wood or glass. I invite you to see some of work on Facebook at Art By Julia. Let me know what you plan to accomplish and work together to achieve your creative best!
I have played the piano since I was 7, and took lessons until I was 15. I continue playing to this day, and pride myself on being able to hear a song on the radio, or in movie and figure it out on the piano. I also write my own music, and will sit down and just play whatever comes into my head. I love working with kids, but also want to work with anyone who wants to learn an awesome new skill.
I love cooking. 90% of what I watch on tv is the Food Network. I started cooking with my mom when I was around 6, and got my first cookbook around age 10. I like to experiment with what I cook, and I c
I was always an inquisitive culinary voyeur. I love authentic ethnic cuisines from rich European gastronomy to colorful Asian dishes. I grew up in South Korea, lived in Hungary and Mexico, and traveled to many countries to learn about authentic cuisines.
I learned to cook from the best cook in the world, my mom. She let me peel apples and decorate dishes since I was three years old and I still learn scintillating pointers from my mother to make good to dishes.
My specialty is Korean and Japanese especially, the art of fermenting but also