Crane’s Cuisine
About
I stand out first cause I am a people person. However, the most important part is I graduated the top of 4 classes at Le Cordon Bleu with the highest honors possable. I am also a chef in the industry. I am not just a home cook. I am also considered a unicorn in the industry because I am proficient in both savory and sweet. I also was the executive resident chef for Sur La Table where I taught classes and private events with 2 - 50 students at a time.
I love when my students eyes light up, when they have that moment, that they know they can do it. I also love when they are so proud of their new skills that they want to show their friends.
No reviews (yet)
Frequently asked questions
What is your typical process for working with a new student?
My sryle is hands on. Important to start with some knife skills and up from there.
What education and/or training do you have that relates to your work?
Graduated the top of 4 classes with high honors from Le Cordon Bleu
I was born into the food industry
I was executive resident chef for Sur La Table where I taught classes and private events from as little as 2 - 50 people at a time
was a chef at the Ritz Carlton who specialized in taking care of VIP and high profile celebrity guest
I am serve safe certified
I have studied Cooking abroad in Mexico, Portugal, Italy, Thailand, London and Paris.
How did you get started teaching?
I was always the natural teacher. I have been known in many cases to teach the teacher. When you love what you do you want to share watch you know.
What types of students have you worked with?
At Sur La Table I was able to teach students as young as 82 senior citizens. I have taught family night classes and classes for people on a date
Describe a recent event you are fond of.
My last position I was an executive sous chef for a catering company owned by United Arab Emirates. We specialize in putting the first class meals on the airplanes and private jets going overseas. I had the great opportunity to work with my culinary hero who is a two Michelin star chef.
What advice would you give a student looking to hire a teacher in your area of expertise?
Make sure the person you hire is able to teach you the proper techniques and set you up for success when you were in your kitchen.
What questions should students think through before talking to teachers about their needs?
Make sure you know the style of cuisine that you would like to learn. Make sure you understand the cost of the ingredients that the chef will be bringing with them. Make sure you find someone who is outgoing and is able to speak freely about the topic you choose.