About
Welcome! My teaching focuses on my student's strengths and reasons for learning. I ensure that students are taught from a personalized curriculum that brings them closer to their goals while emphasizing the cooking fundamentals that will prepare and enrich them for life. I am passionate about the art of cooking and I believe I can engage any curious or dedicated student with this eclectic mix of perspectives and experience.
Highlights
Payment methods
Specialties
Student age(s)
Interested cuisines
Desired cooking skills
Food allergies / dietary restrictions
Number of people
Recipe difficulty
Photos and videos
Reviews
Barbara G.
Erin M.
Joe K.
Frequently asked questions
What is your typical process for working with a new student?
It's essential to have a conversation about their curiosity in cooking if it's knife skills, world cuisines, healthy cooking, or a specific technique they want to learn.
Once you identify their interest, this will determine the class length, which could run from 2 to 3 hours depending on the number of students and dishes on the menu. After that, we select a date and time for the class.
What education and/or training do you have that relates to your work?
I started attending the Cordon Blue in Paris at a young age and graduated with the honor "Grand Diplome", I cooked for several years in Paris, Germany, and Portugal.
I moved to the united states to continue my quest for experience working in California. Currently, I am one of the instructors at the Cavallo Point Lodge Cooking School.
So far this is one of my favorite parts of this beautiful trade, cooking and teaching people how to develop a palate for flavorful food and healthy food.