About
Do you want to save time and money, and eat healthier all at the same time? Then my style of cooking is for you. I call it "Intuitive Cooking" because it is all about cooking healthy, fast, delicious food that is tuned in to your preferences, budget, and taste. If you can salt your food at a restaurant, then you can cook intuitively! And you don't need any fancy equipment or a big kitchen.
Whether you like Asian, Mexican, European, Mediterranean, or Californian cuisine, I can teach you how to infuse your favorite flavors into a weekly menu of meals so you can take the guesswork out of how to eat healthy.
Here's what my students say:
“Thank you for the excellent cooking class today. I had much fun and really learned a lot.” -David Y.
“We had so much fun! Alegre is inspiring and entertaining and the food is delicious.” -Jeanne L.
“Great class for someone who hates to cook!” -Judi B.
“One of the best teachers I’ve ever had!” -Carter S., 10yo
“I always learn something.” -Mary O. (veteran of multiple workshops)
I am a fourth-generation food entrepreneur. I created a gourmet food product called Gazpacho Shots that was sold throughout California and at pop-up events at Williams-Sonoma.
I truly believe that cooking from scratch is the key to increased health, wealth, and happiness. To find out more about me, visit AlegreRamos.com/intuitive-cooking-workshops/ OR visit online classes at AlegreRamos.teachable.com
Cuisines/Cooking Styles I can teach
-Asian (Chinese, Thai, Indian, Phillipino, Vietnamese, Japanese except for sushi)
-Mediterannean (Middle-Eastern and North African)
-California Cuisine
-Mexican
-Italian
-Spanish
-Fusion
-Vegan and/or Vegetarian
-Gluten-free
-Baking (also GF baking too)
-I am also versed to a lesser extent in some other cuisines such as French and Peruvian
I believe that cooking from scratch is one of the best ways to increase your health, wealth, and happiness!
-Health: there is an Ayurvedic saying "with good food, medicine is not needed, with bad food, medicine won't help." I lived this first hand, learning to turn my health around in my 20's by cooking from scratch and avoiding processed foods.
-Wealth: eating out costs about 700% more than cooking at home. In our household, we spend about $800/month for mostly organic groceries for a family of three, but eating brunch at a restaurant costs about $60. So the average at-home meal costs about $9.30 We choose to eat out no more than four times a month, and spend our savings on traveling!
-Happiness: there have been numerous studies that show cooking from scratch decreases stress and increases creativity. It's also one of the only activities we do that stimulates all five of our senses.
Photos and videos
Reviews
Mary O.
Deirdre P.
Frequently asked questions
What is your typical process for working with a new student?
First I talk to students and find out what it is they want to learn and any sort of preferences they might have. Then I create a plan for them based on their current skill level in the kitchen. I've taught everyone from 10-year-olds to food service professionals, so I'm adept at modifying my lessons to my audience. Then I cook alongside you, demoing and explaining new information along the way, and watching/giving feedback as you try it yourself.
I encourage students to play with their food. It is only through routine play (practice) that you can become truly adept at any new skill.
What education and/or training do you have that relates to your work?
I'm a fourth-generation food entrepreneur and self-trained chef. I know you can learn what I know. The only difference between you and me are hours spent in the kitchen.
I'm all about fast, healthy, delicious food that you can eat daily. I don't teach "fancy" or "special ocassion" type of cooking. I want to teach you how to look in your fridge and whip up a lunch with what's inside.
For lots more about me, and my style of cooking, visit my online class site AlegreRamos.teachable.com and my blog AlegreRamos.com
Do you have a standard pricing system for your lessons? If so, please share the details here.
Travel costs vary. I have an hourly rate, but give price breaks at three hours plus.
My minimum lesson is three hours for $375 and that can include up to five people which is only $75/per person.
How did you get started teaching?
It's just who I am!
What types of students have you worked with?
-Ten-year-olds
-Recently divorced 60-year-olds who've never cooked
-Food service professionals
Describe a recent event you are fond of.
Three couples brought me out for an anniversary party. We cooked five items in under two hours. It was a blast. They had so much fun mixing and matching all the items. I could see lightbulbs going off in their heads as they realized how improvisational cooking can be.
What advice would you give a student looking to hire a teacher in your area of expertise?
You learn best when you are having fun because of the chemicals your brain makes when an activity is pleasurable. Make sure that you "connect" with the teacher in order to ensure that it will be fun for you.
What questions should students think through before talking to teachers about their needs?
Be as specific as possible.