About
I am both a culinary and pastry chef. I was trained by my loving grandparents through their years of experience & attended culinary school. This is not a job for me, it’s my passion and history that I love to pass on to my clients.
What I enjoy the most out of my work is keeping my grandparents memory alive and being able to keep the tradition going by teaching, educating, and giving the best experience I can to everyone I come across
Highlights
Photos and videos
Reviews
Eloise
Frequently asked questions
What is your typical process for working with a new student?
I like to get to know my students and their interest and what they like about cooking or baking
What education and/or training do you have that relates to your work?
Attended Academy of Culinary Education with Culinary and Pastry Certificates
interned at Huckleberry in Santa Monica
Chinois on Maine
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Do you have a standard pricing system for your lessons? If so, please share the details here.
Pricing depends on experience and the level of difficulty on the project. Sometimes projects such as cakes can take more than one lesson
How did you get started teaching?
I started teaching because of my kids.
What types of students have you worked with?
I worked with all ages from age 5 and up
What advice would you give a student looking to hire a teacher in your area of expertise?
my advice is to have fun