Little Red Cravat Cooking

It is a huge part of my service to inspire others to produce the best quality cuisine. I'd like my students to have a fun, productive, and creative experience while learning a new craft. A creative vision is a must because let's face it. . . we all eat with our eyes first, and how sweet it is for my students dishes to taste as amazing as their creations will look. I like to make my service fun and stress free. While graduating from Le Cordon Bleu - Suma Cum Laude, my experience was easy and fun. Not only did I volunteer for every event I could get into, but I also took the time to become involved in the top culinary orgainization ACF (American Culinary Federation) in school. And, during the only ACF School competition, I became the winner of over 20 participants! That was a great accomplishment. My experience is more of a personable one, as I have worked for a N.Y. best selling publisher, as well as other top investors in the world. Some of my prior clients really require the personal and private touch of service I offer. I thrive on providing high-level cuisine and etiquette.

I enjoy the diversity in what I do. While being a chef in Alaska, at the famous Alyeska Ski Resort, I found that food can be diverse, exciting, interesting, super delicious, fun and unique. I love it so much, it makes me happy to offer teaching services to others who are remotely intested in food and cooking. Like any other artist, we are sensitive and dedicated to our craft, and when someone shows true interest in what we do, it has a great impact on our lives. I hope my teaching will do the same for my students.