Little Red Cravat Cooking

Little Red Cravat Cooking

5.0
1 employee

About this pro

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.

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Credentials

Hayward, CA 94544
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FAQs


What is your typical process for working with a new student?

I like to start with my student's concerns And reasons they want to learn to cook.  These initial questions reveal a lot about them to me as a chef teacher.  I also like to acquire any allergies to foods and/or adversities to specific foods, and/or cuisines my student may have, because perhaps I can assist them in dispelling a few things for them that they can handle.  Also, it is important for me to find out what type of cooking equipment they are comfortable with and/or intimidated by so I can provide educational information to them that may ease their minds and make their experience learning from me that much more fun and comfortable.


Lessons offered