Winning At Keto
About
While I am a huge foodie and love cooking all kinds of foods, I am a wellness chef with a focus on organic, local and sustainable ingredients. My current specialty is Keto cuisine!
I love introducing people to new recipes, techniques and ingredients!
Photos and videos
No reviews (yet)
Frequently asked questions
What is your typical process for working with a new student?
I send out a discovery questionnaire to learn skills levels, gadget inventory, food sensitivities and preferences.
What education and/or training do you have that relates to your work?
I have been working around food since I was seven years old, from my dad's restaurants when I was young to hotel catering to owning my own food company. For the last 10 years, I've been a private chef for hire. I specialize in in-home cooking lessons, dinner parties and cooking demonstations. I also lean heavily towards healthier ingredients and encourage organic, local and sustainable whenever possible.
Do you have a standard pricing system for your lessons? If so, please share the details here.
Introductory lessons are $75 plus groceries.
How did you get started teaching?
I owned a food business, making heat-and-eat pies and burritos, and started offering in-home cooking lessons through daily deal sites (e.g. groupon). I booked dozens of lessons and fell in love with teaching people to cook.
What types of students have you worked with?
I've worked with the unskilled to fellow chefs and everywhere inbetween.
Describe a recent event you are fond of.
I was recently asked to cook for a 12-person dinner party. I designed a low-carb, 3-course meal. I introduced several guests (with more conventional pallets) to the magic of spaghetti squash! They were so impressed, I scheduled two new appointments!
What advice would you give a student looking to hire a teacher in your area of expertise?
I teach basic techniques to most and creative cooking to all.
What questions should students think through before talking to teachers about their needs?
What is your commitment level to cooking? basic skills or something more?