I have been a professional Chef for ten years and have cooked all over the United States. I have learned from some of the best Chefs in the nation. I have developed my cooking style through hours of hard work and dedication to a craft handed down from generation to generation, using traditional methods and new techniques. I am an honors graduate of the Le Cordon Bleu culinary school, receiving a 4.0 GPA.
I like to feed people, I love watching smells and tastes bring back memories of sharing a meal with with friends and family. And mostly I love to cook.
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Show, tell, do, review: every lesson will be taught with a demo from the chef (show). Then a technical breakdown of all components (tell). Then the students will recreate the demo (do). Lastly the chef will monitor and approach opportunities for success. (Review)
This teaching method reenforces all three learning techniques ensuring success.
Executive Chef - 10 years
Culinary School Graduate - 4.0 GPA
Cicerone - CBS1
I like to work with your budget.
Teaching new cooks has been a large part of my career since taking a leadership roll in the kitchen.
Watching these cooks grow into their abilities is the reward.
I have worked with students from all walks of life. Working in professional kitchens for the last 10 years has afforded me the opportunity to teach many people, define my teaching style and discover my passion for teaching.
I love being able to take raw ingredients and transform them into deliciousness!
Plus you get snacks all the time!
"Practice... It's how you get to Carnegie Hall
What is my endgame? How do I plan to use this in my everyday life?