About
I am hyper engaging and creative with vast culinary acumen spanning styles and global cuisine down to specific regions like the spicy and sweet of regio Calabria, the toe of the boot or the sweet plus spicy of the ma'la cuisine of Szechuan. I am an Italian style chef and saucier and my classes at vista verde guest ranch were very popular.
I enjoy seeing class attendees eyes light up when they realize something or taste something new and when students start talking out loud about all the options that become clear.
Specialties
Student age(s)
Interested cuisines
Desired cooking skills
Number of people
Recipe difficulty
Photos and videos
Reviews
Pam P.
Frequently asked questions
What is your typical process for working with a new student?
Discovering favorite things then addressing the basics to get those things made first and easily. Followed by easy to follow guides to expand and create.
What education and/or training do you have that relates to your work?
on the job with over 16 years of various catering, private events and a few stints in restaurants where I rose to be sous chef and trained others.I recently was the Sous chef at vista verde guest ranch and conducted the culinary class for guests.
Do you have a standard pricing system for your lessons? If so, please share the details here.
Min $100 and then additional students are discounted. I bring groceries and supplies.
How did you get started teaching?
I was asked and encouraged. I found I really loved it.
What types of students have you worked with?
Teens through adults of all ages.
What questions should students think through before talking to teachers about their needs?
Consider the end goal, is it making a few of your favorite things or techniques to be able to cook anything at any time.