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VISTACUCINA
About
As an Italian "exported" in the US and being a part of a family who always worked in the restaurant business, there is nothing making me happier than being able to share the culinary history of my country and my legacy.
An Italian cooking experience is not only learning, is a party with friends.
No reviews (yet)
Frequently asked questions
What is your typical process for working with a new student?
It depends on the type of class i am asked to deliver.
From a more formal style for basic techniques set to a more colloquial and fun way in case of themed lessons (i.e. pasta class).
Common factor is always the "learn by doing" style
What education and/or training do you have that relates to your work?
Family business in Italy is in the restaurant industry.
Also i have a culinary diploma.
Do you have a standard pricing system for your lessons? If so, please share the details here.
Hourly rate and discount apply.
Based o on the type of class, number of attendees, and length (single class vs. Set of lessons).
How did you get started teaching?
When you work in this type.of industry is a natural consequence. People love your food, and then they ask to teach them how to make it.
Recently we have been happy to be asked by schools to describe our "Recycle tales" concept. How to maximize every i gredient, minimize waste, how to repurpose leftovers.
What types of students have you worked with?
Feo. Elementary schools, to group of friends, to orporate event.
Describe a recent event you are fond of.
My "A Tavola food clu" events. Monthly themed events hosted by members of the club on rotation.
Details to the preparation and storytelling are winning factors making the events successful.