About
Technical expertise
Positive reinforcement
Highlights
Photos and videos
Reviews
Sherrell W.
Aimee W.
Bob B.
April G.
Ben D.
David S.
Frequently asked questions
What is your typical process for working with a new student?
Introduce myself
Discuss the students wishes and goals
Describe the process and each step before we get started
What education and/or training do you have that relates to your work?
6 years under world class French Chefs, 42 years of professional cooking, 5 years of teaching at Lincoln Culinary Institute
Completion of the rigorous 7 hour examination by the American Culinary Federation to earn the Certification of Executive Chef
Do you have a standard pricing system for your lessons? If so, please share the details here.
$100/hr plus shopping time
30% up charge for provisions
How did you get started teaching?
As I got farther along in my career, other cooks would mention that I should try teaching. It took some time, but I finally landed an instructor position with Connecticut Culinary Institute.
What types of students have you worked with?
Post high school, single moms, single dads, career changers, post military, street kids, ex cons. You name it.