Traveling Chef
About
Professionally trained chef, and graduate of the Culinary Institute of America. I have experience cooking in 5 star restaurants, hotels and country inns. I love cooking, as well as teaching others to have fun while learing and experimenting with fresh food. I have cooked at the 5 Star / 5 Diamond Mayflower Inn and Spa in Washington, Connecticut as well as the Mandarin Oriental Hotel in Boston, MA.
I adhere to the strictest health and safety codes and am ServSafe Certified. I also abide by the State of Connecticut guidance on Covid 19, and will only conduct in-person training if permitted by the State of Connecticut health codes / laws. I wear face coverings / N95 masks and encourage social distancing.
I have been trained in Regional American, Classic French, Mediterranean, Asian, and Latin American cuisines. I am patient and a very good teacher. I work at my clients' speed - and can teach all techniques and knif skills that are considered the "foundation" for success in the kitchen. My goal is to have fun, teach people how to enjoy cooking in their kitchens - and get them invigorated and inspired to create beautiful food in their own kitchens.
I love what I do - and my passion for food and cooking is part of who I am.
I am patient and a very good teacher. I work at my clients' speed - and can teach all techniques and knif skills that are considered the "foundation" for success in the kitchen. My goal is to have fun, teach people how to enjoy cooking in their kitchens - and get them invigorated and inspired to create beautiful food in their own kitchens.
Highlights
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Frequently asked questions
What is your typical process for working with a new student?
Initial phone call to discuss what the student seeks to learn. Then setting realistic goals and timelines for the student. I can work with students that have never cooked in a kitchen - or work with more advanced home cooks that are looking to improve their techinque, knife skills, or portfolio of recipes.
What education and/or training do you have that relates to your work?
Graduate of the Culinary Institute of America, Hyde Park, NY. Trained at the Relais and Chateaux 5 Star / 5 Diamond Mayflower Inn and Spa, as well as the Mandarin Oriental Hotel, Boston and its 5 star rated restaurant, Asana.
Do you have a standard pricing system for your lessons? If so, please share the details here.
I am flexible and am willing to work with my clients to give the finest instruction at fair prices. I will entertain small classes or individual lessons - and adhere to State of Connecticut guidelines on the number of people allowed at any given time.
How did you get started teaching?
I have been teaching people how to cook and improve their skills for many years- primarily by friends and my personal network asking me directly or through personal referrals. I increased my exposure through doing "private chef" engagements with high net worth individuals and families in Litchfield County and the Hudson River Valley area. I have been working full time in the corporate world, as I needed to have a solid and dependable income and health benefits - and pursue my passion for food in my down time.
What types of students have you worked with?
People with absolutely no skills to more advanced home cooks looking to improve their technique.