John Amaya
About
mainly in presenting, teaching the knowledge of the product and starting the preparation of the same in a team environment
when it is taught a group interaction is done in a pleasant and positive environment
Highlights
Specialties
Student age(s)
Interested cuisines
Desired cooking skills
Food allergies / dietary restrictions
Number of people
Recipe difficulty
Photos and videos
No reviews (yet)
Frequently asked questions
What is your typical process for working with a new student?
According to the need and enthusiasm of each student, we start from the process of knowledge and elaboration of the products
What education and/or training do you have that relates to your work?
as an experience 24 years ago in the culinary field, with a record of 16 countries with multicultural presentations, spectacular environments, and a gourmet of thousands of textures and flavors
Do you have a standard pricing system for your lessons? If so, please share the details here.
in agreement with customer and the demand of the kitchen that you want to experience there are different rates
How did you get started teaching?
More than 25 years ago, starting from 3 star restaurants to 5 star hotels from Aruba to Dubai.
What types of students have you worked with?
multicultural student brigade
Describe a recent event you are fond of.
Iron chef ,new york
What advice would you give a student looking to hire a teacher in your area of expertise?
search the web page for reference and make contact to explain the concern and need, which he wants to know and learn
What questions should students think through before talking to teachers about their needs?
mainly the teacher's availability, time, cost and benefits of learning