Chucho Rojas | Soy Maestro

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Dania Beach, FL & Online

About

I help adults become confident, independent cooks—not simply follow recipes. I am a Venezuelan chef trained at École Grégoire-Ferrandi in Paris, with more than 30 years of experience in restaurants, culinary product development, television, and education.

Soy Maestro is my private culinary learning program, designed around each student’s goals, experience, kitchen habits, and personal interests. We focus on essential techniques, ingredient awareness, knife skills, heat control, seasoning, organization, and the judgment needed to cook creatively in everyday life.

Programs may also include a guided market experience, because learning to cook begins with learning how to choose, understand, and enjoy ingredients.

I work with adults, couples, and small private groups throughout South Florida. Instruction is available in Spanish and French, and I can also work with English-speaking students.

My goal is not for you to cook like me. It is for you to understand what you are doing, enjoy the process, and learn to cook with confidence and autonomy.

All private sessions are scheduled in advance and subject to availability.

Highlights

1 employee

8 years in business

Serves Dania Beach, FL

Offers online services

Payment methods

Zelle

Social media

Specialties

Student age(s)

Child (under 13), Teenager (13 – 18), Adult (over 18)

Interested cuisines

American, French, Mediterranean, Mexican / Latin, Healthy

Desired cooking skills

Basic cooking skills, Knife skills, Soups and sauces, Roasting and braising, Grilling, Baking - bread

Food allergies / dietary restrictions

Number of people

1 person, 2 people, 3 – 5 people, 6 – 10 people

Recipe difficulty

Beginner, Intermediate, Advanced

Photos and videos

No reviews (yet)

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Frequently asked questions

¿Cuál es su proceso típico para trabajar con un estudiante nuevo?

I begin with a short conversation about your goals, experience, tastes, schedule, and the way you currently use your kitchen. From there, I design a practical learning path. The first session may include a guided market visit followed by hands-on cooking, so technique and ingredient knowledge develop together.

¿Qué educación y / o formación tiene que se relacione con su trabajo?

I trained at École Grégoire-Ferrandi in Paris and have more than 30 years of professional culinary experience. My career includes restaurant leadership, culinary product development, consulting, television, and teaching. I have worked with French, Latin American, Mediterranean, and health-focused cooking.

¿Tiene un sistema de precios estándar para sus lecciones? Si es así, comparta los detalles aquí.

Each private program is tailored to the student's goals. A standalone introductory experience typically starts at $425 plus ingredients. A complete four-session private program, including a guided market component, starts at $1,500. Final pricing depends on location, group size, duration, and objectives.

¿Cómo empezaste a enseñar?

Teaching has always been part of my work as a chef. Over the years, I realized that the greatest value I can offer is not a collection of recipes, but a way of thinking: understanding ingredients, mastering technique, making decisions, and cooking with confidence.

¿Con qué tipo de estudiantes ha trabajado?

I primarily work with adults—from complete beginners who feel intimidated by the kitchen to experienced home cooks who want stronger technique and more creativity. I also teach couples and small private groups when the goals are compatible.

Describe un evento reciente que te guste.

Recently, I worked with a student who began the day feeling disconnected from cooking. We explored ingredients at the market, discussed how to choose and understand them, and then cooked together. By the end, she said she had never imagined herself smiling in front of the stove. That is the kind of transformation I aim for.

¿Qué consejo le daría a un estudiante que busca contratar a un maestro en su área de especialización?

Choose a teacher who helps you understand why things work, not only what steps to follow. Ask how the lessons will adapt to your goals, habits, kitchen, and preferred foods. A good class should leave you more independent, not dependent on the teacher.

¿Qué preguntas deben pensar los estudiantes antes de hablar con los maestros sobre sus necesidades?

Think about what currently frustrates you, what you enjoy eating, how often you want to cook, whether you want a single experience or a structured program, and what success would look like after the lessons. Allergies, dietary preferences, kitchen limitations, and scheduling should also be discussed.

Services offered

Cooking

Knife Skills

Pasta Making