CHEZ DINK
About
30 years in the Hospitality Industry.
Studied at The La Varrenne Culinary School, Paris, France.
When I serve a large dinner party and the conversation comes to a stifling halt, because the food is to good and they can not put their forks down! Mis En Place!
Highlights
No reviews (yet)
Frequently asked questions
What is your typical process for working with a new student?
Evaluate there culinary knowledge and skills, then come up with a plan.
What education and/or training do you have that relates to your work?
30+ years in the Industry, La Varrenne Culinary School
Chef/ Owner of a successful Restaurant Conway's on Yates St
Currently a Freelance Yacht Chef - Charters/ Private
Do you have a standard pricing system for your lessons? If so, please share the details here.
Hourly Rate
How did you get started teaching?
I have been teaching for more than 30 years and my Students were my employees
What types of students have you worked with?
All types from beginners to advanced culinary talents
Describe a recent event you are fond of.
Over the New Year on a charter to Bimini from Miami with 8 guests aboard (including Famed PGA golfer Morgan Hoffmann) His diet consists of gluten free, dairy free, Vegan and all organic. Really had to do my Homework!
Success!!!
What advice would you give a student looking to hire a teacher in your area of expertise?
Check Their backround and references!
What questions should students think through before talking to teachers about their needs?
A good teacher will respond to all inquiries, regardless of thier needs.
Tell me what you hope to achieve