About
Having a life long passion for food and preperation culminating in graduating with honors from The Culinary Institute of America and Summ Cum Laude from Johnson and Wales. Bieng a chef for restaurant and banquet experience in four diamond and Zagat rated restaurants in South Florida. Training staff, culinary students as well freinds and family in nutrition, meal prep and execution of meals from a few to hundreds.
If you can prepare food with care
Follow directions, traditions, and recipes
To create satisfying meals
And teach someone else to do the same
You will be a chef.
From growing vegetables, and working with sustainable partners. I prefer a true from seed to table approach to food selection and preperation.
Highlights
Reviews
Osvaldo M.
Frequently asked questions
What is your typical process for working with a new student?
I like to begin with the regions culture and ingredients. Knowing about the lives of individuals when cooking helps you understand the methods of cooking and ingredients.
That is followed by proper selection of ingredients. Where to get it locally. I go to an average of 6 differnet suppliers a week. When is the best time of year for some ingredients can be important as well.
Preperation and Mis en place is next. We go over what can you prep ahead of time, and how long each process takes. Most importantly planning for your event, party or special occasion. Classes can also incorporate prepping for a meal to be cooked later. We will make a demonstration serving and you can reproduce the same dish at home.
Finally we will go over taste and preferences. How to hold a cooked meal to served later and how to make items for easy meal prep throught the week.
What education and/or training do you have that relates to your work?
I enrolled at The Culinary Institute of America and spent the next two years living in dorms and going back to school in my mid 30’s. It was different though, now I had a hunger for knowledge. I wanted to know the why of cooking not just the how.
I worked a summer in Montauk Long Island. I also volunteered for everything I could at the CIA. Gaining knowledge and experience helping in the Meat and Fish kitchens, preparation of special events, and becoming the President of The Brew Club on Campus. Also initializing the first batch of beer brewed at The CIA.I graduated on the Deans list and was ready to start my third career in the world of food.
Do you have a standard pricing system for your lessons? If so, please share the details here.
Pricing is based on demand and how involved the training will be. Beginners, attempting higher levels of cooking will need more in depth instruction.
Time for preperation is a large consideration. Some recipes can be prepared in a relatively short amount of times others like fresh pasta can take multiple hours.
Finally the menu you select will vary pricing as well. If you are looking for one dish it will be less than an entire meal with soup, appetizer, and meal with the accoutrements.
How did you get started teaching?
Most of my first students were family and freinds of all ages. Then fellow classmates at the Culinary Institute. Having been in restaurants for a decade before that it was new employees I trained.
What types of students have you worked with?
While working for high end hotels I would teach exchange students and other new staff. Sometimes over coming language barriers and a lack of experience. Mentoring other up and coming cooks that are now chefs is also an important part of my life.