Chef Coty B's Lessons
About
As a culinary practitioner I am constantly learning new skills and styles of cooking everyday. Including schooling, I have 7 years working in the industry. I've worked as a Jr Sous Chef and Line cook at Market 17, a fine dining, farm-to-table restaurant. I've been a bread chef for a bakery that delt with kosher cooking only. I graduated from the Art Insitute of Fort Lauderdale with a Bs. in Culinary Managament in 2016. Teaching people how to cook at home and produce fine dining level of food is the ultimate goal of being here on lessons. Email me for more information.
Instagram: https://www.instagram.com/chefcotyb/
Email: [email protected]
Highlights
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Frequently asked questions
What is your typical process for working with a new student?
Depending on what they want to learn really will determine how I teach them. Mainly will be using visuals, face-to-face teaching, and hands on learning.
What education and/or training do you have that relates to your work?
B.S. in Culinary Managment Aifl: 2016
Market 17 Jr. Sous Chef: 2016 - 2018
Wilderness Survival Cooking Classes: 2012, 2015-2016
STCW95: 2017
PSDS: 2017
Do you have a standard pricing system for your lessons? If so, please share the details here.
Depending on length of class and whats being taught, will determine the costs of the classes
How did you get started teaching?
Started in 2012 working with my father, teaching his wilderness survial cooking and primitive cooking classes for him. These classes were done again in 2015 and 2016.
What advice would you give a student looking to hire a teacher in your area of expertise?
Find someone you might enjoy spending a few hours with, cooking is supposed to be fun and relaxing