About
I’m a former Cordon Bleu Culinary College Professor . I’ve been an Executive Chef for more than 20 years. I truly enjoy cooking and teaching and I always make learning fun! :-)
I love creativity and bringing art to the creation of delicious food.
Highlights
Hired 4 times
7 employees
Serves Oakland Park , FL
Specialties
Student age(s)
Child (under 13), Teenager (13 – 18), Adult (over 18)
Interested cuisines
American, Japanese, Chinese / Asian, Indian, BBQ, Italian, French, Mediterranean, Mexican / Latin, Healthy, Vegetarian / vegan
Desired cooking skills
Basic cooking skills, Knife skills, Soups and sauces, Roasting and braising, Grilling, Baking - bread, Baking - desserts and pastries
Food allergies / dietary restrictions
No
Number of people
2 people, 3 – 5 people, 6 – 10 people, 11+ people
Recipe difficulty
Beginner, Intermediate, Advanced
Photos and videos
Reviews
0.0
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RG
Rob G.
Chef Ricardo arrived on time and with everything needed. He was professional and a great teacher! We selected two different meals and not only was he able to teach us proper cooking styles and techniques, all of the food was ready at the same time. While we enjoying our desert, he cleaned up the kitchen!!! I will set up another session with Chef Ricardo again soon. I highly recommend him. Oh yes, before leaving, he picked up my daughters guitar, played and sang for us. A very memorable evening.
March 27, 2019
•Hired on Lessons
AS
Alba S.
I contacted him for a very important celebration. He was very attentive to detail. Hes very knowledgeable about all types of food and can offer an extensive menu. His explanations related to his cooking are simple and precise. I will definetely contract him again and recommended to my friends and family.
March 20, 2019
SF
Sasha F.
Very knowledgeable and a great sense of humor..
March 20, 2019
AC
Antonio C.
Amazing Chef! Not your Typical Chef! If your Looking for Delicious Food, You Come to The Right Place!
March 19, 2019
Frequently asked questions
What is your typical process for working with a new student?
I speak with the student and find out their learning interests and then I design a menu for both the gourmet meal and the class.
What education and/or training do you have that relates to your work?
Bachelors in Hospitality Management w/ minor in Culinary Arts from Florida International University
Associate of Sciences Hospitality Management
Miami Dade College
6 years as a Culinary Instructor at the Presten Cordón Bleau Culinary College
Do you have a standard pricing system for your lessons? If so, please share the details here.
It depends on the number of people attending the class the more people the less it is per person
Services offered
Cooking
Knife Skills
Pasta Making