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.
Desired cooking skills
Food allergies / dietary restrictions
Number of people
Photos and videos
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