Chefwizard's Cuisines
About
I have been cooking all of my life. When I was 10 I realized that I could imagine flavors in my head, create them and It would taste just like I imagined it would taste like. I am a Certified Executive Chef and I have worked for The Beverly Hills Hotel, Hyatt Hotels, Marriott and several successful freestanding restaurants all over the USA. I have French classical, Nouvelle and Italian background but I can cook ANY cuisine. I grow organic herbs, super hot chili peppers and vegetable in my home garden.
Eating it
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Frequently asked questions
What is your typical process for working with a new student?
access the prior knowledge and determine what skills student desires to learn.
What education and/or training do you have that relates to your work?
I am a graduate of the Culinary Institute Of America getting a degree in Culinary Arts with a 4.0 GPA
Do you have a standard pricing system for your lessons? If so, please share the details here.
depending on travel.
How did you get started teaching?
Wanted to share my experience and knowledge.
What types of students have you worked with?
I actually taught high school and middle school culinary.
Describe a recent event you are fond of.
I had some friends over for a sushi rolling party, sake tasting.
What advice would you give a student looking to hire a teacher in your area of expertise?
Make sure you are truely committed to learning.
What questions should students think through before talking to teachers about their needs?
Why am I doing this?
What are my goals?