About
I've been a Professional Chef for over 10 years! I've worked in many kitchen settings (fine dining, banquet, casual, fast-paced) Learning various cuisines from the brilliant minds of other Chefs & making my version! Putting my spoke on the wheel. I love teaching others how to improve their results and spark creativity! Those minds have the same curiosity I had when I first started. Let's learn about one of the main activities we do daily... EAT!
How to improve their results and spark creativity!
Photos and videos
Reviews
Jacqui W.
Wendy K.
Frequently asked questions
What is your typical process for working with a new student?
We can start from the beginning learning what Chefs must learn to be successful Chefs. Sensei style!
Or we can jump right into technique & cooking a meal!
The process is seamless, we'll go over your expectations. Start at a comfortable level for you to start achieving your weekly- monthly cooking goals. Begin teaching you. We can do recurring or one-time lessons!
What education and/or training do you have that relates to your work?
Culinary Management degree, on top of working in many high-end restaurants around Orlando. Real-world expertise!
Do you have a standard pricing system for your lessons? If so, please share the details here.
$125 per person for a 4-hour lesson
How did you get started teaching?
Started a live Zoom cooking show! Where students would cook on their own at their homes. While I cooked with them & provided answers to questions on the spot. A live Chef!
What types of students have you worked with?
Beginner students to intermediate
Describe a recent event you are fond of.
My students falling in love with their creations. Not just looks but the flavor they created and the memories they have of the newly acquired knowledge!
What advice would you give a student looking to hire a teacher in your area of expertise?
Make sure to communicate where you are in your cooking journey! It's never complete, but knowing where you are can save you a finger or two! After all, we work in a dangerous environment.
What questions should students think through before talking to teachers about their needs?
What they want to learn (cuisine, technique, equipment)
Analysis of where their skill currently lies.
I'll help you from there!