Wyatt's Food Services
About
I am a British chef with 30 years in the Ford world. I have worked in 8 countries and have used extensive travel to raise my knowledge and skills in preparing different cuisines from around the world. I have been everything from a cold prep chef at the very bottom of the ladder all the way up to the executive chef if 5 star resorts in Kenya and Myanmar. I love cooking as much as I love teaching others.
Highlights
Photos and videos
No reviews (yet)
Frequently asked questions
What is your typical process for working with a new student?
I start with a phone or in person consultaion to see what the clients main focus is, after the meeting I compile a list of menu ideas and class proposals.
What education and/or training do you have that relates to your work?
I am European/Classic French trained and I have worked in 8 Countries over a period of 30years, all within the restaurant and hospitality industry
Do you have a standard pricing system for your lessons? If so, please share the details here.
No, each class is based on the type of class. For example, a seafood class would be more expensive than a pastry class because of the cost of product, also the class size will help with pricing. If a class size is 10 people the cost per person will be lower than if the clas was only 3
How did you get started teaching?
I started teaching by taking a job at the arts institute in Minnesota, I taught up to 35 students on 11 week courses with food ranging from world cuisine, Garde Manger, Basics and foundations and American Regional. I also helped build a kitchen with the main focus being on classes and after the build I ran weekly classes for the general public for 4 years
What types of students have you worked with?
Every type from childrens baking to professional chef training, I have also trained chefs in Kenya, Tanzania, Botswana and Myanmar
Describe a recent event you are fond of.
A recent event I can say I was fond of would be Localtopia, a big, outside event in Saint Petersburg focusing on all local product, artisans and food
What advice would you give a student looking to hire a teacher in your area of expertise?
I would advise them to ask as many questions as possible, what is the class size, how long is the class, do they get to participate, do they receive a recipe booklet with the class recipes, can the chef cater for special diets, what is the minimum amount and maximum amount of guests, will the cooking take place at the chefs location or the guests location.
What questions should students think through before talking to teachers about their needs?
See the above answer but basically the students need to have clear expectations to not only ensure they have a great experience but also to aid the chef in creating the perfect class