Fearless Bread
About
I am a 3rd generation baker who is more interested in passing on the gift of true artisan baking, rather than simply conforming to the commercial baking industry common practices.
I take the necessary time to teach the foundational practices of old world artisan recipes and techniques that have stood the test of time for many centuries.
The most enjoyable part of teaching a culinary baking class is watching a student's understanding broaden with a gift they can hold on to long after the class is over.
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Frequently asked questions
What is your typical process for working with a new student?
I assess their culinary goals, knowledge, and skill level to begin tailoring a program that is best suitable for their success. After class is over, I am always an available resource by phone or by email: [email protected]
What education and/or training do you have that relates to your work?
I have over ten years of exprience in the baking industry including bakery ownership and management. I completed culinary courses at Sizzleworks cooking school in Bellevue WA. I am certified under the National Restaurant Association ServSafe program.
Do you have a standard pricing system for your lessons? If so, please share the details here.
On average, I try to keep my price range between 35.00 - 50.00 per student, with a minimum of 5 students per class. This all depends on the venue where the class will be held. I also offer private instruction with pricing beginning at 60.00 - 100.00 for 3 hours of class. I can also tailor classes according to budget and content.
How did you get started teaching?
After closing my bakery in 2005, I was approached by Marlene's Market in Federal Way WA, to create baking classes for their patrons that had food allergies. Soon after that, I also began teaching at PCC Natural Markets all around Western Washington state, and Edmonds Community College.
I relocated back to the Tampa Bay area and enjoy teaching at Williams Sonoma, Armature Works, private classes, and soon will be teaching at Casa Di Mazzaro in St Petersburg.
What types of students have you worked with?
I have worked with students from a wide variety of race, religion, education, age, and culture. Some of my students simply want to broaden their culinary skills at home, while others are looking to pursue careers in the food industry.
Describe a recent event you are fond of.
I recently taught at the new Show and Tell room at Tampa Armature Works. It is a brand new state of the art culinary facility on downtown Tampa's emerging waterfront. It was a class I named "fearless focaccia" and it went very well. Eight students from different races, backgrounds, and nationalities came together on one accord to make it one of the best classes I've had in a long time. We had plenty of food, laughter, and instruction on a Saturday afternoon by the water.
What advice would you give a student looking to hire a teacher in your area of expertise?
Make sure you clearly discuss what kind of instruction you are looking for and what budget you wish to remain within. Also, check the expertise and teaching background of someone before you hire them.
What questions should students think through before talking to teachers about their needs?
Give some thought to:
Why do I want to take classes?
How much time am I willing to devote?
How far am I willing to travel?
What level of expertise am I looking to achieve?