GastroNerd
About
As times have changed drastically over the last couple years, I feel like people are starving for education in what the professionals do in the industry. There are many misleading advice out there and I look forward to helping in any way I can
Cooking has been my outlet for an artistic side I've always had. This industry is not only my life's work, but it also a hobby for me. I live teaching others and learning as well and this industry is perfect for both. I've done mostly fine dining along with personal chef services and consulting. I've opened two restaurant concepts and looking to open something new around the Tampa Bay area in the coming years.
Photos and videos
No reviews (yet)
Frequently asked questions
What is your typical process for working with a new student?
I like to consult with potential student and see where their skills lie and what they would like to achieve with this course. I would put the course together, then either meet at the store to gather ingredients or write a list either of us would acquire. Meeting at the store is preferable because there's a wealth of knowledge even at the buying stage
What education and/or training do you have that relates to your work?
I have over 15 years if professional restaurant experience working under some of the best chefs in the areas I have resided
Do you have a standard pricing system for your lessons? If so, please share the details here.
No standard system yet. I'm building this side if my freelance ventures and I'm open to working with various budgets
How did you get started teaching?
Years ago I worked for a private chef service that helped me learn. I really enjoy it and would love to revisit this side if the industry
What types of students have you worked with?
Everything from families to college students
What advice would you give a student looking to hire a teacher in your area of expertise?
The world is your oyster and possibilities are endless. If I cannot meet your needs, there is always someone else