About
We love empowering students to get in their kitchens and cook with confidence!
We love inspiring families and people just like you to cook meals from home!
Follow us: @wholisticchefs
Wholistic Chefs also provides Personal Chef meal prep services for those seeking a personalized experience.
Specialties
Student age(s)
Interested cuisines
Desired cooking skills
Food allergies / dietary restrictions
Number of people
Recipe difficulty
Photos and videos
Reviews
Aleks
Frequently asked questions
What is your typical process for working with a new student?
We have a 15-20 minute phone call where we discuss the students goals, food preferences, schedule, etc.
What education and/or training do you have that relates to your work?
-Formal training from Johnson & Wales Univeristy.
-Over 12 years of food and beverage experience.
-Food safety & sanitation
-Health Coach, American Counsil on Exercise.
Do you have a standard pricing system for your lessons? If so, please share the details here.
$200 per person (includes travel to your home or office, food cost & 1.5 hour class)
$85 per person (virtual 1.5 hour class)
How did you get started teaching?
Teaching and speaking have always been a passion of mine. I started doing in person classes for YMCA groups and other non-profit organizations in 2012. Since then I have been eager to continue teaching people how to create healthy meals on their own.
What types of students have you worked with?
I have worked with people as young as 5 all the way up to 80.
I have worked with beginners and I have worked with experts.
Describe a recent event you are fond of.
During the holidays I get the opportunity to cook for families and bring them to the table. Love that!
What advice would you give a student looking to hire a teacher in your area of expertise?
Be as specific as possible when you tell the Chef what you want to learn.
Example: knife skills, seasoning for flavor, grilling, Asian cuisine, etc.
What questions should students think through before talking to teachers about their needs?
Food allergies, food preferences, schedule, kitchen environment.