About
I am an author, columinist, chef, caterer and former restaurantuer ! My book, The Fook Book (Fun + Cooking = Fooking) is based on increasing Kitchen confidence, having fun while cooking and "Picassoing" your own dishes.
I know you do not aspire to be a restaurant chef, neither did I, but that is what I ended up being! I learned so many wonderful tips and tricks in my 7 years as a restaurant owner and 18 + years as a caterer I am now an expert in the Kitchen. I am literally spilling the beans with you and also through my columns in My Living Magazines and also Stuasrt Magazine. .
Creativity is a something we all need to dive into and food is one the most accessible, forgiving, tastiest mediums! The best part is if you mess up, you order Pizza .
I always run into students and when they tell me how thankful they are and how much they put into practice what I teach.. how can you not love that!
Photos and videos
Reviews
Kimberly P.
christina N.
Frequently asked questions
What is your typical process for working with a new student?
Usually new students can come to one of my classes to experience first hand how I create... this offers inexpensive exposure to me.
I do offer private lessons at my shop or at the clients home.
What education and/or training do you have that relates to your work?
I created Metro Grille in Stuart Florida and it was a successful restaurant for 7 years. I now own Ooo La La Catering and we are going on our 15th year.
Named one of 8 Food Gods in Stuart Magazine and also write a column for them.
Writer for My Liiving Magazine, Lets Eat dining reviews.
Do you have a standard pricing system for your lessons? If so, please share the details here.
OUr classes range from $35 to $75 and my private lessons start at $150 an hour.. it is amazing what you can learn in an hour :)
minimum is 2 hours for a home visit at my shop, no minimums.
How did you get started teaching?
I had so many people ask how I created such wonderful food so I decided to share!
What types of students have you worked with?
All types of students come to me.. from beginners to experts.. I even train other caterers.
Describe a recent event you are fond of.
We just finished a private lunch for 5 bankers... all plated of fine china and for this lunch I created 2 new recipes Grecian Caprese and Cuban Lemonade.. both going in the book!
The next night we had a cvharity event for 150 guests, all passed appetizers, delivered to rave reviews!
What advice would you give a student looking to hire a teacher in your area of expertise?
Hire someone who listens to you.. If your a busy Mom you certainly do not need to learn French Cooking Techniques. I have learned most people can make a few tweaks here or there and they sustantially increase their confidence and talent.
What questions should students think through before talking to teachers about their needs?
Focus on everyday cooking first! This is where your money is best spent.