Cooking Great Vibes
About
I'm Classically Trained Chef, and graduate of The Culinary Institute of America.
I've spent over a decade cooking in NYC top Michelin starred restaurants. To name a few Danny Meyer's The Modern, Marea, Tom Colicchio's TOPCHEF restaurants.
I represented USA in Paris, France in 2010 and won against 12 other Countries.
I love cooking and teaching Vegetable cookery, meats, fish, sauce making, breads, and desserts!
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Frequently asked questions
What is your typical process for working with a new student?
First is getting to understand flavors and how to build on them through techniques that I've learned over the years.
What education and/or training do you have that relates to your work?
I was a Teachers assistant at The Escoffier restaurant in Hyde Park, NY. Over the year in that kitchen I was able to teach and run full services with brand new students!
Do you have a standard pricing system for your lessons? If so, please share the details here.
$100 for 90 minutes
$150 for 180 minutes
How did you get started teaching?
I started teaching as I was learning so that more students can learn amazing techniques that can translate into numerous dishes!
What types of students have you worked with?
I've taught anyone that is trying to break into the hospitality industry to moms just trying to learn how to make complete meals that are healthy for their family and entertaining friends. Along with how to choose wines and pair foods with them.
What advice would you give a student looking to hire a teacher in your area of expertise?
Cuisine is a beautiful way to express yourself. So learning the basics can help build that foundation.
What questions should students think through before talking to teachers about their needs?
Figure out what it is that you really want to learn first or I can help based on what you already know so that you can build from there.