About
I provide clients with cooking lessons in the comfort of their own home, or mine if they choose. I cover everything from knife skills, to the basic cooking fundamentals, to more exotic cuisines. I have about 15 years of cooking experience in various establishments and have also have been a culinary instructor at Kennesaw State University for 6 of those years. My services are a creative and different way to celebrate birthdays, anniversaries, etc. My classes are very hands on and fun for the client. In addition, I provide private dinner parties for clients.
I love seeing the lights come on in my client's eyes when they feel they have learned something important. I also strongly feel that scratch made recipes are vital in combating obsesity in this country. And giving clients the tools to provide food for themselves is essential to providing a healthier and more fullfilling lifestyle.
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Joey G.
Ana P.
Frequently asked questions
What is your typical process for working with a new student?
I open up a dialogue with the student. i ask a lot questions to find out what they want and what they hope to get out of the lessons. Determine the budget for any particular lesson and go from there.
What education and/or training do you have that relates to your work?
Associates of Culinary Arts (2006), Le Cordon Bleu College of Culinary Arts, Tucker, GA.
Upon completion on the program I've worked in several restaurants around Atlanta, including: 5 Seasons Brewing, Roy's Hawaiian Fusion, Flemings Prime Steakhouse, and Chicago's Steaks and Seafood.
I've also run my own catering company, as well as helped start an award winning culinary continuing education program from the ground up.
Do you have a standard pricing system for your lessons? If so, please share the details here.
It's negotiable with the clients.
How did you get started teaching?
A former culinary school friend of mine was helping to start a culinary program at Kennesaw when he asked if I would come on board. I taught there part time for 6 years. That's how my professional teaching started.
I was operating a private chef business before I started private cooking lessons. A first time client, who I did a birthday dinner for, asked if I would consider doing lessons with him. I agreed and he's been a student of mine for 5 years now. I've also obtained some other clients along the way. I really enjoy teaching!
What types of students have you worked with?
All different kinds. From those aspiring to be culinary professionals to those just looking to know how to cook at home. I've dealt with advanced students as well as those who have never picked up a knife before.
Describe a recent event you are fond of.
It makes me particularly happy when I hear of a former student beginning a restaurant, food truck or catering service.
What advice would you give a student looking to hire a teacher in your area of expertise?
Ask a lot of questions and determine what instructor is right for them. Also, finding an instructor you are generally comfortable and have a good rapport with is key. Lots of chef types can be genuises but unapproachable.
What questions should students think through before talking to teachers about their needs?
How important is learning to cook for you? How much are you willing to spend? How much time are you willing to give?