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.
Frazer does not teach recipes, does not tell you amounts, and does not have you memorize steps. What he does is teach you how to think like a chef, and good LORD he does it amazingly well!!! I actually am now very comfortable in my techniques and my knowledge of flavors. The way he teaches is friendly, fun, and extremely effective. I can't say enough good about my experience. Come taste my food, and you will see! I see things like a chef now, and I have learned how to think. Frazer did not give me a fish, he taught me how to fish :) Thank you Frazer!!!!!!!!!!
My experience was great! I learned a lot and it's nice to learn with a person who have so much passion for cooking!
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.
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.
It's negotiable with the clients.
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!
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.
It makes me particularly happy when I hear of a former student beginning a restaurant, food truck or catering service.
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.
How important is learning to cook for you? How much are you willing to spend? How much time are you willing to give?