About
Chef Chris believes food brings people together. Chris lived (and cooked) in Italy for two years, splitting his time between Florence and Bologna. His hands-on classes share an authentic taste of Italy. All levels are welcome to join -- from kitchen novices to advanced home cooks. ((Classes are kid- and family- friendly)). Chris has taught cooking in San Francisco, Chicago and Atlanta.
Learn more at:
https://www.facebook.com/cookwithchefchris/
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Frequently asked questions
What is your typical process for working with a new student?
I learn what your needs and goals are and then cater the experience/lesso to helping you master the desired techniques.
What education and/or training do you have that relates to your work?
I lived and studied in Italy for 2 years, learning from the best chefs in the country -- the mothers and grandmothers of my Italian friends. Since then, I've led hands-on cooking classes -- including fresh pasta-making -- in Chicago, San Francisco and Atlanta.
Do you have a standard pricing system for your lessons? If so, please share the details here.
$50/per person per hour (classes usually 2-last hours). $25 charge for outcall lesson. Ingredients are not included.
How did you get started teaching?
I have over 15 years teaching experience -- including working with adults, children and young people both in the kitchen and in formal school environments.
What types of students have you worked with?
I have taught elementary school children and adult learners. Whenever I teach, I bring a deep knowledge of cooking and an intuitive understanding of how people learn. My classes are fun, approachable and always learning-driven.
Describe a recent event you are fond of.
I taught a group of 10 people in Atlanta how to make "orecchiette" pasta and pesto from scratch -- kneading, shaping and cooking together.
What advice would you give a student looking to hire a teacher in your area of expertise?
Cooking is one of the things that makes us human. It should be fun (and tasty). There's no such thing as the perfect dish, so leave your "I'm-no-good-at-cooking" stress at home. Together, we'll learn to love the "jazz" of cooking -- fusing flavors, textures into a symphony of flavors.
What questions should students think through before talking to teachers about their needs?
What are your learning goals?
Are there specific dishes/techniques/cuisines you'd like to master?
What is your present skill level in the kitchen (newbie? intermediate?, etc)
Are you interested in ongoing learning or want to learn to master 1 or 2 dishes?