Taste Of Satira

Taste Of Satira

5.0
1 hire on Lessons.com
1 employee
5 years in business

About this pro

I believe food and cooking both naturally bring people together. The camaraderie that is enjoyed and developed while preparing a meal together lasts far beyond the timeframe of the actual experience. When people are brought together to focus on a shared challenge they often produce more and better ideas. Team-building experiences can help teams develop rapport and better understanding, tolerance, and overall improve the work environment. If you’re looking for a fun and unique group experience, whether it be for team-building purposes or a social activity, gather your friends and colleagues for a private group class at a location of your choosing. 

A little about ME... Whether your guests are at home in front of the stove or only use the kitchen for plating their take-out orders, it’s no problem…Chef Darin has built a career on making amateur chefs comfortable in the kitchen.

Pamela D. Jones Mack was born and raised in Cross, South Carolina a little town 30 miles outside of the Gullah Region in Charleston, S.C. Pamela has always had a love for cooking since childhood. Being the oldest of four girls and having two working parents, she was held responsible for preparing meals for her 3 younger sisters. 

After graduating from Morris College where she received her B.S. in Business Administration, she moved to Atlanta, GA where she has lived for the past 26 years. Pamela’s love for cooking has stayed with her as she always hosted Sunday dinners at house. After much encouragement from family and friends Pamela decided to start her own catering business and thus Taste of Satira was born. She named her business after her great-grandmother Satira Gethers. Pamela remembers watching her great-grandmother in the kitchen as a little girl teaching her 8 aunts how to prepare Gullah cuisine.

I love, love, love working with people sharing my love of food!

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Credentials

Atlanta, GA 30341
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FAQs


What is your typical process for working with a new student?

I would send them a student profile sheet to gage their skill level, schedule availability and cooking goals. Then I'll develop a class curriculum from there.


What education and/or training do you have that relates to your work?

I'm a self taught chef and spice provisioner. I've been cooking for over 30 years.


Lessons offered