Pull Up Services
About
Spreading culinary knowledge is a passsion of mine. Like Chef Auguste Gusteau from Rataouille said "Anyone can cook". LOL! I will teach you different cooking techniques, knife techniques, and how to blend different flavor profiles.
I'm classically trained in French and Italian cuisine and my roots from South Carolina and Asian/Island dishes are a big part of my cooking style and looking to share it with the world.
Highlights
Photos and videos
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Frequently asked questions
What is your typical process for working with a new student?
I like to have a meet or greet phone call to see what they would like to learn and why. Then after picking a dish they would like to make, I show how to shop for the ingreadents properly. Then there is a step by step process from how to prep the meal and teach different techniques and explain why. And maybe some history on why the technique is done that way.
What education and/or training do you have that relates to your work?
I have my Culinary Degree from University of South Carolina in Hospitality Management.
My first training experiance was at Palermo Italian in LA. Then became a line cook and worked my up to a Sous Cheft at Craft in LA under Tom Colicchio.
Had my first Head Chef postion in San Fransico at Basil Thai. After that I decied to travel the United states in different major cities to learn about American cuisine.
Do you have a standard pricing system for your lessons? If so, please share the details here.
A standard of 50 - 75 dollars per person for a lesson and depends what the client wants to learn. and pricing could very depending on travel as well.
How did you get started teaching?
Even as a line cook any knowledge I have soaked up I always enjoyed teaching something in the culinary world. Before I knew it I was always the Chef or kitchen staff that showed new hires how to do things
What types of students have you worked with?
I've worked with Exc. Chef all the way to a person who doesnt know how to boil water properly. So, I've worked with people from all levels.
Describe a recent event you are fond of.
I use to have a pop up call "The Angry Panda" where it featured food I enjoyed eating as a kid and how I combined all my techniqes into my own style of food.
What advice would you give a student looking to hire a teacher in your area of expertise?
Just to be paitent with yourself and prepare to have alot of fun!!
What questions should students think through before talking to teachers about their needs?
Any quesiton you have would be a good one. I would just have a conversation to see if that the Chef is the right fit.