Offers online services
About
I’m a graduate of from Le Cordon Bleu Atlanta. I am trained in many areas including catering, baking, sauce making, prepping, sautéing and even meal prepping. I love creating new dishes and trying new recipes. I love a challenge. New recipes are always fun. I’ve been in business since 2015.
Highlights
3 employees
9 years in business
Serves Atlanta , GA
Offers online services
Details
Student age(s)
Child (under 13), Teenager (13 – 18), Adult (over 18)
Interested cuisines
American, Chinese / Asian, BBQ, Italian, Mediterranean, Healthy, Vegetarian / vegan
Desired cooking skills
Basic cooking skills, Knife skills, Soups and sauces, Baking - desserts and pastries
Food allergies / dietary restrictions
No
Number of people
1 person, 2 people, 3 – 5 people, 6 – 10 people
Recipe difficulty
Beginner
Photos and videos
Reviews
0.0
0 reviews
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GI
Gregory I.
Took my taste buds on a crazy ride. Love it
June 08, 2021
JW
Jess W.
An incredible experience working with one of the most talented chefs I have met in this industry.
June 08, 2021
JC
Jasmine C.
Professional, punctual, goes above and beyond.
June 08, 2021
SW
Sean W.
efficient..fast...tasty
June 08, 2021
Frequently asked questions
What is your typical process for working with a new student?
After deciding on a dish, I bring all the food material with me and I guide the student with patience. I make it easy for the client anyway I can and I always clean before I leave.
What education and/or training do you have that relates to your work?
I have my associates in culinary arts from Le Cordon Bleu
Do you have a standard pricing system for your lessons? If so, please share the details here.
I have an hourly rate for the cooking lesson of $75 an hour for the lesson, plus the cost of travel ($1.00 per mile)Then if I have to bring anything, the cost of material. Most of my clients have the foods they want to prepare, so it’s just the hourly fee and mileage. There is a 2 hour minimum. I will need time to clean and properly put food away.
How did you get started teaching?
I would cook with my chef friends and family. Always the one leading. I have cooked with almost all the children I worked with when I was a nanny.
What types of students have you worked with?
I have worked with adults and children ages 2-13.
Describe a recent event you are fond of.
I taught slider making class for a guys night in and made some yummy cheesy sliders, Ee did blt, turkey burger, cheese burger, grilled chicken and lamb burger sliders with loaded home fries with all the fixings. I have truly loved making sliders this pass year. I have had so much fun with all the different styles.
What advice would you give a student looking to hire a teacher in your area of expertise?
Don’t be afraid to ask questions. Cooking is a skill that can be learned if you practice. Practice makes better. Be open to all styles of teaching. Don’t judge a book by its cover.
What questions should students think through before talking to teachers about their needs?
Are there any materials that are needed for the lesson that the teacher can’t bring for a specific recipe.
Services offered
Cooking
Cake Decorating
Knife Skills