About
I teach recreational cooking and baking classes to groups and individuals in my spacious state of the art kitchen in central Iowa. My classes are small, (up to 11 students) so individual attention and hands on instruction is given.
The atmosphere is relaxed and friendly, and no one ever leaves hungry!
I've been teaching cooking and baking classes for 14 years, and have also owned and operated restaurants or worked in restaurants my entire adult life.
Highlights
Reviews
Deb C.
Frequently asked questions
What is your typical process for working with a new student?
Typically, a new student will explore the class offerings on my website calendar and sign up online.
What education and/or training do you have that relates to your work?
I have had a 35 year career in the restaurant and food industry, including being the executive chef in two of my own restaurants
Do you have a standard pricing system for your lessons? If so, please share the details here.
Most classes range from $45 to $75 per person and class fees are prepaid at the time of registrations.
All attendees must pre-register to attend.
How did you get started teaching?
It was a natural step after closing our last restaurant.
What types of students have you worked with?
Mostly women, but not all.
Typical age range is 35-65. Beginners to professionals
Describe a recent event you are fond of.
Terra Madre in Turin Italy.
Every two years, a major international food convention put on by Slow Food International and Slow Food USA
What advice would you give a student looking to hire a teacher in your area of expertise?
Ask others, read reviews and then just come on out. It's an initial commitment of 2 hours and a small chunk of change.
There is no long term commitment
What questions should students think through before talking to teachers about their needs?
This is strictly recreational, so I don't think this question really applies