About
I come from a family of chefs my dad, mom and two older brothers share my passion. I began working in my fathers restaurant when I was 12 years old. Since then I’ve worked in multiple restaurants, interned, complete multiple culinary programs including courses at Gallery 37 center for the arts and South Shore cultural center where I received certificates and accolades for my work. I also competed in CCAP competition during my high school studies. I’ve since begun my own business endeavors where I have had some success.
I love when I can get lost in the rhythm of the kitchen, listening to all the sounds sizzling and whistling of the pots bubbling of soups and stocks. Banging and clanging in a sort of symphony of sound, with the scents hitting all the harmonic notes. There's just nothing like blasting the music and getting in the groove.
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Sharon J.
Frequently asked questions
What is your typical process for working with a new student?
I like to see what my students already have knowledge of and go from there... my course can take you any where between a decent beginner all the way to a pro home cook! Starting from safety and sanitation. Then continuing to knife skills and beyond.
What education and/or training do you have that relates to your work?
I'm formally trained in French cuisine. I have restaurant experience and have also been catering for about 7 years.
Do you have a standard pricing system for your lessons? If so, please share the details here.
No
How did you get started teaching?
I used to be a mentor and teach children at an after school program.
What types of students have you worked with?
I've worked with all kinds of students young and old as well as those with special needs. All are welcome.
Describe a recent event you are fond of.
I enjoy doing girls nights, baby showers and birthdays.
What advice would you give a student looking to hire a teacher in your area of expertise?
"Progress over perfection" don't let anyone rush you or force you to move at a quicker rate than what you're comfortable with. You should choose someone who makes you feel at ease in the kitchen and incurages your creativity with out coddling or being too hard on you.