Cooking And Fermentation Classes

Cooking And Fermentation Classes

5.0 (2)
1 hire on Lessons.com
1 employee
9 years in business

About this pro

I am a former chef instructor with Le Cordon Bleu for 15 years.  My specialties are:

French Cuisine

International Cuisine

Healthy Eating, Keto, Whole 30 Diet and Anti-Inflammatory diets. 

Fermentation, Kombucha, Kefir, lacto-fermented  vegetables ex, saurkraut and kimchi

I love sharing my talents with others while improving their health and lifestyle

ChefOGRamen on Instagram

Read more about this pro


Credentials

Chicago, IL 60660
Email verified
Phone verified

2 Reviews

5.0

  • Tom Eley

    Top Line: Greg was terrific at teaching us how to use knives properly and how to cut various fruit and veggies via Zoom. I hired Greg to teach us how to use our new knives properly (I had given knives and steels as Christmas presents this year along with the class). Greg sent me a list of vegetables for us to have on hand. He used two cameras, so we got a good view of his cutting board. Greg could critique some of our skills, depending on our camera angles. He says this was his first Zoom class, but we couldn't tell. We made soup with all of the veggies and chicken we cut up. Greg was approachable and friendly. The ages range of our group was 21-60. I highly recommend Greg.

  • Pete Giovagnoli

    Chef Greg's passion for the power of fermented foods is wonderful, and he's got great technique plus a wonderful imagination. He really seems to love helping people learn!




FAQs


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

Talk on the phone and decide menu and lesson plan. Set a date and time. Excite and dazzle my student with a wealth of cooking techniqes and skills. Get feedback throughout and make you a better home cook. 


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

15 years of educational experience with Le Cordon Bleu. 


Do you have a standard pricing system for your lessons? If so, please share the details here.

50 bucks per person plus expenses per 2 hour session. Extra charge for groups over 4


How did you get started teaching?

I was a chef in the industry for 15 years before becoming a teacher. I've always love to cook from when I was a five-year-old boy and my mother taught me all that she knew from cookbooks and newspaper clippings. My passion for food led me to culinary school and then 7 years of experience in the industry as a chef along with my 15 years of experience teaching


Lessons offered

Cooking Classes Asian Cooking Classes French Cooking Classes Italian Cooking Classes Knife Skills Classes Middle Eastern Cooking Classes Pasta Making Classes