About
We prepare meals that are pleasing to the palette. From recipe requests to serving a plated appetizer, entree or dessert, we use only the best ingredients including sugar free and plant based items. Don't cheat yourself,TREAT yourself the Deluxe way.
Cooking is an expression of art. I love to create art morning, noon and night.
Highlights
Reviews
Oralene R.
Oralene R.
Oralene R.
Minister B.
Oralene R.
Sheree L.
Frequently asked questions
What is your typical process for working with a new student?
I always ask "What are your favorite food choices?" You have to enjoy what you create in order to appreciate the time and effort in preparing yout favorite cuisinr.
What education and/or training do you have that relates to your work?
A.S., Culinary Science, Robert Morris College 2016
Internship-A Safe Haven Foundation 2016
B.S., Public Safety Management, Calumet College of St Joseph 2012
M.S., Public Safety Administration, Calumet College of St. Joseph 2015
Certified Adjunct Nutritional Instructor- Calumet College of St joseph 2017
Do you have a standard pricing system for your lessons? If so, please share the details here.
Each request is unique. I prefer to discuss the client's options and come up with a compensation package that is feasbile for both the client(s) and myself.
How did you get started teaching?
I have always been asked to share my recipes or put on a fooddemo in my home, so I started small cooking groups on Sunday afternoons, trading baking recipes, and several of our favorite cuisines and the rest is history.
What types of students have you worked with?
Married Church couple retreats ages 35+
Social soritory groups (AKA) ages 24=+
Girls night out (Bunco club groups)+
Best friends cook male/female (21 and up)
Teens cook 2(students in high school 16+
Seniors who want to eat healthy 55+
Describe a recent event you are fond of.
I currently provide nutritional instruction to several Senior Independent Living facilities and the participants are always eager to learn how to apply different spices and herbs as a way to enhance their food choices (replacing salt and somethimes sugar). I always start with an introduction, prepare a sample using salt/sugar subsitutes, referring to plant based options & protein replacements, let the attendees sample and tell me what they taste and then I share my secrent ingredients to their amazement. Never a disappointed client yet.
What advice would you give a student looking to hire a teacher in your area of expertise?
Always ask how would they would prepare meals?
Will they travel to you for one on one or do you have to travel to them to participate in a group class instruction.
What evel of instruction do you provide? Beginner, intermediate or advanced?
What does your cost include?
Flexible with scheduling?