OK Cookin
About
I love to see people gain confidence in the work they do. Cooking is always going to be a part of your life so it may as well be a part you're good and enjoy.
I've been teaching people how to cook all my life, and what I've learned is most cooking skills can be acquired by simply approaching it with confidence. I like to create an enviorment where people feel safe to try something new and head into the unknown. We may make some mistakes along the way, but I promise there will always be something to eat at the end of the day.
No reviews (yet)
Frequently asked questions
What is your typical process for working with a new student?
I'd like to get to know the student first. What are their goals in cooking? To become a more adept cook or to host their own pop-up? Because no matter what we'll need to establish whether or not they have a proper handle on the basics and fundamentals to cook efficiently and safely.
What education and/or training do you have that relates to your work?
I'm not formally trained by CIA or Le Cordon Bleu, but I've been working in resturaunts and food since 2014. I have a wide range of experience from Sushi, Brasseries, Bakeries, Pastry, Fine Dining, Pizza, and so much more. I have been a Line Cook and I've been a Head Chef. But I also like to take a scientific approach to food and I stay up to date with the lastet food science research papers and studies. I can explain exactly what is happening when the Maillard reaction occurs on your steak and what the latest studies say about crust formation.
How did you get started teaching?
I started teaching when I became a Chef. A Chef traditionally was one who lead a Kitchen Brigade; a Chief. I've been teaching new cooks for years, and often times I would prefer to hire the new cook so that we can start from the ground up in terms of their knowledge.
What types of students have you worked with?
I've worked with young people, middle age, parents, and teenagers.
Describe a recent event you are fond of.
The current restaurant I work at has a lot of young people who are interested in cooking. Theres one in particular that likes to come to the kitchen and experiment with the ingredients. I try to encourage him to pick up a certain skill or develop a recipe. Recently he made a Detroit Style pizza that wasn't half bad and I'm tempted to put on the menu.
What advice would you give a student looking to hire a teacher in your area of expertise?
Take all advice with a grain of salt (pun not intended). Unless a technique or recipe is well-established, or there is no scientific literature to back up it up, then keep with you a healthy skepticsm. Food Science can be a backwards field of research and the amount we actually know of whats happening in our kitchens is incredibly low. Thus, some cooks and chefs will develop their own theories and ideas that are often times flat-out wrong and don't make any sense. I try to be as honest as I can about these things, and if something is just not well researched enough then I'll be very transparent about it.
What questions should students think through before talking to teachers about their needs?
What skills do you truly want to develop? Be as specific as possible. What role do you want cooking to play in your life? Because for me it's my profession, and often times I meet people who love to cook and think they want to do it for a living. Only too late do they learn they would've rather have been a home cook. And there's nothing wrong with that. If you just want to learn how to sharpen a knife, or shuck an oyster, or master the five mother sauces, I can also help with that.