About
As a culinary professional and artisan, I enjoy preparing recipes which supports my customer's wellness goals. If you goal is achieve or maintain good health through food, I can show you how to prepare simple, healthy and delious meals in 20 minutes! You will learn how to integrate new recipes into your current eating plan and have fun while doing it. I offer Asian, American, Greek, Italian and Mexican recipes. I allow my customers to choose what's right for them and their families.
I studied at The Cooking and Hospitality Institute of Chicago and author of “FEED” www.chefreginacooks.com
Website: www.chefreginacooks.com
First, I absolutely LOVE cooking! I would do it for free, but I'm glad are willing to pay me. I take great pride and care when developing recipes for my clients. I enjoy sharing my knowledge and love of food with those who are foodies or simply food "curious".
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Reviews
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Frequently asked questions
What is your typical process for working with a new student?
I like to approach each student as an individual. I typically ask questions, which determines their style of leaning, their palette likes, dislikes and encourage teacher/student interaction.
What education and/or training do you have that relates to your work?
I received my culinary training at The Cooking and Hospitality Institute of Chicago. I am the former owner of Signature Catering and events and also a certified plant-based chef, offering conventional and plant-based offerings.
Do you have a standard pricing system for your lessons? If so, please share the details here.
My pricing is determined by the need of my client. My standard pricing starts at $75 for a 1-hour class and $25 for each additional half hour. I also offer 7, 14 and 28-day menu planning as an a la carte service.
How did you get started teaching?
I started as a nutrition demo instructor at my local food pantry, which lead to me to teaching classes at Chicago area food co-ops, Whole Foods Market, farmers markets, urban garden communities and food festivals. I enjoy sharing my knowledge of food witih others.
What types of students have you worked with?
I have worked with students, teens and adults learners.
Describe a recent event you are fond of.
I am very proud of my work with Sweet Water Foundation's Perry Commons Market where I showed participants how to shop for fresh and seaonal ingredients when preparing meals. The students I worked with were primary from low-income, food desert areas in Chicago. The classes and demo workshops, which were held in an urban farming community, allowed me to work with people who enjoy foods they currently eat, but would like to include more plant-based options in their diet. Sweet Water Foundation allowed me to opportunity to connect with their client-based and tap into a new market for my business, which has been presonally rewarding.
What questions should students think through before talking to teachers about their needs?
Ask the instructor what they will learn and how they can best implement the information provided.
Ask the instructor if support materials or recipes will be available at the end of class, or for future reference.
Ask if the instructor can help them find ways to reduce their time in the kitchen, in order to do the things they enjoy.