Vivo Events
10 employees
9 years in business
About this pro
Hello, I have worked in Italy on fine tuning my skills in making fresh made pasta and cooking Italian cuisine.
I currently teach fresh Pasta classes
I enjoy teaching others the way fresh pasta is made and show the difference in fresh vs store bought.
Read more about this pro
Credentials
Chicago, IL 60659
Email verified
Phone verified
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14 Jul 2019 This was an amazing evening out! Chef Paco brought a wealth of knowledge, and we had a blast learning from him. He treated us like royalty, personally preparing and serving a three course, candle-lit meal. He also took pictures for us throughout the night. At the end, he shared from his collection of scotch and we enjoyed his company and learning about his experiences traveling across the city and the world and setting up new restaurants. He was warm, welcoming, and a heck of a chef. I would 1000% recommend!
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21 Jan 2019 A wonderful time learning Italian and Mexican cuisine is what you'll find when you take a class with Chef Paco! His background in the kitchen over the years in some of Chicago's premiere venues is evident through the ease at which he remains when cooking. He educates you with fundamental cooking skills needed in order to be a star in the kitchen while he also manages to incorporate examples of his time cooking as a professional chef. A delicious braised lamb, tagliatelle pasta from scratch, grilled chicken tacos, roasted salsa, along with zabaglione with raspberry couli was what we enjoyed learning how to make, as well as eat! A winning combination for a great evening with amazing food!
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07 Mar 2019 Chef Paco’s class was excellent! We had such an amazing experience that we want to come back to other cooking classes! His place is intimate and very professional. We learned great skills and recipes while also having fun and awesome conversation. The food was amazing and we can’t recommend the class enough. Thank you Chef Paco for an amazing night!
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10/10 !! Chef Paco's Pasta Rolled by Hand course was fantastic. We spent the first hour creating the noodles and the rest of the night over eating! Chef served our group a salad, (2) different pasta dishes and homemade tiramisu. He sent us home fat and smiling with enough dough to make a serving at home. I highly recommend this course. Thanks, Chef !
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FAQs
What is your typical process for working with a new student?
Share as much information as possible, listen to the student needs, and the students achieve their goals.
What education and/or training do you have that relates to your work?
Education, culinary training at Kendall college
four seasons hotel, the pump room, the art institute of Chicago. Trattoria 31,
working i. Piedmont, Italy
Do you have a standard pricing system for your lessons? If so, please share the details here.
4 course meal set at one price
How did you get started teaching?
By training staff that worked under me at restaurants where I was the executive chef.
What types of students have you worked with?
All types, sone that catch on quick and others that need that extra push
Describe a recent event you are fond of.
A party of 10 people making fresh pasta and tiramisu. Great and fun event
What advice would you give a student looking to hire a teacher in your area of expertise?
Make sure the teacher understands the students needs
What questions should students think through before talking to teachers about their needs?
Can the teacher deliver and have patience
Lessons offered
Italian Cooking Classes Knife Skills Classes Pasta Making Classes Cooking Classes