Sweet Lessons
About
Have you wondered how chefs make stunning desserts such as the ones made on the Great British Baking Show? Do you want to learn how to make gorgeous, show-stopping desserts and birthday cakes using classic French and Italian techniques?
I graduated from Boston University's culinary school in 1994 where I was taught by several nationally known chefs, including Julia Child and Jacques Pépin. Since then I have worked for several high-end bakeries and restaurants.
In 2003 I returned to Boston University to teach at the culinary school where it all began. I am now one of the core culinary chefs who teach in the program, concentrating in pastry instruction. I also teach in the Gastronomy program and the School of Hospitality at BU. I have also worked for the Boston Globe doing food styling.
Let me teach you how to bake!
Highlights
No reviews (yet)
Frequently asked questions
What is your typical process for working with a new student?
When a student is interested in a baking lesson, I like to communicate with them about what type of dessert they would like to learn to make, the ingredients needed to prepare it and necessary equipment to execute the recipe. I inquire about their baking experience - have they baked before? Are they afraid to bake? Do they have lots of experience but want to hone their skills? Not to worry - I will work with any skill level and make them feel comfortable and confident! Once we agree on a date for their lesson, I send them the recipe/ingredient list.
What education and/or training do you have that relates to your work?
I graduated in 1994 from the Boston University Culinary Arts Program. I have also taken classes in Paris, France at the Ecole Lenore.
I have worked at several wholesale and retail bakeries and restaurants in the Boston area.
Do you have a standard pricing system for your lessons? If so, please share the details here.
I charge $50 per hour with a two hour minimum. Some desserts may take longer to make, so the pricing will reflect that. Students will provide all ingredients for each lesson. Students should also have equipment for the lesson, but I can bring equipment for students to use during the lesson, then we can discuss what equipment they will need to buy to recreate their desserts, and where to buy them.
How did you get started teaching?
I was asked to fill in for a last minute cancellation at the Boston University Culinary School. Once I started teaching, I realized how much I loved teaching and seeing students build their confidence while having fun learning.
What types of students have you worked with?
I have worked with students with ages ranging from 8-80!