Jason was easy to work with through the process. He spent 3 hours in my home teaching me cooking skills I needed. He was a wealth of knowledge about food and cooking. I will definitely be reaching out again and have shared my experience with many friends too!! Well worth the money and time. Strongly recommend Jason!!
Before I enter into new classes with my clients, I always set our intentions for each session as well as the intentions for the full series. This allows the client to better measure their expectations against my style of teaching and the cost of each session. Each client also receives a lesson plan with cognitive and affective learning objectives to aid in self evaluation during each food series. These objectives allow the client to view how they understand and apply their knowledge and understanding against the value for their new found skills. Each in-person lesson allows for a 30 minute virtual lesson. i.e., the client purchases 6 classes for "Flavors of the Mediterranean" series. This would yield up to 3 hours of follow-up virtual learning and can be broken down into 3 separate sessions.
I have an extensive teaching background involving Instructional System Design. With >4,000 teaching hours, my clients leave each cooking session with increased knowledge and understanding of food and techniques and an elevated appreciation for new foods and flavors. Together, we increase the ways in which we value kitchen creativity and the personal connections that come when we cook with intent and passion.
Baseline pricing range: $75-$150 per person per class. Price estimates fluctuate based on class length/time and recipes/ingredients used for each class. Discounts up to 20% offered for group sessions >=4 clients. Clients will always know the full price of all sessions before any cooking/teaching series begins.
Students I have worked with in the past...
- 8 to 16 year olds
- 19 yrs +
-current and former sous chefs / chefs
-corporate style settings for medical and IT professionals
-special need(s) students (situationally dependent)
If you are in the market for a chef instructor, I would recommend first identifying the reason for the classes.
"I want to learn more about food because I feel insecure in the kitchen".
"I love learning new things in the kitchen to better myself and increase the quality of food I eat".
Ask your chef what motivates and inspires them. When you can match the intentions of your chef to your own, your teaching sessions will have more meaning and yield better results. All chefs are teachers but not all of us are necessarily effective at teaching. There is a chef for everyone but everyone isn't meant for a single chef.
Ask the chef about their most challenging student(s) and how they approached those "challenges".
Ask the chef who their ideal client is and why?
Ask the chef why they teach?
Ask the chef what brings them the most joy when cooking/creating a dish?