Freelance Chef
About
I am very well versed in the a variety of cuisines and cooking techniques. I was the Chef de Cuisine of Stir in Boston for the last 3 years demonstrating a different educational theme each day. Prior to that I also spent time bartending at No. 9 Park where I gained a lot of experience with cocktails, spirits, wine, etc. I currently work freelance for hire for private dinners and lessons. I spend the rest of my time cooking with the stellar team at The Table at Season to Taste in Cambridge. I am moving toward opening my own restaurant in the next 1-2 years on top of this.
My strengths lie in Asian cuisines, particularly Japan and South Asia. France, especially regional, nouvelle and haute cuisine. I have spent my time with the Barbara Lynch Gruppo refining my knowledge and skill with Italian cuisine as well.
Pretty much you name it, let's have fun. Anything you want to learn, I am excited and willing to teach you how to do it, including if necessary how and where to source your ingredients beforehand.
I love everything about food. My main goal in life is to be inspired by ingredients and people to create and teach them how to feel the same. There is so much to learn in cooking, it never stops. I never stop learning and to be able to convey things I have a firm grasp on or just figure out new ideas with people is an absolute delight for me.
Highlights
No reviews (yet)
Frequently asked questions
What is your typical process for working with a new student?
I will ideally meet with you to find out exactly what you want to learn to create the most interesting and beneficial experience for your wants and needs.
I like to get to know what you like and dislike in the food world. Find out your apparant strengths and weaknesses to refine anything along the way.
I require prior knowledge of any allergies, aversions, or dietary restrictions for you or anyone involved in the lesson.
What education and/or training do you have that relates to your work?
I have been cooking for 14 years in a variety of establishments in and around Boston, MA and in Hudson Valley, NY.
Associates Degree in Culinary Arts from the Culinary Institute of America in Hyde Park, NY.
ServSafe and Allergen Awareness Certified.
Do you have a standard pricing system for your lessons? If so, please share the details here.
Flexible on pricing, I am happy to work withn your budget.
Cost of goods is your responsibility.
If there is any equipment you do not have but need for said lesson and I have it I will supply it for no extra charge.
For long travel I will require gas coverage.
How did you get started teaching?
I have always loved getting people excited about what I am passionate about so this is a no brainer for me. Cooking in any capacity is always about learning, every kitchen that I work in I am always teaching someone something while at the same time learning myself. Spending the last 3 years directly educating people was also a lot of fun.
Describe a recent event you are fond of.
Most recently I did an Asian Ingredients Workshop where I took the guests to a local Chinese Market and walked them through the entire building discussing the products. We bought a large amount of them and went back to the space and talked about them individually and tried them. Then prepared a dish using a few choice ingredients.
What advice would you give a student looking to hire a teacher in your area of expertise?
Be forward, tell me exactly what you want to know. As a lot of questions. There are no such things as dumb questions.