All Things Culinary And Just About Anything Else You Want To Know How To Do.
About
I have been training culinary professionals for a couple decades now and I’m proud to say I have been involved in helping to launch the careers of some outstanding professionals. I’m detail oriented, passionate about what I do and I love to see people succeed. If you just want to master knife skills, or want an in depth understanding of the processes and science of cooking I’m happy to help you achieve your goals.
I am a working chef in Boston with over 25 years of experience. I am allergen certified, serve safe certified, and have completed a Train the Trainers program aimed at honing the training skills of people who have shown a natural aptitude for teaching others. I have been nominated for the Ma Restaurant Ascociation’s best line chef award for 2019.
Cooking is one of the most basic human behaviors. Everyone gets something different from it. From the social connections, the feeling of accomplishment, the plain and simple joy of eating, the never ending journey of cultural discovery. There’s just too many things too list, and I have a deep appreciation for all of them. Food can be art or a testament to simplicity. I get a tremendous amount of satisfaction seeing people become confident in their growing knowledge and skills.
Highlights
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Frequently asked questions
What is your typical process for working with a new student?
I like to set up an evaluation appointment to determine the best course to achieve my students goals. There are equipment and scheduling concerns that need to be addressed along with gaining an understanding of what exactly the student is expecting. I travel to my students and like to organize the lessons beforehand so they get the most return on their investment.
What education and/or training do you have that relates to your work?
I attended a vocational high school for culinary arts and went on to attend Johnson & Wales university. Infinitely more important is that I have a lifetime of real world experience working in restaurants, hotels, and catering, with countless professionals that I continue to learn from every day.
Do you have a standard pricing system for your lessons? If so, please share the details here.
I’m flexible with pricing, I take travel time and supplies into account, but I’m reasonable and willing to try to make the experience affordable for anyone with a desire to learn.
How did you get started teaching?
Teaching is inherent to success in my industry. It just comes with the territory and I find it one the most rewarding aspects of my job. When people gain understanding they become happy and confident. What could be better than making people happy.
What types of students have you worked with?
This is funny, I can only say the best and the worst!
Describe a recent event you are fond of.
We have recently promoted a general food service worker to the position of 3rd cook based solely on her work ethic and desire to learn. She is fast becoming one of the best at that position without the benefit of any formal culinary schooling. I’m very proud of her.
What advice would you give a student looking to hire a teacher in your area of expertise?
Make a connection on a personal level with your instructor. It doesn’t have to be deep, but there should be something there . You will need to feel comfortable being yourself and making mistakes ( because you will). That’s when you truly learn.