Chef For Hyre
I create a fun cooking experience, homemade pizza, Spanish tapa classes, holiday fare, American regional cuisines, French and other European cooking. BYO drinks and have fun while learning from a certified Executive Chef.
In my field, it is all about doing everything the right way with little shortcuts as possible. The most enjoyable experience is to put a smile on someone's face and to create a culinary wow factor
Photos and videos
Frequently asked questions
What is your typical process for working with a new student?
I make it easy for the student to shadow me throughout the class.
What education and/or training do you have that relates to your work?
I'm formally trained both in Europe and in the US, worked with some of the finest chefs in the business. Over 30 years of culinary excellence.
Do you have a standard pricing system for your lessons? If so, please share the details here.
I do not have a stanrdized system, and thus is because every class is different and the cost associated to each class can differ. Generally, I like to keep it at around $ 100 per person, but this would also include all ingredients as well.
How did you get started teaching?
When I had my restaurant, I used to teach at a cooking school called Renaldos of Potomac in a recreational setting. Also, as an Executive Chef, one of the main responsibilities is the teaching of young upcoming cooks.
What types of students have you worked with?
I worked both with adults any ages and children as well.
Describe a recent event you are fond of.
6 course wine dinners which I did every quarter. Those dinners were exclusively done by invite only and were kept to a maximum of 12 guests.
What advice would you give a student looking to hire a teacher in your area of expertise?
Is the chef able to keep the glass size small? I think the ideal size is around 4 people. This way, the chef has plenty of time to spend with the student.