Food is not recipe, it is love and passion you show towards your guest.
30 years of experience from fine dining to commercial cooking.
Culinary Institute of America graduate and involved in lot of fundraising events for Non profit Organizations.
I teach techniques and then you can cook any recipe
You cook from heart and it will show in your dish
My peers tell me "We will eat if you are cooking" and I have yet to disappoint anyone.
I take pride in my skills and techniques and I always want to share what I know because that is what gives me satifaction.
I want to see smile on my consumers faces..
I have lot of patience to show the nuiances of cooking and giving them history about food and ingredients.
I have travelled extensively to various countries and experience in preparing cuisines from middle east, asian, italian, french and indian subcontinent.
My focus is on vegetarian and healthy dishes full of flavor
Desired cooking skills
Food allergies / dietary restrictions
Number of people
Photos and videos
Frequently asked questions
What is your typical process for working with a new student?
I want to go with the pace of the student and adapt to the needs of the student.
I focus on techniques and not just sharing recipes
I am a food history buff so i share lots of stories to go along with lessons
What education and/or training do you have that relates to your work?
I am a culinary school graduate and have 30 years of experience in the food and restaurant industry. Last 12 years is into innovation and development of recipes and programs of a large corporation.
I also have trained over 200 chefs how to develop and standardize recipe followed by implementing them
Do you have a standard pricing system for your lessons? If so, please share the details here.
No standard pricing, based on what you want to achieve.
Also based on a group setting or team building or a fun event
How did you get started teaching?
Ever since I started cooking I have been teaching my peers, employees, mentees, family, friends and anyone who has love for food..
What types of students have you worked with?
School kids, college students, corporate executives, home makers
Describe a recent event you are fond of.
Recently I have worked on Vegetarian and Vegan Cuisine developed over 100 recipes from 7 different cuisine focusing on plant powered dishes amazing dishes bursting with flavor, color and aroma
What advice would you give a student looking to hire a teacher in your area of expertise?
I am willing to teach if you are willing to learn, have vast experience and sky is the limit when it comes to food
What questions should students think through before talking to teachers about their needs?
what is the end goal in mind?
What you want to learn recipe or technique?
Do you want to do it for yourself or want to impress someone?
How much time and money you want to invest?