About
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Sam B.
Lorraine H.
Frequently asked questions
What is your typical process for working with a new student?
We believe in creating a personalized (a la carte, if you will) culinary journey for our clients. That way, every single one of our clients are pleased with the service they receive from us.
What education and/or training do you have that relates to your work?
My passion for cooking began at home with my mom, who was a Professional Cook, and my dad, who was a Professional Chef. Currently, with 40 years of culinary experience under my belt, I am the Owner/CEO of my own cooking company, the Culinary Educator for a Fortune 500 company that's the industry leader in healthy food, and a food and travel writer. I have traveled abroad to learn how to prepare authentic dishes from the best chefs around the world. I am also certified in plant-based nutrition.
Do you have a standard pricing system for your lessons? If so, please share the details here.
Our pricing structure is listed here: https://culinarykisses.com/paypal
How did you get started teaching?
I started teaching so long ago that I don't really recal how it happened. It was a natural progression.
What types of students have you worked with?
We've had a wide array of students ... young and old, male and female, married and single. There aren't any culinary boundaries in my book.
Describe a recent event you are fond of.
I get a great joy from teaching our live virtual cooking classes. Technology allows us to teach anyone in the world how to cook. It's an amazing experience. Learn more about it here --> https://culinarykisses.com/virtual_cooking_classes.
What advice would you give a student looking to hire a teacher in your area of expertise?
Don't hire someone blindly. Talk to them first before hiring them. Then liosten to your conscious to see if they're a good fit for you and your culinary needs.
What questions should students think through before talking to teachers about their needs?
The student should first have at least a general idea of what it is they want or need. That's the foundation for their overall culinary experience.