Dlecious Catering

Dlecious Catering

5.0 (1)
2 employees
10 years in business

About this pro

My name is Chef Fletch I have been cooking for 10 years. I have an associates in culinary arts and bachelors degree in hotel restaurant management. I am familiar with many different cultures of food. I have spent many of my years studying different cultures of food and perfecting the taste. I love to help heighten my students in any culture of food. Cooking is my passion and I love to spread my knowledge. I engage my students with fun instruction to keep them interested. 

I loving teaching others how to cook and sharing my passion and knowledge of cooking.

Read more about this pro


Credentials

Detroit, MI 48213
Email verified
Phone verified

1 Review

5.0

  • Genevieve Jackson

    Chef Fletcher was understanding of my limited knowledge in cooking. He helped me to learn how to make sure my food was throughly cooked the right way and in case I did not have the proper kitchen equipment. He was very thorough with his instruction. He was happy to answer my many questions. I highly recommend and would love to have another lesson



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FAQs


What is your typical process for working with a new student?

Typically I'd like to get to know the reason behind the lessons, their cooking level, and how many people I'd be instructing at once. This allows me to design a plan specific to the needs of the student or group. 


What education and/or training do you have that relates to your work?

I currently hold an associates degree in culinary arts and a bachelor degree in hotel restaurant management. I have been a Sou chef, kitchen manager, I've also been a line cook and prep. I do what is necessary for my staff to succeed. Being in every role gives me the advantage of knowing how to help my students at all levels. 


Do you have a standard pricing system for your lessons? If so, please share the details here.

My prices are based on how many lessons and the type of food you wish to learn. Generally my prices range from $80-$125 per person, per lesson. Discounts may be offered for large groups. 


How did you get started teaching?

Teaching has always been a passion of mine, even as a child. When I learned cooking was offered as a trade at my high school I jumped at the opportunity to learn everything there was to learn about cooking. From there I went on to college to further enhance my cooking skills and knowledge. 


Lessons offered