Raspberry Chef Service
About
The important part of making a declicious meal is respecting the space in which you are creating it. Finding inspiration in the things and products that surround us. The art of turning a lemon into a delicious lemonade if you will.
I love the creative process. Having the power to take something like a simple ingredient from the earth and turning into something that is not only beautiful but nourishing to the soul.
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Frequently asked questions
What is your typical process for working with a new student?
I first would like to talk about the motivation behind wanting to learn. Is it because you want to pick up a new skill? Survive famine? Show off for a hot date? Whatever the level of experience the student has, I will meet them there and together we can explore uncharted territories. This will allow me to craft a lesson that is exclusive to each student. We will then familiarize ourselves with our space and simply cook together.
What education and/or training do you have that relates to your work?
I graduated with the highest honors from Le Cordon Bleu in 2006. I continued to pursue my bachelors of culinary arts from The Arts Institute of MN in 2010.