J Maes Confections
About
I like to use local ingredients from markets and fresh organic foods for my cooking. The quality of the food will speak for itself because I put love into everything I do.
I enjoy working with people and seeing the expressions on their faces when they taste my cooking. I enjoy the excitment people gain from learning a new skill, that i have taught them. I have been cooking since I graduated from culinary school in 2005. I have a Serv Safe certifaction for food handling.
Highlights
No reviews (yet)
Frequently asked questions
What is your typical process for working with a new student?
Asking as many questions as possible. Getting a sense of the students comfort zone. Through the questions/conversation, I will be able to get a sense of the students unfamiliarity around the kitchen and start from there.
What education and/or training do you have that relates to your work?
Art Institute of New York City (2005 Graduate)
-Pastry and Baking Degree
Currently a Catering Supervisor with Serv Safe Certification (2022)
Cooking experience 2005 until thr present day.
What advice would you give a student looking to hire a teacher in your area of expertise?
Be open to learn and be coachable. As I must learn with you too.
What questions should students think through before talking to teachers about their needs?
Are they ready to dedicate this time?
Do you want to learn and explore new cuisines?
Will I be consistent with my commitment to do the actual work ?