About
I have 30 plus years of teaching experinece in a variety of cuisines. I've have taught in a community college (University of Hawaii Maui College), private institutions (Le Cordon Bleu Seattle and the Chef's Academy in Morrisville, NC) and co-opened a private vocational culinary school in New Jersey (The Culinary School at Eva's Village). My students have ranged from 8 yrs. old to career changers to retirees. The cuisines that I've taught include French, Meditteranean, Amercian Regional, and Asian Cuisines (Thai, Vietnamese, Japananes and Chinese). My industry expereince includes luxury resorts such as the Four Seaons Hotels, Renaissance Hotes, Embassy Resorts, the Intercontinental Hotels and various smaller restaurants.
For all these years. I have enjoyed my passion of teaching and seeing the satisfaction of learning a craft that they will use in their lifetime. I am patient, calm and attentive to detail, and the "guide on the side" to ensure success for each and every student. No one is left behind and I train to each individual skill level.
I still enjoy everything about teaching the culinary arts and coninuously learning about food and culture. From learning the basics of knife skills to advanced cooking techniques, each lesson is simply geared to the student to make learning easy, understandable more effective - totally hands on with demonstration of techniques. and with students to follow. The Return on Investment in teaching culinary students is seeing the results of the student learning to love the art and craft of cooking and everything else that involves with creating that perfect plate.
I also do catering of Hawaiian cuisine but also able to customize to customer's request.
Website: www.chefdalohacatering.com
http://www.linkedin.com/in/darryl-dela-cruz-4721bb10
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Kevin M.
Robyn G.
Frequently asked questions
What is your typical process for working with a new student?
I will confer with the prospective student over the phone. Then if the student wants to continue after given the guidelines then I would do a meet and greet to go over the final details of the lessons. Two weeks before the appointed date I would call to confirm the event.
What education and/or training do you have that relates to your work?
I have been teaching culinary arts for over 30 yrs. that includes a community college environment and in a private institution. I've also co-developed a vocational culinary arts school that is accredited by the Dept of Education and Labor in the state of New Jersey.
I did receive my training in Hawaii at Maui Community College. Did receive a Certificate of Completion and did numerous continuing education classes from the Culinary Institute of America and Arts Institute of Chicago. I also have a Bachelor's Degree in Business Administration from the University of Hawaii.
As for industry experience, I worked at numerous luxury hotels including the Four Seasons, Embassy Suites and Resorts, The Renaissance Resorts, Intercontinental Hotels.
I was on the opening team of the Blue Sage Restaurant ( a Southwestern themed venue), University of Hawaii Maui College (a $14 miilion culinary arts program and buildings), the Kitchen Academy, Le Cordon Bleu Seattle.
I was the chef instructor for now closed "The Chef's Academy" in Morrisville, NC and the Executive Chef for Searstone Retirement in Cary, NC.
Do you have a standard pricing system for your lessons? If so, please share the details here.
Pricing is based on the type of lesson (s) and number of people that are participating.
How did you get started teaching?
I got my start in teaching at the same school that gave me my start in the culinary arts - University of Hawaii Maui College. I worked for several years in the industry at various luxury resort hotels before I got invited to teach at the college.
What types of students have you worked with?
I've worked the whole range of students during my tenure from 8yr olds to retirees. In between, I've taught special needs students(wheelchair bound and partially blind); those that have been incarcerated; those that are on drug rehab and recovery, students that really wanted to be chefs; students that were interested only in the glamour of being on television; students that took cooking classes because they didnt know what else to take; career change students and adults that just want to have fun cooking with a glass of wine; and kids and teens during summer camps.
Describe a recent event you are fond of.
I believe I am very fond of the time I started the culinary school in New Jersey (The Culinary School at Eva's Village) and getting to see the first group of students (total of 9) that graduated from a 9 month curriculum. That was very special because they were students that didn't get to college, were living hard lives and tried really hard to start a right and good life. And doing something that they love to do - cook!
What advice would you give a student looking to hire a teacher in your area of expertise?
I would say to look for someone with the experience of cooking and teaching (google) ; is the teacher a people person; someone who makes learning fun. And if they do have it, check their website, linkedin and other social media platforms.
What questions should students think through before talking to teachers about their needs?
Questions such as:
* What kind of cooking can that person do? cultural? basics?
* How will he teach me? hands on? lecture? video?
* What would be the most useful techniques for someone who doesn't know how to cook?
* I don't have much time or money to do continuos lessons, so what can I learn within a couple of hours that Iwill useful for me in everyday cooking?