Chefwam Seasonal Kitchen

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About

I am a Professional Chef with over 3 decades of culinary experience and knowledge. I am creative, kindhearted, passionate and respectful. My Personal Chef Services offers Interactive Cooking Classes, in home meal plans, private dinners and specialtyevents.

Please feel free to check out my web page

https://chefwam.wixsite.com/seasonalkitchen or at

http://chefwam.paidtodaypages.com/

What I enjoy most about my craft is that I meet all kinds of inspiring cooks with all different skill levels. I get a great satisfaction of knowing I am passing on my knowledge to the next generation of Chef's. I am confidante with my teaching abilities and I am thorough in my direction.

Highlights

1 employee

11 years in business

Serves Holly Springs , NC

Payment methods

Cash, Venmo

Social media

Details

Student age(s)

Teenager (13 – 18), Adult (over 18)

Interested cuisines

American, Chinese / Asian, BBQ, Italian, French, Mediterranean, Mexican / Latin, Healthy

Desired cooking skills

Basic cooking skills, Knife skills, Soups and sauces, Roasting and braising, Grilling

Food allergies / dietary restrictions

Number of people

1 person, 2 people, 3 – 5 people, 6 – 10 people, 11+ people

Recipe difficulty

Beginner, Intermediate, Advanced

Photos and videos

No reviews (yet)

Ask this teacher for references. There's no obligation to hire and we’re here to help your booking go smoothly.

Frequently asked questions

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

I like to know what their career goals are and what they want to get out of the class. What inspired them to reach out.

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

I went to the Culinary Institute of America and I have been a Chef for over 30 years

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

I charge $50 an Hour plus the cost of any food bought

How did you get started teaching?

I started teaching 15 years ago when I was partners in a Epicuren Market and deli located in Southwest Florida. I found I really had a knack for it and I enjoyed the guest interaction. We offered cooking classes. From there I continued to offer the service at every location I was Chef.

What types of students have you worked with?

I work with all types of students between the ages of 18 to 80 from the novice to the advanced.

Describe a recent event you are fond of.

Recently, I taught Culinary skill set to underprivileged men and women that are trying to support themselves and be a productive part of society.

What advice would you give a student looking to hire a teacher in your area of expertise?

Ask lots of questions. No question is dumb or not worth asking. Knowledge is a gift worth sharing.

What questions should students think through before talking to teachers about their needs?

What do you want to accomplish with this cooking lesson?

Services offered

Cooking

Knife Skills