Eat_at_Tonys
About
My favorite part about being a chef is teaching, I love being technical but really getting in deep with food on how it works and comes together. I have 20+ years in the business and never get tired of mentoring young chefs.
I enjoy teaching, watching young chefs finally understand something they have been working on or struggling with. I love helping people get through hard times mentally and see them win even if it's just for a moment.
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Frequently asked questions
What is your typical process for working with a new student?
First is getting to know their level of skill and comfortability. Second, understanding their reasons for wanting to learn this particular lesson. After that it's just cooking and learning.
What education and/or training do you have that relates to your work?
I have 20+ years starting from a steward to now an Executive chef. I have traveled most of the country and a few European countries getting knowledge and experience through living life. I graduated with a bachelors in Hospitality Management and have been cooking since I was 17 years old.
Do you have a standard pricing system for your lessons? If so, please share the details here.
I teach fresh pastas I offer 3 lessons at the moment they are as follows;
1. Semolina dough - you will learn two shapes cavatelli and trofie. We will make and cook both into 2 dishes all food and equipment will be provided. $75
2. Durham wheat dough - You will learn how to make an egg dough with this soft Italian wheat and create two pasta shapes 1 by hand the pappardelle noodle and 1 by machine Spinach tagliatelle. $85
3. Filled pastas - in this class you will learn how to create a beautiful egg dough and we will make 2 pasta shapes, the agnolotti and the cheese ravioli. $110
Each class I will provide the necessary equipment, recipes, and ingredients. I travel to you and give a 1 on 1 technical class and offer a fun relaxed environment. Please plan 2-3 hours for each lesson as they will take time. I will teach each item all the way through and provide finished products to keep the class moving but everything will be explained.
How did you get started teaching?
As a chef you are always teaching. Working in a kitchen I find that employees around the hotel or friends through friends always want some one to teach them so I started branching out and helping others learn.
What types of students have you worked with?
I have worked with one on one students in person, zoom, or a small group from 3-4
What advice would you give a student looking to hire a teacher in your area of expertise?
Interview and talk as much as you can and see if that person fits you and teaches in a way that you can understand.
What questions should students think through before talking to teachers about their needs?
Understanding their motivations for learning if the student just wants to learn quick meals or just healthy options make sure the teacher understands that. It will be easier getting the results you are looking for from the lesson.