Macarons & More
1 employee
2 years in business
About this pro
Hi there,
My name is Eddie. I have been a pastry chef for many years. In my baking profession, besides baking for bakeries for years, I also find joys in training new trainees. I've learned a lot tips and tricks in teaching those who start in the beginning position.
I now have a small business in catering my baked goods to restaurants and coffee shops. So my schedule is very flexible.
After baking personally and professionally for a long time, i have realized that in order to be a great baker (not a good baker), one have to be creative and has a good knowledge of science in baking. Therefore, my class doesn't include only recipes but also basic science of baking, how to be creative with substitutions.
Read more about this pro
Credentials
Raleigh, NC 27612
Email verified
Phone verified
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Good quality of ingredients,reasonable price and I live them because it's not way too sweet 🥰🥰
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The amazing details and the way it was taught!
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Delicious macarons and cookies. Eddie explains clearly the steps and technique.
Photos & Videos
FAQs
What is your typical process for working with a new student?
I usually discuss with a new student to find out what level of knowledge one is in. And i usually go from there.
What education and/or training do you have that relates to your work?
I have baked personally and professionally for a long time. Along the way, i have learned the basic of baking, recipes around the world, trouble shootings and science of baking.
Do you have a standard pricing system for your lessons? If so, please share the details here.
For a standard class, it is between USD 120 - 150 per person depending on the recipes. The class will take place at my place. This also include all ingredients and equipments for the class and a tea time at the end of the class to enjoy the finished products
How did you get started teaching?
In my baking profession, besides baking for bakeries for years,I also find joys in training new trainees. I’ve learned a lot of tips and tricks in teaching those who start in a beginning position. I’m also keen on a basic knowledge of baking and its science.
What types of students have you worked with?
I have worked with trainees who start in the begining position as well as in the intermediate level.
What advice would you give a student looking to hire a teacher in your area of expertise?
Baking is a fun activity and I am certain that there are a lot of good instructors out there with a good knowledge of what they do. But in order to have an inspiration to bake even when the class is already finished is also very important. You should find a teacher that you are very comfortable with. And the only way to know that is to talk to your future on the phone and see if you both have chemistry or not.
What questions should students think through before talking to teachers about their needs?
If you are a new beginner. You may need to know what you would like to bake and a good teacher will be able to explain to you about the class and even help you come up with a suitable course for your need.
Lessons offered
Cooking Classes Baking Classes Asian Cooking Classes