Mango Sashimi
About
I do this for the love of food, I have a fulltime job as a project manager. I am also a food history buff so with every ingredient I like to know where it comes from, makes it better to decide where it fits.
I am not working in the cooking industry, but I am trained in culinary arts. With culinary I like the creativity and art of it, and to be able to talk to the ingredients and sense them. Cooking and baking overall is purely confidence, and that confidence will only come if you do it repeatedly.
Highlights
No reviews (yet)
Frequently asked questions
What is your typical process for working with a new student?
I always like to asssess what they know already and where their passion and talent lies. I think if you can identify the foundation building on that learning is much easier.
What education and/or training do you have that relates to your work?
I am trained at Le Cordon Bleu and also WSET Level 1 Wine Certified. I did catering for sometime before traveling for work took over. I am trained in French so know the basis but am Indian so am well aware of spices and mixing of it.
Do you have a standard pricing system for your lessons? If so, please share the details here.
No I do not