Triangle Gluten-Free LLC
About
I am a baker and catering chef who produces global, American, and traditional Southern food. But I can make it dedicated gluten-free and delicious. Our motto is "Flavor for All". This is because so many families are blended - with multiple eating needs including special dietary needs. But the food should taste great regardless! I believe we work hard enough, when we come home there shouldn't be loads of extra work! I have degrees in Culinary and Hospitality Managment as well as nearly a decade of professional cooking in every type of professional environment - from short-order to Triple AAA Fine Dining facilities.
Photos and videos
No reviews (yet)
Frequently asked questions
What is your typical process for working with a new student?
We get to know one another. People learn from who they are comfortable with. Once I find out what level of student you are, how you learn best, and what your preferences may be, then we get into the process of learning.
What education and/or training do you have that relates to your work?
I am ServSafe Managers Certified. (Sanitation regulations)
I have professional certifications in Baking and Entrepreneurship.
I have two degrees: One in the Culinary Arts, and the other in Hospitality Managment.
I also have cooked every type of cuisine professionally, in every type of environment, from short-order and food trucks to volume catering and AAA Five Star Fine Dining hotel/restaurants.
Do you have a standard pricing system for your lessons? If so, please share the details here.
Pricing will vary upon request but is adjusted to budget.
In other words, if the budget is a certain amount, then the types of foods we cook will be adjusted for that budget. (i.e. Fine-dining or premium ingredients or labor-intensive skills will cost more, and if they are not within the budget then they would be subsituted or omitted upon discussion.)
Pricing includes:
learning materials, cooking supplies, transportation expense (if applicable), and labor.
How did you get started teaching?
I started teaching 20 years ago.
What types of students have you worked with?
I've worked with people in every walk of life and skill-level.
Describe a recent event you are fond of.
Recently I did a private chef outing for a group of high-level food bloggers. I created a custom menu for them and they loved it! I got great reviews on the Triangle Gluten-Free Facebook page, and most of the attendees were not gluten-free! You don't have to be to appreciate good food. It's just that those who are usually can't have traditional food! I believe in 'flavor for all', or making sure the food is restaurant quality-good regardless of need. We had a ball!
What advice would you give a student looking to hire a teacher in your area of expertise?
Be open-minded and willing to learn and take instructions.
What questions should students think through before talking to teachers about their needs?
Are you able to learn from all sorts of people? What will you enjoy doing in the future on your own? The skills you learn will be all yours once mastered, but if that isn't something you'll really enjoy, it might be best to learn a different cuisine or technique that will be fun for you later!