My name is Arbel, I'm a professional pastry chef, chef and baker.
I did my studies and training in Institute Paul Bocuse in France and in Bishulim academy in Israel.
I worked in several restaurants and bakeries in New York, Israel and France.
Working in the field for 7 years.
I speak 4 languages,( Hebrew, English, French and Spanish) but passing classes for Hebrew only.
Hebrew is my mother language so I feel it's a mission to pass it over to those who interested.
Looking forward to meet you!
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First, get to know the person behind.
Second, determine the level of the student.
Third, make a progress and study plan.
Culinary school certification and training in restauration.
Work in the industry for 7 years.
All amounts and payments is closed in front of the customer, depend on class subject.
While I was instructor in culinary work shop and in my current job, bakery manager.
Mostly grown ups.
The fancy food show.
Make sure in all fields, that the teacher is patience!
The student need to decide until what level he wants to develop.
In the culinary field, it's also important to think which side attract the most, baking, cooking or pastry and which level, home cooking, healthy or more complicated stuff and which type of cuisine. (american, French, etc.)