ARBEL SNIR- CULINARY AND LANGUAGES
About
Hello everyone!
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!
Highlights
No reviews (yet)
Frequently asked questions
What is your typical process for working with a new student?
First, get to know the person behind.
Second, determine the level of the student.
Third, make a progress and study plan.
What education and/or training do you have that relates to your work?
Culinary school certification and training in restauration.
Work in the industry for 7 years.
Do you have a standard pricing system for your lessons? If so, please share the details here.
All amounts and payments is closed in front of the customer, depend on class subject.
How did you get started teaching?
While I was instructor in culinary work shop and in my current job, bakery manager.
What types of students have you worked with?
Mostly grown ups.
Describe a recent event you are fond of.
The fancy food show.
What advice would you give a student looking to hire a teacher in your area of expertise?
Make sure in all fields, that the teacher is patience!
What questions should students think through before talking to teachers about their needs?
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.)