Kerri Cooks LLC

Kerri Cooks LLC

5.0 (1)
4 employees
8 years in business

About this pro

I lead a passionate team daily. They go on to develop exciting events, delicious healthy school lunches and creatively catered meals to local professionals. 

I started my culinary journey in a small town in New Jersey, working in a local Italian restaurant. Shortly after discovering my love of cooking, I enrolled at The Culinary Institute of America rica in Hyde Park, NY. I loved every moment there, and I think back so fondly on that time. I learned and grew so much in those 4 short years.

The post-graduation professional pilgrimage for a young cook usually begins in New York City, if you have the guts! My “official” culinary career began with Jean-George’s Spice Market. I spent a few years within the group spending time at Mercer Kitchen and Perry Street. I decided I needed a change and moved on to something a little closer to home with Harvest Restaurant Group. I had the pleasure of working in 4 of their restaurants while building Kerri Cooks. 

After 10 years of being in the industry I found my love of Catering, Event Planning and Teaching! Kerri Cooks is now on it’s third year and we are working on developing our first retail restaurant!!

The best place to check out what I do and the things I cook is

I love teaching others how to prepare delicious meals. It gives me immense pride in the industry, to me what is so special about cooking is that anyone can learn and go on to create their own meals and events!

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Clifton, NJ 07011
Email verified
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1 Review


  • Dianna Cruz

    I liked the work and the fast-paced environment. There was something to be learned everyday, and that’s what work in the business is all about.

Photos & Videos


What is your typical process for working with a new student?

When working with a new student, I like to first, determine skill level. This allows me to create a plan of how we will proceeed with the lesson. Your skill level will dictate what I will physically demonstrate to you versus a concept that I may be able to briefly explain. 

Second, I like to determine your comfort level and learning style. Finding what you feel you can handle and determining exactly how you interpret information? Are you a visual learner, analytical or hands on... I then present a plan as to the best way to educate you on cooking!

When we finally dive into cooking I like to give a brief overview of my personal expectations and the standards we will uphold...lastly we’ll have a great time and create something delicious! 

What education and/or training do you have that relates to your work?

In my previous positions as well as in my business today, I was/am responsible for training, teaching and building teams within professional kitchens. I have brought dishwashers in off the street and turned them into Cooks that could stand with the best. 

I do my best to share all knowledge I have acquired from the industry greats!

Do you have a standard pricing system for your lessons? If so, please share the details here.

 $25-50 per hour, a session is 4 hours minimum, based on cuisine and travel time.

What types of students have you worked with?

All kinds of students, ages 8-68!!

Lessons offered

Cooking Classes Asian Cooking Classes Baking Classes Desserts Classes French Cooking Classes Italian Cooking Classes Knife Skills Classes Middle Eastern Cooking Classes Pasta Making Classes