About
I am a professional chef-instructor available for in-home private cooking classes and cooking class parties for kids and adults. The cost of a class depends on the menu, ingredients, and type of menu. Everyone gets to cook together and enjoy the fruits of their labor at the end of the class. It's a fun way to entertain with friends or celebrate special occasions. Whether it's a kids' cooking class birthday party or a group of besties who want to have fun cooking together, I will guide you through the process. Together we will create a menu. We will use your kitchen equipment, but if need be, I can bring whatever is needed for class. Recipe packets will be provided at the end of the class. A class is approximately 3 hours. Surprise someone special with the gift of a private lesson or cooking class party. It's a unique and fun way to entertain and makes an memorable gift.
What to expect before and during class:
BEFORE CLASS:
After a date and time has been chosen, we will discuss the menu. I will send suggestions that you may choose from or you may choose your own. We will be making 3 recipes in class.
I will send you a basic list of cooking equipment needed for the class. If there is a piece of equipment you don't have, I most likely have and will bring.
GROCERIES:
A week before, I will send you the shopping list. Plan ahead and shop early enough, the latest being a day ahead. If there is an ingredient you can't find, I will bring it.
CLEAN UP: Please make sure your kitchen is clean and organized before class so I can properly set up. We will clean as we go in order to keep the kitchen as neat as possible. Dishes, serving plates, utensils, etc., are not the responsibility of the instructor to clean. However, the instructor will be sure to clean any equipment (food processor, blender, etc.) used during class before leaving.
As always, gratuity is appreciated to your instructor.
A little about my background -- I have over 20 years in food media as a food stylist for cooking shows, magazines, cookbooks, and websites. I'm a former food editor developing and testing recipes for many major consumer magazines, celebrity chefs, and cookbook authors. I was a project manager overseeing 150 recipes for Prevention's Flat-Belly Diet, Gluten-Free. And for 17 years, I was part of the recipe development team for Weight Watchers cookbooks.
The rewarding experience of seeing students excited about learning cooking techniques. I love sharing and teaching my passion for food and cooking.
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Frequently asked questions
What is your typical process for working with a new student?
Typically, we will discuss exactly what the student would like to focus on regarding culinary skill, technique, the type of cusine(s) they're interested in and style of cooking -- healthy, vegan/vegetarian, Paleo/Keto, low-fat, etc.
What education and/or training do you have that relates to your work?
I am a classically-trained chef. I graduated from the French Culinary Institute in New York City in 1990 at the top of my class. After graduation, I immediately went to work in the test kitchens of Good Housekeeping magazine as an associate food editor, where I was trained in recipe development, recipe writing, recipe editing, and food styling.
Do you have a standard pricing system for your lessons? If so, please share the details here.
Cooking classes are $85.00 per person+groceries outside of New York City. Classes in NYC are $85 per person +groceries + $60 travel fee.
What to expect:
After a date and time has been chosen, we will discuss the menu. I will send suggestions that you may choose from or you may choose your own. We will be making 3 recipes in class. I will send you a basic list of cooking equipment needed for the class. If there is a piece of equipment you don't have, I most likely have it and will be happy to bring it. Groceries: A week before, I will send you the shopping list. Plan ahead and shop early enough, the latest being a day ahead. If there is an ingredient you can't find, I will bring it. Clean up: Please make sure your kitchen is clean and organized before class so I can properly set up. We will clean as we go in order to keep the kitchen as neat as possible. Dishes, serving plates, utensils, etc., after class are not the responsibility of the instructor to clean. The instructor will be sure to clean any equipment (food processor, blender, etc.) used during class before leaving. As always, gratuity is appreciated.
Private Chef: Pricing varies depending on the amount of meals, number of servings, frequency, and location. My fee includes menu planning, food shopping, food prep, cooking, storing food, and clean up. I provide all of my own equipment if necessary. I will also discuss pantry items to avoid duplicating groceries. Food costs are not included. Please email or call for rates.
How did you get started teaching?
I was a late bloomer! I always loved to cook and entertain thanks to my Italian grandmother, but didn't think about doing it professionally until my early 30's. After reading that Julia Child didn't start her culinary career until 37, I was inspired and determined to go for it. I enrolled as a night student at The French Culinary Institute in New York City. It was the best decision of my life.
What types of students have you worked with?
My clients range from celebrity chefs, pro-athletes, actors, working professionals, young couples, and seniors. Basically, just about anyone who wants to learn how to cook better. Students range in age from 8 to 80. Some are bonafide foodies who love learning new things, while others are not even sure what a stove looks like. I guarantee you will leave my class informed, enlightened, and skilled in cooking technique and culinary terms.
Describe a recent event you are fond of.
I develop and test recipes for an Italian kitchen appliance manufacturer. I come up with the recipes and they send me the appliance they want me to test the recipe in. Now my kitchen is well-stocked with slow cookers, multi-cookers, a multi-oven, electric grill, food processor, and hand blender. The perk? -- I get to keep them all!
What advice would you give a student looking to hire a teacher in your area of expertise?
It's a good idea to discuss your kitchen setup. We will discuss equipment or cookware you already have or if I need to bring, i.e. food processors, blender, etc. I will work with you to make this a great experience. I have worked in tiny, New York City galley kitchens as well as spacious, well-equipped kitchens. No matter how much space or the size of your kitchen, I will make sure you have a wonderful class expericence.
What questions should students think through before talking to teachers about their needs?
Think about what you want to learn and I will help you put the class together. Here are a few ideas: knife skills, roasting, sautéing, grilling or braising -- a type of ethnic cuisine, Instant-Pot cooking, bread baking, pies/cakes/cookies, classic French desserts, crepes, creme brûlée or creme caramel, Italian specialties, pasta, risotto, gelato, ice cream or sorbet, omelets and egg cookery, etc.