The Cooking Diva Lady S
About
I've cooked my entire life since age 6. My grandmother would often have me assist her in the kitchen with cooking dishes and baking. 32 years later my passion for it hasn't wavered. Last year in October I auditioned for "MasterChef" Here in Vegas. After an approximate 15 city casting call I made it to the finals for Las Vegas, but not the actual show. Grateful for the experience however. I cook dishes both basic intermediate and advanced as well. I bake also from cakes, cheesecakes, cookies, pies, and more. Cooking is truly my passion.
Highlights
No reviews (yet)
Frequently asked questions
What is your typical process for working with a new student?
The first process is having a chance to talk to them about their past experiences in cooking. It targets their strengths and weak spots which serves as the foundation how we navigate forward. From there I ask what tools are they familiar with in the kitchen. It helps me to explain each ones use i.e spatula, wisk, tongs, strainer, etc.
What education and/or training do you have that relates to your work?
I've catered food since I was 12. I helped my grandmother cook since age 6. But around 12 years old was when she had me start helping her more aggressively. I've been going every since.
Do you have a standard pricing system for your lessons? If so, please share the details here.
I charge hourly. I bring some tools and combine mines with the potential students as I know some are more comfortable working with their own tools as a foundation. Depending on the magnitude of dish/services needed I start at $40 an hour. This includes an outline based on what we've communicated prior to service/class.
How did you get started teaching?
Once people saw how I cooked and baked, they too wanted to learn. And almost 10 years later in still doing so.
What types of students have you worked with?
Students from culinary schools, home cooks, chefs, and even some children.
Describe a recent event you are fond of.
My proudest accomplishment was auditioning for "MasterChef" and making the final round for Las Vegas. I had 3 minutes to plate my dish. Did so in a timely manner and advanced to the finals for Vegas although not the actual television show. However I'm forever proud to have even been apart.
What advice would you give a student looking to hire a teacher in your area of expertise?
To ask their history, how long they've cooked, what types of dishes do they prepare, is their demeanor friendly as working with non experienced cooks/bakers you have to have patience, and do they put "love" in their cooking. My grandmother told me you must put love in your cooking in order for people to "feel" you've done so once they taste it. And it's worked for me thus far.
What questions should students think through before talking to teachers about their needs?
Students should think through the following:
1. Is cooking something they're serious about?
2. Are they truly open and willing to learn?
3. Are they often intimidated by anyone who's more educated than them?
4. Are they willing to go into learning with an open mind and positive energy?
5. How often are they truly able to commit to classes? (To perfect and expand their level of skill it usually takes at least 4 sessions to start)