About
Hello,
My name is Kristen Haugh or Chef Haugh. I graduated from Sccc culinary arts program high honors 2011. I had restaurant experience early in and decided to become independent for awhile. I mastered bread baking and many culinary dishes that
bring smiles to those imbibing. I also worked under a fellow culinarian As a teacher assistant. I learned how to break down information down even further to help our students to receive information. I find this a great tool for those who really want to learn.
My passion has involved making bread and pastry. I also have been trained with Classical French cuisine however have a real understanding for international cuisine as well. and the desire to share With those passionate about cookery. Again I do have trained skills to work with the youth. I can certainly create a fantastic venue for you as you wish to join in the adventure of cooking.
I love building flavors that are fresh and allow a person to smile in delight with each bite . I chose fresh over any processed items. I strive for organic and fair trade. We are what we eat.
Thank you for this opportunity and look forward to meeting and working with you!
Kind regards Chef Kristen Haugh
P.S. portfolio is currently being updated. Soon will be shots of the work I do.
Highlights
Photos and videos
Reviews
Doctor A.
Frequently asked questions
What is your typical process for working with a new student?
It is important to Develop a relationship with the student/s trust comes with this foundation. Trust is developed by being upfront and honest, positive and a great intuitive reader of the student. Then I like to bring in what it is they want to learn and what do they already have in their memory banks for said Interest. We can build a unique to student template for the lessons of culinary they wish to have and adjust the level of work as needed.
What education and/or training do you have that relates to your work?
I have graduated from Sccc Schenectady County community college culinary arts program with high honors. I have worked in the field and the class room . I have done privite teaching parties at the clients homes. Worked with large volumes of food and have skills in breaking down information for each learner.
Do you have a standard pricing system for your lessons? If so, please share the details here.
At this time I work by the hour and depending on menu the pricing of the products to complete class.so a sliding scale depending on level and menu. $25- $100 the average runs around $50.
How did you get started teaching?
I was asked to run a work holiday cooking class it was fun and I enjoyed the sharing and interaction and dispelling any mystery that came up from one of the clients.
i also taught in a high school setting right down to basics. Such a great experience to reach more people.
What types of students have you worked with?
I have worked with children, teens and adults alike
Describe a recent event you are fond of.
Simple account with one very excited client. Making the basic roux for a sauce, and how to properly sear meat or veg...
having a very well flavored meal made under 40 minutes with fresh ingredients.
What advice would you give a student looking to hire a teacher in your area of expertise?
I believe learning the skill of cooking is so important. Not only do you nourish you but who you share with and you are passing down the visual skill of cooking and hopefully where the food comes from. Something we are struggling as a nation to hold onto. So reflect on what you want out of your lessons and i personally will always strive to meet this. If it is something I am not fully comfortable with i will be upfront and honest.
What questions should students think through before talking to teachers about their needs?
As said above. Really be clear with yourself, what you want and can realistically do. Your questions will always be honored and answered on spot or if it's a real goody have patience while the research is done, To answer your question well.