Cooking With Chef Narisa

Cooking With Chef Narisa

3 employees
5 years in business

About this pro

I am a personal chef with a diverse culinary background, once you’ve taken one of my classes you will have a different perspective of cooking 

My past experience was working at New York Vintners, where we host cooking classes alongside wine pairings. 

I have taught hands on classes such as pasta making, fresh mozzarella making and pizza making. I have hosted classes such as Italian food, Creole, West Indian, Korean BBQ, and a few other wine and food pairings 

I am qualified with an Associates Degree and I have worked at New York Vintners for six years, where my knowledge of wine pairings have been broadened, I work alongside a sommelier Charles Springfield so if a wine pairings class is requested I will more than be able to collaborate 

You can follow me on Instagram at chefnarisa 

I enjoy the reactions I get once someone tries my cooking or when someone sees my work of art on my plate skills 

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Ozone Park, NY 11417
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What is your typical process for working with a new student?

Making sure I understand their needs, teaching the specific requirements they need but also giving extra tips about food/food/recipe/tricks. 

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

I have an Associates in Culinary Arts and Restaurant Management. 

I have basic training in the food and wine pairing for over 8 years 

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

I definitely budget in the best ingredients, enough to have a high quality results. 

How did you get started teaching?

My previous job was based on food an wine pairing,  we had a lot of requests for hands on cooking classes, some of the popular ones were pizza, hands on mozzarella, pasta making. 

What types of students have you worked with?

I have worked with ages over 22 an up, also a private pizza class for kids around 10 years old. 

Describe a recent event you are fond of.

I am found of creating very high end wine an food dinner.  Three course with wine Pairing each,  based on various background cuisine.

What advice would you give a student looking to hire a teacher in your area of expertise?

My advice would be make sure they are passionate about their work.  I love cooking, it is an art work, a blank ingredient is giving an you have the opportunity to make it into something amazing. 

What questions should students think through before talking to teachers about their needs?

What are they willing to learn,  the type of ingredients they like,  dishes they are able to recreate to cook for they’re family members to show off their new skills. 

Lessons offered

Asian Cooking Classes Cooking Classes Italian Cooking Classes Knife Skills Classes Pasta Making Classes Desserts Classes