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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Making sure I understand their needs, teaching the specific requirements they need but also giving extra tips about food/food/recipe/tricks.
I have an Associates in Culinary Arts and Restaurant Management.
I have basic training in the food and wine pairing for over 8 years
I definitely budget in the best ingredients, enough to have a high quality results.
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.
I have worked with ages over 22 an up, also a private pizza class for kids around 10 years old.
I am found of creating very high end wine an food dinner. Three course with wine Pairing each, based on various background cuisine.
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 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.