Chef Denzell Washington
About
Born and raised in NYC, Denzell’s career began at the age of 19 working for local restaurants in Harlem before attending culinary school. For his externship he had the opportunity to work at Morimoto’s in Manhattan’s Chelsea market where he was inspired by high end dinning. From there Washington moved from restaurant to restaurant exposing himself to various styles of cooking, clever technique and high-quality products while receiving guidance from some of the best in the city for 8 years. Deciding to pursue an entrepreneurial life in 2017, Washington has been involved with the Museum of Food and Drink (MOFAD) and becoming the Chef in Residence of Agtech-X creating tangible food experiences following their sustainable driven mission.
I enjoy sharing the years worth of knowledge I have spent accumulating. When I teach others, I not only teach them but myself. It reminds me of times I spent in kitchens giving it my all to perfect something. There is always something to learn and through engagement a unqiue experience is created.
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Frequently asked questions
What is your typical process for working with a new student?
Transparency is key to everything.
Before meeting with a client I would reccomend we speak on the phone or via email to dicuss what they expect of me and the skills, techniques they wish to learn throughout the lesson.
What education and/or training do you have that relates to your work?
I have attended Star Career Academy, graduating culinary school in 2014 with a Certificication in Culinary Arts
Restaruants I have work in:
Morimoto NYC
Le Coucou
The Edge ( Harlem )
Kingside
BlueBird London
Current sous chef at The Museum of Food and Drink
Do you have a standard pricing system for your lessons? If so, please share the details here.
I genreal charge per person with a starting rate of $80 per head.
Payment for ingredients can go two ways:
1) The client can pick up the ingredients and I will only charge for number of people.
2) I can pick up the ingredients and recieve re-imburstment at the end of the class.
Traveling with equipment:
1) If I need to bring kitchen equipement then I charge based on what is needed ( a simple pot, sauté pan, cutting board etc, are understandable and do not require charge, we all need to eat =) )
How did you get started teaching?
I had the opportunity to work with a chef in Harlem that owned a brownstone with a children's cooking school in the sub-level. My exposure too teaching children opened my eyes to love of educating individuals that share a love for food.
What types of students have you worked with?
I have worked with children from ages 4 - 14.
I have worked with adults alongside their children.
I have taught 1 on 1 classes for adults and children.