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I already have extensive teaching experience. I taught professional and recreational cooking classes at The Institue of Culinary Education for over 18 years. I myself, am a graduate of The Culinary Institute of America. I have worked in restaurants, hotels and catered large and intimate parties. At the present time I am working for a small, high end catering company.
I am a hospitality instructor at the Culinary Institute of New York at Monroe College. I have been there for 6 years now. I specialize in sanitation and knife skills. I also teach basic starch, vegetables, and protein. From purchasing to plating. I also been a bartender for ten years. My classes are fun and very informative. "Come learn how to stop the crying from cutting onions." I have graduated hundreds of students. I won Iron Chef for New Jersey SNA
Sharpen your cooking skills with intensive, hands-on group classes, private classes, wine/liquor tastings, and culinary One Night Stands. All classes are taught by chef Abigail Hitchcock right in the Camaje kitchen and enjoyed by students in the cozy restaurant. Classes are open to all levels; some include shopping trips to nearby markets.
Cooking Classes for Everyone! From basic-level classes (How to Cook Fish, Six Basic Cooking Technqiues) to cuisine-centered classes (Vegetarian Indian, French Bistro, Southeast Asian, and Spanish Tapas). Small classes, with 10 students maximum, make for intimate and convivial classes headed by friendly instructors. A full sit down meal with your fellow students follows each class.
I love watching students become confident in the kitchen. But today’s lifestyle requires flexibility. For that reason, I offer a variety of options for sharing wonderful food experiences. I schedule classes at my “corporate” kitchen that is an intimate, comfortable, professional venue for small groups. Each class that takes full advantage of the season’s bounty.
I call these full participation, hands-on, semi-private cooking classes. Every class makes full use of the ample counter space and professional equipment. I demonstrate how to do the techniques, and the recipes
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