Red Inside Cooking School

Red Inside Cooking School

5.0
5 employees
3 years in business

About this pro

We offer a wide range of classes for beginners to seasoned cooks alike, giving our customers the most bangs for their bucks with a fully hands on intercative experience with our higly involved chefs who are not only veterans of the retaurant world, but very passionate about spreading the knowledge they acquired over the years.

It gives the opportunity to professional chefs like myself to interact directly with the client and have a conversation about food, cooking, techniques and taste while actually demostrating and teaching what cooking is all about.

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Credentials

New York, NY 10012
Email verified
Phone verified

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FAQs


What is your typical process for working with a new student?

I like to have a conversation with my students about what are they looking for, what their expectations are and how may i lead them to a new level both technically and passionately while having fun and becoming better cooks


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

I attended the national cooking school in Italy when i was 14 years old and being in this business working in restaurants around the world ever since. I've being certified Master Chef in Italian Cuisine by Academia Barilla and have being reviewed and published in many different outlets including NY Times, Time Out New York, Esquire, Best Chef's America Guide and the Michelin Guide


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

The usual open group class starts at 125 dollars per person including 2 hour of hands on class, 1 hour sit down lunch or dinner, all material and recipes plus an unlimited access to support after the class, follow ups, tips and suggestions and live help through email, phone or video.


How did you get started teaching?

I started volunteering ith Welness in The School years ago teaching young kids about nutrition and basic cooking fundamentals and discovered my passion about teaching and spreading the knowledge. The transition from kids to adults has being just a natural evolution of that passion.


What types of students have you worked with?

All kind really! From single students looking for a private intensive about a specific topic to romantic couple looking for an alternative to the classic dinner and date. From family birhtdays and celebrations to large corporate team building experiences, i've done it all!


Describe a recent event you are fond of.

The Valentine's day fresh pasta worshop was one of the most fun and intimate class i experienced with couples.


Lessons offered

Cooking Classes French Cooking Classes Italian Cooking Classes Knife Skills Classes Pasta Making Classes