Veggie Chef Brewster

Veggie Chef Brewster

5.0 (2)
1 employee
18 years in business

About this pro

I teach Vegitarian, Vegan and Raw Foods, Organic and healthy lifestyle preparations. I also can teach amazing fish dishes as well. I have a nack for and specialize in Asian foods but have a huge variety of styles. I am also very good at creating dishes requested by my clients. I can copy or mimic alsmost anything. I do not teach baking however.
My experience teaching and consulting for restaurant in Japan, Thailand, Spain and NYC has given me a grand scale of food experiences most chef only drem of. I can help you on any level you wish and love doing it.

Read more about this pro


Credentials

New York, NY 10009
Email verified
Phone verified

2 Reviews

5.0

  • Raya Ioffe

    He is real, knows a lot of cool healthy tips and techniques, and he shares that generously.

  • Tolentin Chan

    Chef Brewster has a lot of knowledge and experience in vegan food, both raw and cooked. He taught me a lot of tips to prep faster and also what to substitute if an ingredient ran out. Most importantly, his recipes are exceptionally tasty and look amazing. Oh...and...he was very patient and eager to teach.



FAQs


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

I work with my student by their request. Tell me what you want to learn and what your cooking goals are and I will teach you exactly that. I will also suggest and coach other options I feel will benefit your goals.


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

I have had a restaurant in NYC for 18 years and taught all over the world. I also have done lots of restaurant consulting from design, construction to recipe development, training chefs and creating menus. I know food and what people want.


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

I charge $25hr with a 2 hr minimum. Group lessons can be prices with a discount.


How did you get started teaching?

I started teaching Raw Vegan because the demand was very high. After having my first restaurant for just 1 year request for classes were high.


What types of students have you worked with?

I work with total beginners to professional chefs.


Describe a recent event you are fond of.

All my jobs have been nothing but excellent and rewording for both myself and my students.


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

Hire some one with years of experience and they represent what they preach.


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

Do you walk the talk?


Lessons offered