About
Homeschooling my children for the last eight years has taught me that children learn and process information in different ways. It also has taught me to be more compassionate, respectful of their learning styles, and creative. I incorporate food history, science geography in my lessons. I've been teaching children how to cook and bake since 2013. I have an Associate Degree in Pastry Arts from the Escoffier School of Culinary Arts and a certification from the Institute of Culinary Education. Check out my Instagram @ chefsamskitchen_
Seeing the look of joy on a child's face when they have mastered a cooking or baking technique is why I enjoy working with children.
Highlights
Reviews
Luz M.
Mayra E.
Asya B.
Susy E.
Hecmary C.
Charissa O.
Frequently asked questions
What is your typical process for working with a new student?
My typical process for working with a new student is to make them feel at ease with knowing that mistakes are going to happen while cooking/baking. Some mistakes we can fix and others we just can't come back from, and that's ok. If time permits, I like to offer new students an orientation meeting over Zoom before they take their first class with me, where I can go over equipment, how to measure ingredients, kitchen and knife safety, and safe food handling.
What education and/or training do you have that relates to your work?
In 2004, I graduated from the Institute of Culinary Education with high honors. I worked briefly in the restaurant business. In 2020, I graduated with an Associates's Degree in Pastry Arts from the Auguste Escoffier School of Culinary & Pastry Arts. In 2013 I started homeschooling my two youngest children. I then realized there was a need in the homeschool community for Practical Arts. So I started teaching homeschool students from my home how to cook and bake. From 2017 until 2020, I worked as a chef instructor at the Young Chefs Academy franchise in Forest Hills, NY, where I taught children from the ages of 4 years old to 17 years old how to cook and bake.
Do you have a standard pricing system for your lessons? If so, please share the details here.
My prices are not set by a standard pricing system.
How did you get started teaching?
In 2015, I began teaching homeschooled children culinary and pastry arts.
What types of students have you worked with?
I've had the pleasure to work with a wide range of skill sets, ages, typical and non-typical neurological children.
What advice would you give a student looking to hire a teacher in your area of expertise?
The advice I would give a student looking to hire a teacher in my area of expertise is to look for a well-rounded instructor. One who is respectful, compassionate, knowledgable, and above all loves food.
What questions should students think through before talking to teachers about their needs?
Students should ask the teacher if the lessons are incremental (building from one skill to the next) or spiral (where the skill repeats).