My style is non-traditional. I create recipes as I go, using my cuisine as an art form, with items that happen to be in my kitchen at the time or that I procure for a dish I've been craving. I developed this style from being a working professional and a creative having little time and a somewhat advanced palate. My cuisine is French inspired from spending time in Paris and being impressed by the cooking there and the standards surrounding the craft.
I enjoy that cooking provides me another creative outlet.
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With a new student, I ask questions to find out where they are and where they want to go. Then we plot a course together and begin a journey.
My friends and I have high standards when it comes to food and drink. They're very critical of my dishes and enjoy them thoroughly. Developing a command of the process of creating and executing at such a standard was valuable real world training. Also, in my banking career as a Vice President, I developed leaders through coaching and encouragement and turned out to be a pretty good teacher in general; so they said. : )
$25/hr. The student pays for the food items, I pay for and keep the spices.
I got started teaching while being in management in corporate. Executives spend most of their time conceptualizing and telling others to implement. The better ones teach others how to implement using their own strengths. And that's what I did in my career.
New to having cooking students. Used to bankers.
I relocated back to NY and began cooking for my family. To see them light up when they see and taste the dishes I put together is really illuminating for me.
You don't know until you try. Even if a teacher doesn't work out, you'll still learn something so it's not money wasted. You can always find another teacher.
Define your why and your level if commitment. Then be honest about them with the teacher.