216 Delish Cooking Lessons
About
I specialize in everything from simple quick but tasty meals that you can put together and have on the table in 30 minutes to five star quality meals that will make you the star of your dinner party or event to that special dessert or baked goodie to satisfy your sweet tooth
I feel like a great cook is like a great songwriter your thoughts and ideas that's buried in your heart and soul comes out when you express yourself and as a songwriter it comes out as a great song as a chef it comes out as a great dish and to spread the knowledge to another person is a way to keep your passion generating in the next great cook/chef
Highlights
No reviews (yet)
Frequently asked questions
What is your typical process for working with a new student?
My first lesson is food/kitchen safety and knife cutting, depending on if the student is a pure novice versus someone who's trying to advance whatever cooking skills they have will allow me to help each student at the level that suits the individual
What education and/or training do you have that relates to your work?
I started my cooking career in 1998 making salads. 20 years later I've worked in 5 star restaurants of all kind from French to Italian I've worked on a cruise ship as a head baker and I worked with some of the best chefs from California, New Orleans, Main, Russia picking up tips and experience and incorporating it into my own fabulous dishes and recipes
Do you have a standard pricing system for your lessons? If so, please share the details here.
My standard rate is $25 per lesson for your initial lesson increases to $30 per lesson after that (you are responsible for food cost) each lesson is about 2 hours but if your food is still cooking after the 2 hours there is no additional charge your satisfaction is what's important.
Standard rates for dinner party/event between 6-10 students $25 per person (you are responsible for food cost)
Standard rates for dinner party/event between 11-20 students $35 per person (you are responsible for food cost
How did you get started teaching?
I went to college to become a teacher so I've always had that teaching spirit but working as sous chefs and kitchen managers allowed me to work with people and watch them grow and become better cooks inspired me to do it privately
What types of students have you worked with?
I've worked with students wanting to learn French and creole cuisine as well as cake decorating
Describe a recent event you are fond of.
I was part of the golden state Warriors nba championship celebration and I was very proud to get great reviews and compliments on the food from not only the players but their families and friends as well
What advice would you give a student looking to hire a teacher in your area of expertise?
Look to hire a teacher who has experience in many fields of culinary and has the patience and professionalism to teach you at your pace