I have spent over twenty years as a professional chef. The last five teaching international cuisine at Le Cordon Bleu colleges of culinary arts. I specialize in teaching professionals and enthusiasts basic and advanced techniques, knife skills; choosing the right knife and maintaining razor sharp. I also am an active caterer and do restaurant consulting helping operations of all sizes with menu development, cost controls and chef training. I love what I do and can teach cooks at all skill and experience levels.
Very informative, helpful, and knowledgeable.
Chef Jorge is a great instructor. As a student, I found his knowledge invaluable and his demeanor welcoming. He's an engaging teacher who's focused on making sure you're having fun as you learn valuable skills.
Chef Jorge is an amazing instructor. He draws from an impressive wealth of experience to guide you through challenges. Really effective at communicating his ideas. I appreciated his honest appraisal of my finished dishes as well as his suggestions for improvement. I learned so much in my time with Chef Jorge. Definitely would recommend for anyone looking to expand their culinary skills.
Chef Jorge has a wide range of knowledge and is always happy to share it! He taught me everything I know about red chicken curry, and many other things.
I start by determining what the student needs and wants are, evaluating a students skill level and working towards their strengths.
Lessons are custom made for each student and can take the form focusing on one particular cuisine or skill, or generalized culinary technique to take their cooking to the next level.
I graduated from Johnson & Wales college of Culinary Arts in 1996. I continued my training at the Fontainebleau Hilton, Miami Beach working every station in the hotel’s five restaurant and eventually becoming the hotel’s chef saucier.
I’ve worked in every segment of the culinary industry, owned my own restaurant and catering business and taught culinary arts at Le Cordon Bleu in Portland.
Currently I charge $250 for a three hour block of individual, one on one instruction, with food products and most equipment provided. I also offer group discounts and reduced pricing for multiple lessons.
As a chef you are only as good as you train your staff. I’ve always excelled in this aspect of my profession and had great success teaching culinary school. My former students are what I take most pride in.
I have taught culinary arts to professional cooks and enthusiasts at every level. Several of my former students and employees are now operating restaurants and catering companies as chefs in their own right and I have taught classes open to the public for novices.
I would say. Make sure you pick an instructor with several years of experience in the feild. Meet and interview them, because everyone has different learning styles and you should feel comfortable with your instructor.
Students should ask a potential instructor what their background is, what drove them to teach and how they plan to help them improve their skills.