Arielle Bleu Wellness
About
Arielle’s passion for food is at the heart of everything she does. She is an advocate for the fundamental role food plays in our overall well-being and is dedicated to spreading that message by engaging with people in her community. A life-long learner, she is always excited to share her knowledge of food and nutrition and ultimately hopes to empower her community to become more engaged in the world of culinary arts. In addition to her time in the kitchen, Arielle enjoys experimenting in her garden, spending time with friends and hiking in the Gorge.
Cooking is an obession! I'm the daughter of a chef and baker. My grandfather was a butcher and farmer. I grew up in the kitchen and have always loved how food brings people together. Cooking and sharing a meal with friends and loved ones is an incredible way to give back, but teaching someone how to cook is the most rewarding feeling. We all need to eat and nourish our bodies.
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Frequently asked questions
What is your typical process for working with a new student?
I love cooking and sharing my passion for food with others. I ask that my students come ready to learn and be okay with failure. Our failures are just opportunities to learn how to improve.
What education and/or training do you have that relates to your work?
I offer more than 20 years of culinary experience. I hold a Degree in Culinary Arts and Restaurant Management from the Seattle Art Institute as well a Bachelor of Arts Degree in Community Development from Portland State University. A native of the Northwest, my culinary interests began early, with my father and mother working side by side as the chef and baker of a small family restaurant.
Do you have a standard pricing system for your lessons? If so, please share the details here.
For peronal lessons I charge $100 per hour. Group sessions 4-8 people, I charge $60 per person.
How did you get started teaching?
I ran a from scratch kitchen for a K-12 charter school in North Portland. We had a roof top garden that we grew vegetbles and herbs that were incorporated in the school lunch program. One of the parents thought it would be fun to co-teach a cooking class for the students. The first class was with a group of 3-5th graders. I tought baking, world cuisne, basic knife and cooking techniques. I then started a non-profit called The Portland Kitchen - teaching high school youth and yong adults how to cook and prepare them for a career in the culinary field. I've since taught at Concordia Univerisy, private lessons with aduts, cooking classes at The Portalnd Farmers Market, Zoom classes with people from all around the world. I love connecting with people around food.
What types of students have you worked with?
I've worked with students of all ages 6-75. All different walks of life and abilities in the kitchen.
Describe a recent event you are fond of.
I recently taught a 3 part cooking series - dumplings from around the world. It was a lot of fun and very yummy!
What advice would you give a student looking to hire a teacher in your area of expertise?
Let's have some fun. I hope that you walk away feeling empowered to start cooking more!
What questions should students think through before talking to teachers about their needs?
Don't be shy. What do you want to learn? How can I help you?