Baking 101
About
Professional Baker who has worked for Thomas Keller (one of the most reknowned chefs in America). Students will have the opportunity to learn about basic techniques that are used in the restaurant industry, but being applied to a home kitchen. I have also been a teacher before and am aware that each student has a particular learning style and will cater towards my students' needs.
I find a lot of joy in teaching and baking. It is amazing to see how your dough baby comes to life and then is baked off. When it finishes, you get to see the finishing results with the sense that you created that. I used to mentor bakers under me and they would be so proud of themselves when everything turned out well. Using positive reinforcement, I will train them on how to make their end product better and better.
No reviews (yet)
Frequently asked questions
What is your typical process for working with a new student?
First, I find out what the new student is looking for in having this class for baking/cooking. I would have to find out what would they like to learn the most and then I design my class around what the student is looking for. I would have them be aware of what materials and ingredients they would need to do things by themselves and how to achieve their goals successfully after the class is done.
What education and/or training do you have that relates to your work?
I have taught for various years throughout my life and have also trained my former bakers on the timing, consistency, and quality of making products for our former restaurants. I have a lot of patience and teach with conviction to get the work done.