Chef Renee
About
Based out of Philadelphia but an avid traveler that uses fresh, seasonal and local ingredients to improve the quality of life through sustainable research and community involvement.
I am actually Pennsylvania Dutch and have been cooking ever since I could reach the counter top. It is my passion. I am able to impact people's lives through food and support my community. Cooking is very therapeutic and allows me to be creative.
Photos and videos
No reviews (yet)
Frequently asked questions
What is your typical process for working with a new student?
First, we will create a goal or vision of the lesson by understanding how well educated they are about the topic and especially what their dietary restrictions, allergies and special accomodations are. Then we will organize the important details and apply that to hands on activites. Afterwards we will reflect on what we have learned and then create new ideas for future endeavors.
What education and/or training do you have that relates to your work?
Inducted into Drexel University's Honors Program for demonstrating outstanding academics
Received the 2016 Michelle Block Award presented by the Culinology Education Foundation
ServSafe Certified for Food Protection Manager
James Beard Scholarship Recipient
Received the Michael M. Boyle Scholarship from the Greater Philadelphia Hotel Association
Honored The Stein-Bellet Award in recognitions of high attainments in scholarship
Passed the Responsible Alcohol Management Program
Published an article for Table Matters: http://tablematters.com/2016/06/28/kissin-wears-out-but-cookery-doesnt/
Do you have a standard pricing system for your lessons? If so, please share the details here.
~$75/per person for 3 courses
~$95/per person for 5 courses
~$50/hour for special lessons