Langhorne Culinary

Langhorne Culinary

5.0
1 employee
10 years in business

About this pro

Over the last seven years, I have worked in a wide range of establishments including a trendy wine bar serving elevated menus, an authentic Italian trattoria, and an upscale vegan joint.

My goal is to shake-up home cooks’ routines and provide them with the skills and knowledge to effectively show-off at their next dinner party. Over the last several years, I have learned many techniques to promote sustainability, reduce food waste, and promote health and wellness. Are you just looking to reduce how much you spend on take-out? I can help you with that too.

Some of my favorite classes from the past few years are: Build a Better Veggie Plate, Fresh Cheese Making, Spice Bazaar: Spice Identification and Techniques, and Cooking Without Alcohol: Building Flavor with Non-Alcoholic Ingredients.

My experience includes cooking for clients with many types of allergies and health requirements. I enjoy the challenge and encourage clients to seek dietary accommodations.  

From low-carb, to vegan, to nut-free, I’ve got you covered. I have a current ServSafe Food Protection Manager certificate and a ServSafe Allergens Certificate. 

Contact me today to schedule your class. 

I really enjoy teaching and helping people achieve their gastronimic goals. 

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Credentials

Penndel, PA 19047
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FAQs


What is your typical process for working with a new student?

Students can choose from pre-designed course descriptions or we can design a custom class together. 


What education and/or training do you have that relates to your work?

I have an Associate's degree in Hospitality and Tourism Management. I have a ServSafe Food Protection Manager certificate and a ServSafe Allergens certificate. I have spent the last seven years working in a wide range of establishments. 


Do you have a standard pricing system for your lessons? If so, please share the details here.

It all depends on the type of lesson, the number of guests, and the market price of ingredients. 


How did you get started teaching?

A few years ago, some friends asked me to teach them how to make mozzarella. It grew from there. 


What types of students have you worked with?

From elementary school kids to seniors, I've worked with everyone. I've worked with multi-generational groups as well. 


Describe a recent event you are fond of.

A graduation party I catered this past December. It was for about 20 people. It was a lot of fun--I got some of the guests to try new, unfailiar foods and delighted the little ones with a s'mores bar where they could make custom s'more's. 


What advice would you give a student looking to hire a teacher in your area of expertise?

Be honest about your skill level. You don't want to end up with a class that is too easy and boring!


What questions should students think through before talking to teachers about their needs?

Figure out exactly what it is you want to learn. What are the skills you want to learn? 


Lessons offered

Cooking Classes French Cooking Classes Italian Cooking Classes Desserts Classes Pasta Making Classes Middle Eastern Cooking Classes