Political Chef
About
I strive to teach people who say "I'm a terrible cook" and show them that they are, in fact "A great cook!" By taking the intimidation out of the client's mindset, I am able to provide lesson that are customized and start everyone - no matter how much experience they have - the basics, including:
1. Mise en place (organization before cooking)
2. Knife skills
3. Proper techniques
4. Analysis of cookware, stove and oven
5. Menu planning
6. Gastronomy
7. How to grocery shop and/or buy from farmers markets
Lessons should be fun! I am not available as a private chef for gatherings, however, I will make sure you're ready to rock n' roll! I work best with blank slates and open minds.
Admittedly, I am not a strong baker. I make a mean rum cake, but the precision of baking is best left to...well, not me.
I am a 2003 graduate of The Culinary Institute of America and currently own and operate a professional writing firm in Dennis, Massachusetts.
I enjoy watching clients learn how much aromas transform an environment along with the palate. Cooking brings people together. There is no substitute for gathering around the table and enjoying food and personal connection.
Photos and videos
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Frequently asked questions
What is your typical process for working with a new student?
We have a comprehensive discussion about what the client is seeking to learn, timeline, and eventual goals. Regardless of their cooking level, I typically start lessons with basic skills, as some clients have been using improper techniques.
What education and/or training do you have that relates to your work?
I am a 2003 graduate of The Culinary Institute of America, Hyde Park.
Do you have a standard pricing system for your lessons? If so, please share the details here.
My hourly rate is $65, which allows me to travel to clients within a 15 mile radius.
My monthly flat rate (one lesson/week) is $350
Assistance to clients for special events is negotiable per need
There is a separate fee for groceries if client prefers me to bring per lesson.
How did you get started teaching?
After graduating from culinary school, several friends would ask me if I could show them a few things - but quietly! I started giving private lessons as a hobby.
What types of students have you worked with?
Mostly newlyweds or mature women - all beginners.
What advice would you give a student looking to hire a teacher in your area of expertise?
Look for a patient instructor. You do not want to be intimidated when learning - you deserve to be empowered and grow in confidence. There are several avenues that clients will learn about within the culinary industry.
What questions should students think through before talking to teachers about their needs?
Ask about their lesson plans. You want a structured learning experience, not a "So, what do you want to learn today?"
Pre-determine if you want the instructor to bring ingredients or if you prefer to purchase yourself.
Inquire about grocery shopping, identifying quality foods, which seasonings should be staples, refridgerator management, proper storage, cleanliness, and proper care for utensils.