Shiitake Happens
About
As a chef with 15 years experience, I have traveled the world learning as many different cuisines as possible. I am able to work with flavors from many different cultures and pair them together creating flavors and techniques, unlike anything you have had before. Because I like to eat so many different foods, I can work with your favorites to create dishes you will enjoy and have never tasted before. I also have worked with many dietary restrictions throughout my career, so whether you are vegan, kosher, gluten free, dairy free, nut free, pescatarian, or omnivore like myself, I can work with you and create your new favorite foods.
I love to cook, and create, new combinations of flavors. Some of my favorite things I have cooked came from putting all the things I like on my counter and bringing out the best flavors from all the different ingredients from around the world.
Highlights
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Frequently asked questions
What is your typical process for working with a new student?
When we first talk, we will figure out your favorite types of cuisine, as well as any dietary restrictions you may have. We will also discuss the type of food, such as baked goods, party finger foods, and plated entrees. From this, I will create a customized lesson to best utilize your favorite things, ensuring you get the most out of our time together.
What education and/or training do you have that relates to your work?
I have been cooking professionally for 15 years, and have worked in many different types of restaurants. Aside from this, I attended a Le Cordon Bleu culinary program for my formal training, and have taken cooking lessons around the world.
Do you have a standard pricing system for your lessons? If so, please share the details here.
When it comes to food, nothing should ever be standard. The price of the class will vary depending on the ingredients we decide to use in the personalized class setup.
How did you get started teaching?
I started by inviting my friends over for dinner. They would all stand in the kitchen while I prepared everything, and would ask me questions about why and how I was doing things. This allowed me to really understand which aspects of the process were interesting to people. Soon after, I started offering small group cooking classes, both hands on and demonstrations in the community. And from there I expanded to offering classes in all cuisines and techniques.
What types of students have you worked with?
I teach people of all ages. My favorite is a group of friends getting together for date night. You would be amazed how much you and your friends can learn with a glass of wine in your hand. I also teach kids in a summer camp cooking program. Whether young or old, novice or expert, I can bring out the inner foodie in you.
What advice would you give a student looking to hire a teacher in your area of expertise?
When you hire someone to teach you how to cook, make sure they are willing to customize the class around your likes and dislikes. Make sure they have experience working with allergies and dietary restrictions. Everyone's palate is different, and you should have the opportunity to fully explore your own.