Chef Phil Hart’s Cooking Lessons
About
Professionally trained, skilled and educated chef from New Orleans, and Alumni of Johnson & Wales University. Skilled baker, bread baker and cake decorator with extensive life experience in Creole/Cajun and Soul Food Cooking. Currently I’m a pastry chef at a popular Brewery pairing desserts with craft beers. ServSafe Certified and well traveled.
Highlights
No reviews (yet)
Frequently asked questions
What is your typical process for working with a new student?
I would ask a series of questions to learn things about each individual and to know how serious they are to want to learn. To not seem mundane I’d definitely mention that this is going to be fun and be in for an adventure and be willing to learn.
What education and/or training do you have that relates to your work?
I have an associates degree in both culinary and Baking & Pastry Arts, as well as a bachelors in Food Marketing. I’ve also taught as a teaching assistant for 2.5 years and as a chef instructor for a nationwide culinary school (program).
Do you have a standard pricing system for your lessons? If so, please share the details here.
This would be open for discussion; base rates would begin at $25 per hour for cooking and $45 per hour for baking upwards to $65 per hour based on individual/group sizes.
How did you get started teaching?
I actually was encouraged to teach by a few chef instructors while a baking a pastry student during my internship. I was informed that my overall skills and natural ability to lead made me a great fit to teach.
What types of students have you worked with?
I’ve worked with students that come from impoverished backgrounds and socio-economic situations.
Describe a recent event you are fond of.
My input on recipe/formula developing for a local Bacon & Beer Festival that involved me making a bacon crumble to stick to chocolate dipped ice cream cones and candied bacon to pair with craft beers.
What advice would you give a student looking to hire a teacher in your area of expertise?
Be invested in the ability to learn to cook/bake, otherwise what’s the point. Know that it’ll be money well spent and know that the best knowledge and experience will be injected into the class, where it won’t even seem like it’s a class, just shear fun!
What questions should students think through before talking to teachers about their needs?
How will these lessons impact and benefit my life?
What are you looking to gain from these classes?
Will you apply what you learned into your everyday life?