We have multiple culinary backgrounds to accompany any cuisine that you desire. We show you the ABC's of cooking in your OWN environment. This adaptation is key for our students to learn how to like cook like a pro in their own realistic setting.
Our professionals will show you everything from food prep to dietary guidelines that you might have. We take your knowledge and enhance your request to make you the best cook possible in the shortest amount of time.
Cooking situations tend to differ, so we make you quicker by providing you with a line cooks mentality and pace ,but with a chef's pallet. This will allow you to tackle the most complex of recipies as well as boost your confidence and freedom to cook snything you can imagine.
Seeing the satisfaction of those who were once intimidated by cooking are no longer bound by restrictions.
Jean ("John") was very personable and outstanding to work with. He was very attentive and had great interpersonal skills while teaching with my 10-year-old son. Jean brought supplies and helped guide my son through the design, development, and delivery of a Lasagna, salad, and cheese-bread. The experience was outstanding, and the dinner that was prepared was an excellent result from our time together. Five Stars!
I love how we got to learn from a chef in our own home! Jean was great. Very friendly, great explaining things to me and my 10 yr. old son, and made cooking fun! I also loved how he showed how to use things from a grocery store, gave tips on shopping and showed how you can modify a recipe. I used to be intimidated by cooking, but he made us feel comfortable and capable! Looking forward to next lesson! Highly recommend! Patti
It just made sense. John explained things in a way that was clear and easy to understand while being entertaining at the same time. It made something that used to be intimidating fun again
They helped my confidence in the kitchen grow and their patience was spot in for a first time cook
I like to see what the students skills are and then take them outside of their comfort zone a little bit and expand your pallet
I've been in the restaurant and hospitality industry for over 20 years. I've worked all over the country in five star restaurantsHeading to Morton's steakhouse if Chicago, Pappadeaux seafood kitchen, Ruth Chris, J Alexander's, and a few country clubs here in Texas
I don't really have a standard pricing system. It also depends on what type of cuisine is wanting to be learned as well as the students culinary skills.