About
14 time world award winning, gourmet, organic food company.
Classically trained at Le Cordon Bleu.
We teach to following:
Southern Comfort Food with a healthy twist,
French
Biscuit and Quick Breads,
Jelly & Jams,
Stock and Rue,
Savory Pies,
Roasted Meats: Chicken, Pork, Beef Fish
Basic Knife Skills,
The 5 mother sauces : Hollandaise, Bechamel, Espagnole, Classic Tomato, Veloute`
Pizza Dough,
Party Class: Finger Foods,
Dumplings & noodles from scratch,
Low, No, and keto,
Cheese and Wine Pairing,
Cast Iron Dinners,
Holiday Meals
Tabletop and Floral Design,
Tablesetting,
Www.thejellyqueens.com
We love to cook and our commercial kitchen is beautiful. It was created to be a happy place to spend the day. We believe that happy cooks create better food!
Specialties
Student age(s)
Interested cuisines
Desired cooking skills
Number of people
Recipe difficulty
Photos and videos
Reviews
Amit S.
Sharolie J.
Acie V.
Vanessa L.
Vanguelis P.
Christy
Frequently asked questions
What is your typical process for working with a new student?
basic cooking skills - knife skills, equipment, prep
appetizers, entree, desserts
jelly, jam, preserved food
biscuits, cornbread and quick breads
breakfast, lunch , dinner
traditional southern cooking with a healthy twist
raw vegan
keto
What education and/or training do you have that relates to your work?
Chosen as one of the top 100 cooks in American by Gordon Ramsey on season 2 of MasterChef. Winner of 14 world awards for gourmet food.
Do you have a standard pricing system for your lessons? If so, please share the details here.
$100 per class
2 hour minimum
Plus groceries if student wants to take home meals - for up to 6 people. Requires one weeks notice.
How did you get started teaching?
Have been teacher my whole life, started my career as a kindergarten and elementary school teacher. I was chosen as one of the top 100 cooks in America by Gordon Ramsey in season 2 of MasterChef. As the owner of the 14 time world award winning Jelly Queens, I have to teach employees how to create award winning food every day.
What types of students have you worked with?
All ages 6 - 80
Describe a recent event you are fond of.
My favorite event is the World Food Championships. The Jelly Queens have been participating in the championships for 4 years as a required ingredient in several categories.We havebeen used by 9 World Food Champions in their winning dishes.
What advice would you give a student looking to hire a teacher in your area of expertise?
meet the person in advance to see the cleanliness of the kitchen and to make sure you jive with the instructor
What questions should students think through before talking to teachers about their needs?
what is the most important dish you would like to learn to make