I enjoy the pleasure of cooking and serving my customers and clients while adhering to traditional french and world cuisine recipes and ingredients. I enjoy teaching my clients about cooking tecniques, flavor profiling, and service including plating to expand their knowledge and skills for future endeavors. In essence, my clients will know what to cook, how to cook it, and how to serve it to the best of their ability. Most of all, they will learn how to please friends and family with their culinary creations easily and affordably.
Very professional and knowledgeable. Answered any question we had. Great time.
Chris always presents himself and his knowledge of cooking in a very professional manner. The people that come to our monthly classes always feel comfortable with asking him questions about the dishes and about the techniques he is using. He always goes above and beyond with preparing for every class and I always enjoy working with Trigg Kitchens.
I like to have a phone converation first, and then a face to face meeting to discuss the curriculum the student is interested in, we can also set up day(s) and hours to conduct classes. We can also go over any ideas the client may have and about logistics and details pertaining to the classes, or catering ventures.
I have formal culinary training. I am a Certified Culinary Chef from Le Cordon Bleu.
I have been trained in classic french cusine as well as cuisines across cultures. I have worked in several different restaurants and corporate cafe's around Dallas and Fort Worth.
I have also owned my own catering and private cooking class business for over three years.
I charge from $75 - $125 per lesson, per person, depending on the cuisine and time required to teach and serve.
This price includes the cost of food, materials and equipment, and my time as a chef instructor.
I started teaching in 2016 as a chef consultant for Cutco Knives and Vector Marketing, which I still work for today. I also taught cooking classes and private Chef Demonstrations for several Senior living companies in Dallas and Fort Worth.
I then decided to branch out and offer my classes and services to the public.
I have worked with all types of students, to include, young children from 9-12, beginner students of all ages, and the experienced cooks who may just want a refresher lesson on cooking techniques and proper cuisine.
I am most fond of my last class for Cutco Knives where we took a whole chicken, broke it down into its several parts (eight) and made the best Roasted Chicken Noodle Soup from scratch that you have ever put in your mouth.
The best part of it all is that we got to meet and serve a war time veteran and his family. He did three tours in Afghanistan and he was so excited and happy to be back home learning to cook for his wife and kids! That really made my year as a chef.
Look for what you are interested in, relating to cuisine and skill. You want a chef instructor who cares and will help you acheive everything that they can based on your needs and their expertise.
Look for a local and friendly, personable chef who will talk to you over the phone and eventually meet up to discuss your desires and expectations.