About
Chef - over 9yrs experience in the restaurant and foodservice industry. I offer private cooking classes and culinary training as well as consulting company.
I attended college at Le Cordon Bleu and trained in classic french cuisine as well as cuisines from around the world. I have worked in some of Dallas' fine dining restaurants and even well known corporate cafeterias (Blue Cross Blue Shield, JCPenney, State Farm). I am proud to offer GF/AF menus and special dietary retrictions on my menus.
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 profiles, and foodservice plating.
Specialties
Student age(s)
Interested cuisines
Desired cooking skills
Number of people
Recipe difficulty
Photos and videos
Reviews
Ben T.
Christa L.
Frequently asked questions
What is your typical process for working with a new student?
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.
What education and/or training do you have that relates to your work?
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.
Do you have a standard pricing system for your lessons? If so, please share the details here.
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.
How did you get started teaching?
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.
What types of students have you worked with?
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.
Describe a recent event you are fond of.
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.
What advice would you give a student looking to hire a teacher in your area of expertise?
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.