Chef Brittany Cox
About
Hi! My name is Brittany. I graduated in December of 2013 from the Culinary School of Fort Worth, Texas. After graduating I become a Culinary Instructor in Central Market's Cooking School until I moved to Colorado Springs in January 2021. Currently I teach 4 days a week at vocational Culinary/Baking program at Skills Academy here in the Springs. I can teach you various cooking applications and techniques as I'm well versed in many different styles. My passion is utilizing ingredients to maximize flavors. I specialize in knife skills classes as well as vegetarian/vegan. I love teaching and learning everything I can about food. I'm looking forward to helping you on your food journey.
I love helping people feel more comfortable in their own kitchen and providing lasting memories with their friends and families. Food connects us all!
Highlights
No reviews (yet)
Frequently asked questions
What is your typical process for working with a new student?
I prefer to get a better understanding of exactly what you are looking at achieving. We can discuss via phone, email or text by your preference. I have a pdf file I can send via email if you need a little more guidance in selecting what you want.
What education and/or training do you have that relates to your work?
I am a classically trained Chef from the Culinary School of Fort Worth. I graduated in December of 2013. I have been a Culinary Instructor the entirety of my career. Currently, I am a Culinary/Baking Instructor at a vocational school for high functioning special needs adults. I have taught various programs including children's after school programs, large company health fairs with healthy options demonstrations, I also provide local apartment complexs with basic knife skills in their community kitchens.
Do you have a standard pricing system for your lessons? If so, please share the details here.
My pricing depends on the students desired outcome.
How did you get started teaching?
I have been teaching since I graduated Culinary School late 2013. I can't imagine doing anything else.
What types of students have you worked with?
I've had the privilege to work with a wide variety of students including 4th-5th graders, high schoolers, college graduates, several health fairs for large companies, the special needs community, individuals of various ages wanting to expand their culinary knowledge to couples enjoying a date night.
Describe a recent event you are fond of.
Currently I am most proud of being an Instructor for the 12 students I teach during the week to become ready for the Culinary workforce.
What advice would you give a student looking to hire a teacher in your area of expertise?
Don't be too hard on yourself at the beginning, if you decide to learn with me or someone else just remember practice, practice, practice.
What questions should students think through before talking to teachers about their needs?
Know where you are in your cooking journey and then set yourself attainable goals to get you to where you want to be.