Chrishands Catering
About
I have been in the food service industry since 2007 and enjoy working hands-on with food. I have been teaching culinary classes independently for the past four years. I work with multiple cuisines and diets.
Specialties
Student age(s)
Interested cuisines
Desired cooking skills
Food allergies / dietary restrictions
Number of people
Recipe difficulty
No reviews (yet)
Frequently asked questions
What is your typical process for working with a new student?
The menu is selected by both the student and instructor, dependent on the student's skill and menu interests.
What education and/or training do you have that relates to your work?
I have a culinary degree obtained from the Art Instutute Houston. I have worked for high volume companies and have ventured into the training aspect of the industry for the past 7 years.
Do you have a standard pricing system for your lessons? If so, please share the details here.
My standard price for a 3 hour class is $95 per person, which includes all menu ingredients.
How did you get started teaching?
I started teaching by request of friends. Having provided private dining experience for different occassions, the interests of my friends to learn to duplicate certain menus jump started the idea to facilitate culinary class to those of various cooking levels.
What types of students have you worked with?
I have worked with students with all levels of cooking experience. I have even worked with kids ages 6-14.
Describe a recent event you are fond of.
A recent event I am fond of was a 3 person class where the students were 3 generations of women who obtained kitchen knowledge through family customs. I must say that the information we shared was interested and I was happy to provide updated skills to enhance their experiences.
What advice would you give a student looking to hire a teacher in your area of expertise?
Be open...ask questions...and above all...express to the teacher what it is that you are looking to learn!
What questions should students think through before talking to teachers about their needs?
Is the opportunity available long term? Is the opportunity progressive? Can the student suggest the menu? If a menu is suggested, can it be altered to accomodate one's dietary preference or need?