Cooking With Paul
About
Not only do I have close to fifty years professional experince in this industry, I have spent the last thirteen teaching. I am used to all learning styles and how to reach them and make you become succesful.
I just love the look on a students face when they taste some thing that they made from scratch and realize how good it is.
Highlights
Specialties
Student age(s)
Interested cuisines
Desired cooking skills
Food allergies / dietary restrictions
Number of people
Recipe difficulty
Photos and videos
No reviews (yet)
Frequently asked questions
What is your typical process for working with a new student?
First we chat to determine what your food goals are. Then we will evaluate your comfort level and skill set in the kitchen. Then I will establish a course of action for us to follow together.
What education and/or training do you have that relates to your work?
I started of in the food service industry at the age of 15 and have worked in it at some capacity ever since. I was running a million dollar kitchen at the age of 19, which by the way was a long time ago.
My current position is Culinary Arts Instructor for a local school district, where I teach a program that I designed and built from the ground up.
I hold an Associates degree in Applied Science Culinary Arts.
How did you get started teaching?
A regular customer of mine in the last restaurant that I ran asked me one day if I ever thought about teaching. It turns out she was the director of Career Training for the district I now work for. She was opening a brand new CATE center and needed someone for the culinary arts department.
What types of students have you worked with?
I have worked with all types of students with all types of abilities, yes some special.