About
I love anything culinary, its one of my favorite subjects to study and discuss. Conveying this passion to my students is easily and clearly achieved throuhout the course of a lesson and I try to make the lessons fun and factual so to help the students recreate this experience in their own kitchens.
The opportunity to inspire a childlike wonder in people to create and cook for themselves.
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Dominique F.
Frequently asked questions
What is your typical process for working with a new student?
We ascertain their skill level and then discuss the goals the student has and what types of cuisine they wish to focus upon. I send over a proposed lesson plan and if agreed, we proceed.
What education and/or training do you have that relates to your work?
I have 15,000 professional hours in a kitchen and a portfolio of articles written and cookbooks evaluated.
Do you have a standard pricing system for your lessons? If so, please share the details here.
An hourly rate of $90 that includes the ingredients and knowledge for an individual and group rates for multiple students.
How did you get started teaching?
In order to learn, I taught.
What types of students have you worked with?
Young and old, male, female, indivividuals and groups.
Describe a recent event you are fond of.
I cooked a private dinner for 8 attendees, explaining each dish, ingredients, preparation and how the selected menu fit into an overall thoughtful design of the dinner.
What advice would you give a student looking to hire a teacher in your area of expertise?
Make sure they can cook!
What questions should students think through before talking to teachers about their needs?
What is my skill level, what do I hope to achieve and how much time am I willing to devote to my craft?