About
With nearly 40 years of kitchen and restaurant experience I make each class personalized and rewarding for the students.
Teaching and watching someone learn and progress is the joy that keeps me going back into the kitchen.
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Bonita M.
Peter L.
Frequently asked questions
What is your typical process for working with a new student?
We communicate and define the lesson and needs. I learn about your skill levels. We move forward.
What education and/or training do you have that relates to your work?
I went to the California Culinary Academy and Diablo Valley College School of Hotel & Restaurant Management.
I've worked in 58 different restaurant kitchens over the last 37 years. I have never had a job outside of a kitchen.
I also taught Culinary school at the Art Institute Seattle and Renton Technical College.
I've been called Chef for the last 29 years.
Do you have a standard pricing system for your lessons? If so, please share the details here.
Classes start at 50 dollars per person per hour.
I pack in a lot of info. Two hours is a solid amount of time to get prep and cooking done. You please provide the food and I'll work with you to create dishes you want to learn.
How did you get started teaching?
It's natural. I'm a chef. I need to teach. I love to teach.
What types of students have you worked with?
All types of people and cultures and ages. From no experience to very skilled.
Whatever your skill level is we'll move it up.
What advice would you give a student looking to hire a teacher in your area of expertise?
Be prepared for serious hands-on learning whilst having fun.
What questions should students think through before talking to teachers about their needs?
Details.