Cast Iron Cuisine Llc
About
I teach two different types of cooking classes. A large(30 person) demonstration class where three courses are taught and served along with a paired wine. The other class is a hands-on cooking class of 10 people where the students get to actually make the meal. My menus are simple cooking techniques that showcase seasonal items that are easy to source and cook at home. I am a classically trained chef with a degree in culinary arts and am a head chef of a great Italian restaurant in Gig Harbor Washington.
I love showing my students how simple cooking techniques can take the fear out of cooking at home. Food should bring people together and make great memorise and i want to help people come back to eating at their homes and creating great dishes for their families.
Highlights
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Frequently asked questions
What is your typical process for working with a new student?
The classes are very laid back and open ended.
What education and/or training do you have that relates to your work?
I have a culinary degree from the International Culinary School and have lived and trained in Italy. I have been working in kitchens since i was 17 and for the last 8 years i have been the lead chef at Il Lucano Ristorante Italiano in Gig Harbor Washington.
Do you have a standard pricing system for your lessons? If so, please share the details here.
The large demonstration style class is $85.00 and the hands-on cooking class is $90.00. Each class comes with all the recipes, 2-3 course meal and a paired wine. Private cooking class prices are made by chosing the menu, wine, and location and can almost always be worked out on a budget.
How did you get started teaching?
After culinary school my boss asked if i would like to teach a few customers how to cook some basic Italian dishes. After the first class more people wanted classes and for the past 5 years they have continue to grow.
What types of students have you worked with?
I have done classes for students as young as 9 years old and as old as 65. My classes are fun, informative and are good for beginner cookes to intermediate cooks.