Simmer Down Home Chef Instruction

I like to take a some time to speak with my students prior to a simmer down class so that we can establish a connection into what reasons they want to learn to cook. Then we can dive into what kind of skill level we are working with, if students are brand new and never held a knife to seasoned chefs who just want to learn more skills and tricks of the trade. 

My culinary journey started when I started helping in the kitchen at my grandmothers. The passion grew into after school culinary classes, finding a job in a hotel placment program washing dishes and working my way through the ranks. I joined the NAVY to pay for college which they did. Touring the world gave a chance to gain knowledge that cannot be paid for. I did two tours in operation desert shield preparing meals for foreign dignitaries and military personal on an Aircraft carrier with over 5,500 crew members. I was granted an education at LE CORDON BLEU PARIS in California after I was honorably discharged. I worked in small diners to large hotels in Los Angeles and Seattle ranging in the most grueling position of dishwasher to the likes of executive chef. I'm a US NAVY Veteran and Cancer surviver. All of these expeirences gave me the skills to adapt to just about any situation thrown at me and if you can just think that way when you step into your kitchen then you will WIN all day!

Simmer down lessons are taylored specifically to each client based on what level of classes they would like to learn. A one-time class follows the rates below or reoccuring classes which can later include reduced rates and packaged rates.

-90 minute Simmer down chef instruction with the inclusion of food* is $150 per person and an hourly rate of $50 exceeding schduled class time.

*Beer,wine or any spirits are not included in these classes for consumption only for cooking instruction if needed. 

My passion for teaching was really a passion that came from just being around people who want to cook good food and understand what it takes to achieve this goal. Working with a diverse group of people over the years really opened my eyes to the reality that nobody is wanting to learn how and where their food comes from. So I have tried to seek a better way to get people to get a spark back into home cooking!

I'm a chef who enjoys any student who is willing to learn but not one who likes to waste time. With that said my range of students goes from beginners to children of 8 years old and adults as young as 67.  Every skill level is welcomed and I'm sure that the smiles will all be the same. 

They most fond memorie of an event was getting a call about 4 pm in the afternoon to come and teach a class for a group of people at thier home. What ended up happening is that thier event was abandoned by the catering company and left them with just half made things and nothing was set up. I quickly showed up and canceled my idea of what I though this was going to be and just held her hand and said "go entertain your guests and I'll get the food out and make it look like I was never here!" I quickly made an assesment of the damage and went to work with the help of two courages teenage future chefs ( who were voulunteered by the host) we got the party food out and without a hitch cleaned up the party and I was rewarded with applause and praise. That was a special day in my heart and to just take a mess and two unexpeirieced kids and made it happen. 

I would like to emphasize  that you have an idea of what you would like to gain from this. Take some time and do some research in your home on what you normally eat or shop for and if this class will suit that need. For example if you don't normally eat butter poached lobster and seared duck breast with candied figs and a port wine reduction then it will not benifit you or help you learn a skill that you can use to help you achieve your nutrition or culinary goals. 

First there are NO questions that are "stupid" the kitchen is litterally a room with fire and knives that can injure or harm you seriously. Think about safety and that you are preparing food, dressing yourself, what shoes you wear and depending on the class, cooking some food or assisting. 

Along with food preparation there will also be instruction on dietary restrictions so if you have any or a guest of yours has any those are things to consider. 

Logistical things to consider is the location of your class. If it will be your kitchen I will need 2-5 days prior notice to accomate prior classes.