About
I am very passionate about the food I prepare and cook classically trained in French cuisine 2 years of culinary school I have a gift for this does nothing that I cannot do or figure out and I love making people happy with my food my gredients and my presentation.
Highlights
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Chris B.
Frequently asked questions
What is your typical process for working with a new student?
Ask a lot of questions see how knowledgeable they are as far as knife skills cooking skills sauces skills prepping skills and how comfortable they are as far as walking out of comfort zone and figuring out something away to where is comfortable for them
What education and/or training do you have that relates to your work?
Le Cordon Bleu and also being in the field for 8 years.
Do you have a standard pricing system for your lessons? If so, please share the details here.
It varies depending on what lesson I'm teaching.
How did you get started teaching?
Decided that it is important for me to be Hands-On in my field of training.
What advice would you give a student looking to hire a teacher in your area of expertise?
Make sure that you ask a lot of questions on what you would like to learn and also make sure the instructor is knowledgeable.