Pacific NW Chef
We offer cooking classes(with wine pairing)that include menus and authentic Recipes from scratch. Southern Italian. Traditional Mexican(including tacos). And anything in between. We do it all and also cater. You can find us on Facebook @PacificNwChef
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Frequently asked questions
What is your typical process for working with a new student?
Getting comfortable with what you know and what you want to know and from there,
the sky is the limit.
What education and/or training do you have that relates to your work?
I have been an executive chef twice before turning thirty and have been working in a kitchen for about 12 years now. I've always stayed humble because in a kitchen you can always learn new things. And sharing my passion with new people,
I take a lot of pride in that.
Do you have a standard pricing system for your lessons? If so, please share the details here.
My prices include, price per person and gratuity. Which goes to my Sous chef and working students.
How did you get started teaching?
I started teaching in the kitchen and being in charge of 100 cooks to feed 1000 people, there is no time to waste and communication is key.(just one example)
What types of students have you worked with?
From beginner to expert
Describe a recent event you are fond of.
A weeding for 150 guests in the middle of the woods
What advice would you give a student looking to hire a teacher in your area of expertise?
Do your research and know exactly what you want to learn. If not keep an open mind
What questions should students think through before talking to teachers about their needs?
What is It you want to learn
how can my past experience help with a new project.
do I believe I have the patience it takes to learn something new