My name is Kelly Gregory, and I LOVE to cook! I have my degree in Family and Consumer Science Education (which means I've taken a LOT of college cooking classes) My classes range from the basics of knife skills and saute techniques to how to make a perfect stir-fry. I love to have fun, laugh, and learn! I have a laid-back teaching technique where we can learn at your pace.
Studied at Star Career Academy N.Y.C. 22 years cooking in NYC restaurants. Since the age of 14. My technique is hands on, precise and intricate. By the end of a lesson you will fell more than comfortable handling the tools and product of the day. I am an easy going Chef with the flare of the dramatic, giving you the feel of real kitchen life.
I graduated from The Culinary Institute of America in Hyde Park, NY. I received my Associate's degree in Baking and Pastry Arts Management. I received my Bachelor's degree in Restaurant Management as a collaborative effort through Cornell University. In high school I took four years of German and I traveled to Germany.
I have been in the kitchen since I can remember. My grandpa baked traditional Danish deserts. My grandma make a macaroni and cheese casserole. My dad created well seasoned gourmet meals. My mom made breakfast for dinner. I was given a cook book and utensils as an odd Christmas present, but wow I still use that cookbook more often than any.
graduated from culinary arts, willing to teach anybody that wants to learn about handling and cooking food, will teach both theory and the actual practice of cooking in a fun and easy way to learn how to cook food from different countries around the world
I am of Italian/Slovak/Hungarian heritage. I learned to cook from my mother, and my grandmothers. I can teach anyone to cook with step by step instructions and guidance. I can share recipes, talk you through a process, or provide videos upon request. I am currently earning my bachelors degree in teaching and would like to help support my family while finishing school.
Healthy cooking has been my passion for most of my life. Food as good medicine is part of a balanced sustainable exciting lifestyle as my way of being and my gift. Taught as farm to table, all levels, starts with the freshest most accessible foods is always best for health and flavor. Food prepared and shared with good intent boosts the quality of energy and vitality that sustains us.
I baked with my (late) mother for over 20 years, and while I'm still learning (isn't there always more to learn), I've got a pretty good handle on how to make the best desserts and turn them into works of art. I am of Lebanese American heritage and learned how to make some good stuff over the years.
I graduated from Scottsdale Culinary Institute, an accredited Le Cordon Bleu school. I worked at Tante Louise (a premier French Restaurant) for my apprenticeship after Culinary School. I learned a lot from some of Denver's best chef's. Before leaving Tante Louise to explore new culinary adventures I had become the Pastry Chef.
I am self taught and have been honing my skills for over 10 years. Some of the recipes are from family recipes and some are simply inspired from travel while putting my own twists and flavors.
Cordon bleu courses Lived in France, Spain, Italy Friendly, welcoming Took cooking classes, lived on a farm helping to cook and sourcing fresh produce Into good health and organic foods amd even growing it Master's Degree in Art History, minor in Sociology and nutrition
I'm a great cook. I learned from my mother the best way to make many foods. Not classically trained but can help you learn enough to make foods that are good and some that are good for you. Have a recipe you're afraid to try without guidance? I'm your best bet. I've been cooking for over 15 years.
Turkish food will be teaching you by videos:) middles eastern / mediterrenian food for everyone. traditional and delicious 15 minutes meal to slow cooking dinner nights. by the way im a master psychologist, so that we can make a quick session You wont be regret.
Hello, I am A chef with over 20 years of experience in the kitchen. If you are looking to learn how to cook I would like to help you. I am experienced in multiple cuisines such as French, Chinese, Thai, Traditional American (comfort foods) Contemporary American and many more. I am also skilled in baking as well, from cakes, pies, quick breads and more.
My name is Caitlin, and I have a true passion for cooking.
My name is Amy. I grew up in Lake Andes SD. I am Native American and i would like to share my recipes I grew up experiencing some of the dishes are, Wojapi(chockcherry pudding), frybread, dried corn soup,ect.
My name is John Lynn Meeks and I am currently receiving my eighth grade education and, I am 13 years old willing to give lessons to the age group of 5 to 10 years old.
I have a degree in Family and Consumer Sciences (Formerly Home Economics) with a desire to teach food and nutrition or food science. I also am dual certified as in culinary arts as well as baking. I am passionate about food as well as teaching.
I'm here to share my experience as an immigrant , how you can go straight with your new environment, using your simple language as a abase that you can build on, and to those who are looking for Arabic as a foreign language you are in the right place with a right person , you benefit from my teaching experience of Arabic language that i gain from my country as i did that in Syria and Sudan- so...
I have experience teaching in Adult School . I have taught ESL 1 and ESL 2 for the following Adult School Districts: El Rancho , Bassett, and Los Angeles Unified School District. I have a BS. degree in Spanish. I have taught at the Elementary School level for over 111 years.
I have a Culinary Degree plus forty years in the food service industry. From Las Vegas to Disney World and from Antarctica to Alaska I have ran some of the nicest Dinner Houses and fed scientists and fishermen. In a few short lessons I will teach you how to cook for two or twenty using wholesome ingredients and basic recipes.
I am an individual who has a great deal of experience with cooking and baking. In college, I studied Tourism and Hospitality Management. Throughout my lifetime, I have worked in various jobs that have involved using various cooking and baking techniques. I hope to teach students of all levels and skill sets.
Various culinary employment experiences. Russian cuisine and other ethnic cuisine specialties. Healthy and earth based culinary. Diet and nutritional planning. Great in home personal chef. As an instructor, fun inventive and free to learn at your own pace. Some college and 5 plus years of professional culinary experience.
Cooking lessons for the grown and flown phase of life and for young families. Comfort foods like your grandmother made and fresh, healthy options, also.
My cooking lessons are adapted to the students' level of cooking aptitude and gives them the tools to fall even deeper in love with preparing food for others. Fundamentals and sound technique are the cornerstones of delicious food based for the home or professional kitchen.
Can cook all types. You name it, I can teach! I've been cooking since the age of 8. I am pro at cooking Asian dishes, as well as other American dishes. I don't go by the recipe, I like to do my own thing because it always tastes better that way. I can break it down to the easiest way possible so you can do it on your own once it's taught.
I have been cooking since I was 9 years old. I have enjoyed making recipes and sharing my knowledge with others for a very long time. I enjoy teaching others that want to learn. I am well versed in classic American cooking along with knowledge of Italian cooking as well (because it is my favorite). I also know many various Mexican recipes and Tex-Mex as well.
I am a 24 year old chef with classical training at the Art Institute of Ohio- Cincinnati. I was one semester short of graduating, but a car accident left me without a way to travel to finish school. Bust rest assured, I am every bit as capable as any chef with a degree. I currently work as a lead chef at FLIK dining with previous work as a pastry chef at Horseshoe Casino (now known as Jack Casino).
My education stems from an illness. After research and finding out that the medicines I was taking, the food I was eating, and the environment around me were the cause of my illness, I changed all that. I support the traditional way of living. I start with the basics and work from there.
Culinary Arts Graduate in 2000, have worked under many chefs to solidify my type of cooking. I enjoy coaching and mentoring those who wish to learn more about culinary. My method as a teacher is to show you step by step and go from there. Everyone learns at a different level and has their own style of that. So I like to change my style of teaching to fit your level.
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