I do everything hands on and like to tend to each individual persons needs.
I like engage one on one with each student to make that all instruction is understood but also quite fun!
The true potential of cooking isn't in memorization of recipes, but a journey in finding one's personal cooking style; everyone has a different background of cooking knowledge from home cook to professional. I would like to help you reach your personal goals as well as show tangible signs of improvement in your overall abilities.
My teaching method is simplistic. I to teach people how easy it is to become a fantastic chef...
My teaching methodology is based on few steps; - meet the person and its desires - explore the person possibilities - share suggestions - share recipes and teach about different cooking technologies
My methodology is to teach by example and to inspire all who aspire to learn to follow their Love & Passion. When we learn through Love, the result is Art. Through a hands-on approach, i specifically tailor each lesson to the individual, based on their needs, wishes & desires.
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.
Whether you are a newlywed looking to learn your partner's favorite dishes, a busy mom who's tired of the rotation of her kids 5 favorite dishes, a couple wanting a romantic night together learning to cook an amazing meal, or you just need help making & preparing a meal plan to lose a few pounds I'm your girl.
I am a French Chef with over twenty years of experience. I can meet my students in person or via Skype. I am very knowledgeable and make my lessons fun so you can learn a lot while having a good time.
I have 2 years of lessons from a French chef. I prefer to create a meal with the student, and then we sit down to enjoy our creations! We begin with the basics, and we learn the simple elements to classic sauces before we ramp it up.
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.
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.
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.
I am a VERY hands on teacher, but have no problems with verbally explaining things. I will give you all of the one on one help you could need! During our lessons, I normally say to book 2-3 hours to get the most out of your lesson.
I can teach both in English and Spanish. You can even improve your Spanish while cooking! Or learn some words that will help you in your next trip to Mexico or the next time you order food in a restaurant! I have more than 27 years of experience cooking Mexican food.
I have been decorating cakes and cupcakes for over 10 years. I like to create fun designs. Cake decorating is fun and relaxing. I have taught classes at a couple stores and owned my own cupcake business.
Tobechi is a certified Cook in the preparation of American cuisine, Baking, Health cuisine and many more. She has worked with most 5-Star hotels and Restuarants around the globe. She provides lessons for all levels especially high and middle school students.
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.
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 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.
Associate of Applied Science : Culinary Arts The Art Institute of Phoenix - Phoenix, AZ Accepted as a Sophomore and started taking workshops/classes at the age of 15. Intense study/focus on baking and pastry. Winner of Best Portfolio and graduated with honors, 3.9 GPA.
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.
My teaching method is very different. I do a lot by having you make the cake yourself so you can have a hands on approach. If you mess up, no worries, you can learn a lot by making mistakes and learning from them.
I am a licensed professional teacher; give lessons about commercial cooking and bartending to Technical Vocational Education Students-Home Economics. Demonstration is the method I usually employ to my daily lessons since the subject is a skill-based. Also, I always give hands-on activity so that the students will improve the particular skills in home economics.
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
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.
I plan on assessing the students skills and then seeing what they are interested in learning how to do. After we review basics, we can head into the recipe books and go over anything from making scrambled eggs to making the perfect five course meal.
I love to teach or try how to cook anything and everything. If I don't know then I am always up to learn it. I am up to help you learn in whatever way you feel comfortable and most able to learn.
I am an lady that loves to cook and likes to help others learn to cook.I was taught at a young age, therefore I am willing to teach any age to cook.
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