Introduction: You would be hard fought to find someone else in the city with the same level of culinary and teaching experience as me.
How my classes would go:
Skills Development 101: knife skills, dry heat cooking (sautéing, baking, roasting, grilling), wet heat cooking (boiling, blanching, steaming, poaching), basic vegetable/protein cookery, eggs, how to break down proteins, coursing, etc.
Classes are 3 hours, 60/hr + food cost, my apartment in downtown, I will cover parking fees. Development will only progress when you are ready. Menus are up to me under the guidelines of your personal allergies and will change per session. Dietary cooking can be discussed, but you still need the foundation of basic cooking skills before we get into specified cuisine. Bundle classes can be discussed after your first class.
About me:
-Graduated from Indiana University of Pennsylvania Academy of Culinary Arts and graduated in 2006.
-Externed at the Peabody Hotel (4-star/4-diamond) in Orlando, Florida where I rotated through all of their restaurant outlets. Eventually hired in banquets and progressed through their cold/hot side kitchens. There, I developed my cooking abilities and learned how to cook for HUGE functions (ranging from 100 - 2500 people).
-Moved back to Pittsburgh and worked at the Omni William Penn Hotel's Terrace Restaurant for 6 years, focusing on fine dining. We won best restaurant in Pittsburgh by Pittsburgh magazine for the first 4 years I worked there. Top 10 in the Omni corporation all 6 years.
-Now I work at Bistro 19 in Mount Lebanon as a Sous Chef, training cooks, running a business, social media director, menu planning.
My other job is the lead instructor/social media director for Gaynor's School of Cooking. I teach technical based cooking classes in our Fine Cooking series where the focus is developing an individual's cooking ability. As the Fine Cooking program progresses, the skills are harder. I also teach the individual ethnic cooking classes, expanding someone's culture through another country's cuisine. And, I also do the private parties/corporate events/bridal parties/bachelorette parties...so I clearly bring the fun.
Overall, I have a solid blend of a professional background that would stand out in any resume for both educating and the culinary work force. I can assure you that if you're looking for someone to develop your cooking abilities, expand your culinary culture, all the while feeling at ease and having fun, I am your best choice.
Without question, food is the window to culture. So the fact that I can expand your knowledge through food alone is a huge thrill to me. I was also a coach through high school, so I've always loved seeing someone develop in their own personal skill set. Everyone develops differently, but progress is still progress no matter how fast/slow...so my program is specified towards the individual.
