Edible Science!
Edible Science!

Edible Science!

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Desired cooking skills
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Introduction: Currently, I enjoy teaching my private students the science behind cooking and its importance when improvising meals. From how to make great stocks to making chocolate caramel turtles, I'm a fairly versatile instructor who's very easy to get along with. I guarantee very knowledgeable lessons that dig past what's in a recipe and it's technique, all while offering a very fun and entertaining atmosphere! My prices are very reasonable, so you won't find yourself breaking the bank around me! Purchase lessons for yourself, or buy them as a unique gift for an aspiring cook in your life. My clients currently range from Bay View all the way through New Berlin and are of various backgrounds and cultures, so come join the family! Begin your journey through the world of Edible Science, starting here! As previous hosts from Iron Chef would say....A LA CUISINE!!!
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Robert O.
Oct 15, 2015
Jess was exaxtly what I was looking for! A great service where I can go to learn how to cook any dish I'm inspired to make. She has a very chill attitude about her that made me feel at ease. I plan on going back to her for more lessons. Thanks Jess!

FAQs

  • What education and/or training do you have that relates to your work?

    I previously worked at c.1880 for two years, which ranked number two this year on Carol Deptolla's top 30 restaurant list for the city of Milwaukee. There, I worked as a garde manger, pastry, and saute cook. I've learned various techniques from Chef Thomas Hauck, including sous vide and basic gastronomy. I've also worked for Smyth/The Yard/Branded at the Iron Horse Hotel, Cafe Lulu's, Hamburger Mary's MKE, O'Lydia's Irish Bar & Grill, Mitchell International Airport, Sheridan's House & Cafe, and many more! I have my associate's degree in culinary arts from the Milwaukee Area Technical College of Downtown, and I also have my master tutor certification applied in food and beverage operations.