FAQs
- What should the customer know about your pricing (e.g., discounts, fees)?
To many home cooks, taking a private cooking class sounds impossibly grand, akin to hiring a personal chef. But it is surprisingly economical, especially if guests help foot the bill. In contrast to some top schools, a class with as many as 20 students can cost $180 each, the typical home class runs $50 an hour each for two and the price actually decreases the more people you have. One on one private cooking instruction is also available. Classes include all shopping, additional equipment if needed and cooking instruction from a professional chef. It's like having an impressive dinner party where you just can't help learning some things!
- What is your typical process for working with a new customer?
At a cooking school you can't choose a menu but here each customer is an individual and their menu is cultivated to their particular tastes, preferences and dietary restrictions. I think speaking directly to a customer is the best way for both of us to get to know one another. After a discussion and understanding of the clients' needs I can begin preparing them for their exciting experiences to come. I will even send their guests personal invitations to their cooking event with a printed menu!!
- What education and/or training do you have that relates to your work?
I earned a BA from James Madison College at Michigan State University in International Relations with a cognate in French. I worked for the largest wine distributor in Michigan before backpacking on 2 continents exploring food and culture. Returning back to the "real world" I enrolled into the culinary program at Oakland Community College learning the arts and science of cooking. After school I acquired years of formal training at the top rated fine dining restaurants in metro Detroit and trained under 3 James Beard award winning chefs. After my last restaurant job as executive pastry chef I went on to do corporate catering for Motorola and Compuware. I taught culinary school at the Art Institute for almost 9 years and have had a career in the food industry spanning 25 years.