John Farais-Indigenous Edibles
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Service
It’s free with no obligation to hire
Overview
Background checked
22 years in business
Payment methods
Cash, Check, Paypal, Venmo
Social media
This pro indicated that they reviewed CDC safety guidelines for COVID-19 and pledged to do the following:
Maintain 6 feet of distance from customers
Wear masks during the job
Wear gloves during the job
Disinfect surfaces touched during the job
Featured Projects
Gardens for Ghana
Approx. $90
Foraging Foods of Northern CA
Approx. $90
Photos and Videos
23 photos and 2 videos
Specialties
Event type
Wedding,
Birthday or anniversary party,
Dinner party,
Corporate event,
Bridal or baby shower,
Graduation party,
Outdoor event,
Holiday party,
School event,
Fundraiser,
Funeral
Cuisine(s)
American - casual,
Italian,
Barbecue,
Mexican or Latin American,
American - Southern,
Mediterranean or Middle Eastern,
French,
Vegan
Reviews
2 reviews
Read reviews that mention:
- Colleen H.
John was always a joy to work with at the events for the museum. He was thoughtful and upbeat and loved finding new and creative menus.
Nov 25, 2020John Farais-Indigenous Edibles's replyThank you Colleen. How are you holding up through the pandemic?
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- Raman F.
An incredibly unique offering, lovingly presented with deep enthusiasm. What did native people eat before Europeans arrived in the Americas? What might we do with those ingredients in 2020?
Feb 9, 2020John Farais-Indigenous Edibles's replyThank you Raman, for the review. I appreciate it. See you at Sue's upcoming dinner.
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Credentials
John Farais
FAQs
- What should the customer know about your pricing (e.g., discounts, fees)?Cooking classes are for all levels of skill. The price quoted is for 1 class. If you are interested in a series of classes, there is a discount for multiple classes or a series of topics or cuisines. There is also a children's price, just ask for a quote.
- What education and/or training do you have that relates to your work?I have been a chef, worked all positions on a kitchen line, and cooked most current cuisines for over 10 years. I have an AS, and food handler's certificate. I conduct cooking classes, lectures, and am putting together a foraging class. I am now also farming rare potatoes, and cook with ingredients native to The Americas.
- Describe a recent project you are fond of. How long did it take?This past November, I did 5 lectures/power points on foraging for the San Francisco Public Libraries. It was my second year doing it for them. I love foraging and lecturing on food history.