© Food's an Art
About this pro
I've been an avid home cook for years but in just one class with Evan, I learned so many things that will make my cooking experience more fun and the meals I make more delicious. It's amazing how learning how to actually use a knife can speed things along! I took the class alongside my 14 year old son who has taken a reality show driven interest in cooking. Evan's class was great for both of us. My son learned a lot and is excited to continue his culinary journey. I so appreciate how he tailored the class to our needs. We are looking forward to more classes with Food's an Art!Jun 6, 2016Verified
Evan's laid back nature hides a wealth of culinary genius. His style of teaching is refreshing & friendly. A top flight chef & overall great guy.Feb 6, 2016VerifiedEvan C.'s reply
Thanks Mark! See you soon for your next class.
Dan L.Mar 18, 2016VerifiedEvan C.'s reply
Even before our class began, my chef Evan sent me links and recipes. We exchanged numbers and I am able to text him for advice about cooking and equipment. I feel like we've become friends and because of an illness I'm not able to take the class until next month.May 24, 2016
I had a wonderful brunch with Chef Evan. He was very professional outgoing and he made a beautiful nicoise salad with salmon and potatoes and green beans. For the entrée it was a crab meat eggs benedict over a biscuit with an awesome hollandaise sauce . And made me a seafood scallop and shrimp crepe with a white creamy sauce topped with basil . For dessert it was a Gastronomy inspired strawberry pippette cake. It was all just fantastic. I would recommend him to anyone looking for a personal chef for an event! Thanks Evan!Mar 19, 2016
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- What should the customer know about your pricing (e.g., discounts, fees)?I love to teach and share my passion for food and every client is treated on an individual basis. I can usually find a common ground.
- What is your typical process for working with a new customer?Listening to the exact needs of my customers. This is a key component to customer expectation and satisfaction.
- What education and/or training do you have that relates to your work?I started my career in 1999. I am self taught Chef and have been cooking for over 16 years. I worked my way up from short order cook to head Chef in NYC's world renowned Hells Kitchen in high end restaurants. I am currently working on my cookbook and have traveled around the world adding to my culinary repertoire.