FAQs
- What should the customer know about your pricing (e.g., discounts, fees)?
Depending on distance from Kalamazoo and number of students, my fee is between $35-45 per hour. If you schedule 2-hour sessions, they will be discounted ($60-80 per session). I find that two hour sessions are much more beneficial.
- What is your typical process for working with a new customer?
For individual or family instruction, I like to start with a consultation to pin down what my prospective student wants to accomplish This might include developing skills, exploring new types of cuisine, help with buying/storing fresh food, or learning new cooking methods. It's ideal to do this in the student's kitchen, where we can assess the space and tools available (some students like an excuse to go shopping). We can also do a consultation over the phone, Skype or FaceTime. After that, we come up with a plan (the curriculum) and a schedule, and we move forward from there.
- What education and/or training do you have that relates to your work?
I hold a Professional Culinary Diploma (New York State) from the Institute of Culinary Education (ICE), New York, NY. While in NYC, I staged at Le Bernardin (Eric Ripert) and Craftsteak (Tom Collichio), and worked as a private chef. I am currently pursuing a Masters of Career and Technical Education at Western Michigan University, which is directly applicable to Culinary Education for secondary, post-secondary and adult learners. I am also a certified ServSafe Food Safety Manager and Food Safety Instructor. I can teach the class and offer the exam to obtain ServSafe Certification. I am currently an adjunct instructor in the Culinary programs at Lake Michigan College and Kalamazoo Valley Community College. Prior to that, I was Executive Chef and opened Territorial Brewing Company in Battle Creek, MI. Before that I've been in evolved in two other restaurant openings in northern Indiana, and prepared many types of food.