FAQs
- What education and/or training do you have that relates to your work?
_ I look for cooking classes everywhere I travel: Louisiana, Thailand, Peru etc. The more I learn about world cuisine, and the more I learn about my own cooking tradition. This reflects in my classes as I can then offer various versions of the same dish and explain the context that made them different. A great example of this is Quinoa that we learned about in Cusco, Peru a few years ago. I now may use it in lieu of couscous or rice in a Mediterranean dish to provide a low carb-high protein alternative.
- What types of customers have you worked with?
Most of the classes are group cooking classes ( 4 to 8) around a theme. Lately, the most popular ones have been: 1_ a Parisian dinner: in this class often taken by people who traveled ( or plan to travel ) to France, we discuss the basic Parisian fare: homemade salad, sauces and pies. This class is technical and cultural in nature. 2_ a Mediterranean dinner: Similar format to the Parisian dinner class but geared towards Provencal cooking that emphasizes the use of herbs, vegetables and fish. Also loaded with cultural and technical information. 3_ Specialized classes focused on technique: Sauces, desserts or pastries. Once you learn how to make this, you'll never have to shop for Holiday gifts. You'll make them!
- What advice would you give a customer looking to hire a provider in your area of work?
Ask them to describe their service and their teaching experience. Get a feel for them, and make sure you are confortable with them. A good instructor is someone who will make you feel at ease with the subject, so that you can have fun, and learn better.