MB's Table

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Introduction: I have 30 plus years of professional experience in teaching all ages of people about food. My educational background is in Food & Nutrition and Food Science but cooking is a lifelong passion and I love to share my love of cooking great food with others. Being able to share my love of cooking with others. Now that I have fewer people sitting at my table, teaching others to cook allows me to cook without having too many leftovers!

Overview

Hired 3 times

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Reviews

Customers rated this pro highly for responsiveness, value, and punctuality.

5.0

4 reviews

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Rose F.

Feb 20, 2017

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Hired on Thumbtack

I had a great cooking lesson with Mary Beth. She came to my kitchen and brought some useful tools with her. She had some helpful tips and instructions as we worked through a recipe that I had chosen. She was very enjoyable to work with and I plan to hire her again.

Private Cooking Lessons

Jacci S.

Oct 30, 2015

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Hired on Thumbtack

I hired Mary Beth to come into my home and teach me how to prepare different styles of meals for my family. My experience was fantastic. I love that Mary Beth was a food scientist for many years so she was able to teach me other aspects of food preparation and ingredients while also teaching me how to cook! I would highly recommend Mary Beth to anyone looking for assistance or instructions in the kitchen!

Private Cooking Lessons

Jeanne G.

Feb 8, 2017

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Hired on Thumbtack

We had a small group pie crust making class. We were introduced to equipment that makes baking easier, learned a lot as we talked and worked, and our resident expert built our confidence as we baked. Will definitely use again!

Private Cooking Lessons

Chris K.

Apr 2, 2019

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Hired on Thumbtack

It was a great experience, she's friendly and professional.

Details: 1 person • Healthy • Basic cooking skills • No dietary restrictions • Adult (over 18) • Intermediate • The cooking instructor travels to me

Private Cooking Lessons

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Mary Beth Einerson

FAQs

What should the customer know about your pricing (e.g., discounts, fees)?
I base my pricing on an hourly rate which includes menu preparation, setup and instruction time. The add-ons are food cost if I am doing the shopping or teaching in my kitchen using my ingredients.
What education and/or training do you have that relates to your work?
In addition to teaching classes, I also take classes to expand my skill set. No matter how much you know, there are always new things to learn.
How did you get started doing this type of work?
When I retired from my 30 year career as a Food Scientist/Sensory Analyst I began looking for interesting ways of doing what I love best-cooking for people.