|Sunday||8:00 a.m. to 7:00 p.m.|
|Monday||8:00 a.m. to 7:00 p.m.|
|Tuesday||8:00 a.m. to 7:00 p.m.|
|Wednesday||8:00 a.m. to 7:00 p.m.|
|Thursday||8:00 a.m. to 7:00 p.m.|
|Friday||8:00 a.m. to 7:00 p.m.|
|Saturday||8:00 a.m. to 7:00 p.m.|
Lyukum Cooking Lab
About this pro
I am a culinary coach and personal chef with extensive knowledge of cuisines from cultures from around the world. I am passionate about home cooking and help my clients start from the beginning or advance their skills in the home kitchen. I like meeting people who share my passion for cooking. More than anything, I like being able to make people passionate about food.
Years in business4
Times hired on Thumbtack28
Number of employees1
Photos and Videos
9 photos and 2 videos
Q & A
- What should the customer know about your pricing (e.g., discounts, fees)?My small group classes are for 4-8 people, 3-5 hours long, $65 per person on average. Morning classes start at 10:30 am. We finish by lunch. Evening classes start at 3-4 pm and finish in time for dinner. Classes for two are 2-3 hours long, $75 per person on average, and can take place in my kitchen or yours. An additional travel fee of 15% will apply. I offer a set of weekly or monthly one-on-one classes which purpose is to deliver the most efficient results for those looking to improve their cooking skills noticeably. Based on your needs and budget, you can select a program with weekly menus, as well as personalized recipes adjusted to your taste, and the convenience of training in your own kitchen. The initial consultation is $45 per hour.
- What is your typical process for working with a new customer?1. I talk to my customers to discuss all the details. If needed, I invite them to my free demo. 2. We set the date and time. Two days before the event, I expect my customers to confirm the date, time, and a number of guests. Two days before the event is the last time when my clients can make changes, including cancellation of the event free of charge. 3. After confirmation, I provide my kitchen address and final instructions. All changes related to the event made after confirmation are subject to a fee. Last minute cancellation should be paid 50% of the price.
- What education and/or training do you have that relates to your work?Auguste Escoffier School of Culinary Arts, Austin, Texas | Certificate in Culinary Arts | 2011-12 Internships in acclaimed Austin restaurants Uchi, Contigo, and Siena Ristorante Toscana | 2012 Escuela Internacional de Pastelería de Barcelona, Spain | Certificado Premier de Pasteleria Creativa | 2013 Shenyang University, China | Course of Chinese Cuisine Chef Certificate | 2015
Central Time Zone