Mediterranean Cooking

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About

Each one of my classes is highly customized to fit the area of interest and level of experience of my students. I specialize in the Mediterranean cuisine and in particular regional Italian and Greek. While Italian cooking is now one of this country's most-prefered cuisines, there are strong regional variations to the Italian table. I was fortunate to be trained in Italy at a cooking school that took an in-depth look at each of the country's 20 regions, their traditional ingredients, cooking methods and menus. There are also surprisingly few Greek chefs in the area. Traditional Greek cooking is the backbone of the Mediterranean Food Pyramid and a entry point to healthier eating! I like very much the interaction with my students and the opportunity to share my knowledge and tips as we explore different cooking techniques! I especially enjoy teaching them how to create something new, something easy, something healthy.

Overview

Hired 16 times

19 years in business

Business hours

SunClosedMon8:00 am - 7:00 pm

Payment methods

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Services offered

Desired cooking skills

Basic cooking skills

Knife skills

Soups and sauces

Roasting and braising

Interested cuisines

American

Italian

French

Mediterranean

Work location

I travel to my customers

Projects and media

Reviews

Exceptional 5.0

22 reviews

5

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Read reviews that mention:

Diane C.

Mar 15, 2015

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Hired on Thumbtack

Private Cooking Lessons

Gary C.

Apr 26, 2016

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Hired on Thumbtack

Private Cooking Lessons

Robin B.

Mar 21, 2015

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Hired on Thumbtack

Private Cooking Lessons

Rachel n.

Mar 23, 2016

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Hired on Thumbtack

Private Cooking Lessons

Matthew K.

Apr 2, 2017

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Hired on Thumbtack

We attended a private, two person bread baking class with Marilena at her home. She was welcoming and had already prepared her kitchen and ingredients. With her supervision, we began following the steps of the recipe. She watched carefully and provided tips or how-to's when necessary. After we prepared 3 different styles of bread and they were in the oven, Marilena gave us a much needed introduction to basic knife skills. Overall, it was a wonderful experience learning from a chef like Marilena. I would return again. The bread we made was delicious and able to easily be made at home.

Private Cooking Lessons

FAQs

What is your typical process for working with a new customer?
I like to talk to a new customer on the phone, so I can get a good feeling of what they need and also so they can ask me as many questions as they want! I often come up with suggestions they hadn't even thought of, or considered before and they find that very useful. By the end of our conversation we come up with a good plan for their upcoming event or cooking class!
What education and/or training do you have that relates to your work?
I attended a cooking school in Rome, Italy for one year. Upon my return to the U.S. I attended a 6 month course at L' Academie de Cuisine, in Maryland.
How did you get started doing this type of work?
My husband's love of food and a fortunate tour in Italy led to a cooking school outside Rome. The passion of the instructors for their craft was contagious. They were also strong advocates of the then-nascent "Slow Food" movement in Italy, which aimed to refocus cooking on traditional foods, ingredients and methods in answer to the globalized "Fast Food" movement.