Q. What education and/or training do you have that relates to your work?
A. I work for Asian Non profit organization to cook professionally to expand and test my cooking technique. I also go back to Japan to take cooking classes once a year. The classes were Sushi chef class, Miso making class, Chinese medicinal cooking and Sake Navigator class.
Q. How did you get started doing this type of work?
A. I love to cook very much and am happy cooking. I wanted to share my love of cooking with others by showing how to cook. I started teaching Sushi roll making to my friends and realized it is fun teaching. Although most people are busy, it is nice to cook and eat at home with healthy tasty meals with family. It is important that everyone knows how to cook his/her favorite meal at home. It is hard to find a place to learn basics of home cooking. I like to work individually to teach a private cooking class to meet the student's needs. I love meeting someone new to cook something delicious food together.
Q. What types of customers have you worked with?
A. Fumiko provides cooking instructions include home cooking Basics, Japanese cooking basics in 5 classes, and Cooking with Asian ingredients. Classes are taught at Prune Kitchen or your kitchen. Example of classes are Sushi rolls step by step, Chinese dumplings and spring rolls, and Simple Thai food at home. Ingredients tour at Asian grocery is available upon request before the cooking class.
Sushi rolling demonstration is available at your location from $250.
Q. What advice would you give a customer looking to hire a provider in your area of work?
A. A customer may meet a instructor in advance to find out his/her style of teaching and feel comfortable learning from him/her. The customer may ask questions about dishes which they like to learn to cook and may tell how much they like to spend for the cooking class. To have successful class, the student may discuss with the instructor about their goal of taking cooking classes and how to reach it. The customer may notify the instructor about specific needs and restriction of their diet to ensure the menu of the cooking class can accommodate their requirement. Let the instructor know which style of class, hands-on, or demonstration.
Q. What questions should customers think through before talking to professionals about their project?
A. I cook not only Asian meals but all kinds of food from scratch include American, Italian, Mexican, and middle eastern.