Weekdays after 5PM
EducationGraduate from French culinary institute, Lyon France. Hands chef and chef manager all my career. Private Executive Chef for 4 United State Ambassadors in Bern Switzerland, Executive Chef for a French land marke bistro in San Francisco, Chef at Marriott and Ritz Carlton. Presently Head Chef in Florida costal contemporary American cuisine.
ExperienceAs Executive Chef I trained, mentor, tutor all my culinary team at all time. Received training from Marriott and Ritz Carlton standard kitchen operation. Close and open kitchen for Renaissance hotel. Service private residences. Operate for 10 years the kitchen of 4 Ambassadors. O
HobbiesMentor young chef, teach children discovering taste, help housewife create delitious meal with less, be creative in everyone's kitchen. Choping smart, use left over efficiently, learn new culinary trends and try new dish.
Chef on call, French classic cuisine, contemporary Americain, Italian, pacific rhymes and most of international cuisine, Private cooking classes for residence, young and inexperience chef, tutor private and housewife, professional terminology, basic bistro pastry, cakes and baking, salads, appetizer, canapés, soups, fish, meat, poultry, vegetarian, vegan, create menus. Banquet, private dinner, corporate dinner, and much more ask me., Study Skills
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