My method is very simple, 1.)TELL 2.) SHOW 3.) DO. I will explain what we are going to make and how to go about step-by-step, and then I will show you the technique and method for creating that food it, and then I will ask you to repeat what I have just shown you with close observation and intervening only when I feel it may be necessary. Wash rinse, repeat...........
I have been a Chef for about 25 years and started my career from very humble beginnings as a full-time dishwasher. I later moved into breakfast cooking and worked several days a week as a banquet brunch Chef. I kept learning and wanting more challenges and began to move around the area working at different facilities. I volunteer my time as an AA sponsor for 18 years, and I donate my time to various causes within that same community often. Once a year I cook for a large group of people for an annual A.A. holiday party and then throw a yearly picnic around august for the same. I have 4 kids which have grown up and all who are very well adjusted and happy productive and successful lives I have worked with the elderly at larger assisted living facilities learning how to give care and hone my compassion for those who need help. I love my life and now it's time to pass on what I have learned and experienced to others who want to fullfill and enrich their own.
1.)Hoffman House. 2.)Jungle Jim's Cajun Creole.3.)Lake Lawn Lodge 4.)AFrame 5.) Chucks Dining 6.) Tilley's Pizza 7.) 8.)Best Events Catering Famous Daves 9.) Hyland Park Assisted Living.10.) The Lighthouse 11.) The Heritage Assisted Living 12.) QBE Insurance( commissary) Honorary Chefs degree from the Rockford Chef's club/ Wisconsin Restaurant Association/ Ice Carvers Association/ Logistical catering challenge for the grand openings for Blaine's Farm& Fleet out of state. 400 ppl 3 times a day for 3days in 2 different locations.
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