My teaching methods are hands-on, as they should be when it comes to cooking. Depending on the skill-level of my students, we will start with the basics and move on from there! Cooking is an art, and everyone has their own techniques that work for them, so I am very flexible as far as how we do things and which techniques we work on! Baking, on the other hand is a more precise science, and as such it must be approached with a different point of view. That being said, once we have covered the basics of baking, there is plenty of room for experimentation and lots of fun to be had! the most important thing is putting love into everything you cook and never getting too tense or stressed out when something doesn't come out the way you hoped it would the first time!
I, like many people who find themselves working in hospitality, have a Bachelor of the Arts. I attended StFX University in Nova Scotia (my home province), which is where I landed my first cooking job, before moving to Ottawa and working for 8 years in a French fine dining restaurant. I have also been baking for 20+ years and love fine-tuning my craft as well as sharing my considerable knowledge with others! I actually spent the last year on maternity leave and volunteered my time teaching culinary arts classes to high school students at a private school in Lakefield, Ontario and I enjoyed it immensely.
$15 cancellation fee with less than 24 hours notice (to make up for the babysitter I need to hire)
no fee if provided with more than 24 hours notice
group rates: $25 per hour + $5 per person if more than 3 people
Reliable, hard-working, efficient, adventurous, detail-oriented, creative, good sense of urgency, patient, focussed, flexible with schedule.
Lakefield College School, Lakefield, ON — Culinary Arts Instructor
SEPTEMBER 2017 - JUNE 2018
Responsible for teaching basic knife skills and cooking techniques to three separate classes of high school students, some of whom have never held a knife or a spatula in their lives.
Metropolitain Brasserie, Ottawa, ON — First Cook
NOVEMBER 2011 - MAY 2017
Responsible for ensuring the completion of the prep list each day, as well as making and accepting orders from suppliers.
In charge of overseeing cold side and maintaining consistency of all menu items at all times as well as the consistent training of all new employees.
Expected to produce high quality dishes in a timely manner, and to communicate clearly with fellow staff so that each table is finished simultaneously.
Responsible for opening the restaurant for breakfast service and ensuring that all ingredients necessary for the day’s service are prepped to the highest standard.
In charge of kitchen in the absence of the chef or sous chef.
The Alcove, Antigonish, NS — Line Cook
MAY 2009 - MAY 2011
Responsible for all cold side menu items, as well as general restaurant prep.
Ryerson University — Certificate of Publishing
JANUARY 2018 - PRESENT
St Francis Xavier University, Antigonish, NS — Bachelor of the Arts, English Literature
SEPTEMBER 2007 - MAY 2011
I have worked with renee for years and she is always happy and pleasant to be around. Renee works hard and is passionate and motivated . She is always on time ( or early ) and has wonderful ideas too! She is knowledgeable and always taught/ trained others to be the same way.
Renée helped teach my students how to make the perfect crêpes in French class. She made the cooking class fun, accessible, and enjoyable for all students. Having also gotten to try some of her more complicated dishes, I can also attest to her cooking skills; she is an extremely talented chef!
After working many years with Renée, I can say there are none like her!
Knowledgeable, polite, fun, energetic, integrity. Are just a few to start.
Highly recommended Renée for your cooking lessons, whether it be with children celebrating, or just a night out with the girls. You're going to have an awesome time in Renée's classes! Take-home great knowledge and walk out the door smiling!
Renee was the cook who trained me as line cook in my first restaurant job. You can always count on her to be a committed, patient, and kind teacher.
Renée and I have known each other since we were roommates in university in 2007. She’s patient, kind, and a great teacher! 10/10 would recommend!
Reneé is creative, confidant, dependable and enthusiastic towards all her interests. She will show up with a smile and some fun suggestions.
Renée is thoughtful, patient, friendly and an absolute wizard in the kitchen. I do not hesitate to recommend her!
Renee has always been an amazing cook, leaving everybody wanting more. She has so many valuable skills to teach. She is very patient (needed with my cooking) and I always walk away with new & wonderful knowledge.
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