I believe in focusing on fundamentals, but beyond that I'm pretty flexible. If you have specific dishes you want to learn, we can go from there. In a typical class, we'd go through a recipe or two (depending on how much time we have). I'll explain why the recipe works, and we'll make it together - with a focus on proper knife skills and technique.
I'm currently the Group Executive Chef for a group of boutique hotels in Sri Lanka.
I've have done a couple of internships at fine dining restaurants in Singapore (including a Michelin-starred restaurant), and one in Ottawa. I've also had a recipe of mine, and my story, featured in Singapore's local newspaper, as well as helmed a cafe kitchen for a weekend. I also hold a Diploma in Professional Cooking from Canada.
Currently the Group Executive Chef with a group of boutique hotels in Sri Lanka
Worked at two fine dining restaurants in Singapore, and one in Ottawa (one of which was Michelin-starred)
Helmed a cafe kitchen for a weekend (designed menu, and served 72 covers over 2 lunches)
Featured in Singapore's local newspaper
Completed Professional Cooking Diploma
Cooking to him is art. He decorates his plates in the most beautiful of ways and never fails to surprise me with his dishes.
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|at their home||at your home||By webcam|
|1 hour||Not available||Not available||$20|
|5 hours||Not available||Not available||$100|
|10 hours||Not available||Not available||$200|