I teach primarily online, which I understand may be unusual for a Chef, however my teachings are done so via video, and step by step written recipes so as to allow my students to work at their own pace, as well as pause to ask questions (I encourage questions, as many as you need to ask) a good dish should not be ruined by rushing.

This isn't to say that I won't teach in person however, so please reach out if you'd prefer face to face lessons.

My lessons are informative and educationa, but also fun, food should be something to delight in, not to be endured, however, I can be strict too, each dish and method you learn will lead you to the creation of one Masterpiece after another.

So, shall we begin?...