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Teaching is one of the most rewarding ways for me to share my passion for the work I do and to continue to develop my craft. When I teach Regional Mexican Cuisines, my instruction is not limited to food alone. Since cooking is just one element of a culture, I always share historical and contemporary information on each region of Mexico, hopefully giving students a deeper understanding about the origins of the foods that they are learning to cook. I really enjoy talking about the fundamental reasons for food ingredients and exploring customs from an anthropological perspective. I find that participants appreciate gaining this background knowledge in a very casual way, as part of our cooking experience. It becomes an organic part of the learning process, adding to the overall enjoyment of the class. |
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My
classes can be tailored to accommodate many formats, including demonstration
style, hands-on workshops or team-building activities. These formats
are ideal for a cooking school environment where my students and I
have access to a wide variety of equipment and utensils. I also specialize in classes for museums, art galleries and other organizations, where I combine a lecture followed by a demonstration and hands-on participation, especially if the events include children's programs. Personalized cooking parties are another popular option. You invite friends to come and cook with you and I give hands-on instruction to your group. Invite the whole party, if the number is small enough. Or, invite just a few friends to prepare the meal and learn the recipes and then have the rest of your guests arrive later to be impressed by your hard work and creativity! |
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If private classes or presentations are not right for you at the moment, you can always attend some of my classes offered by the following cooking schools:
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| MY CLASSES ARE OFFERED AT THESE SCHOOLS: | ||
| •Ramekins in Sonoma California |
