What you get ….
I’m an educator and chef. I learned part of my craft in France, having been trained by the best. I operate the Chef Studio in pretty much the same manner. I gather cooks of all stripes around the stove and table for 2 months while I hand craft their professional development and ambition, one on one.
When people who work in restaurants but don’t have training realize that they want to commit to being a food professional, they understand the need for an education. They also recognize that what I offer is much more appealing and possible than the training at large institutions exacted at big ticket prices.
What I teach in no way resembles the experience of a culinary academy. I do not try to fit culinary education into the mold of junior college, nor do I pretend to be a trade school. I train cooks by passing on a cultural heritage. I want the skills and information I give them to serve them because it’s grounded in tradition, memory, stories, and knowledge supplemented by recipes or books.
I take the training of others seriously in the same way I took running my restaurant seriously. If I didn’t do something to stand out from the crowd, I only made it difficult for clients to find me. I train cooks to leave feeling sure of themselves, of the skills they have, of their manner and composure. I offer a solid foundation of knowledge (method, technique, physics,chemistry, culture, history) that allow cooks to apply their intelligence to their cooking as well as to their business.
Finally, I believe the art of well-being marries well with the subject of feeding people, and it pairs well with the art of the table.