There are tons of cooking lessons on this site, and I think that's great? But what if you don't have the time to dedicate to learning fancier techniques? What if you have surprise guests on the way and you don't have time to prep? What if you need something RIGHT NOW?
That's where I come in. This service is two-fold. The first (and what the price reflects) is the basic course in which I will teach you the simple fundamentals of flavors and chemistry that underlie all cooking. Armed with these essential tools, you will be able to look at the seemingly-random ingredients you have lying around and see how they can come together to make something worthy of serving to your family and friends. Also note that this price is a one-time thing: you pay it once and you'll have my consult and advice for life, even after the course is complete. The second service I offer (for a very negotiable price) is more of a one-shot "emergency" recipe. If you don't have time to take the full course, you can simply shoot me a list of whatever ingredients you have on hand and I can promptly give you a recipe using what you have.
Keep in mind that while I will touch on some interesting and useful aspects of flavors and techniques, I will not be going into any huge detail on them. If anything interests you in particular and you would like to learn more, we can certainly arrange a different session, or you can go to one of the many other fine chefs on this site. Also, please note that while presentation is important to food, this is also not something that will be dealt with much, if at all. The purpose of this course is how to learn how to make something that tastes great out of just about anything, so how it looks is not much concern.
Training & Qualifications
Learning hand-me-down cooking techniques from a very early age, combined with a passion and understanding for modern cooking techniques has earned me a bit of a reputation among my friends as someone who can make something out of nothing. I have attended quite a few culinary classes and programs, but the rigid structure was never much of a fit for my "feral" style of cooking. That being said, the technical and scientific knowledge only improved my instinctive feel for cooking, and I believe that has put me in a position to offer a very unique and different sort of culinary class.
Availability & Preferences
I'm free most of the time, but mornings are usually best.