I am a culinary arts professional with a AAAS from Wine Country Culinary Institute. Local food culure and culinary education are two of my biggest passions and best skills sets. I also have a small, happy flock of pampered chickens which means fresh eggs to barter with. My culinary career is focused on teaching in individual, small or larger groups of up to 20, provided you have an appropriate space in which to work, and I regularly high schooled aged students the ins and outs of baking and pastry fundamentals. Some side skills you may want to learn from me are culinary math, recipe standardization, making purchase requisitions, kitchen organization, meal planning, economy of motion and a host of other soft skills that may sound less glorious, but are nonetheless vital if you want to up your cooking game at home or to ease you into the industry.