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Recipe Evaluation/ Consultation


5 per unit - Virtual OK

With over a decade of professional cooking experience, I can usually figure out why a dish you are cooking isn't working. Need some expert advice? Look no further. Whether it is as simple as a broken greasy sauce or as complicated as why your souffle keeps falling, I probably have the answer. And if I can't pinpoint why your recipe isn't working, I will gladly supply one of my own that I guarantee to work. Cooking is a science and sometimes just a little advice can go a long way.

Typical Problems that I have helped people with include:
How to roast a large piece of meat and not make it dry.
How to fix a broken sauce or soup.
How to de-grease a stew
Explaining why your cakes keep falling.
Fixing watery mashed potatoes.
How to properly clean a large fish.
Making a perfect Hollandaise.

And Much More...

Training & Qualifications

I am a Certified Executive Chef with a culinary degree and over 13 years of experience. I have worked in everything from Bake Shops to Steak Houses. I am a true Jack Of All Trades when it comes to all things culinary.

Availability & Preferences

I can find the time to evaluate a recipe usually within a couple hours.

Trading Preference: I’m flexible, just hit me up!

Reviews of Sam

Brantley provided package of Best USPS Shipping Method/Advice for Sam
May 24, 2017
It was nice dealing with Sam!


Join the TribeStart with 50 after offering a service.

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About Sam Dux

I am a Midwestern born and bred Chef whose passion for food sparked at the age of eight when I began cooking for my family. I started my culinary career in the heartland of America: Kansas City, Misso...uri. It was there that I took a job in the best French restaurant in the city. Later, I began an American Culinary Federation apprenticeship with Starwood Hotels Inc. While working at the Westin Hotel, I progressed to the position of kitchen manager at Benton's Steak House. After completing my ACF apprenticeship, I decided to travel the nation to see the countryside and its varied cuisine. ​ Once familiar with the different cooking styles of the country, I settled in New Orleans where I was spellbound by the character of the locals and the bounty of the gulf region. There I spent the next several years learning about the heritage and artfulness of the local cuisine from proclaimed chefs in the city. The kitchen experience he gained from them allowed me to refine my culinary identity: American cuisine made from quality ingredients, finely executed with clean, classical technique. All around I am passionate, calm, and sincere. I take pride in my work and I enjoy working with my hands. Mechanics come easy to me, and I am good as an all around handy more

Open to other proposals
Sam Dux is looking for:
  • Maintenance
  • Handyman services
  • Auto Maintenance
  • Electrical
  • Language Lessons
  • Learning
  • Business
  • Friendship/Listening
  • Transport & Rideshares
  • Tours & Excursions
  • Experiences
  • Travel
  • New Age
  • Adventure
  • Massage
  • Physical Therapy
  • Acupuncture
  • Personal Training
  • Yoga
  • Fitness
  • Photography
  • Tailoring & Sewing
  • Music & Audio
  • Custom Art
  • Art & Design