Not sharing or passing down culinary traditions is like losing large pieces of culture.

When COVID-19 hit us last year I was forced to leave my job behind me in Paris.Whilst most people were forced to adapt to their jobs moving online ,hospitality workers were and still are faced with the challenge of how to use their time for good. The first few months of lockdown were spent with my family where I spent all my time cooking for them. This is a rare occurance for a chef to be at home so much and to cook for his family outside of the restaurant. Over those months I was able to share the things I had learnt over the past few years and pass them on to my family members. It gave me huge joy to explain and pass over recipes ,techniques and stories.

Continuing to teach people is a goal of mine as I find it also to be a great learning opportunity for me, as well as the client. I have realised through working with some very talented chefs that if you aren’t able to communicate even the most simple of culinary concepts , it’s as good as not knowing anything at all.

I like to keep my classes fun and laid back, however they are well organised. I tailor my cooking classes to YOU.Whether that means you want to spice up your vegetarian cookery ,learn Italian dishes or cover some more technical aspects of the culinary dark arts ,I’ve got you covered. In 2019 I did a masters in “Perfecting Culinary techniques” at the Basque Culninary Institue in San Sebastián.This was a very eye opening experience where I was able to further develop my cooking, at one of the worlds leading culinary institutes. If you are interested please do get in touch.