1. Inspire students that learning to cook anything isn’t difficult.
2. Students learn enough to understand how to make sushi.
3. Provoke the love of good food and the value of learning.
4. Learn that creating food is fun and want to learn more.
5. Enjoy cooking as a great creative outlet.
6. Help cover kitchen safety issues – such as careful knife work.
7. If there is interest, to start a 4-session class where we all make rolls and I can watch - guide the process.

I love cooking. At 11, I started cooking one meal a week for the family. 

When I turned 19, I was running the backend of a steak & seafood restaurant and cooking 350 meals in 2 hours with no plates returned because something was cooked wrong. It was maybe the most challenging job I've ever worked. Culinary trained Executive chefs have been my friends and cooking partners for events for years. I love creating 6-course dinner parties with 8 couples, or 100 people for a luncheon, or 200+ at a wedding.

I enjoy picking 2 new dishes to learn each year. The ethnic stuff I prefer to find the grandma type who’s been cooking forever and be her helper. This is how I learned to make sushi about 10 years ago.

I’ve taught my 2 sons to cook, friends, roommates, and run a few restaurants. 

In addition to teaching these dishes, I’ll also focus on a few important cooking “critical” techniques and kitchen tools.

Much of good cooking is simply following a recipe and being brave to try something new. I enjoy eating out – mostly to find something that looks good. If I can eat it, I can usually make it.