Paola - Cooking teacher - Dallas
Paola - Cooking teacher - Dallas

Paola's profile and their contact details have been verified by our experts

Paola

  • Rate $25
  • Response 1h
Paola - Cooking teacher - Dallas

$25/h

See Cooking tutors

Unfortunately, this tutor is unavailable

  • Cooking
  • Baking
  • Dessert making
  • Mexican Cooking

Culinary graduate, completed a training program in The Ritz-Carlton Las Colinas Dallas and Knife Italian, getting to learn from extremely talented chefs like Chef John Tesar, Chef Anthony France, etc.

  • Cooking
  • Baking
  • Dessert making
  • Mexican Cooking

Lesson location

About Paola

I graduated culinary school in Mexico. Trained for a year in a J1 trainee program in Dallas, Texas. I trained in The Ritz-Carlton Las Colinas Dallas and Knife Italian by Chef John Tesar. I previously owned a Mexican restaurant in my city in Mexico, I decided to shut it down so I could travel and complete my training program in order to learn and increase my experience in other types of cuisines.

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About the lesson

  • All Levels
  • English

All languages in which the lesson is available :

English

I love cooking and I love teaching. I will guide you step by step, while explaining the methods required so you can develop cooking skills for your future cooking. I am Mexican, born and raised but have completed training programs in the US, learning American and Italian cuisine. I am also experienced in Spanish and Lebanese food since my in-laws come from Spain and Lebanon. We can arrange the perfect class to meet your needs and the recipes you would like to learn specifically.

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Rates

Rate

  • $25

Pack rates

  • 5h: $125
  • 10h: $250

online

  • $25/h

Details

When inquiring about your class, you’ll be sent a list of ingredients you’ll have to have for your lesson so you can be fully prepared beforehand. You will have the option to inform me of your location so I can make a virtual shopping cart with the best prices for you to shop for your ingredients at your nearest grocery store.

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