1st lesson free
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James
- Rate ₱3,125
- Response 1h
₱3,125/h
Contact
1st lesson free
- Cooking
Experienced tutor in Cooking in Savannah, James offers private lessons tailored to your needs.
- Cooking
Lesson location
About James
I am a refined international chef withe the ability to teach techniques, recipe reading, measuring and knife skills.
My wish is to help others learn basic cooking skills and let them spread their culinary wings.
James C. Lynch
12601 Mercy Ct. Savannah GA 31419
(concealed information)
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Career Summary: To obtain a position that combines my extensive knowledge of food preparation with my desire to work collaboratively with others.
Education:
1978-1980 Culinary Institute of America, Hyde Park, New York, Associate Degree in Culinary Arts. This program provided a foundation in culinary theory and practice grounding me with classical French technique and then working through global and regional culinary influences. After leaving the classrooms at the CIA, and my externships, I was prepared to work creatively with ingredients from any area of the globe.
Experience:
2017 to present Lowes Store 403 Savannah Ga. Customer service role. Ie. Helping customers choose the right
products to complete their DIY projects in a problem solving manner.
2016 - 2017 Diamond Crystal Brands, Savannah, GA. Preventatavive maintenance of machinery and tools to ensure proper delivery of product to market
2014 - 2016 The Pirates’ House, Savannah, GA. Open since 1753, The Pirates’ House is a rustic Savannah establishment. Managed a BOH staff of 10. Prepared sauces, soups and performed all the butchery for the entire operation.
1992 - 2013 Sodexo Campus Services, Burlington, VT, Executive Chef. Food allergy concerns, healthy options, fast- food options, etc. supply chain, ordering, food management. And staffing, different stations and college food service needs based on student population
1982 - 1991 Hilton International Windows on the World, 107th Floor, World Trade Center, a subsidiary of Hilton International, New York, NY, Worked as Chef Garde Manger to hone my creative skills with ‘hors de houvres and buffet presentation before advancing to Banquet Chef, Demi Chef and then a promotion to Sous Chef where I mastered organizational and problem solving skills in a large, busy kitchen with varying personalities and skill sets. As Sous Chef, I worked under Executive Chef Hermann Reiner where I learned to manage staffs from fifteen to fifty. While working for Hilton International I was able to work under the mentorship of many excellent executive chefs in varying locations including:
· Zurich Hilton, Zurich Switzerland Flugafen under Executive Chef Steiner from
· Vienna Hilton, Vienna Austria under Executive Walter Matt and Eduard Mitche 1
· Ojai Valley Inn, Ojai CA (opening) under Chef Yves Blondeau Hilton 5-Star Resort.
1980 – 1982 The Breakers, Palm Beach, Palm Beach, FL. Began as a Commis de Cuisine under the mentorship of Chef Manfred Hacker , and advanced to Beach Club Chef. I employed classical technique to prepare and present cuisine consistent with 5- Star hotel standards.
Awards, Certifications, and Professional Memberships:
· Servesafe Certification, 2011. Accredited foodservice sanitation program sponsored by the National Restaurant Association. #7989895
· North American School of Conservation, Diploma, Wildlife Conservation, 1992.
Personal Interests:
· Organic Gardening, Nutrition, and Sustainability – growing and maintaining a variety of fruits and vegetables using organic produce and meats.
· Foreign Language – working fluency in French and German.
· Robert Wimble’s dairy farm
· White Bluff Methodist Church
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About the lesson
- Beginner
- Intermediate
- Advanced
- +1
levels :
Beginner
Intermediate
Advanced
Children
- English
All languages in which the lesson is available :
English
Lets do it.
I'll teach you.
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Rates
Rate
- ₱3,125
Pack rates
- 5h: ₱15
- 10h: ₱30
free lessons
This first lesson offered with James will allow you to get to know each other and clearly specify your needs for your next lessons.
- 1hr
online
- ₱3,125/h
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