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Eugenio Federico
- Rate S$64
- Response 1h

S$64/h
1st lesson free
- Cooking
- Baking
Experienced tutor in Cooking in Philadelphia, Eugenio Federico offers private lessons tailored to your needs.
- Cooking
- Baking
Lesson location
About Eugenio Federico
I am Italian and I moved to Philadelphia from Italy 6 years ago.
I love cooking and baking and I can teach you how to create beautiful and exquisite Italian recipes.
I usually teach at my place. But I can travel as well around the Philadelphia area.
All my menù are vegetarian friendly.
I started teaching recently to my American friends and then I decided to turn my passion to a profession.
I started cooking and baking when I was 10. I worked in the hospitality industry for several years.
About the lesson
- All levels
- English
All languages in which the lesson is available :
English
The class will start with a quick briefing about the recipes and the ingredients.
We will cook together 3 dishes.
At the end of the class there will be a tasting time in which you can relax and enjoy the results of your cooking.
I worked with no previous experience in cooking and with advanced students as well.
I always try to separate what is the American Italian cuisine from the original one.
We, back in Italy, use few and fresh ingredients. Our Mediterranean diet is as tasty as healthy!
I love when a group of friends or an entire family show up for a class.
Sometimes the classes are a birthday present or a romantic escape from the everyday life.
They always have great time during my teaching classes!
A few things worth thinking about before reaching out
Please let me know about you and your friends that will join you if there are diet restrictions and food allergies.
Rates
Rate
- S$64
Pack rates
- 5h: S$320
- 10h: S$640
free lessons
This first lesson is free to allow you to get to know your teacher so that they can best meet your needs.
- 1hr
online
- S$64/h
Details
My classes last for 2.5 hours. The prices go from $75 to $85.
I will provide all the ingredients for the cooking class.
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