1st lesson belanja
Cassiopeia's profile, qualifications and contact details have been verified by our experts
Cassiopeia
- Rate RM166
- Response 24h
-
Students1
Number of students accompanied by Cassiopeia since their arrival at Superprof
Number of students accompanied by Cassiopeia since their arrival at Superprof
RM166/h
Contact
1st lesson belanja
- Cooking
- Food art
- Culinary Dressage
- Gluten Free cooking
- American cooking
Farm-to-table chef trained in Health Sciences at UT Austin and Culinary Arts at Le Cordon Bleu, offering hands-on food lessons focused on seasonal, teaching intuitive techniques, sustainable practices
- Cooking
- Food art
- Culinary Dressage
- Gluten Free cooking
- American cooking
Lesson location
About Cassiopeia
My culinary journey has a humble beginning.
Starting as a dishwasher at 15 in a small cafe in a tiny town in Texas, gradually working my way up to Sous Chef by 17.
I worked in regenerative agriculture while continuing my education at Le Cordon Bleu Culinary Academy and then gaining my BA at the University of Texas Austin in Health Science. The precision of the craft enticed me, leading me to work with top-tier chefs in excellent restaurants and luxury hotels.
My background allows me to teach both classical and modern technique, sustainable cooking practices with clarity and confidence. I am reliable and highly attentive to each student’s individual learning style, ensuring that every lesson is both structured and enjoyable. I take pride in maintaining a professional, organized teaching environment while creating a space where students feel comfortable asking questions, and making mistakes. As my high school art teacher used to say "there are no mistakes in art just different kinds of art" - Sharon Kozad
Food is Energy
Food is Art
Food is Love
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About the lesson
- All levels
- English
All languages in which the lesson is available :
English
My approach to teaching is rooted in making cooking feel intuitive and deeply connected to the ingredients themselves. Drawing from my school training, as well as my experience working on regenerative farms, as well as my work with Michelin-rated chefs and restaurants. I guide students to understand not just how to cook, but why techniques work—so they can confidently create on their own.
A typical lesson begins with a short overview of the ingredients and their seasonality, followed by hands-on preparation where we focus on foundational techniques such as knife skills, flavor balancing, and proper cooking methods. I like to incorporate flexibility into each session, allowing space for creativity, questions, and adapting recipes to what’s available locally or in your kitchen.
What sets me apart is my emphasis on farm-to-table cooking, sustainability, plant-forward meals, animal understanding, along with teaching students how to work with whole, fresh ingredients rather than relying on processed foods. I also focus on helping students build confidence and a personal relationship with cooking, rather than just following recipes, something go call "cooking intuition".
My lessons are open to all levels—from complete beginners who want to feel comfortable in the kitchen, to more experienced home cooks looking to refine their skills, explore seasonal cooking, or how to take simple ingredients and elevate.
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Rates
Rate
- RM166
Pack rates
- 5h: RM828
- 10h: RM1655
online
- RM166/h
Travel
- + RM20
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
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