1st lesson belanja
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Chef
- Rate RM82
- Response 1h
RM82/h
Contact
1st lesson belanja
- Cooking
- Traditional Cooking
- Food Technology
- Barista
- Sushi
Private chef, hospitality entrepreneur, and food tech founder — delivering restaurant-quality weekly meal prep direct to Houston households, building cultural dining experiences, and connecting chefs
- Cooking
- Traditional Cooking
- Food Technology
- Barista
- Sushi
Lesson location
About Chef
Chef MAUBS is an army brat — born in Germany and brought to Houston as a young child, where he was raised in a city that became home. With one side of the family from Texas and the other from Louisiana, the table was always a meeting point of two distinct Southern food cultures, two sets of traditions, and one unspoken agreement: food matters.
His father was a devoted foodie who took dinner seriously. From the time MAUBS was two or three years old, meals out were experiences — restaurants chosen with care, flavors remembered long after the plates were cleared. Houston's dining scene became his first classroom. By twelve, he was ordering escargot.
Extended time in Louisiana deepened his connection to diaspora cooking — gumbo and grillades, the low-and-slow traditions, the way food carried memory across generations. Houston gave him the global. Louisiana gave him the soul.
After college he went into tech, but every evening came home to the kitchen. That chasing became craft. That craft became calling. And that calling became VK Capital Ventures Inc. — and eventually Farm2Chef, the platform built to put fair pay and direct access between the people who grow food and the chefs who cook it.
Building this company with his life partner Siobhan Skerritt has been his biggest blessing.
"Born abroad. Built in Houston. Seasoned by the South — and every kitchen in between."
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About the lesson
- All levels
- English
All languages in which the lesson is available :
English
Teaching Method & Techniques
My approach to culinary education is rooted in the same philosophy I bring to the kitchen: learn by doing, understand the "why" behind every technique, and connect food to culture, community, and real life. I don't just teach recipes — I teach systems. Once a student understands the foundational logic of cooking, they can create anything.
I blend hands-on demonstration with guided practice, storytelling, and open dialogue. Every lesson feels like a conversation in a kitchen, not a lecture in a classroom.
A Typical Lesson
A session with me usually opens with context — where does this dish or technique come from, and why does it matter? From there we move into live demonstration, then the student takes the lead while I coach in real time. We close with reflection: what worked, what to refine, and what to try next. Sessions are paced to the individual, never rushed.
What Sets Me Apart
I'm not just a culinary instructor — I'm an active chef and entrepreneur operating multiple food concepts in Houston, including a farm-to-table private dining company and a specialty café. My students learn from someone who works in the industry every day, not just someone who studied it. I also hold a graduate degree with a background in data science, which means I bring analytical thinking and structured learning design to every session.
Who This Is For
My lessons are designed for home cooks ready to level up, aspiring culinary professionals, food entrepreneurs building their first concept, and community members exploring food sovereignty and nutrition. No experience required — just curiosity and a willingness to get your hands dirty.
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Rates
Rate
- RM82
Pack rates
- 5h: RM410
- 10h: RM820
online
- RM82/h
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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