Brynn - Cooking tutor - Mount Horeb
1st lesson free
Brynn - Cooking tutor - Mount Horeb

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Brynn

  • Rate R817
  • Response 1h
  • Students

    Number of students Brynn has accompanied since joining Superprof

    5

    Number of students Brynn has accompanied since joining Superprof

Brynn - Cooking tutor - Mount Horeb
  • 5 (6 reviews)

R817/h

1st lesson free

Contact

1st lesson free

1st lesson free

  • Cooking
  • Italian Cooking

Experienced tutor in Cooking in Mount Horeb, Brynn offers private lessons tailored to your needs.

  • Cooking
  • Italian Cooking

Lesson location

About Brynn

Cooking basics are fundimental to all cuisenes. I want my students to understand the "why" in cooking techniques. Recipies are printed and handed out before class so that notes may be taken.

I only teach classses on international cooking from the countries I have lived or worked in.

I love to watch my students at that "ah ha, I can do it " moment. At that point cooking becomes FUN!

About Brynn Bruijn

Based in Europe for the past Thirty years, Brynn has cooked her way around the world working as a free-lance photographer for numerous European and American magazines including; Town & Country, National Geographic, Harper’s Bazaar, Food and Wine, she was able to meet and work with many of the world’s famous “ foodies ”.

While living in France she studied and adopted Classic French cooking as the foundation for her style. Later she was a student of the Ritz-Escoffier in Paris, under Chef Taillebaud. The school is part of the famed Ritz Hotel.

The second most influential style in her cooking is The Natural marriage between the French and Asian.

These philosophies greatly influenced her ideas on the cross cultural cuisines.

With every photography assignment her culinary quest was enriched. In Bangkok, she attended Thailand’s highly respected Oriental Cooking School and spent three months in Indonesia on a feature story where she explored the Spice Islands in search of the best recipes for her Indonesian “Rijst Tafel.”

While in New Zealand, she studied the style of Greg Hoffman, from Huka Lodge. His extreme talent for making the difficult appear so very natural, has enabled him to be twice voted the top chef in South East Asia.

Brynn has been involved with food in Russia and Africa, and has lived in Saudi Arabia and Lebanon. She has had several assignments in India, including one in Kashmir on the spice saffron. She has also attended the Kings Cooking School of Morocco.

Back in the Netherlands, where she lived, Brynn worked with Hank Savelberg , Michelin Star Master chef and owner of the famous Dutch fish restaurant, Savelberg.

In Florida she taught cooking as a guest teacher at the Ocean Reef Club, Key Largo Florida.

Brynn is now living in Mount Horeb WI and is known as the cook behind the very successful Fund Raising Dinner Parties for the Rotary Club 10K raffle.

Classes in Brynn’s Kitchen are selectively small, “hands on” and a lot of fun,

Her great love for cooking is contagious.

see resume: About Brynn 

I have a veried and international hands on aproach to cooking. 

I learned in the markets, from world famous chiefs, great Culinary Schools and in the simple homes from cooks around the world.

My kitchen is ordenary, but we cook extrodenary food and you will too. 

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About the lesson

  • All levels
  • English

Languages in which the lesson is available :

English

We discuss what you want to learn and create a program to meet that goal. I also like to know your food preferences.  Your lifestyle in relation to the kind of cooking you will be learning. 

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Rates

Rate

  • R817

Package rates

  • 5h: R4085
  • 10h: R8170

free lesson

The free first lesson with Brynn allows you to get to know the tutor and discuss your needs and expectations.

  • 1h

online

  • R817/h

Details

I love small classes with hands on techniques.This usualy takes 2 to 3 hours because It is always nice to end the class by eating your meal with a glass of wine and questions. 

I charge $125 for the lesson and food.

Lessons on a single subject, very acording to the time and food selected.

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