Prior to the lessons, learners would research the dishes/recipes to have an outline of what to expect in the lessons. To not have background on the food items would restrict the ability for the learners to remember and experience. They get one lesson with a demonstration, one chance of doing/producing. A learner needs as much exposure as possible to the task for it become their skill. the Lessons begin with a brief
I've been an executive chef since 1981, having taught hundreds of people to produce food made from scratch with timing of how to bring it all together in the appropriate sequence.
Over the years I've developed more effective/efficient ways to organise and prepare for cooking.
Each lesson requiring produce will be purchased by the learner or I will purchase charging @ $40 hr for shopping. Travel costs depend on the location and accessibility of parking.
Hygiene is paramount and if cleaning is required it will be performed at the same rate of pay as the teaching rate.
PAUL DELLA MARTA
9 Railway Street Chatswood 2067 Mob: (concealed information)
1978 – 1981
WAITER, BEPPI’S RESTAURANT DARLINGHURST
1983 – 1984
RESTAURANT MANAGER, FAIRSTAR RESORT BOVA MARINA CALABRIA ITALY
Managing a 90-seater restaurant, separate bar / pizzeria and water sports activities
1981 – 1997
EXECUTIVE CHEF, GLEBE TERRACE RESTAURANT GLEBE
1997 - 1999
EXECUTIVE CHEF, BEL PAESE RESTAURANT NORTH SYDNEY
1999 – 2000
EXECUTIVE CHEF, LUNICO RESTAURANTE BALMAIN
2000 – 2001
EXECUTIVE CHEF, DANTE RESTAURANTE LEICHHARDT
2001 – 2002
AQUATIC CENTRE SUPERVISOR, LANE COVE AQUATIC CENTRE LANE COVE
2002 – 2003
CLUB MANAGER, NEXT GENERATION GYM RYDE
2002 – 2004
DEVELOPING SWIM COACH, FORBES CARLILE RYDE AQUATIC CENTRE
CRUISE BOAT CHEF, ELITE HARBOUR CRUISES
2005 – 2017
2016 – 2018
HEAD CHEF, BEPPI’S RESTAURANT DARLINGHURST
JANUARY 1973 - 1976
ATTENDED, NEWINGTON COLLEGE
DECEMBER 1976 - 1978
SCHOOL CERTIFICATE, MATRAVILLE HIGH SCHOOL
I was offed to attend Matraville High School on my rugby merits.
I was awarded 2 two State School Blues in rugby.
1983 – 2019
Le Cordon Bleu Paris Advanced Cuisine Cert Advanced Diploma in Hospitality Management
Chef License Liquor License Computer Operations Fitness Personal Trainer
Level 1 Swim Coach Aquatics Management Bronze Medallion
Currently attending a Trainer and Assessors course Ultimo TAFE.
My achievements are to have been a self taught Executive Chef which was my hobby as a front staff personnel. I purchased a small library of European chef's cook books that I would cross reference, produce them and perfect them to have my twist on it with the intention to be the best at it. Having grown up in family restaurants (Chinese Cuisine) I had a commercial kitchen at my disposal every Sunday.
My objective was to become a Restaurateur, one that won't be at the mercy of a chef. My skills became so strong it was difficult to find a chef that could make every food item on a menu. I resigned myself to the fact that I needed to teach, develop and train people with the right attitude to accomplish running my kitchens.
My achievments with my swim coaching caree becoming the person that developed swimmers into squad training, having the ability to teach, motivate, build self esteem for all swimmers was a highlight.
Perfect! Paul has excellent skills in the kitchen and is a fantastic teacher! Paul has taught us to bake bread, use our knives properly, and we have made some incredible meals which we have continued to cook! Paul is always on time and teaches you some great time saving skills for midweek cooks!
cooking lessons nearby? Here's a selection of other listings you can check out.
Superprof can also help you with traditional cooking lessons.
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