The email address and phone number of Amine have been verified.
Amine
- Rate UGX 187,548
- Response 1h
-
Students1
Number of students Amine has accompanied since arriving at Superprof
Number of students Amine has accompanied since arriving at Superprof
UGX 187,548/hr
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- Food and Nutrition (Culinary Arts)
- Bakery and Confectionery
- Cake decoration
- Gluten Free cooking
- French Cooking
Your Expert Guide to the Art of French Culinary: Pastry, Baking, and Beyond
- Food and Nutrition (Culinary Arts)
- Bakery and Confectionery
- Cake decoration
- Gluten Free cooking
- French Cooking
Lesson location
About Amine
Bonjour! I’m Amine, a classically trained French pastry chef and culinary expert from the heart of Paris—now bringing the buttery, flaky, and oh-so-delicious magic of French cuisine straight to your kitchen here in the USA. With 15 years of professional experience in the culinary world (yes, that’s longer than most sourdough starters have been alive), I’ve honed my craft in some of France’s most prestigious Michelin-starred restaurants and world-renowned pâtisseries. I graduated from the elite Ferrandi School in Paris—a place often called the “Harvard of culinary arts”—where I learned that food isn’t just nourishment; it’s poetry, precision, and passion.
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About the lesson
- Beginner
- Intermediate
- Advanced
- +2
levels :
Beginner
Intermediate
Advanced
Professional/Expert
Children
- French
- English
All languages in which the lesson is available :
French
English
What I bring to the table (pun fully intended): -Mastery of French pastry and baking: Think éclairs with perfect pâte à choux, macarons with flawless feet, croissants so flaky they should come with a warning label. -Broad culinary knowledge: From haute cuisine to rustic French cooking, I bring a deep understanding of global gastronomy to every lesson. -Hands-on experience: I’ve worked in kitchens where every gram and degree matters. I know what it takes to go from “meh” to Michelin. -Customized, student-centered teaching: Whether you're a complete beginner trying to whisk without injury, a home baker obsessed with laminating dough, or a professional looking to refine your technique, I tailor every session to your goals, pace, and schedule. My teaching style? Imagine a class where you're learning delicate pastry techniques with the same ease as chatting over a café crème in Montmartre. I make complex techniques approachable, technical concepts digestible (literally), and lessons genuinely enjoyable. I believe food is about connection—so I take the time to understand my students, their culture, and what excites them about cooking. Why choose me as your tutor? -For the curious foodie: Learn how to make French desserts that will stun at your next dinner party. -For the serious student: Prepare for culinary school or sharpen skills for a pastry exam or professional shift. -For the career changer: Turn your passion into a business with insider tips from someone who's worked in the best kitchens. -For the casual cook: Just want to finally conquer crème brûlée or bake a baguette that actually crackles? You’re in the right place. I offer virtual or in-person classes, fully customized, and infused with French flair, technical excellence, and just the right amount of humor. Let’s cook up something magnifique together—because great food should be fun to make and eat.
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Rates
Rate
- UGX 187,548
Pack prices
- 5h: UGX 935
- 10h: UGX 1870
online
- UGX 187,548/hr
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