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LI-HSIN
With Superprof for 7 months
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Le cordon Bleu graduate gives cooking lessons and food tour in Paris

Paris is a city of love and of course: food. I have been learning cooking since I was 16, in 2017, I completed my study at one of the most prestigious cooking institutes, Le Cordon Bleu, in paris. Apart from cooking, I also love to explore the local food culture, to experience the unlimited combinations of fine food so as to practice my own skills. I shall provide a few-hour course to teach a dish that you are longing for, for both the technique behind it, and the theories that you can apply to other dishes. Or, we can also have a simple food tour !

I am based in Paris. For those who is travelling to Paris I offer customized markets and food tour in Paris. For those who cannot visit Paris at the moment markets tour through webcam is available as well !

I teach cooking, traditional cooking, healthy cooking, food art, culinary dressage. For the following level(s): beginner, intermediate, advanced, professional, kids.
I give lessons in person, at my home.
I give lessons by Webcam.

LI-HSIN's Experience

Cooking is a long journey, my experiences comes from my life. My main "students" base are always my family members, friends and colleagues. By giving simple lessons of basic cooking techniques and a demonstration, cooking is not a hard work. I also do food tour as well, as now that I am studying in Paris, I also introduce different food culture to my people, or when friends come to visit, I make a "foodie plan", to explore the delicacies in town.

LI-HSIN's CV

I have great passion in cooking, I have learned mainly western cuisine, for example French and Italian food, but I know also the food culture from my own Asian background. I have studied theories, skills and techniques required in kitchen for 8 years. I love taking photos for food, sometimes short videos for tutorial for friends and family.

Education and Qualification
1. Le Cordon Bleu (A private cuisine institut ), Paris, France
[9-month training of French traditional Cuisine]

2. National Kaohsiung University of Hospitality and Tourism ,Kaohsiung, Taiwan
[4-year study of western culinary arts, In 2014 to 2015, a year of internship at University College Birmingham]

3. University College Birmingham, Birmingham, the UK
[Taiwanese Tailor Made Programme, exchange student from NKUHT, Level 4 in Food service, 6-month placement as a professional commis chef in Crowne plaza hotel, NEC]

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