Thinking of becoming a chef?  Want to go to culinary school?  Want to have your own cooking show on T.V?  Own your own restaurant?

Patience! Patience! Patience!  Patience is a virtue they say.  Even if you want to learn to be a more confident cook in your home, it takes time, effort and vigilance.  It’s not a difficult task if you take on small bites at a time.  Take a cooking class, watch some cooking videos on YouTube, read a cookbook as it were a novel.  Practice.  Ask questions.  Make mistakes, then cook it correctly.  Go at your own pace just slightly pushing yourself ahead of your comfort zone.

As the adage goes, “A watched pot never boils”,  so don’t be too involved in wanting to immediately become a great chef.  Be passionate about cooking and cook from your heart.  It will come with time.

Advice regarding going to a Culinary Arts Institute:  With the popularity of cooking shows, many people have been inspired to have their own cooking show, be a famous chef or own their own restaurant.  Heed caution before you jump in head first into any of these ventures.  Cooking schools cost a lot of money and starting your own restaurant costs even more.  Get a job at a restaurant first to see if you really like it and can handle it.  Another adage is: “If you can’t stand the heat, get out of the kitchen”!  It’s hard work, hot, you work really long hours, is fast paced and can be stressful and monotonous.  The good thing though, is if it’s in your blood, you get really good at what you do.  Having that, working hard and smart, and a passion for food is what will make you successful.


Trusan Cuisines offers individual cooking lessons as well as cooking class dinner parties.  Chef Trusan is a licensed culinary teacher (CTE via State of Colorado and ServSave instructor and proctor).  He enjoys teaching and his philosophy is: “To empower students with knowledge and techniques to become confident cooks in their kitchen and inspire them to cook wholesome and nutritious food.”

Eat your Homework and Play with your Food!

For more information on rates and availability, contact Chef Trusan at: