Robin
5 have dabbled
|
1 reviews
Not Active in the last 12 months
Robin
5 have dabbled
|
1 reviews
Not Active in the last 12 months
Not Active in the last 12 months
Robin Wheeler
I grew up with home canners and food preservers not because it was the cool thing to do, but because it was a necessity. When I started culinary school in 2000 I was shocked that preservation methods weren't taught. So I taught myself, with the help of my mother and grandmother, a lot of read, and a lot of practice. In 2013 I started Subterranean Homemade Foods, a tiny company to host underground dinners and popup restaurants, sell preserved foods, and teach.
ABOUT THIS TEACHER
I grew up with home canners and food preservers not because it was the cool thing to do, but because it was a necessity. When I started culinary school in 2000 I was shocked that preservation methods weren't taught. So I taught myself, with the help of my mother and grandmother, a lot of read, and a lot of practice. In 2013 I started Subterranean Homemade Foods, a tiny company to host underground dinners and popup restaurants, sell preserved foods, and teach.
STUDENT EXPERIENCES
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Donna C.Reviewed on 08/31/15This gal is great and to be able to pull a last minute location change. She was very helpful.
This gal is great and to be able to pull a last minute location change. She was very helpful.
