Everyone has a role, with time to practice instead of simply watching.
About Chaim
I have spent seven years making things from scratch.
My baking life has taken me from coffee shops and pop-ups in New York City to bakeries in Tel Aviv. Along the way, I developed products for NYC fairs, worked in fast-moving kitchens, and learned that the best food comes from paying attention to the small things.
Now I bring that experience to hands-on classes in DFW. I teach people how dough should feel, how flavor builds, and how to make something they are proud to share — whether it is their first loaf or a table full of food for a group.
Private classes in DFWThe way I teach
Professional experience. Practical teaching.
After years in professional kitchens, I care less about showing off and more about helping people understand the process. A good class has enough structure to make every step clear, and enough freedom for everyone to make the process their own.
I focus on the details that made a difference in my work: how dough should feel, when to give food more color, how to season by taste, and how to know when something is ready. Those are the lessons that travel home with you.
Every workshop is shaped around your group, your space, and the kind of gathering you want to create.
Clear methods and useful instincts for your own kitchen and table.
Classes are designed to feel warm, social, and worth sharing.
Come with your people. Make something good.
Choose a workshop, request a date, and we will shape a class that feels right for your group.
Plan a Workshop