It's six o'clock. You walk through your front door after a long day of work and the aroma of a freshly prepared, gourmet meal wafts through the air. Dinner is done in three easy steps, serve, sit and enjoy. If you're thinking this scenario only happens for the fabulously wealthy or in your dreams, you're mistaken.
Chef Dave Krohn, owner of The Cooking Coach, makes the dream of genie-esque dinners a reality. Providing a weekly menu, gourmet selections and home delivery all for as low as $25 to $35 a day per person, Chef Dave satisfies the appetites and workday fatigue of many North County residents and families.
A graduate of the Culinary Institute of America in Hyde Park, NY, Chef Dave enlisted in the Marine Corps for four years after the onset of 9-11.
"I've always been interested in cooking and started at an early age; I think I was 14 or so," explains the Chef. "After I graduated I was working at the Four Seasons in Washington DC and was in the Pentagon the afternoon of 9-11. I felt it was my duty to serve my country. My grandpa served in WWII, my dad served in Vietnam, I wanted to do my part."
When asked about putting his career on hold for such an extended period of time Chef Dave responded by saying, "I just thought 'people are still going to eat four years from now'. I couldn't say that same thing about going to war."
After four years in the military he transferred to a non-deployable unit and was stationed at Camp Pendleton. On relocating to Southern California he reestablished his passion for cooking and went about making contacts, building his clientele base and, most importantly, finding a commercial kitchen in North County to work out of.
"There was nothing in North County. I went everywhere, I even called churches, The American Legion and The Elks Lodge." Chef Dave finally secured a spot in Encinitas. "It took me three weeks to get the place approved and up to standard for the health department, they didn't use the kitchen anymore so it had not been tended to. But I tackled it military style and received a perfect score."
Behind the scenes, Chef Dave, along with his Executive Chef, Eric Cares, make weekly menus and prepare daily dinners for residents and families in North County. The ingredients they use are fresh, they shop daily for needed items, and spend the first half of their day cooking. The afternoons are dedicated to deliveries and some nights they travel to residents' homes and put on a cooking show, teaching them how to create their own gourmet meals.
"We bring all our own equipment for parties of 4 up to 20 and teach them how to prepare a multiple course meal. When we're done, it's as if we were never there. We teach, cook and then clean up."
For those interested in catering for larger events, The Cooking Coach offers that service as well. Upscale catering generally takes place on the weekends, everything from birthdays and weddings to christenings and corporate events. Guest lists range from small groups to about 100 people.
As for the future, Chef Dave would like to build a state-of-the-art cooking facility for holding cooking classes and demonstrations. He is also currently working on getting certified as a Disabled Veteran-owned business so he can procure government contract jobs as well as do work as a restaurant consultant.
As for more employees, the gourmet Chef is in the process of interviewing a pastry chef and will continue to add to his group until he has secured a top notch culinary team.
If your mouth is salivating or you're interested in entertaining a group of friends with a fabulous dinner visit The Cooking Coach website by going online to www.TheCookingCoachofSanDiego.com or call them at (760) 828-0596.
Chef Dave Krohn, owner of The Cooking Coach, makes the dream of genie-esque dinners a reality. Providing a weekly menu, gourmet selections and home delivery all for as low as $25 to $35 a day per person, Chef Dave satisfies the appetites and workday fatigue of many North County residents and families.
A graduate of the Culinary Institute of America in Hyde Park, NY, Chef Dave enlisted in the Marine Corps for four years after the onset of 9-11.
"I've always been interested in cooking and started at an early age; I think I was 14 or so," explains the Chef. "After I graduated I was working at the Four Seasons in Washington DC and was in the Pentagon the afternoon of 9-11. I felt it was my duty to serve my country. My grandpa served in WWII, my dad served in Vietnam, I wanted to do my part."
When asked about putting his career on hold for such an extended period of time Chef Dave responded by saying, "I just thought 'people are still going to eat four years from now'. I couldn't say that same thing about going to war."
After four years in the military he transferred to a non-deployable unit and was stationed at Camp Pendleton. On relocating to Southern California he reestablished his passion for cooking and went about making contacts, building his clientele base and, most importantly, finding a commercial kitchen in North County to work out of.
"There was nothing in North County. I went everywhere, I even called churches, The American Legion and The Elks Lodge." Chef Dave finally secured a spot in Encinitas. "It took me three weeks to get the place approved and up to standard for the health department, they didn't use the kitchen anymore so it had not been tended to. But I tackled it military style and received a perfect score."
Behind the scenes, Chef Dave, along with his Executive Chef, Eric Cares, make weekly menus and prepare daily dinners for residents and families in North County. The ingredients they use are fresh, they shop daily for needed items, and spend the first half of their day cooking. The afternoons are dedicated to deliveries and some nights they travel to residents' homes and put on a cooking show, teaching them how to create their own gourmet meals.
"We bring all our own equipment for parties of 4 up to 20 and teach them how to prepare a multiple course meal. When we're done, it's as if we were never there. We teach, cook and then clean up."
For those interested in catering for larger events, The Cooking Coach offers that service as well. Upscale catering generally takes place on the weekends, everything from birthdays and weddings to christenings and corporate events. Guest lists range from small groups to about 100 people.
As for the future, Chef Dave would like to build a state-of-the-art cooking facility for holding cooking classes and demonstrations. He is also currently working on getting certified as a Disabled Veteran-owned business so he can procure government contract jobs as well as do work as a restaurant consultant.
As for more employees, the gourmet Chef is in the process of interviewing a pastry chef and will continue to add to his group until he has secured a top notch culinary team.
If your mouth is salivating or you're interested in entertaining a group of friends with a fabulous dinner visit The Cooking Coach website by going online to www.TheCookingCoachofSanDiego.com or call them at (760) 828-0596.