Private Chef - Savoring Little Italy's Classics at Home

We had an amazing experience. The food was delicious - every thing chef made for us was wonderful. Chef Motti was so friendly, warm and attentive. We really had a wonderful time interacting with him and enjoying his creations. Chef Motti accommodated all our dietary restrictions and preferences. Highly recommend!

Chef Motti was amazing - he arrived with everything needed to jump right into the class. We asked for more focus on making the pizzas vs the other recipes, so he brought those delicious dishes already made. The toppings he brought were top-tier - two different tomato sauces he made from fresh tomatoes, homemade bechamel, three cheeses, fresh herbs, sausage, vegetables, etc. We dove in to hands-on sessions where he taught us about making two kinds of dough and forming the pizzas. Then we all learned how to get them in and out of the oven (we used our wood-burning Ooni and the electric one he brought). My husband had been having challenges in our Ooni with the dough sticking to the peel when putting them in the oven and topping falling off when he removed them, and Chef gave him tips on preventing that and recommendations for better tools (I had bought an Ooni brand perforated peel and it didn't get enough of the flour off the bottom). We made sooo many pizzas, so we got a lot of practice, and had leftovers to feed some hungry neighbors later on. It was a fun and relaxing afternoon spent chatting, cooking and eating - our teen boys even enjoyed it. We look forward to finding another excuse to cook with Chef Motti!

It was great experience working with chef Motti to learn how to make pizzas. Chef Motti is well- prepared for the class. He brought many different ingredients for us to make a variety of pizza. He also demonstrated how to use his portable oven to make pizzas within 2 min. I was very impressed by the way he made pizzas, super fast and delicious. Not only demonstrate how to make pizzas and other dishes, he also gave us background of pizzas, such as the origins of pizza flour, the key elements of a good oven for pizza, how to make your own starter for dough, the difference between feast dough and the sour dough. He gave us many opportunities to get hands-on experience to make pizzas on our own. I would certainly recommend chef Motti for his pizza class. It would be a delightful way to learn some good skills.