working experience. they re all passionate about cooking and sharing their knowledge and hosting people. and that s where they find their happiness in doing those things nks how do you make this in. we re going to learn today. lisa does more than just hire the recent arrivals. she also helps train them. each of our instructors receives about 50 hours of paid training about half to two-thirds of that is coaching around teaching. because, you know you can be a great cook but that s very different from being a cook teacher of cooking. they teach a series of practice workshops and get coached afterwards and we work with them to create their teching worksheets. we design the menus with them so there s something for a beginninger cook a nofgs nal chef or advanced cook. for these women, cooking and running large house holds was
welcome. welcome to my home. if this doesn t look like a typical cooking class, it s because this isn t your ordinary cooking school. so you are welcome. and you belong to me now and i belong to you. born out of regret lisa gross had an idea for an business that was simple and very personal. a product of half korean and half russian jewish heritage lisa loved to cook but failed to appreciate her korean grandmother s recipes before she died. i tried to keech myself from books and recipes online. but something was a little off or missing. that became this fantasy of wouldn t there be great if there was a korean grandmother i could learn from and then that became this idea of wouldn t it be great in you could do this with people all over the world?
central to back home. my mom was constantly in the kitchen. that was her main role making sure that everyone in the family was fed. we re talking about four meals a day, breakfast, lunch, snack, dinner. all four have to be fresh meals. before meeting lisa, many of these women tried to make a business out of their cooking but found it hard to run their business in new york city. one thing we provide to all of our instructors is the marketing, the signup apparatus, all of the students register through us and pay through us. we organize everything. so that allows the instructor to focus on what they re great on which is cooking wir teaching sharing and hosting. they can let all of that go and focus on the thing they really love and are good at now they have a place to share their skills and earn some money. but before they get a job, they
lisa sought out recent immigrants from greece, lebanon, afghanistan and korea who were talented home cook to share their unique ethnic cue seen with a small group of students in the comfort of their home. new york city is the most diverse place on the planet. but for some people, the only interaction with the immigrants is in the restaurants. the instructor is the host, the expert they re sharing their story and expertise. the immigrant is the one who s being taught to or in a position of dislocation or disorientation. that two-dimensional power is switched in the kitchen. that these immigrants found meaningful well paid jobs in the united states a challenge with little english skills and prior
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