Today we’d like to introduce you to Ben Tehranian.
Hi Ben, it’s an honor to have you on the platform. Thanks for taking the time to share your story with us – to start maybe you can share some of your backstories with our readers.
I graduated from London’s Westminster Culinary College in 1978. After having worked and trained in several hotels and restaurants throughout London, I moved to the U.S. and received a B.A. in Hotel and Restaurant Management from the University of Baltimore.
I have been professionally involved with cooking since 1982. and have managed and opened several restaurants in Maryland, and participated in several public-cooking events including Chesapeake Kitchen and Zoomerang.
My dishes have received media attention and my crab cakes were dubbed the Best in Baltimore by Baltimore Magazine.
After the restaurant business, I was thinking about how can I stay in food businesses directly on in directly to continue to share my experience with others at best possible therefore I started cooking classes to invite my student to my kitchen to share my experience and skills in a relaxed, involved, hands-on environment.
Would you say it’s been a smooth road, and if not what are some of the biggest challenges you’ve faced along the way?
Absolutely, and always been a smooth road for me, I believe in with enough experienced and knowledgeable and if you know how to run or manage your business effectively there will be no problem. Struggles along the way the only I can think of was hiring the right person for the position.
Appreciate you sharing that. What should we know about Cook with Ben?
Cooking classes, all classes offer hands-on learning, each class last about 3 hours and will cover a full 6-course menu including appetizer, soup, salad, entrée, side orders, and dessert. The food that is prepared is plated and you can enjoy the food you’ve made in our kitchen or box it to take it home. The chef will make sure that important techniques from the menu are demonstrated to the student.
We specialize in French and American cuisine. I’m patient with what I do and love what I do that’s why I don’t get tired of what I do. Quality, freshness, and excellent service is our main goal, and I believe that’s why we got 5 stars rates from our students since we started in 2003, and were voted number 5 in the 10 best cooking class in Maryland. Cook with Ben is well established and well known for its services.
What were you like growing up?
I remembered when I was in my 9th grade, coming home from school and always watching my mom in the kitchen and cooking food for families, always asking her about the cooking, she was willing to teach me, and now I can tell she was a good cook.
After I graduated from high school I asked my dad how to send me to Europe for higher education in hospitality and he did and supported me all the way. From that point, I was planning one day to open my first restaurant. which I did, in October 1982.
- Each class is $115 per person, cost of food is included in the price.