Miguel Antonio Pena English Language Arts, ESL, ESOL/TEFL, Anatomy
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I am a passionate and dedicated Le Cordon Bleu Executive Chef Instructor with experience in overseeing the consistent preparation and presentation of contemporary and innovative world cuisine for restaurants, private dining rooms, university and high school level classroom applications, as well as private culinary arts classes and tutoring for all ages.

I developed my passion for cooking at a very young age, by carefully observing my grandmother in her kitchen. Theŕe seemed to be a million things going on at once: pots and pans hissing, whistling and sizzling with their respective lids shaking and rattling, all on the verge of bubbling over. I was bombarded by the aromas of all the herbs, seeds and spices she used, while also being amazed by her commanding ability to multi-task in her small kitchen and most importantly, the way she made it look: smooth-running and seemingly effortless. As a young boy, I absorbed the knowledge she was all too eager to teach. My mind was a baby sponge about to meet a tsunami of wisdom, most of which I am still trying to digest.

Graduating with high honors from Le Cordon Bleu Culinary Academy was, without a doubt, the proudest moment of my life. It was bittersweet at the same time, because I would have loved to have my grandmother see me graduate, knowing I had given it my ALL, and knowing that all that hard work finally paid off.

Gramma wasn't around when I attended culinary school, she wasn't there for all those awards, magazine articles, t.v. presentations and all those cool & exciting things that followed... but I'm sure she knows it.

My teaching philosophy is modelled after her way of living: a lifetime of service, a lifetime of teaching, a lifetime of love...

I carry Gramma's life teachings with me everywhere I go. Everywhere I cook. Everywhere I teach. Everywhere I write... I love telling stories, especially when they talk about the coming together of people to what inevitably always turns out to be, at the end of the day, the unspoken place where we end up, gathering around, in an often crowded but curiously comfy kitchen, huddled around a warm stove. Because food has that power, that magic... that gift! I know it does!

But if, when we are called before our Creator, we realize that all this was a dream, that all this was not real, that all this was NOT as magical as we made it out to be... if we find out in that very instant of eternity that all this was just a dream, that we had squandered our precious existence living in a fantastiçal dream...

Then I would simply smile and say: "May God bless those who still dream."

Subjects

  • Anatomy Beginner-Expert

  • Medical Terminology Beginner-Expert

  • English Language Arts Beginner-Expert

  • Advanced Communication Skills for ESL clients Beginner-Expert

  • English & Literature Beginner-Expert

Experience

  • English Professor, Culinary Arts Instructor (Sep, 2012–Jun, 2014) at Universidad del Valle de Mexico Campus Mexicali
    Lesson planing for my classes with students of English program as well as the Culinary Arts Program

Education

  • Bachelor's of Arts w/major in English Literature (Sep, 1997–Jun, 2000) from University of California Santa Barbara, Santa Barbara–scored 3.5

Fee details

    Mex$200–500/hour (US$9.94–24.84/hour)

    12 week Culinary courses
    $500/class (4 hr. class.)

    English, Spanish, Anatomy, drawing classes:
    $300 /class (2 hr. class)

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