Richard Crawford

Richard C.

Teaching Locations:
Profile-location-online Online
Teaching Locations:
Profile-location-online Online
Levels taught:
Beginner, Intermediate
Food stamps? College student? Camping? Or just want to learn some basics of cooking? I've been in all of those situations and have learned some of the best cooking and seasoning skills on a budget. I'm all about budget that's why I keep my prices low to try to help. I have over a decade of experience in the restaurant field and have been cooking longer than that. Working with what you have whether it's canned foods or leftovers, teaching you important techniques like knife skills and proper food handling and helping you getting creative (my favorite) are what it's all about. The goal is to eventually figure out what style(s) of cooking you like best (Mine is American and Hispanic). We can take it at whatever pace suits you best.

About Richard C.

I started cooking at age 5 and never stopped, from the first time I made scrambled eggs to making eggs Benedict years later I love it all and from what I understand my family loves my cooking as well. Every year I'm always the one they ask to cook family meals, party meals, or whatever. Honestly I think I am my biggest critic because I typically feel I can always improve the recipe.

I have worked in restaurants ever since I was 15 learning skills and cuisines and different ways of cooking. I have worked all over the country in some great places and some not so great places but learned something from every place I was at. I have ran restaurants, opened them, managed them and created some amazing food.

My aim is for people that have been in the same situations that I have been in, hardly any money but wanting something tasty. I have been on Food Stamps, Disability, Unemployment, a struggling college student, practically homeless, whatever the situation having very little money shouldn't stop anyone from having a good tasty meal from what I've learned. Yes quick microwave meals are easy and cost maybe a dollar or two but only fill you up for a little bit, and Ramen is a college staple but both with the right extras can easily become something much more. One little Crockpot got me through months and months and created so many delicious meals with leftovers to freeze.

I excelled in school and went to college several times for different degrees. I was a private tutor for several years with very happy students. I was also a trainer at almost every restaurant I worked at, so I have extensive experience training people to cook whether they are just starting out or have some knowledge.

I currently take care of an elderly gentleman and am his private cook among other duties. His goal was to put weight on which I have done in the time that I have started. Since I've started he's never eaten the same dish twice and I haven't come close to his monthly budget for grocery shopping. His neighbors/friends also have enjoyed the extras and leftovers.

I'm happy to answer any questions you may have.


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Photos & Videos

17 Photos & Videos


Jan 2013 - Dec 2014

Tgi Fridays

Worked all stations but was master at the grill on the busiest nights. Managing multiple items and numerous dishes and cook times with extensive knowledge of all the recipes.

Grill Master
Jan 2012 - Jan 2013

Carrabba's Italian Grill

Worked several stations but mainly the grill. Working here was very unforgiving as getting something wrong was very costly so you didn't do it often. I learned some great new techniques and cooking great Italian food. My homemade sauces and meats have never been the same since.

Blue Hat Supervisor
Jan 2009 - Dec 2012

Bj's Restaurant and Brewhouse

I started out as a fry cook and worked my way up learning all 15 stations knowing over 1000 recipes by heart and running the kitchen in the absence of the kitchen manager. Becoming a Blue Hat is a symbol of prestige and recognition at the highest level of pay before becoming salary. I executed every recipe to the exact detail and made sure no dish went out wrong and well as trained others and ran the line on a daily basis.

Assitant Kitchen Manager
Jan 2010 - Dec 2010

Castle Cafe

Ran the kitchen on a daily basis, daily prep with an ever changing menu. Cooked German/American food. Trained new employees. Kept a 99-100 standard cleanliness the entire time I worked there.

Kitchen Manager
Jan 2007 - Dec 2009

Ruby Tuesdays

Started out as a fry cook and moved up. Learned the stations and how to run the kitchen efficiently. Extensive knowledge of over 300 recipes. Training of kitchen staff. I had specific kitchen training to better my skills.

Jan 2005 - Dec 2007

Moe's Southwest Grill

Opened the restaurant and stayed on until a better opportunity came up. Learned a lot about fresh product and daily rotation. Trained staff and ran the store.


Jan 2012 - Jan 2013

Santa Fe Colege

Aug 2008 - Dec 2008




Fluent / Native Proficiency

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