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I am an avid learner, teacher, and historian. While working on my doctoral work at New York University (NYU), I taught French language classes (5 years), and I created and taught a food history course for NYU in Paris. I adapted that course for Boston University's Masters in Gastronomy program where I taught in the fall of 2014. At BU, I also produced a series of online courses.Currently, I am a French teacher at the Chadwick school in Palos Verdes, and I am developing my dissertation into a