We recently connected with Ben Tehranian and have shared our conversation below.

Ben, appreciate you joining us today. What’s the backstory behind how you came up with the idea for your business?

As a trained chef and owner of multiple successful restaurants, my culinary journey has been a thrilling adventure. However, 23 years ago, a spark ignited within me, urging me to embark on a new path—a path where I could share my knowledge and experience with eager, aspiring cooks.

My love for diverse cooking styles, coupled with a passion for creating fresh and exciting recipes, fueled my desire to become a cooking instructor. The prospect of teaching both theoretical concepts and practical techniques to a wide spectrum of students with varying backgrounds and ages thrilled me beyond measure.

With unwavering conviction, I decided to establish my very own cooking class. What truly excites me about this venture is witnessing the joy on my students’ faces as they discover new cooking techniques while having an absolute blast during our classes.

The heartfelt appreciation expressed by my students further solidifies my belief that I made the right choice. Seeing them embrace the knowledge I share and witnessing their culinary skills flourish fills me with an indescribable sense of fulfillment.

As I continue to guide and inspire my students, my cooking class becomes a sanctuary of creativity, laughter, and lifelong learning. Together, we explore the vast realm of culinary arts, creating delectable dishes and forging lasting friendships.

My cooking class business is not merely about teaching—it’s a celebration of passion, innovation, and the sheer joy of cooking.

Ben, love having you share your insights with us. Before we ask you more questions, maybe you can take a moment to introduce yourself to our readers who might have missed our earlier conversations?

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 University of Baltimore.

I have been professionally involved with cooking since 1982. I have managed and opened several restaurants in Maryland, and participated in several public-cooking events including the Csapeake KitcIn and Zoomerang.

I have received media attention and my crab cakes were dubbed the Best in Baltimore by Baltimore Magazine. I started my home cooking class business in 2003 to share my cooking knowledge and passion with students.

Any fun sales or marketing stories?

At one my restaurants we started offering an 8 oz. crab cake made with all fresh Jumbo lump crab meat. I was coming up with a name for the dish. After bouncing the ideas with my management team, we came up with the name of “Jumbo Jumbo” crab cake; refereeing to both the size and the type of the crab meat used in preparing the dish. The name became so popular with the customers and associated with quality and freshness. As a side story, Jumbo Jumbo was voted as the best crab cake in Baltimore by the Baltimore Magazine.

Do you have any insights you can share related to maintaining high team morale?

Clear Communication, Lead by Example, Recognize and Celebrate Achievements, Foster a Collaborative Environment, Provide Growth and Development Opportunities, Empower and Delegate, Manage Workload and Balance, Address Conflicts and Issues Promptly, and Regularly Seek Feedback

Contact Info:

• Website: www.cookwithben.com
• Instagram: cookwithbenclasses
• Facebook: https://www.facebook.com/ben.tehranian/