*All classes priory tested and performed live in your home or on stage

  • White LinkedIn Icon
  • White Twitter Icon
  • White Google+ Icon

• All classes are designed to accommodate any amount from 1 to 50.

• A 25% deposit is required to hold your date and time with 2 weeks prior notice.

• All costs specific terms as well as questions you have will be addressed in our 1st meeting.

Most Popular

FATIGUE FIGHTERS -- Energizer Breakfast

What Makes a Healthy Breakfast? A good balance of fiber-rich carbohydrates and low-fat protein gives you the energy you’ll need fora very important meal of your day, morning! Skipping the protein will leave you famished by latemorning, and relying solely on protein robs you of necessary fiber and the carbohydrates your brainand body need to function productively. Although a little fat will keep hunger at bay, a high-fatbreakfast leaves you sluggish long before lunchtime. Recipes provided.


Important Info Regarding All Fish and Shellfish. Most every town in America has a fishmonger (fish store) or market that buys and breaks down fish. They can speak to the differences of why to buy fish regarding lean or oily, firm textured or delicate, best for moist-heat methods or steaks for grilling, broiling or kabobs. If you must purchase from your local grocer or monger, make sure you know what you’re looking for, this class tells all! Recipes and graphs provided.

DRY HEAT COOKING (Without Fats and Oils)

Minimum fats are applied to products such as veggies, beef, pork and fish. We then discuss all aspects of grilling, broiling and roasting demonstrating how to consistently get fantastic results.


This class focuses on Equipment Identification including demos of small wares, basic knife cuts as well as sanitation and safety. *Recipes and graphs provided.

DRY HEAT COOKING (With Fats and Oils)

Everything in this class rely on fat or oil as a cooking medium. The amount of oil is altered in
relation to the amount and type of food being cooked. All foods in this class take a brief amount of time, use high heat and require lean, tender, small pieces of meat, poultry, fish or vegetables.


This cooking method is a very frugal way to prepare foods. Typically, meat, fish, veggies, potatoes and grains are all prepared in a single pot or vessel. This technique produces a moist, tender and delicate flavored food with a good quality, rich deeply flavored broth.


I’ve found this class to be one of the most valuable for any home cook who wants to simplify and organize their daily chores in the kitchen giving you a complete and comprehensive inventory of your pantry, cabinets and counter tops. Outfitting your kitchen in such a way will allow you to ONLY buy perishable and specialty items on your weekly grocery list.

Other Themes


End Of Summer ~ Gifts from the Garden

Savour the Flavors of Spring

Summer Time Sides that Sizzle

Our Best Flower Arrangements

Carve That Pumpkin & Fall Treats

Make Ahead for the Holidays

Grilling Made Easy

Easy Holiday Brunch


After School Cooking Club

My First Kitchen

I'm The Chef Tonight

It's Cooking Thyme

Kids In The kitchen

Meet The Chef ~ Let's Get Cookin'!

Mom, Dad & Me In The Kitchen

Cooking Playdate

Young Chef Academy

Move Over, Mom ~ I'm Cooking Tonight.


Chanukah Traditions with a Twist

Delicious Mexican Nights

Tapas ~ All Day long

Italy In The USA


Meal Solutions for a Hectic Lifestyle

Solving Your Cooking Dilemna (Culinary Tour)

Delectable Dinners

Shop with Our Chef

Hearty Soups & Stews

Fun on a Bun ~ Sandwiches

Play With Your Food

Best Thing I Ever Made!

Tantilizing Hors D'oeuvres

Secrets Of Mainline Chefs

Best Chilis In A Pot

Rush Hour Pasta & Sauces


Gluten-Free At Its Best

Plant-Based 101