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After four failed attempts at a low salt lamb stew, I told my family that my quest was over, when my son, as a birthday surprise, bought me two individual, virtual cooking lessons with Chef Stevie. Chef Stevie sent me instructions so that I had the supplies and cookware I needed, and she quickly responded to all of my questions I had before the class. She proved to be a supportive and engaging teacher, who guided me through the steps that let me prepare my first, not just edible, but delicious low sodium lamb stew. Moreover, I learned how to use spices (greater variety, yet with lesser volume than I had tried before) and a range of cooking techniques, e.g. using a cheesecloth, and scraping the bottom of the Dutch Oven, to enhance the quality of my meal. She even adjusted the recipe for my personal, dietary restrictions, omitting shellfish and pork. I learned valuable things that I will be able to apply to dishes in the future. I just can't wait for our next lesson, in two weeks, when we move on to a sodium restricted chicken Biryani.

Chef Stevie made each lesson a fun and informative experience! She was ver encouraging and great in explaining things in a simple and direct way that made each dish a rewarding experience. By the end of the lesson I felt like I really accomplished something!

5 star experience- very informative and fun.  she explains things in detail.  what a great time zooming with her and my son at the same time.  we cooked up a storm of flavors.  she taught us about layering and even after we were finished she suggested some ideas to add to our finished product.  thank you chef stevie- bob and matt

We will be making fresh handmade pasta from scratch and because what's fresh pasta without a wonderful homemade sauce. So, while the pasta is resting we will make either a fresh pasta sauce to create a traditional pasta dish.

Pasta dishes have included Pasta Puttanesca with olives and capers. Pasta Primavera with garden fresh vegetables, Pasta Carbonara with thick cut bacon lardons, parmesan and egg yolks.

Pasta Making

Hi! I'm Chef Stevie. I’m a graduate of Walnut Hill College, one of Philadelphia's oldest Culinary Arts schools. I loved my classes because every day was a new opportunity to see, touch and learn something new. 

Teaching the art of cooking is one of my passions. Food brings people together and I love that about cooking for others. 

Even after 20 years, I'm still curious about exploring different cuisines. My classes are fun and informative. My students tell me that my zest for cooking is contagious and that they find themselves being more creative in other aspects of their life.

I've taught community cooking demos, groups and individual classes. I also enjoy cooking for small intimate gatherings. I’ve even had the pleasure of learning Molecular Gastronomy. Check out Wikipedia if you are interested in learning more about Molecular Cuisine.

When I'm not cooking, I'm chasing chickens and planting crops on my farm.

More info: Group classes are available; please contact Takelessons for pricing.  All classes are one on one. There is an additional charge for extra students. 

Please don't book the same day as other students. This is real cooking and there is cleanup and setup to be done before and after each class.

Let’s get cooking! Cheers

Pasta Making Lessons in Torrey Pines, CA. Amazing Teachers.

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I can't even explain how great this made me feel. I suddenly felt like I could actually achieve this bucket list dream of mine.

I love teaching because I love passing on my knowledge to others who want to learn.

An hour lesson just flies by and 've learned so much... I'm so excited to return to France and to use all that I've learned!

I was able to connect my son to a live, interactive Spanish lesson within 24 hours...We're having a blast!

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Near Torrey Pines

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