- Teaches students:
- Ages 8+ and special needs
- Teaching since:
- March 2000
I graduated culinary school in 1996 and I have an AS in Culinary Arts and Restaurant management. My mother was a cook for Marriott and some of my fondest memories were spending time in that kitchen with her.
I loved culinary school, I love food and fresh ingredients. I grow my own veggies and herbs. I love creating great dishes and exploring the possibilities of simple ingredients.
I've taught community cooking demos, in home lessons and group demos. I've also worked as a private chef. Over my twenty years in this business; I've worked at a 4 Star Restaurant, as an Executive Chef at a major hotel chain as well as in a Molecular Gastronomy Kitchen. My skills are very diverse.
Cooking class instructor teaching a variety of classes; from Bistro French to Cafe Italian. Baking and pasta making classes available as well as individual and group classes.
I crafted weekly menus for my clients. I sourced my ingredients from the Organic Butcher, Seafood on West Main; with fresh herbs from my garden and veggies from a local CSA.
I sourced supplies on Saturday and prepare the dishes on sunday- Pick up was Sunday evening. Fresh, local and prepared superbly . My clients were students, professionals and families that preferred freshly prepared restaurant style meals to take out.
Very patient. We talk like we are best friends. Very down to earth.
I used to eat take-out every night and generally felt overwhelmed whenever I walked into the kitchen.
I never knew that cooking could be fun until I met Chef Stevie. She's highly skilled, passionate, has a great sense of humor, and her classes are easy to follow. My cooking ability has definitely grown in our two semesters together.
Thanks Chef Stevie for your help!
I had a great time as Chef Stevie and the baking lessons. She had an initial conversation to understand my goals and expertise before creating a plan that was suitable for me. I had previous baking experiences but wanted to push myself beyond the basic comfort levels I was used. The lessons were tailored for me. The lessons became more complex as they progressed but Chef Stevie helped me throughout the entire process. Chef Stevie explained what were doing and to have fun in the process. We made some great baked goods including Buttermilk Biscuits, Whoopie Pies, Double Layer Chocolate Cake with Peanut Butter Filling, Lemon Meringue Pie, Apple Blossoms, Chocolate Eclairs, Hawaiian Sweet Rolls, and my new favorite Chocolate Molten Cake. My friends and family really enjoyed the results. They can't wait until I make more. I am glad that I took the lessons and Chef Stevie helped me become a better baker.+ Read More