Young Chefs Academy provides a fun, safe, and motivating environment where kids aged 3–17 can become acquainted with the art of food and food presentation. Engaging chef instructors instill lessons of kitchen etiquette and safety in youngsters growing up in a world full of laser can-openers and sharp pasta rakes, giving children a capable handle on their surroundings as they journey into the land of food. Classes educate a variety of age groups, with specially catered classes for the kindercooks and junior chefs, combining nutritional meals with basic food-prep skills that teach how to correctly follow a recipe to edible fruition. Senior chefs are offered advanced classes that dig deeper into kitchen secrets and hone specific skills and techniques that expand the parameters of cooking creativity, and Young Chefs even offers classes geared toward cuisine curious adults.
Couples rarely enjoy a third wheel on a date, but Chef Michael is no ordinary third wheel. The certified personal chef whips up restaurant-quality dishes?such as pasta crepes stuffed with ricotta and napa valley lamb?in home kitchens, transforming cozy nights into special occasions. He can also craft smorgasbords of tapas for ladies? nights, cater small dinner parties, or enhance football games with handmade snack spreads. In his hands-on cooking classes, he teaches his students not only to make similar repasts at home, but to pair their food with appropriate beverages, such as steak with pinot noir, or swordfish with a cocktail of ocean water and Great Blue-dini Kool-Aid.
P. Michele Talley, also known as The Newlywed Guru, knows that transitioning into a life together requires more than a marriage certificate. For the past 20 years, she has been researching stable marriages, and educating couples on the keys to long lasting partnerships--from planning honeymoons to cooking gourmet spreads together, rather than just both holding the handle on the can opener.
Little Bites' squad of culinary craftspeople prepares menus that cull aspects of fine, globetrotting cuisine when catering events or teaching captive audiences how to cook. At private cooking lessons for children or adults, kitchen counters populate with ingredients and supplies that the chef unpacks before chopping methods and flavor profiles are explained. The same delicate hands that weave ingredients into dishes during lessons create complementary courses for dinner parties, food seminars, and wine tastings when called upon for catering services. Grub arrives customized for each event, whether sculpted into fun shapes for a youngster's birthday party or accompanied by flowers and soothing tunes at a romantic dinner for two. In addition to adjusting menus around the dietary, kosher, or vegetarian restrictions of their customers, Little Bites' chefs dispense suggestions to elevate feasts, such as which wines and velvet-rope colors pair best with the evening's food.
Better Way Gourmet’s chefs know that sometimes, cooking delicious meals and maintaining a healthy diet seem like mutually exclusive goals. They disagree, of course, and set out to simplify the home cook’s task and encourage healthy eating with their chef-created recipes. Users can login to the site and peruse weekly menus wrought with seasonal, healthy ingredients and void of processed foods and preservatives. Each original meal plan packs at least one protein, carb, and vegetable, ensuring balanced and healthy nutrition for the entire family. In addition to providing recipes, the site rounds out healthy lifestyles with helpful articles and plenty of fitness tips and tricks, and even takes away the guess-work of shopping with an inventory of grocery products. Better Way Gourmet also provides customer service to address any concerns and walk clients through any problems. You can also plumb Better Way Gourmet's social community, blogs, reviews, and videos for help and inspiration.
Sarah Riefke took her first cake-decorating class in 2008. Instantly hooked, she soon became a decorating instructor herself, eventually enrolling as a student in the prestigious French Pastry School in Chicago. She went on to start Sweeter Than The Rest, where she has created a jaw-dropping assortment of specialty cakes and three-dimensional masterpieces that are nearly too pretty to eat, but just pretty enough to chew on.