I am a veteran cooking instructor with far more years of experience than I wish to mention.  I have taught both at home and abroad.  I taught a seminar on the origin of cuisine for the University of California Extension at Berkeley and I was invited to represent the Western United States in a seminar on the origin of cuisine hosted by Christ Church Collage Oxford, England.

I have also taught California Cuisine at the International Food Fair in Dijon, France. I have not been teaching for the past several years as I was the care giver for my oldest son who suffered from congestive heart failure.  Despite the good fight, we lost in February.  It is now time to get back to work.

In these classes you learn more than just recipes.  We study technique and the reasons why some things work and some things don’t.  You also learn a bit of the background, history and culture of the foods being explored in each class.  At the end of each class you

will participate in a rather sumptuous tasting of the dishes you watched being prepared.