- $50 per person for most classes
- $80 per person for Gourmet Evenings
- Most classes have a maximum of 12-15 people per class.
- Most classes are 6-8pm unless stated otherwise
- Class discount offered when you attend a class
- All classes are to be paid the day you sign up. If you sign up online or call in you need to mail check in within a week.
- Make all checks payable to the chef that is giving the class
- Limit two future class reservations per person/per chef
- 72 Hour cancellation required for full refund
- Only cash or check is accepeted to pay for classes.
Mike Morphew M.C.F.A
Chef Mike Morphew M.C.F.A
Chef Mike Morphew worked in the kitchens of Buckingham Palace cooking for the Royal Family. He holds the title “Master Chef” in the Cookery and Food Association and has gained gold medals in the international culinary competitions.
Chef Mike was brought over from England to open culinary schools in both America and the Virgin Islands. His classes offer an array of different menus from around the world where guests can taste new flavors and learn new culinary skills.
Chef Dorothy Huang
As a renowned Chinese culinary teacher, Dorothy Huang has taught thousands and thousands of students to experience the joy of Chinese cooking. Her gorgeous cookbook, Chinese Cuisine Made Simple, is the most sought-after cookbook in Chinese Cuisine. It contains 160 mouth-watery recipes that emphasize nutritional values, easy preparation, and taste appeal.
Huang was born in now Guangzhou, China and was raised in Taiwan. She earned her master’s degree in Education with a minor in Foods & Nutrition at the University of Houston. Her work as a dietician and knowledge of Chinese cuisine led to the decision to make teaching Chinese cooking her career. Throughout the years, Huang has returned frequently to Asia to study and hone her skills under distinguished chefs in China, Taiwan, Hong Kong, Singapore, Malaysia, Indonesia, and Thailand. Huang has delivered her own brand of Asian cooking and the latest culinary trends to her eager students for over 30 years. Her classes are always informative, entertaining, and delicious!
One of her most popular classes covers China’s four regional cuisines: hot and spicy Szechuan; Cantonese, which is big on fresh ingredients and seafood; Shanghai-style, which uses a lot of soy sauce and ginger; and Beijing-style, where wheat noodles and dumplings are common. She even teaches a class called “No Cutting, No Kidding,” which emphasizes dishes that require little prep-work. Her classes are hands-on, with students cooking as she explains ingredients and demonstrates techniques. “Working together and learning together make it easy,” she says. She may be referring to cooking class, but it’s a noble philosophy for life, too.
Feel free to contact Chef Dorothy at (281) 389-9756
Chef Coy Heinrich
Chef Lars Liebisch
Chef Lars Liebisch obtained his classical chef training in a privileged government guest house in Berlin, East Germany. After the fall of the Berlin wall he worked at one of East Berlin’s first Gault-Millaud awarded restaurants. In 1999, Fissler, Germany’s No.1 cookware brand, asked Chef Lars to join their elite team of demonstration chefs. With his enthusiasm, talent and experience, Lars was hugely successful in cooking battles on stage and German television. In 2005, he came to Boston where he worked at restaurants in the North End and later for Jury’s Boston Hotel. In 2008 Lars was named Head Chef for Fissler USA and traveled the country to do product demonstrations and teach people the fun of cooking healthy and delicious recipes using Fissler’s high-end cookware products.. Today Chef Lars is working as an independent chef, catering private parties, featuring in high-end cookware presentations and teaching cooking classes in the greater Boston area and across the country. His Private cooking classes and chefs’ table offerings are sought after big ticket items at Boston’s largest Charity auctions.