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| MEET OUR
CHEFS |
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| Danika
Boyle |
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Danika
Boyle, a native Texan, created the Petite Peche
and Co., which is a culinary studio that offers cooking classes
and culinary tours in Provence and Paris. She works closely
with top insiders to provide her clients behind the scenes
access to the regions best culinary destinations, events and
people as well as providing the opportunity to connect with
the culture through its food, purveyors, and endless markets.
The company also arranges private cookery classes and market
tours in France for those who want a truly intimate experience.
She has also lived in Paris and NYC and travels as often as
possible, and as well, keeping her head firmly planted in
the hope that she will one day move back to her most beloved
of all cities, Paris. |
She
has always dreamed that she would have the divine opportunity
to store all of her culinary thoughts, ideas, musings and
experiences in one place.
Please check out her website:
www.petitepecheandco.com |
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Jonny Carino |
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Johnny Carino, might be best known for a chain
restaurant that bears his name, but these days, the North Texas
chef is all about evangelizing the ease and merits of home cooking.
Carino has been featured in Austin Monthly, Austin American
Statesmen, D Magazine, Chain Leader, Restaurant News and Seafood
News. Carino currently hosts his own TV show, "Break Me
off a Piece of That."
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| Susan
Coppedge |
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Susan
Coppedge is a food enthusiast who believes that cooking and
entertaining should be an expression of your personality, creative
and artistic and most of all fun. She says that menus and recipes
do not have to be complicated and fancy but must taste good
and be visually appealing. Don’t be afraid to try new things!
Susan first started cooking in 1980 at The Stockpot in her home
town, Longview Texas. The Stockpot was a private restaurant
and cooking school and hosted many famous chefs such as Julia
Child, Simone Beck, Jacques Pepin, Giuliano Bugialli, Allen
Smith, Henri Roche, Gregory Usher, Jean Yueh, Dinah Schely,
Diana Kennedy, Nancy Parker, Julie Dannenbaum and Wolfgang Puck.
Susan attended classes, served guests and helped prepare and
cook for many large and small events. |
| She traveled
with the Stockpot owners, Claire Foster, Betty Davis and Patricia
Houston to cooking schools in France, Italy, England and the
United States receiving classic training from cooking royalty
such as Giuliano Bugialli and Princess Marie Blanche De Broglie.
Susan was fortunate to work with Stockpot director, R. Allen
Smith (associate of Peter Kump at LaVarene in Paris and Instructor
at Institute of Culinary Education in New York City). |
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Classic techniques, research and the science of cooking interest
Susan. She loves to take old recipes such as La’Opera (a very
complicated and absolutely decadent almond and chocolate cake
created by Louis Clichy that premiered at the 1903 Exposition
Culinairé et Gastronomique de Paris) and modernize the recipe
for today’s home cook. One of Susan’s recipes for mourning dove
is based on Julia Child’s Coquelets sur Canapés (Roast Parakeet
with Chicken Liver Canapés). She shares her quick and easy technique
of deboning dove breasts when she demonstrates this recipe. |
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| Molly
Fowler |
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Molly
Fowler, The Dining Diva, is a traveling culinary
instructor, television personality and cookbook author who
demonstrates entertaining with ease, flair and impact. Her
credo, “Make every day an occasion”, reflects her attitude
and Author of Menus for Entertaining, Molly sponsors culinary
tours throughout Europe and makes frequent appearances on
local television. Her culinary career started in 1989 when
she founded a catering company in Denver. |
She
now resides in Houston where she has an extensive fan base
because of her regular appearances Houston’s KHOU/CBS Channel
11 Great Day Houston and Victoria’s KAVU/ABC Channel 25 Sunrise. |
She
has appeared on KPRC/NBC Channel 2 in Houston, on ABC and
Fox Affiliates in Dallas, in Comcast Cable’s Cookin’ With
Carol in Arlington, Texas, and on radio affiliates across
Texas. Molly is an oft-requested instructor for Texas’ HEB
Central Market Cooking Schools in Houston, Dallas, Fort Worth,
San Antonio, and Austin, as well as at Sub-Zero/Wolf showrooms
in Dallas and Houston, The Arbor Gate in Tomball, The Cooking
Depot in Cuero, Runnymede Country Inn in Fredericksburg, and
other private and public venues across the state. |
Starting
in the early summer 2008, Molly will host her own 30-minute
television cooking show, All the Right Ingredients, airing
in Houston, on Channel 11.2. Molly has recently been named
a spokesperson for the Texas Department of Agriculture. Molly’s
skill, humor, and food artistry come together in presentations
that provide a delicious serving of information and entertainment. |
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Chuck Harris |
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Chuck Harris, CCC is one of the first
hospitality
Alumni of Lamar University. Chuck
received a Bachelor of Science degree in Family
and Consumer science, specializing in Hospitality
Management. Chuck is still very active in the
program and through the Texas Chefs Association,
and the American Culinary Federation, he
promotes the growth of the school. He serves
on the Culinary Board at Lamar and is a
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member
of the Texas Chef's Association and a member of the Sabine
Area Restaurant Association.
Harris began his career as Chef at David’s Upstairs and later
became Sous Chef at the Beaumont
Country Club. While serving as Chef and manager at Monaco’s
Italian Restaurant in Port
Arthur, Monaco’s was voted best restaurant in a 2000 readers
Poll. From there Harris was
named the Executive Chef at Holiday Inn Plaza in Beaumont.
It was voted “Best banquet Facility”
in 2001,2002,2003 and 2004. In 2005 Harris was named Chef
of the Year by the
Golden Triangle Chefs Association. Harris then assumed a position
as Chef De Cuisine with
L’auberge Hotel and Casino at Jack Daniels Bar and Grill.
He was quickly promoted to Executive
banquet Chef, winning several awards there as well. In 2008
Harris opened Spindletop Steakhouse
and again was named Favorite in Chef and restaurant categories
from various polls. In
2009 Harris was selected to represent the state of Texas in
the Great American Seafood Cook
Off that was aired on Food network where he placed respectfully
in the top five. He was also
selected to compete in “Chef’s Under Fire” and placed second
in the Houston Region.
Chef Chuck Harris is very active in sharing his passion with
the community.
He can be found doing demonstrations, teaching cooking classes,
offering his
expertise in event planning as well as commercial restaurant
consultations.
What ever event you have planned, Chef Chuck Harris CCC can
deliver;
everything from an intimate dinner for two, to a gala for
2000. |
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| Darian
Hewitt |
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Darian
Hewitt. After 12 years in the Army I left to do the
one thing that I always wanted - Cook! I knew at a very young
age that I wanted to be in the kitchen and now I had found
my chance! I worked as a personal chef for several families
in San Antonio, Texas. One job that I enjoyed the most as
working at the historical San Pedro Ranch in Carrizo Springs,
TX. This afforded me the opportunity to work with wild game;
wild pig, quail, famous Texas whitetail deer and the occasional
duck. |
I
realized that I had a lot to learn about food so I went back
to school and worked on a culinary degree at St. Philip's
College in San Antonio, TX.Graduating with an Associates in
Applied Science, Culinary Arts, I realized that I could go
even further with a little more education. |
The University of Houston, Conrad N. Hilton School of Hotel
and Restaurant Management in Houston, TX, where I earned a
Bachelors in Applied Science, Hotel and Restaurant Management.
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I
spent three years working at Central Market in both San Antonio
and Houston in the Cooking School. Working there afforded
me the opportunity to work with some great chefs. Chef Darren
McGrady, personal chef to Princess Diana; Chef Roland Mesnier,
The White House Pastry Chef; George Geary; Nick Malgieri;
David Lebovitz; Anya von Bremzen; Anissa Helou; Susana Trilling
and Molly Fowler - just to name a few. |
I
then decided to break-out on my own and have been teaching
private classes and working on the critically acclaimed Houston
Cooking Show - "All The Right Ingredients" with
my great friend, Molly Fowler, The Dining Diva. I have been
teaching classes at the Cooking Depot in Cuero, TX where I
have taught hands-on pasta and bread classes for adults and
children and the summer kids camps among many other classes.
I can also be found working in the Crystal Ballroom in the
old Rice Hotel. |
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| Dorothy
Huang |
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Dorothy
Huang, native of Canton, China was raised and educated
in Taiwan. After completing her master's degree at the University
of Houston, she worked as a therapeutic dietitian in hospitals.
A short time later, she began her career as a cooking instructor.
Huang’s knowledge of dietetics – coupled with her own experience
in cooking- convinced her that Chinese food provided an ideal
combination of nutritional value, easy preparation, and taste
appeal. Throughout the years she has returned repeatedly to
Asia to study and hone her skills under distinguished chefs
in China, Taiwan, Hong Kong, Singapore, and Thailand. From
Chicago, Illinois to McAllen, Texas, and from San Francisco,
California to Boca Raton, Florida, Huang has delivered her
own brand of Asian cooking and the latest culinary trends
to her eager students. |
Her
reputation as an expert in Chinese cuisine has reached into
South America. In Bogota, Colombia, she guided the opening
of the upscale China Stars Restaurant. Huang not only trained
the chefs, she created the menu, and assisted in planning
and outfitting the kitchens.http://www.houstoncooking.com/dorothy_huang.htm
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Dorothy Huang (chinesecuisinedh@aol.com) has taught thousands
of people to embrace Chinese cooking in their own homes. Her
first cookbook, Dorothy Huang’s Chinese Cooking, has been
reprinted six times. The book’s simple instructions and delicious
results have engendered huge appeal and acceptance locally
and nationally. Her revised and expanded version, Chinese
Cuisine Made Simple, includes 160 mouth-watering recipes and
beautiful color photographs. The pictures of Chinese ingredients,
condiments, and vegetables are especially helpful to beginners.
This book emphasizes nutritional value, easy preparation,
and taste appeal. |
Dorothy
Huang’s Dim Sum Lunch and Walking Tour of Chinatown in Houston,
Texas, her signature class, has been featured in regional
and national publications. A perpetual favorite among Houstonians,
the class frequently has a lengthy waiting list and drawn
noted chefs as students. Huang has appeared on many television
and radio shows. Highly respected as a Chinese food consultant,
Huang has developed recipes for major cookware and food companies.
She is a member of the Houston Culinary Guild and the International
Association of Culinary Professionals. |
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Vance Ely |
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Chef
Vance has a wide variety of interest, but his main goal at this
time is to educate. His enthusiasm shows when he is sharing
his knowledge of flavor profiles, teaching cooking techniques,
and enlightens his students with time saving short-cuts.He has
the willingness to try just about anything and the wit to keep
a table full of guest laughing. Vance started helping out in
a kitchen at an early age. His culinary career began in California,
where he worked for the Sugar Loaf and then Pepsi Cola Foodservice. |
Vance moved back home to the state of Texas in 1992. He continues
to work in the food and beverage industries today as an instructor,
pursuing his passion for teaching exotic flavors of the world,
inspired by 20 years as a military dependent. |
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Visit him at www.chefvance.com |
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