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Aprons Cooking School

Plantation Cooking School - Meet Our Chefs


Plantation Cooking School - Meet Our Chefs

Aprons Staff

Wes Bonner
Wes Bonner

Upon graduating Johnson and Wales in 2002, Wes moved to London and joined a One Michelin Star restaurant. After attending pastry school and chocolate courses he returned stateside to work in hotels and restaurants on Palm Beach before joining the Aprons Cooking School.

 

Mike Casey
Mike Casey

Mike began his culinary journey at the Art Institute in Ft. Lauderdale, where he studied Continental, European, and Asian Cuisine. As he worked with his teachers, Mike began to develop a desire to teach others how to have fun in the kitchen.

 

Maggie Ramos
Maggie Ramos

Chef Maggie Ramos believes teaching somebody to cook is the best gift a person can give or receive. She started her culinary journey at knee height with her Grandmother and believes it was a fundamental part of her upbringing. She has a sincere drive to bring families together in the kitchen and back to the table. She attended the Art institute of Ft. Lauderdale in 2007 fulfilling her dream to begin refining her culinary knowledge and skills. While in school Maggie got her first kitchen job at Bamboo Noahs in Plantation, Florida. She quickly rose and was promoted to Sous chef.  She spent her time there learning a wealth of knowledge about Mediterranean cuisine. In 2009 she began working at Pei Wei Asian Diner as  a wok chef and dim sum expert. She became skilled in all forms of Asian Cuisine. She took a hiatus from 2011 to 2013 to start her family and spent her time perfecting how to cook as a busy Mom. Teaching is not only a pleasure but a passion for Chef Maggie and she is overjoyed to be part of the Publix Aprons Cooking School.

 

Ken Schuh
Ken Schuh

After working as a radio show producer and radio host for many years, Chef Ken Schuh decided to go back to school and get a degree in the Culinary Arts. While attending Johnson and Wales, Ken was employed by Guest Services in Goshen, Virginia. After graduating Magna Cum Laude in Culinary Arts in 1996, he was worked for the United States government at the State Department. While there he cooked for the President, two Vice Presidents, foreign dignitaries, two Secretaries of State, and other notable figures. Upon returning to the South Florida area Ken worked as the Banquet Sous Chef for the Boca Raton Resort and Country Club for their facility at the Carolina Club in Margate, FL. In 2003, Ken went on to own his own restaurant in Ft. Lauderdale for six years. Prior to joining the Publix Aprons Cooking School Chef Ken worked in the Nutritional Services Department at Broward General Medical Center.

 

Richard Wilson
Richard Wilson

Chef Richard's two passions in life which both come into play at Aprons, his passion to teach, and his passion to cook.