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Aprons Cooking School

Tallahassee Cooking School - Meet Our Chefs


Tallahassee Cooking School - Meet Our Chefs

Aprons Staff

Levi Newsome
Levi Newsome

Growing up in the restaurant business Levi began cooking professionally at the age of 15. Working many positions in the food industry he eventually rose to the position of head chef by the age of 22. With a connection and passion of all things culinary he has come to the Tallahassee Aprons Cooking School to excite and educate guests of the science, history and enjoyment cooking can bring to one’s life.

 

David Kerr
David Kerr

David Kerr is a native Floridian who has over 16 years of experience in the food service industry ranging from Florida, to New York, and Oregon. David has worked in all aspects of the culinary industry, ranging from Chef to Garde Manger. He graduated in 2004 with a Bachelor of Arts degree from Stetson University in DeLand, FL, where he majored in digital arts. His next move was to The Culinary Institute of America Hyde Park, NY, which he graduated from in 2006. David’s unique background brings both a visual portrait of food and an experienced palate to the Publix Aprons Cooking School.

 

Uramis Lavine
Uramis Lavine

Uramis Lavine was born in the heart of Creole/Cajun country in Louisiana. He has a passion for Creole/Cajun cooking but with an interesting Southern twist coming from being raised in Tallahassee Florida. Uramis has worked for over 10 years in many restaurants in Tallahassee, ranging from local “mom & pop” establishments to high-end fine dining restaurants. The past three summers he worked as a Sous Chef at the Lodge at Whales Pass, an adventure lodge on Prince of Whales Island in southeast Alaska, which afforded him the opportunity to gain knowledge of their culture and its local cuisine. His love and knowledge of cooking is demonstrated by the excitement he brings to the Publix Aprons Cooking School.