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Hang out with the stars! You know these famous chefs from their books or television. Now you can learn from them in person.
One of the country’s leading Latina chefs, Lorena Garcia was born and raised in Venezuela, and credits her many gatherings spent entertaining family and friends as her career inspiration. “Bringing loved ones together to enjoy wonderful food is something that has always fulfilled me.” Lorena completed her law studies in Santa Maria University in Caracas and moved to the United States to complete her Associate Degree in Paralegal Studies. Making her dream to become a chef a reality, Lorena traded her law papers for a cutting board and chef’s knife to study culinary arts at Johnson & Wales University.
Inspired by her education and burgeoning creativity, Lorena set out on a world tour of countries known for great cuisine. She worked as an apprentice chef in France, Italy, Japan, Korea, Thailand, and China and worked in famed restaurants alongside world-renowned chefs such as Pascal Audin. Her next step was to establish Food Café, and later Elements Tierra, two successful restaurants in Miami’s Design District featuring menus defined by an eclectic blend of Latin and Asian-inspired dishes.
Lorena’s charismatic personality and contagious enthusiasm have helped her secure numerous roles as host on nationally syndicated shows including Vida Gourmet on the Gems network; Co/cine Mun2, Mun2 network; El Arte del Buen Gusto, MGM Casa Club TV; Sazón, Univision Radio; and currently Sazón con Lorena Garcia on Utilisima.
Lorena’s dynamic appeal has also been recognized by global brands. Moving into her third year as a Nestlé spokesperson, Lorena appears on Cocinando con Nestlé, a weekly segment on the Univision morning show, Despierta America, where she prepares popular and traditional dishes from Latin America. Every year Lorena showcases her culinary talents on behalf of Nestlé brands during a multi-city North American tour of Latin street festivals and fairs. Lorena is also in collaboration with Splenda® No Calorie Sweetener to develop new recipes with the product, and represents Splenda® on national media appearances.
Most recently, Lorena has taken on the challenge of combating childhood obesity using her culinary knowledge. She developed "Big Chef, Little Chef" as a comprehensive program to help kids and their families take control of their eating habits and ultimately, their lives. More than simply promoting healthy eating, it is a lifestyle modification plan that educates children of all ages and their families about the benefits of nutrition and of living a healthy, happy, and positive life.
In addition to her passion for food, Lorena is quickly establishing herself as a lifestyle maven. She has recently inked a deal with the award-winning Baywood Cellars winery and has developed a signature line of products with Belk Department stores, the largest privately owned department store company in the United States.
Ingrid Hoffmann is passionate about food and entertaining and spends each day sharing her enthusiasm and talent with an international audience. Ingrid launched Simply Delicioso on Food Network last July and also hosts her own Spanish-language cooking and lifestyle show, Delicioso. Aside from the two shows, Ingrid pulled together a compilation of her recipes and entertaining ideas, which are showcased in her fi rst cookbook, Simply Delicioso: A Collection of Everyday Recipes with a Latin Twist.
Ingrid’s fascination with food, cooking and style began when she was a little girl. She started cooking with her mother at such a young age that she needed a stool to reach the stove.
Raised in Colombia, Ingrid moved to Miami where she opened La Capricieuse, a high fashion luxury boutique.
Her infatuation with food was so strong that Ingrid returned to her passion, and opened Rocca, the fi rst restaurant to feature tabletop cooking on heated lava rocks. Within weeks, Rocca was touted as the hot destination for Miami’s movers and shakers. Ingrid also became one of Miami’s premier live event planners.
While both businesses thrived, she had the opportunity to host a cooking segment on a local Miami-area TV show. Executives at Univision were so impressed that they offered her a biweekly cooking and style segment on Despierta America.
Ingrid launched her own show, Delicioso with Ingrid Hoffmann, on Latin America’s Cosmopolitan Network in 2004, which propelled her popularity to new heights.
After Ingrid’s March 2006 appearance on The Martha Stewart Show – her first national segment in the English market – Food Network called. She is currently shooting in Miami, which will be the backdrop of the show.
In this class, Ingrid will introduce traditional Latin ingredients and show how easy, accessible, and flavorful they are for everyday cooking.
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These masters have made their mark on the restaurant scene, and now they'll teach you the tricks of the trade.
Carole Bloom studied pastry and confectionary arts in Paris and London and worked in fi ve-star hotels and restaurants in Venice, Italy; Lausanne, Switzerland; and Rancho Santa Fe, California. She is the author of nine dessert cookbooks, including her latest, The Essential Baker; Truffl es, Candies, and Confections; and Chocolate Lover’s Cookbook for Dummies. She has been teaching for over 30 years and chocolate is one of her specialties. Carole’s recipes and articles have been featured in Bon Appétit, Gourmet, Food & Wine, Fine Cooking, Epicurious.com, and other publications. Her television appearances include the Today Show, Better Homes and Gardens, and CNN.
In this class Carole will make a variety of dazzling and scrumptious chocolate desserts that will give great pleasure to you, your family, and friends. Carole will share all the tips and techniques to choosing and using fi ne-quality chocolate, and she will show you how you can quickly and easily make these fabulous desserts. Class will start with a chocolate tasting to acquaint you with some of the many different types and brands of chocolate.
Embark on an epicurean adventure with Chef Tim Keating, Chef de Cuisine at Flying Fish Café at Disney’s Boardwalk Resort, and Andy Larkin, Catering Chef at Disney’s Coronado Springs Resort, as they prepare a menu inspired by the Epcot® International Food & Wine Festival.
Chef Tim Keating oversees a talented staff in the on-stage kitchen at the award- winning Flying Fish Cafe at Disney’s BoardWalk Resort. The nationally recognized chef most recently was executive chef at the Biltmore in Coral Gables, Florida, and prior to the Biltmore was executive chef for eight years at the Four Seasons Hotel in Houston, Texas. Keating’s kitchen philosophy is “close to the product,” he explains. “Farmers, ranchers, fishmongers, winemakers, cheesemakers . . . seasonality is a huge part of my world of capturing products at their utmost perfection of freshness & ripeness.”
Chef Andy Larkin’s style of fusing flavors and products with classic techniques and creative presentations is evident in his work at Disney’s Coronado Springs Resort. “You first begin to taste with your eyes. It has to be beautiful.”
Learn from these renowned chefs as they showcase the flavors of the world.
Fine cuisine and wines from cities around the world will take a bow at the 13th annual Epcot® International Food & Wine Festival Sept. 26 through Nov. 9 at Walt Disney World® Resort.
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Treat yourself (and maybe a friend) to an evening that's educational, fun and delicious. And discover how the right wine or beer can enhance a meal.
John’s innovative approach to matching food and wine refl ects his unique culinary background. At Chateau Ste. Michelle, John conducts cooking classes, wine and food tastings, wine dinners, and special events, all designed to further people’s enjoyment and understanding of wine and food.
John joined Chateau Ste. Michelle as a winery guide in 1976. His incredible knowledge and enthusiasm for wine and food quickly became apparent, and before long he was teaching cooking classes in the Chateau’s historic Manor House.
In 1980, John took a hiatus from the winery to pursue his dream of owning a restaurant. He founded Seattle’s highly acclaimed Adriatica Restaurant and later opened Dalmacija Ristoran.
After returning to Chateau Ste. Michelle as Culinary Director in 1990, John hosted the Emmynominated cooking show Taste of the Northwest. John currently hosts the internationally syndicated TV show Best of Taste: Travels With John Sarich.
For John, educating others about the joy of wine and food is not simply a job, it’s his driving passion.
The finest holiday memories begin with a single glass. Uncork an occasion to remember with wines from California’s Napa Valley. Fall flavors paired with the right choice of wine create meals meant to be savored. Chef Colin Crowley from the family-owned Terlato Wines International has created a harvest menu specially paired with inspired wine selections to bring the natural taste of autumn indoors.
As Executive Chef for Terlato Wines International, Colin Crowley prepares meals for a demanding audience: the world’s great winemakers. “At Terlato, I have an incredible opportunity: to create meals that match the world’s greatest wines, while pleasing some of the world’s most sophisticated and diverse palates.”
Crowley emphasizes both American and French techniques, accented with a Mediterranean sensibility. Crowley went on to graduate from Kendall College culinary school, and honed his skills with stints at Les Escargot, Park Avenue Cafe, and the Pump Room.
For all his accomplishments, Crowley is masterful but unpretentious.
At Terlato’s Tangley Oaks headquarters, the occasion begins in the kitchen, where guests chat with the chef, getting informal cooking lessons from Crowley as he prepares their meal.
Katharina Schmitt, along with her brothers, comprise the fourth generation of the Schmitt Söhne family-owned winery. Growing up in the house located directly above the winery, Katharina has been involved with the family business her whole life. That business, Schmitt Söhne, enjoys the privilege of being the largest supplier of German wines into the United States, as well as the number-one ranked supplier of Riesling. This grape variety is seeing the “Renaissance of Riesling,” as consumers all across the country are realizing its diversity. Katharina will take you on a journey entitled “Time on the Vine,” as you experience the tremendous taste differences that come with selective picking at different times throughout the harvest. Katharina is currently involved in sales, distribution, quality control, and export. She is fluent in English, French, and, of course, German. Relax Riesling, Thomas Schmitt Collection Riesling Kabinett, Relax Cool Red, Thomas Schmitt Collection Riesling Spatlese, and Schmitt Söhne Ice Wine will be served with a menu from our Apron’s chefs.
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Take your cooking skills up a notch in a small-group setting. These hands-on classes focus on tricks of the trade, and range in skill level from "recreational" to "master."
If you’re a food enthusiast with a significant comfort level in sautéing, slicing, and dicing, this is the class for you. We will prepare full menus while learning several intermediate culinary techniques.
This is an advanced-level class designed for those who have a significant comfort level in basic knife skills. We will feature how to section poultry, skin fish, and demonstrate other sophisticated knife techniques.
Our Chefs will take you on a journey through the various methods of meat preparation and fabrication. This is an advanced-level class designed for those who have a significant comfort level sautéing, slicing, and dicing.
This course is an intensive overview on seafood, including selection and preparation of fish and shellfish. This is an advanced-level class designed for those who have a significant comfort level sautéing, slicing and dicing.
This six-part series is for every home chef, regardless of experience level. We will prepare full menus while focusing on techniques used by professionals, including knife skills, sauces, sautéing, roasting, grilling, and braising. Every class will include time to savor each culinary feat mastered by the students. Students will also receive a certificate upon completion of the class.
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From appetizers to woks, you can learn about a wide variety of culinary topics, regional cuisines, and cooking for special occasions in these classes, which are offered as either demonstration or hands-on style.
This class will focus on using four key ingredients - flour, water, yeast, and salt - to bake fresh bread without a lot of fuss.
This class will explore some classic Fall dessert recipes sure to impress your friends and family this holiday season.
In this class, you will work in teams to prepare an assortment of cookies and other bite-size treats.
Hectic schedules can make it difficult to plan catch-up time with your girlfriends. This class is the perfect excuse to coordinate some female bonding! Come relax and enjoy the adult conversation, delightful wines, and delectable food prepared by our expert chefs.
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Children aged 8 to 12 learn fundamentals of cooking for a lifetime in these engaging, fun classes.
In this class, children will go beyond simple ornaments and create a variety of edible masterpieces.
This class allows you and your children (up to three kids) to decorate your own gingerbread house.
One adult is required for each family group; children should be at least 4 years old.
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Kids aged 13 to 18 enjoy these classes, and their parents enjoy gaining another cook in the house.
No classes currently offered.
