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Our experienced chefs are here to educate and inspire. Get to know these local restauranteurs and culinary masters as they bring flavor and fun to our cooking schools’ interactive learning environment.

Florida - Jacksonville

Tony Charbonnet

Tony Charbonnet

Tony Charbonnet sees plates as palettes where colors, textures, and flavors come together to create culinary works of art. A native of Louisiana and Mississippi, Tony grew up cooking family-style in a home where dinner was an event, not just a meal. He enjoys cooking traditional Louisiana dishes as well as Indian and African cuisine. After graduating from Florida State University, he left his career as a software engineer to pursue his dream cooking professionally as sous chef at Blue Pearl Restaurant and Lounge in Albany, N.Y. Tony is sous chef at Aprons Cooking School in Jacksonville.

Ansley Dickens

Ansley Dickens

Ansley Dickens has experienced first-hand how a meal with loved ones can create memories that last a lifetime. As a caterer, she enjoyed sharing the joy at many celebrations through her food and desserts. A Jacksonville native, Ansley attended Florida State College where she studied culinary management. When teaching cooking classes, Ansley likes to share tips on entertaining and challenges her students to consider who they’re cooking for when planning a menu. Ansley teaches at Aprons Cooking School in Jacksonville.

Jacksonville Events

Florida - Lakeland

Jeff Conley

Jeff Conley

Jeff Conley has a special appreciation for the way food brings people together. A native of Orlando, Jeff grew up helping his mom cook breakfast so their busy family could eat together. He attended the Culinary Institute of America and worked at The Boca Raton Resort and Club where he began cooking for large group events. Jeff developed his skills cooking Mediterranean and Israeli cuisine at Timpano Italian Chophouse in Tampa and Hudson Valley Fois Gras in Great Neck, N.Y. After returning to Florida, he worked in several positions including pasta maker and butcher at JW Marriot Primo Italian Restaurant in Orlando. Jeff is senior resident chef at Aprons Cooking School in Lakeland.

Gene Gelb

Gene Gelb

Gene Gelb believes that having fun in the kitchen is key to creating a successful dish whether it’s bacon and eggs or a Baked Alaska. A Polk County native, Gene mastered a variety of cuisines including modern American upscale dining, tapas, and Italian cooking in restaurants across the Tampa Bay area including Fly Bar and Restaurant and Good Food Catering. Upscale dining is his specialty, but Gene’s true passion is grilling and smoking food. He enjoys sharing different methods with his students and challenging them to experiment with aromatic herbs, marinades and searing techniques. He teaches at Aprons Cooking School in Lakeland.

Lakeland Events

Florida - Orlando

Trent Walker

Trent Walker

Trent Walker likes putting a modern spin on classic dishes. Whether he’s using exotic herbs or adding a new wild vegetable to the mix, he enjoys creating new variations on the dishes he grew up cooking with his grandmother. He attended culinary school at Delgado Community College in New Orleans and developed his skills cooking French Creole at several restaurants there including Muriel’s Jackson Square and Café Adelaide. Trent also worked as sous chef at The Westmoor Club and as chef de tournant at American Seasons, both in Nantucket Island, Mass. Trent is resident chef at the Doctor Phillips Aprons Cooking School in Orlando.

Orlando Events

Florida - Plantation

Rey De La Osa

Rey De La Osa

Rey De La Osa loves cooking all cuisines but has a special place in his heart for traditional recipes. A South Florida native, Rey is inspired by the Latin flavors he grew up with and enjoys using them to create new and exciting dishes. He attended Johnson & Wales University and worked at The Four Seasons Hotel in Miami before coming to GreenWise Market in Boca Raton where he worked in the prepared foods department. As a teaching chef, Rey likes challenging his cooking students to think outside the plate and have fun in the kitchen. Rey is resident chef at the Plantation Aprons Cooking School.

Joshua Bullion

Joshua Bullion

Joshua Bullion loves sautéing from the heat of the pan to the sizzling sounds of sautéing tender veggies, steak, or his favorite, mussels. A native of Coral Springs, Joshua attended Cordon Bleu Culinary School in Miramar. He discovered his passion for sautéing while working at several restaurants including Burlock Coast and Ethos Greek Bistro, both in Fort Lauderdale. In his cooking classes, Joshua enjoys helping his students express their creative side through different cooking techniques. His favorite technique to teach is sous vide, the process of vacuum-sealing food and cooking it in water baths. Joshua is assistant managing chef at the Aprons Cooking School in Plantation.

Plantation Events

Florida - Sarasota

Jim Hendry

Jim Hendry

Jim Hendry is inspired by the vibrant flavors of Spanish, Italian, and Asian cuisines and the endless possibilities they present. He honed his culinary skills at some of Southwest Florida’s most acclaimed restaurants including Cosimo’s Brick Oven & Trattoria, Nick’s On the Water, and Top of the Quay. In his cooking classes, Jim enjoys creating a lively, but casual atmosphere where students can get to know one another, share a fun experience, and make memories.

Sarasota Events

Florida - Tallahassee

Levi Newsome

Levi Newsome

Levi Newsome likes to add a little food science and history to his cooking classes whether it’s sharing the Portuguese origins of tempura frying or demonstrating the emulsifying properties of egg yolks. A native of Tallahassee, Levi started cooking professionally at the age of 15 and trained under several classically trained chefs at different restaurants. After becoming head chef at the age of 22, Levi wanted to expand his culinary knowledge and incorporate the fields of chemistry, biology, and history into his repertoire. He teaches at the Village Square Aprons Cooking School.

Sergio Endara

Sergio Endara

Sergio Endara is a true believer in the goodness of sustainable and fresh foods. A native of Miami, Sergio specializes in Spanish and Caribbean cooking styles that highlight the flavor profiles of fresh ingredients. After a few years working in law enforcement, Sergio discovered his true calling was in the kitchen. He attended Orlando Culinary Academy and graduated with honors. He worked as a restaurant manager and sous chef for 13 years at several Walt Disney World Resort restaurants and was featured at several Epcot Food & Wine events. Sergio is assistant managing chef at Aprons Cooking School at Village Square.

Tallahassee Events

Florida - Tampa

Anthony LoGerfo

Anthony LoGerfo

Anthony LoGerfo enjoys experimenting with the exotic flavors of international cuisine, but home style recipes are his passion. A native of New York, Anthony credits his parents and grandparents for teaching him to appreciate the simplicity of traditional dishes. Anthony graduated from French Culinary Institute where he specialized in French cuisine as well as proper food preservation and food safety. He developed his skills cooking Asian, Middle Eastern, Caribbean, and Mediterranean at restaurants in Long Island before opening his own café and catering business, A Bite to Eat in Pompano Beach. Anthony is resident chef at Aprons Cooking School in Tampa.

Tampa Events*

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Florida - Winter Park

Gerald Sadkowski

Gerald Sadkowski

Chef Gerald is originally a native of Somerville, Ma., just outside of Boston. His fondest memories come from childhood where he would sit on the stairs to his grandmother’s basement and watch her cook, often times helping her prepare the holiday meals. During his tenure at le Cordon Bleu Boston he vividly remembers that some of the dishes they were creating during classes brought him back to specific memories; noting that you can create emotion through food and the senses. His move to Orlando has taken him to many of the area’s local restaurants as well as the Waldorf Astoria Hotel and Resort. His passion for teaching and providing a wonderful guest experience has brought him to Publix. His favorite things to cook are extremely savory dishes usually found in his home kitchen on his favorite holiday, Christmas Eve.

Chris Holbrook

Chris Holbrook

Chris Holbrook likes simple, hearty recipes with bold flavors that shine through. A North Florida native, Chris enjoys cooking with locally sourced seafood and fresh produce. He developed his skills cooking Caribbean, Creole, South American, and Catalan cuisines at several restaurants including the University Center Club in Tallahassee, Canyon Gate Country Club and Roy’s Hawaiian Fusion, both in Las Vegas, and Chenay Bay Beach Resort in St. Croix. In his cooking classes, Chris enjoys showing students how to improvise and experiment with substitutions. Chris is assistant managing chef at Aprons Cooking School in Winter Park Village.

Winter Park Events

Alabama - Hoover

Emily Roy

Emily Roy

Emily Roy is happiest when she’s baking whether it’s artesian bread or delicate desserts. A native of Fort Polk, La., Emily grew up in a military family, lived in nine different states, and moved more than 20 times. She credits her on-the-go childhood for her penchant for preparedness, ability to adapt recipes on the fly, and keeping calm when the heat is on. Emily graduated from Johnson & Wales University with degrees in culinary arts as well as baking and pastry arts. In her cooking classes, Emily enjoys sharing her best baking secrets with her students. Emily teaches at Aprons Cooking School in Hoover.

Adam Joiner

Adam W. Joiner

Adam W. Joiner specializes in combining French cooking techniques with Southern ingredients. Adam’s appreciation for these distinctive flavors started as a child in his native Mississippi where he helped his grandfather grow vegetables for his family and community. A graduate of Culinard, the Culinary Institute of Virginia College in Birmingham, Ala., Adam was executive sous chef at Greystone County Club’s flagship Restaurant Cellar 91 and has worked at several fine restaurants and clubs. He is assistant managing chef at Aprons Cooking School at Tattersall Park.

Hoover Events*

*Clicking this link for class selection and payment processing will take you to Eventbrite's site that they operate and control.

Georgia - Alpharetta

Bruce Braswell

Bruce “L.B.” Braswell

Bruce L.B. Braswell enjoys experimenting with ingredients and creating new, exciting flavor combinations. He attributes this to his passion for soul food, Korean cuisine—and LEGOs. Bruce discovered his love of cooking as a boy while helping his grandmother make Korean-style dumplings in her kitchen. After graduating from the Art Institute of Tampa, he worked at several restaurants there including The Refinery and Fodder & Shine. Bruce is the managing chef at Aprons Cooking School in Alpharetta.

Alpharetta Events

Virginia - Richmond

Willie Hernandez

Willie Hernandez

Willie Hernandez enjoys experimenting with new cuisines and finding the perfect wine to complement his creations. A graduate of California Culinary Academy in San Francisco, Willie worked as sous chef, chef de cuisine, banquet chef, and executive chef in restaurants, hotels, resorts, and country clubs in Maui, Hilton Head, S.C., and Richmond, Va. In his cooking classes, he enjoys sharing his passion for food and teaching students how wine can enhance the flavors and texture of different dishes.

Kara Gavitt

Kara Gavitt

Kara Gavitt loves the way food can lift spirits and inspire smiles. Her passion for cooking and competitive spirit came to light when she led her high school culinary team to place third in a statewide cooking competition in Richmond, Va. She attended Johnson & Wales University in Charlotte, N.C. on scholarship, and started her culinary career at Publix in the Simple Meals Center. To develop her entertaining and dessert making skills, she worked as an event planner and in the Publix bakery. In her cooking classes, Kara enjoys sharing tips on entertaining and inspiring her students to be kitchen superheroes. Kara is sous chef at Aprons Cooking School in Richmond.

Richmond Events*

*Clicking this link for class selection and payment processing will take you to Eventbrite's site that they operate and control.



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