I'm Venezuelan-American and I grew up going back and forth between the US and back home to Venezuela. Thanks to this cultural conglomerate, I was able to learn about american cuisine and was then able to recreate Venezuelan cuisine within American cultural norms. Hence giving me the ability to give my knowledge about our tastes and flavors within the American culture.

I am a passionate foodie on a mission to "normalize" Russian and other foods that are often considered "exotic" or simply "weird." I want to share the excitement of discovering new ingredients and techniques and to help people expand their palates and their horizons.

My family immigrated to the USA from Egypt in 1969. My mother was passionate about cooking and instilled our cuisine and traditions in her 4 girls. Being the eldest of the girls, I had the opportunity to watch her and learn.  I have always enjoyed cooking and learning about foods. 

From a young age, I have loved cooking, but have always pursued a professional career outside of the culinary arts. I have worked in Boston, London, and Seoul in PR, Education and Private Military Contracting.

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My compulsive desire for joy in eating for the first 20 years of my life culminated in a passion for cooking later in my life. Ever since, I have attended cooking classes, worked in a French restaurant, collected recipes during travels and practiced various cooking techniques. I believe kitchen, amenities and budget shouldn't limit our access to a healthy delightful meal.

Living in central Florida in the city of Winter Haven, I’m a homemaker all the way from

Thailand. I have been cooking traditional thai recipes since I was a kid, along with my mom. Since I moved to the states, I have been adapting local ingredients into our thai cooking yet keeping our traditional flavors intact.

My passion for cooking began with my love for a Filipino dish called Pinakbet. It is a one-pot vegetable dish using eggplant, okra, bitter melon and yam stewed in bagoong (fish sauce) creating a symphony of flavor and texture. From that point, I wanted to learn more about food, flavor and texture. I live in Seattle with my Cameroonian partner and two children bringing in more diversified food by mixing and matching flavors from different culture that excite my palate and imagination. Come to my kitchen to learn authentic and modern Filipino cuisine and feel the ingredients and the magic of stories behind our food and culture.

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Andrea Renee was born and raised in the great state of Texas... Raised in the small East Texas town of Palestine, fourth born of eight children to her parents. Andrea spent many years surrounded by her father, mother, and her Aunt & grandmothers southern cooking. She often watched her grandmother wrangle the chickens neck and serve it for Dinner. Her Uncle was widely known throughout town for his home grown Hot-Peppers, herbs, and vegetables from his infamous garden. At a very young age Andrea fell in love with the food.

I have been cooking for most of my life - my culinary journey began at

a very early age. I would start by making eggs and pizzas with

ready-made pizza crusts and a variety of Indian snacks. I arrived to

Canada in 2013 and soon after my I had discovered my true love for

cooking after a negative experience at a local Indian restaurant in

Ottawa.

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  Growing up  in a large multicultural family in Louisiana, my earliest memories are of reaching up to sneak the shrimp off the top of my grandmother’s famous paella.  With a Spanish mother and Iranian father, cooking, eating, and entertaining have always been a big part of my life in and outside the home. I have moved around the US, living in the South, the Mid-West, the Northeast.

Started cooking at a young age of four with my mom & grandmother, always had a knack for food. Took a Retail Butchery Course, Recieved a Master Butcher title in 2013 For achieving 10 years as a Butcher/Meat Manager. Took a Proffesional Cooking Course after 5 years in the grocery business. Left the restaurant buissness and went back into retail where I'm a assistant store manager of the fresh side. I still do private lessons as well as private chef get togethers.

Originally  from Western part of India called Gujrat , where interestingly 62% of the population of us are vegetarians. As a vegetarian with limited options in restaurants, I am always looking to recreate meals that look interesting with vegetarian ingredients. I love exploring different kinds of Indian flatbread from gluten free to multigrains. I currently live in Newton MA and would love to share my knowledge of history and skills from my kitchen to yours.

When I was younger I admired my mother’s cooking, as cooking was really a necessity rather than the skill it is today. When I started my family I had moderate cooking abilities, eventually I wanted to explore my skills in cooking, so I enrolled within culinary school, allowing me to adopt Italian and French cuisines to add on top of my Mediterranean and Arabic dishes.

My name is Mia owner and Chef of Mama Mia's catering .  I'm a home based caterer looking to grow and expand while doing what I love. I was 5 when I learned how to cook and been in love ever since. I wouldn't change anything or do anything different in life if I did I wouldn't have found my purpose in life .

I am thrilled to be sharing interesting recipes with you especially my specialty which is Caribbean soul food.

An engineer, home cook, Pilate’s instructor, Education Consultant and mother of four.

I believe food creates incredible memories and brings people together. When my children are

far away, I do hope the flavours of home linger in their minds.

With two degrees from The Massachusetts Institute of Technology (MIT), Cambridge, MA,

USA, I try to bring my technical background into my recipes, teaching and servi

If you are in Seattle and neighboring areas,  you are in for a delicious treat. Our host chef Shahid is a master in his art as a pastry chef. With decades of experiences, Shahid enjoys creating some scrumptious sweet treats for your palate.

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I am Sathya  Originally from Chennai, the Gateway to South India and famous for its elaborate and spicy cuisine. I'm a Graduate in Economics from University of Madras. I have a loving family, my husband is an IT Consultant and I'm a mother of two pretty daughters. We are well-traveled and have lived in Australia, Sweden and currently living in Cologne Germany. My favorite Hobby is travelling, having lived/visited 13 of the EU Countries.

Welcome to Hanoi. Escape the tourist spots, and visit my home located only a few kilometers from the city centre. My home if off Tân âp street, a Ba Đinh district, on the Red Riverside of the dyke road, quite close to the famous Long Biên Bright and the old quarter, EXperience local life in this residential area.

Let me show you around my neighborhood, introduce you to local people, cooking & eating outside their houses and selling produce at local markets. Then come to my home and in a "hands on" cooking class I will teach you how to make some of these local delicacies so you can experience the flavours and tastes of Vietnamese cuisine. I'm a professional chef and look forward to inviting you into my home, that of a local Hanoian.

Lufuno has a passion for cooking. He knows that using wholesome ingredients wherever possible is the healthiest and more economical way to prepare food. Lufuno has a Masters’ degree in Food Service Management and a Bachelor’s degree in Education Management from the Vaal University of Technology......

  Rosa Jackson never looked back after tasting her first coffee éclair at the age of four, when her family came to live in Paris for a year.  After working as a food writer for a daily newspaper in Canada, she moved to France in 1995 and founded Paris Market Tours, the first company to offer tours of the city’s food markets.

My name is Katie Walter, co-author of the cookbook "Some Like it Hot",  interned at America's Test Kitchen in Boston, and taught cooking classes for the past 4 years, first in my home in London and now in Lexington, MA as part of Two Aprons Cookery.  With Two Aprons Cookery, I teach monthly classes open to the public as well as customizable private classes for parties, groups of friends, corporate outings, etc.

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I am a Chinese American immigrant and I have been in the US for over 26 years. I am a resident of Westborough and a mother of 2 girls. I have worked for corporate companies in the past 17 years as a graphic designer. Now is the time to explore my passion for cooking. I feel my kitchen is my studio where I can create my art. I now wish to express my creativity through my dishes, the taste, texture, spices, and aroma...

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My name is Swapna Chakrabarti. A clinical pharmacist by training, I live in Lexington MA along with my husband, two perpetually hungry children and an adorable yellow Lab. I started cooking as all young women (and men) do – I was 22, married and living away from my mom. What started as a necessity, using instructions gotten over really expensive international calls from my mother has blossomed into an all-consuming passion and an avenue for expressing my creativity. This journey reached its peak when I studied at the hands of the Masters at the prestigious Le Cordon Bleu in London. I have honed my craft with essential techniques, years of practice and an unnerving love of food..

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My favorite food: Is a Fish Taco; a handy packet filled with satisfying bites of perfectly battered, fried fish teased with a lush and tangy tomatillo or cheese sauce and topped with a fresh pop of shredded cabbage and pico de gallo. I have often described it as my “deathbed dish”.

Favorite food memory: My favorite food memory is eating a whole tandoori chicken from an Iranian café at Bombay along with my mother. It was a sad day almost 25 years ago, a day when I realized that I will not be fulfilling my childhood dream of becoming a doctor and for my 16-year-old self, the future seemed dark. My mom, in an effort to cheer me up, had this lunch delivered up to our hotel room from an Iranian restaurant in the famed Crawford Market area of Bombay. Little did I know that this day now has my most cherished food memory of all!

Amazing ingredient and your favorite kitchen tool: I cannot cook without garlic and my favorite Toledo chef’s knife. As I learn about cuisines from different parts of the world, garlic seems to be a major flavor inducer and just a little bit goes a long way. As for my knife, I have gone through the ubiquitous knife block, various sets of stainless steel knives as well as ceramic knives. Now, this 8 inch Damascus steel chef’s knife is a constant companion on all of my culinary adventures.

Katharina Quecke is a freelance artist with immense passion for cooking. Her cooking reflects the craftsmanship of an artist. She is originally from Germany, moved to the Boston area in 2016  and lives with her husband and one year old son.

She carries  a diploma in painting  and a master of drawing and has worked with kids and adults in different projects all over the world like  Romania, Italy, Portugal, Poland, Morocco, Sudan,Sweden, Switzerland, USA and Germany.

In the past, she has worked in Children’s studio in Berlin (www.freiraum.edu) and worked as a Sushi-Chef at Flying Fish Sushi.The perfect amalgamation of art and food happened when  she became the assistant chef at the gallery for Art and Cooking  at Zagreus Projekt (www.zagreus.net). This was a great platform to explore art and food simultaneously in a very creative space.

Beside her  own art, where she has received awards and scholarships, she is also the founder of artist union where projects of very participative kind are organized.

Tracey is an author of a cookbook (The NYC Kitchen) , Culinary Blogger and a traveller, living with her family in Brooklyn NY. 

After she had her daughter, she decided to feed her adventurous spirit in a different way, by cooking globally-inspired meals for her family. She started venturing around NYC to all the wonderful food shops. From seasonal vegetables at the farmer’s markets, spices at the Indian store, her favorite cheese at the cheesemonger, fresh pasta at the Italian shop. Along the way she discovered ways to make globally-inspired meals without much effort. Now she wants to help busy people toss the takeout menus and feed their sense of adventure through food, drinks, and desserts that she create and discover during her adventures around NYC and beyond.  

We are excited to take you into her kitchen and her wonderful roof deck (weather permitted) for a culinary experience that will surely ignite your taste buds and also inspire your cooking skills.

Seunghee Chai flew all the way from South Korea less than a year ago to accompany her husband who landed a project here in Boston MA. She is a mum of two beautiful girls and a passionate homemaker who enjoys cooking traditonal Korean recipes from her home town.

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Read more about the cooking experiences at Seunghee Chai on our Blog page.

Jennifer Hanway is a Holistic Nutritionist, Level 2 Bio Signature Modulation Practitioner and Certified Personal Trainer, originally from London, England but now based in Back Bay, Boston. 

Having worked in the wellness arena for over 12 years (previously she was a professional dancer), Jenny has worked at the celebrity favorite retreat, Amansala’s Bikini Bootcamp in Tulum, Mexico, was part of the founding team and Master Trainer at London’s first barre studio (barrecore) and has worked as a personal trainer and holistic nutritionist to the British Royal family and Hollywood A List.

She has a proven track record in transforming the health and physiques of my clients using her four key elements of wellness: Nutrition, Training, Lifestyle and Self-Care. Jennifer currently works with clients both throughout the US and Internationally, and is an established speaker and workshop leader in the wellness industry. 

Jennifer is a talented home cook who is passionate about transforming minimally processed, locally sourced ingredients into easy to make meals for the whole family. 

Background: After a long and crazy career in Seattle radio and TV I’m finally pursuing my lifelong passion for food. Growing up here with a food obsessed mom gave me a huge appreciation for good local fresh food, and I love to play with it! A few years ago I started using medical cannabis and now am a passionate advocate for this magical healing plant. My classes are all about demystifying cannabis and showing you how to use it daily as a delicious ingredient and as medicine.

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Love to eat: Everything except oysters! I love all kinds of ethnic grub, all kinds of vegetables, and pretty much all of the animals. I also firmly believe in eating the whole animal if you’re going to eat it, and in making as much of your own food as you can. All humans need to learn how to cook and enjoy food, and the addition of cannabis only makes things better!

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Favorite Ingredient: Obviously it’s cannabis, though usually not because of its flavor, more for its beneficial properties. Oh, and I can’t do much without my anchovy paste – freakin’ dee-licious!

​​I was born and partly raised in a small town in Southern Italy and lived there for most of my younger years. My parents and our region in Southern Italy really helped me appreciate our food, culture and all its bounty. My dad was a produce merchant so our home was always filled with unsold deliciousness that always found its way to the table.  My dad had several specialties that he liked to showcase and my mom always had a delicious meal waiting for my sister and I for when we returned home from school. Food has always been very prominent in my household, just like any other Italian household. We discuss dinner while eating lunch and tomorrow’s lunch while enjoying dinner!!
 
We lived  in a small town built on traditions and customs that I still value today. I have fond memories of walking to church on Sunday mornings and smelling the delicious aromas coming from people’s homes. Sauces, meatballs, fried peppers and a fresh pot of brewing espresso always bring me back home. How funny it was to walk to church and be able to tell what everyone would be having for lunch that day! 

Today, I teach cooking in the Boston area as well as private classes in clients’ homes or my own. I also lead, plan and organize culinary tours to Italy. I am convinced more people should have experiences like mine. Authentic meals, the best espresso a Euro can buy, and the joy that can only come from traveling to Italy. What a thrill it is for me to bring people back to my native land. On our tours we participate in regional cooking classes, walking culinary tours, wine tastings and cultural excursions. No foodie or food enthusiast should miss the tours as it's the best way to learn about the Italian culture, lifestyle and cuisine.

I hail from San Gusmè, a typical village in the Chianti countryside.

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I have inherited from my aunt (Zia Nara) the art of cooking and all her ancient recipes. Take a moment to imagine those poor families in years gone by, limited to using only the local products available to feed their hungry families. With my husband we have revisited the old recipes using the same simple products, I reinterpret this classic Tuscan cuisine, reviving the ancient recipes and sharing the legendary tales that accompany these old recipes to provide you with a simple method to produce these mouth-watering dishes in the comfort of your own home.

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The highest quality ingredients originate from our local farmers and agriculturists are the basis of all our classic.

Love To Eat: My favorite food memory is when we used to go to a farm which was about an hour and half outside of my hometown in Baroda, India. to have Matla Undhiyu- A Gujrati mixed vegetable dish that is tea

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Favorite Food Memory: To have Matla Undhiyu- A Gujrati mixed vegetable dish that is traditionally cooked upside down underground in earthen pots (matla), covered with leaves which are fired from above using wood and dry palm fronds. I love to eat desserts, especially chocolate cake with layers of raspberries and chocolate ganache that's made with a really good quality chocolate.

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Favorite Ingredient: One of my favorite ingredient is cumin. I just love its earthy taste and pungent aroma.

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Favorite Kitchen Tool: My favorite kitchen tools are without a doubt, a pair of clean hands and also garlic and onions but hate garlicky/oniony fingers

About Me: I’m a scientist, entrepreneur and a mom, with a socially dynamic personality who loves entertaining people above and beyond. I hail from Bangalore, Southern part of India, but living and loving Massachusetts from  past 10 years.

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Love To Eat: I love to eat Biryani; rice cooked in aromatic spices and meat. Biryani originates from Persia and/or Arabia. It is believed to have come from Persia via Afghanistan and then to North India. It was first prepared in the Mughal royal kitchen in the 16th century. 

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Favorite Food Memory: I believe love and food has some serious connections, as one of my favorite food memory is my grammy bribing a bus driver to deliver me my favorite dish "Pullihora (a tamarind based dish)". This dish travelled 500 miles which took  2 days via Indian roads to get to me. The taste was unbeatable,  and  I can still vouch that no one made or will make better Pullihora than her!

Amazing Ingredient: Turmeric is my favorite ingredient in my kitchen. I love dashing this bright colored spice on my veggies and meats while they simmer to cook. The wonderful aroma, color and antibiotic properties of this spice, makes it on the top of my list of favorites.

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Favorite Kitchen Tool: My favorite kitchen utensil that I wish I had it here is a stone pestle and mortar. I have watched my grammy making fresh curry bases by grinding coconut and spices together with her very own hands without any blender.

Love To Eat: Being a foodie, I enjoy eating all cuisine's which roots from my grandma's kitchen. Few of the favorites are Parsi Berry Pulao, Chicken/Mutton Stew, Rajma/Chawal, Daal Baati Churma and the list goes on. 

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Favorite Food Memory: Monsoon days in India and my grand mother cooking jaggery pancakes and lentil soup for our big family on the Chulha ( a cook stove which is heated by burning wood, charcoal, animal waste), those were some memorable days. Combination of sweet pancakes and spiced lentil soup is still fresh in my memories.

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Favorite Ingredient: Favorite ingredient of all time is rock salt that is generally used in Indian cooking. Rock salts come with several nutritional and medicinal value.

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Favorite Kitchen Tool: Pressure cooker and idli (steamed rice) steamer- I can not imagine my life without these two inventions. I can not wait to show you how the foods are cooked in them!

An obsessed chocolate lover, I want to share my passion with you! A chance encounter with a chili-infused chocolate kicked off what has now been over a decade of searching the globe for the best and most unique chocolates. My chocolate career began when I offered private chocolate tours in New York City, taking people to some of the best chocolate shops in Tribeca, SoHo and Union Square. I continued leading tours in Boston's Back Bay when I moved here in 2010. Ready to plunge further into the chocolate world, I studied the art of chocolate making through Ecole Chocolate in 2016 and currently work for gâté comme des filles in Somerville.

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Now the founder of Tipsy Chocolates, I offer a number of chocolate-related services for those who are obsessed, just like me! I want you to have an incredible time, taste some of the best chocolates out there or make some tipsy chocolates yourself!

About Me:  A teacher, a mom, a blogger, an avid reader and of course, the Chef. A warm and friendly gal loves to be around good people and good food. “Don’t sweat the small stuff” has been my mantra off late. Helps me stay Zen.

I believe good quality food can be a need as well as a luxury. I try to bring in both need and luxury in my kitchen.

Love to eat:  Love to prepare and eat any kind of one pot meal like Pulav, Khichidi, soups and the like. I find it easy to mix all healthy ingredients in one pot and then on to a plate and call it a night.

Favorite Food memory: My grandmother’s Oggarane Avalakki (Seasoned Poha). Something about the way she prepared it, the simplicity and the taste still remains in my memory.

Amazing Ingredient: Asafoetida and lemons. I feel something is missing if I don’t have the asafoetida in the pantry. And lemons make me feel healthy and fresh.

Favorite Kitchen Tool: I am not too much into cooking gadgets. But I LOVE my chef knives. One is The Shun and the other is the OXO Good grips.

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Check my blog page for more : www.anmati.wordpress.com