Zoe Dabbs, Belmont MA

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Sign up for my class and you'll become an expert in small-plate dining! From tapas to dessert to apps to seasonal gluten-free salads that will leave you feeling either healthy and inspired, indulgent and satisfied, or a mix of both! 

 

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.

 

No matter the location or the position, I have continued to experiment in the kitchen and my love for cooking has only grown -- always drawing inspiration from my geographical location and cultural environment. While I specialized in Mexican cuisine growing up in California (street corn, mole, homemade tortillas), this cooking was based on family recipes and personal experimentation. In order to expand my repertoire and allow myself to grow beyond my self-taught roots, I accepted a "stage" (Italian for cooking apprenticeship at a fine dining restaurant) this year at Bistro 5 -- an Italian fine dining restaurant in Boston, and have quickly become their Patissiere and their part-time Chef de Partie. I specialize in beautiful desserts -- gelato, creme brulee, chocolate mousse, panacotta -- and seasonal farm-to-table appetizers and gluten-free salads (smoked goat-cheese artichokes with pickled spring veggies & nasturtium vinaigrette, foraged seasonal salad with pesto, basil dressing, whipped creme fraiche, and carrot puree etc.)

 

I can take you through a small plate course that will leave your guests wowed and excited -- whether you'd like the theme to be Korean, Mexican, Italian or English, your plates will be the talk of the table!

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