About
Community Cuisine brings people together in the kitchen to cook, to learn, and to celebrate. I HOST:
Cooking classes & demonstrations
Informational lectures
Food events
Pop Up Dinners
I teach the art, technique and value of cooking and share culinary traditions from both the past and the present, drawing from the rich cultures of our community.
I help connect the dots in our local food system by introducing the community to farmers, artisans, chefs, and others.
I incorporate professional cooking methodology that offers students the tools they need to tackle any type of cuisine, menu, or diet.
We celebrate life together by throwing delicious parties!
I love to cook with people and share meals together. I also love to empower people with new cooking skills and knowledge that will support their health and/or cooking goals.
My personal food history, long career and interest in world cultures, traditions and foods inspires me to share with others. I blend these interests with a love for nutrition, current trends, and integrity food meaning food prepared using real ingredients properly grown or raised. I love to teach those who love to cook and those who want to learn how. For me, cooking together creates Community Cuisine.
Photos and videos
Reviews
Helen B.
Frequently asked questions
What education and/or training do you have that relates to your work?
I received diplomas in restaurant and foodservice management from West Valley College in Saratoga and a Diplome Etudes de Culinaires from La Varenne Ecole De Cuisine in Paris, France.
My career began in a small cooking school as a teacher’s assistant to the food stars of the 80s including Paula Wolfert, John Clancey and others. Then, on to a position as executive catering chef to the corporate office and executives of Saga Corporation. I catered for the 49ers and celebrities including Joe Montana and Jerry Rice, Danny Thomas, Quincey Jones, and Dino De Laurentiis. Next came restaurant consulting, restaurant recipe development, and catering.
After having children, I began teaching cooking classes to friends and Community Cuisine was born.
What types of students have you worked with?
Our students range from kids who love to cook, to young adults, to moms who need encouragement, empty nesters and people with health concerns.
Describe a recent event you are fond of.
I recently took a group of 15 guests to the south of France to stay at the once summer home of Julia Childs for a week of cooking and eating in this iconic home. It was a dream come true and magical. I've booked the home again for 2019!
What advice would you give a student looking to hire a teacher in your area of expertise?
Choosing a teacher is personal and should be a combination of the teacher's personal work history, creative offerings and providing what you are looking for.
What questions should students think through before talking to teachers about their needs?
What are their goals? What do they want to accomplish? What information/skills are they looking for?