Hello, friends! Many of you come here for recipes and meal plans, but my primary work is teaching cooking classes. I wanted to take a few minutes to share my background and give an update on my live stream classes.
I’ve been teaching cooking for 20 years, ever since completing the professional program at Tante Marie Cooking School in 2001 under Mary Risley. While in school I assisted visiting chefs at night, and after graduating I taught an evening basics course in Mary’s home teaching kitchen while working as a pastry assistant in the early mornings. Side note: Mary Risley’s “put the f@cking turkey in the oven” clip is legendary!
When my three children were toddlers I taught only occasionally or for charity. At that time food writing fit my schedule—contributing to magazines like Cooking Light, Sunset, Parenting, Robb Report and Houston Magazine allowed me to work late at night while my kids were asleep.
In 2014 it became clear that my true purpose was helping home cooks make dinner for their families. My mission is to give home cooks confidence and practical skills so “What’s for dinner?” feels less stressful. I’m not a Michelin-starred restaurant chef, but I can teach the essential techniques and approaches that make cooking at home manageable, even when you’re juggling work, carpool and homework.
My cooking school is based in Houston, with occasional classes for friends and family in California and Idaho. I longed for a way to reach more people beyond my local area, and video felt like the natural route. The pandemic accelerated that plan: live stream cooking classes emerged as the most effective way to teach many students at once without traveling.
Like many, this period has been a time of adjustment. Before the pandemic, my classes and retreats were busier than ever—we were mid-series on Basics I, planning Basics II, and lining up summer corporate classes and events. We had plans to secure a retreat space to host cooking weekends and creative getaways.
When stay-at-home orders arrived, I shifted to teaching on Zoom, appeared on live-streamed TV segments, and piloted an online cooking membership for loyal clients. I accepted 100 founding members during the initial launch and was overwhelmed with gratitude.
It hasn’t all been smooth—there were anxious moments wondering how the business would weather the change. I’m an optimist by nature, but I also care deeply about this work. I love earning my own income, contributing to my family, and helping people become better cooks.
Live stream classes turned out to be the practical solution for now. They offer a more affordable option than in-person events while allowing me to continue teaching and connecting with students. Over the past weeks I’ve been developing a dedicated online platform that will launch in September—Smart in the Kitchen School. Membership will open for a limited two-week window so I can focus on members once they join.
We recently filmed the first on-demand class series for members. Core content will include knife skills, recipe fundamentals and pantry essentials. Members will also gain access to a private Facebook group and live Q&A sessions with me. My goal is to help you progress from hesitant beginner or rule-bound cook to a confident home chef, all for less than a dollar a day. My guiding principle for the school is simple: progress over perfection.
If you’ve read this far, thank you. I’d love to see you in one of my public live stream classes and invite you to join the waitlist for the September launch of Smart in the Kitchen School. I’m pouring my heart into this project and am here to support your cooking journey.
That’s the update—no recipe this time, since it felt off-topic for the post. Thank you for reading and for your support.
P.S. If you know someone who would enjoy these classes, please forward this to them and encourage them to sign up for the newsletter. I have a summer e-book coming soon for subscribers.
