Chef Carol Dearth – The best part of teaching my students is two-fold — meeting and making so many new friends who enjoy great food, and especially those ‘AHA!!” moments, when a bit of information clicks into place for a student. It’s a source of true satisfaction for me.
Chef Ricky, former Head Baker for Trophy Cupcakes and current owner/mobile chef instructor for Bourgeoisie Brunches, worked part-time with Sizzleworks for 5 years after meeting Chef Carol over a tray of cupcakes. He left to pursue other interests, including TV and writing his own cookbook “Cannabis & the Art of Infusion.” Chef Ricky returned to the school in early 2019 and is now serving as the school’s manager while assisting with private events at the school as well teaching a few of his own classes. Being a self-made & self-taught chef, Chef Ricky is always on board to not teach, but learn as well. He believes food must be learned using all your senses, not just from a recipe.
Chef Tara says, “I LOVE sharing the fun in our kitchen with private parties.”
She loves how food brings people together. Cooking for Tara is a creative process, trying new things, very therapeutic.
Chef Tara’s background is in marketing & sales, so it was natural for her to step into the role of marketing director for the school. As a graduate of WSU, her educational focus was hotel & restaurant management & hospitality. She is truly an asset for us.