Get to know the Chefs teaching in our kitchen! Better yet, come on down and take a class with them!
Ramon was born and raised in San Diego, California. While going to college for his dance degree, he was also working at local restaurants where his passion for food really kicked in. Ramon decided to retire from the stage and go back to school for his Culinary Arts degree. He’s always been interested in not only how to cook, but also what happens to the food when we cook it. From the shared cultural experience to the science of cooking, Ramon loves every aspect of food but also loves teaching others about the art. Growing up in a traditional Mexican household, food was always a major part of his life, and now he is glad to share his knowledge and culture with others. He hopes you leave his classes not only learning about food, but with more passion for cooking.
Chef Andrew Vogel was born in Cincinnati, Ohio. He attended Northern Kentucky University and Midwest Culinary Institute and holds a Certified Chef de Cuisine certification from the American Culinary Federation. He has been an adjunct culinary instructor at Midwest Culinary Institute for more than 11 years, and has worked with Jean-Robert de Cavel for more than 12 years -- first at Jean-Robert at Pigall's and currently at Jean-Robert's Table. When not cooking, eating, or thinking about food, he enjoys playing tabletop board games with his wife, riding bicycles, their 4 cats, travel, and movies. He maintains a culinary library with more than 700 titles -- and don't even ask how many board games he owns!
Chef Berrios is a Puerto Rico Island native. She had the privilege of growing up around a vast culinary influence of Puerto Rican, Cuban, and Spanish cuisines from her mother and grandmothers. Her family ran a successful catering business for over 30 years in Puerto Rico, which helped her develop an intense love and passion for cooking and baking and a respect for food and all types of cuisines. In her professional career she had the opportunity to live in Mexico for 3 years where she fell in love with the authentic local cuisine and learned the craft of making homemade tortillas, tamales etc. Being a military wife gave her the opportunity to learn different cuisines and local dishes from Brazil, Chile, Peru, England, Ireland and from many regions of the USA. She has taken culinary classes from different chefs in the areas of pastry, cake baking and decorating and bread baking classes from a Master French Pastry Chef. Inspired by her mother and her grandmothers she says that she is looking forward to start teaching and being able to share her culinary knowledge and learn as well from the students at TLK.
Chef Gabi Odebode was born and raised in Ghana in the western part of Africa. She has been cooking for 15 years. She has learned from great home cooks and chefs both from America and Africa. Gabi has taken culinary courses in food, nutrition, and international cuisine. In the courses she took, chefs and home cooks not only taught her how to cook, but helped her to understand the art of food, flavor profiles, textures, and other culinary skills. In her 15 years of cooking, she spent most of her years learning how to cook African food in Ghana and continued when she immigrated to the United States. In the United States, Chef Gabi learned how to cook other meals from different African countries. Aside from cooking African meals, Gabi also loves to develop and experiment with different recipes. She also enjoys fusing different cultural food together to create a new recipe. She has introduced and taught many Americans and non-Americans African food and cooking and the response was great. Gabi is always excited to give individuals the African experience through her cooking!
Chef Gerrie has over 35 years of experience as a culinary instructor, executive chef, hospitality expert, and culinary consultant and is a proud graduate of The Culinary Institute of America in Hyde Park, New York and holds a Bachelor’s of Science degree in Hotel and Restaurant Management from The Conrad Hilton College of The University of Houston, Texas. She was also the Senior Culinary Instructor for The International Culinary School at The Art Institute in Cincinnati.
Chef Gerrie is a culinary expert, “seasoned” teacher, and hilarious kitchen adventurer. She has hilarious stories that you'll have to hear to believe...nothing's off the table when you're with her! Leave your inhibitions behind and let Chef Gerrie be your guide to combining food, flavor, and fun. You may just like it (and her) too much!
Chef James grew up in rural northwest Ohio, moved to Cincy in 1998 and started working in the restaurant industry. He fell in love with the craft. Mostly self-taught, he has honed his skills over the years working for nearly every restaurant group in town... Jeff Ruby's Steakhouses, Boca Restaurant Group, Orchids at Netherland Plaza, Whole Foods Market, Hyatt Regency Cincinnati, and many independently owned restaurants along the way. In 2018, James started his own company called "Have Knives. Will Travel." as a personal chef, caterer, and in home instructor. He loves all types of food, but he is totally obsessed with braising, curing, and smoking meats and pickling. Inspired by his mother, a lifelong teacher, he began teaching at The Learning Kitchen and is loving every minute of it!
Chef Jason Louda was born and raised in Cincinnati, but has never strayed far from his Eastern Kentucky, Appalachian roots. Beginning at the age of 15, Chef Jason has built his career from the ground up with one motto in mind..."Cooking should be fun. After all, it's just food." Working in many of the city's, best known farm to table restaurants, including La Soupe, Metropole and Chalk Food + Wine, and as the newest Culinary Adjunct at The Midwest Culinary Institute; Chef Jason has placed an emphasis on quality food being both accessible and inviting to all people. His food passions are for the simple dishes of his childhood, homemade pickles, preserves, smoked meats, and anything cooked over an open fire. Chef Jason's hope is you will leave his class with a smile on your face and a heart as full as your belly.
Kristin Rose is a personal chef out of Blue Ash. Her food philosophy is using whole, high quality, unprocessed foods. Over 8 years ago, she decided to start a second career and follow her love of cooking healthy food. She went to culinary school at the Midwest Culinary Institute here in Cincinnati and earned a Culinary Arts Certificate. Now, she works with her clients to provide them with good healthy options. Come join one of her classes!
Originally from India, Madhu Sinha is passionate about cooking from scratch. She not only has extensive experience in both cooking and teaching cooking, she is also the co-author of a book on the global ecopolitics of food consumption. She strongly believes that knowledge of ingredients and cultures are both important for us to appreciate the foods we consume. All her classes teach you to cook delicious Indian foods informed by a knowledge of Indian culture and history.
Chef Patrick Aylward started working in the food industry as a young boy at the age of 14. After going to college for marketing and economics, he dropped out to become a chef. He started at Jeff Ruby’s Precinct, and shortly after moved to Milwaukee, Wisconsin working for bakeries, Italian and new American restaurants. Upon moving back to Cincinnati, he worked at Salazar where he learned a respect for food and vegetables that will be instilled in me for the rest of my life. Patrick then worked for Panino, a local salumerie, and learned a respect for animals that will also last a lifetime. He currently works for Tano Bistro in Loveland, teaches at The Learning Kitchen, and run a small private dining/catering business. He loves to cook peasant foods, things with a short ingredient list, that require care, and attention to yield a scrumptious result. He aims to empower people who step through our doors of the learning kitchen. Picking up a knife and turning the heat on can be very intimidating. He hopes that through his experience and excitement he can empower you to cook new things, buy new ingredients, and explore the limits of your kitchen after taking a class.
Rebecca Denney is the chef and owner of Paleolicious and the Modern farmhouse Kitchen. Her specialties include gluten free, paleo, seasonal and vegetarian entrees. She is passionate about working with families to help them discover that healthy food should always be delicious.
Chef Sam is a Dayton, Ohio native. She graduated from the Culinary Institute of America in Hyde Park, New York with a degree in Culinary Arts, and got her experience on the line in restaurants in New York and Washington D.C. While working at Chef Dan Barber’s Blue Hill Restaurant, she fell for the farm to table concept and eventually for the lifestyle and vocation of farming. Sam has now been farming for 9 years with her husband Rich, who together own and run Foxhole Farm in Brookville, Ohio (along with their little girl Marion). They feed the Dayton community via Oakwood and Centerville farmers markets, Dorothy Lane Market, and various restaurants. Sam also offers private chef services via her second business, Farmer to Table. Her culinary specialties include farm-to-table cooking, and Spanish, Italian, and French cuisine. Teaching others how to cook is one of Sam’s favorite outlets.
Chef Timmy is a Cincinnati native, and a born roamer. He has lived in a few places around the US and lived and worked in Asia for 5 years. While there he traveled as much as possible, and every time he traveled, his goal was to study the cuisines and cultures of the regions he visited. He has taken more than 40 cooking classes throughout China, Japan, Korea, Thailand, India, and more. He learned the authentic flavors and techniques, and now he is bringing them back home to share the secrets with you. In Denver, Timmy was part of the team that won Q House Modern Chinese the title of "Best Restaurant Denver 2018" by Eater Magazine and helped earn a nomination for “Best New Restaurant in America” by the James Beard Foundation. Although Asian cuisines are his specialty, his knowledge and skills of world cuisines is extensive. Recently, he earned his Level 1 Sommelier Certification.