Culinary Classes Professionals to Know 2025

I am an experienced leader and educator who has worked in journalism, marketing, higher education, content management, social media and recipe development. I am also author of eight books, including the recently released Disney Princess Tea Parties Cookbook and the popular Super Easy 5-Ingredient Cookbook. My writing has appeared in dozens of print and online publications including the Washington Post, the Boston Globe, Connecticut Magazine, The Today Show Website, iVillage, Momtastic, SheKnows and Betty Crocker publications. I specialize in multi-platform storytelling, social and digital marketing and leveraging audience trends and data to successfully exceed short- and long -erm goals for my publications. I believe in encouraging curiosity in my colleagues and teams. I believe that each person’s unique voice is what makes writing special. And I believe that a collaborative, team-based work environment is essential to creating great work with the highest integrity, accuracy and vision.

Jackie Newgent, RDN, CDN, is a distinguished culinary nutrition expert and thought leader who seamlessly bridges the worlds of professional cooking and nutritional science. As a classically trained chef and registered dietitian, she has established herself as a preeminent voice in plant-forward cuisine and innovative food education. With multiple award-winning cookbooks and a robust media presence, Newgent has emerged as a highly sought-after authority in culinary nutrition and wellness. A respected industry influencer, Jackie serves on the Forbes Health advisory board and leverages her extensive expertise as a national media personality and contributor to national health platforms like U.S. News & World Report. Her professional journey includes an impressive tenure as a chef instructor at the prestigious Institute of Culinary Education in New York City. Currently, she continues to shape culinary education as an instructor at The Gourmandise School in Santa Monica and through her private teaching. Newgent's professional portfolio extends beyond traditional roles, serving as a nutrition coach for My Peak Challenge and a strategic culinary nutrition advisor to major food companies and emerging plant-centered businesses. Her multifaceted approach to nutrition and cooking has positioned her as a unique and influential professional who is reshaping how we understand the intersection of food, health, and sustainability. Based in Los Angeles, Jackie continues to inspire and educate through her dynamic work across media, education, and culinary innovation.

Dedicated leader in Food, Beverage and Hospitality with proven abilities in dish and menu development, creative problem solving, team cultivation, processes development, controls, project management, logistics and learning agility. Through years at the hotel, teaching and independent restaurants I have developed the foundations to deliver an exceptional customer experience.

Dedicated leader in Food, Beverage and Hospitality with proven abilities in dish and menu development, creative problem solving, team cultivation, processes development, controls, project management, logistics and learning agility. Through years at the hotel, teaching and independent restaurants I have developed the foundations to deliver an exceptional customer experience.

Experienced Martial Arts Instructor and Business Owner with a proven track record of providing high-quality instruction and character development programs. Skilled in martial arts instruction, business management, and community building. Passionate about helping individuals of all ages achieve their goals and reach their full potential through martial arts training. Currently involved in multiple locations, offering award-winning programs and serving a wide range of communities. Reach out today to learn more about our programs and how we can help you or your child achieve success!www.ChoesHapKiDo.comwww.TryKarateClasses.com

Television celebrity, Masterchef India judge, author, restaurateur, food film producer andbenefactor.Being recognised as the youngest Executive Chef at 25 and the second chef to be featured on the Forbes Celebrity 100 list, affirms my faith in food as a giver.- Currently co-owning restaurants in North America..- Consulting for and endorsing 17 food (and food related) brands in the country..- Mentoring 3 universities and IIHM group of institutions..- Menu curation for varied entities, ranging from the heritage Alila Bishangarh, to the Flyp @ Mtv chain of restaurants to Royal Caribbean (Voyager of the Seas). Passionate about reviving lost / lesser known grains and rice varieties as much as reviving lost dishes and their stories. Love travelling to get inspired.A culinary professional with 25+ years' experience in the field and with more than 12 years of experience at senior kitchen management positions (as Corporate chef ,Executive chef and Food and Beverage Director), I am always on the look out for the next challenge.

Born and raised in Bhilai, Rahul Shrivastava discovered his passion for baking at an early age, crafting his first batch of cookies when he was just in seventh grade. His love for the culinary arts grew as he spent countless hours in the kitchen, experimenting with flavors and techniques. Inspired by culinary legends like Sanjeev Kapoor, Ranveer Brar, and Gordon Ramsay, Rahul's fascination with food, travel, and desserts deepened, shaping his vision for the future. After completing his postgraduate degree in MBA Finance from Savitribai Phule University, Pune, Rahul pursued his true calling as a pastry chef. He honed his skills through years of dedication and hard work, gaining valuable experience and insight into the intricacies of the food industry. Currently serving as the Pastry Chef and Founder at World of Cookies by The Sinful Love, Rahul channels his creativity and expertise into crafting exceptional desserts that push the boundaries of conventional baking. The pastry kitchen is his creative sanctuary, where he thrives on innovation, blending traditional techniques with modern trends to elevate every creation. With a relentless drive for perfection and a passion for continuous learning, Rahul is always seeking to improve and inspire, bringing his unique vision to life through every delicious dessert he creates.

As the Founder and Chief Operator of LCA recipes @ www.lcareipces.com, a website that focuses on easy Asian inspired recipes, I specialize in creating original recipes and marketing content to boost website traffic. I am also am author, editor and publisher of our cookbooks. Since our establishment in 2018, our website has experienced remarkable growth, attracting over 100,000 monthly visitors.Our platform has garnered recognition from esteemed publications like Women's Health, Taste of Home, Kitchn, and MSN.My skill set encompasses: * Website Development * CMS Strategies * Holistic SEO Strategies * SEO Keyword Analysis * Advanced Knowledge in GSC and GA4 * Content Editing and Production * Content Marketing and Strategy * Email Marketing * E-commerce Strategy and Management * Publishing and Copy Writing * Social Media Marketing * Photography * Videography

Hey there! I'm Jessica, the developer, photographer, and writer of The Forked Spoon. Self-taught in all fields of blogging, I received my Bachelor's degree in MCD Biology from UC Santa Cruz. After a year of traveling through SE Asia and Europe, I discovered my passion for photography, travel, and good food. You can find me around Sacramento, CA, chasing after my spirited toddler, cooking, and dreaming about my next travel adventure. The Forked Spoon is a recipe website focusing on easy, family-friendly healthy recipes. My goal, always, is to keep The Forked Spoon real and relatable. Long-term, my goal is to combine my two great loves, food and travel, into a cultural cookbook where I share my travel stories, photos, and favorite recipes from all over the world.

Culinary professional with a dynamic background honed in fine dining, high-volume operations, and diverse hospitality settings. Experienced in crafting elevated dining experiences and leading large-scale culinary teams to excellence. Skilled in business development, marketing, pricing strategy, and operational efficiency. Rooted in Culinary Arts, alongside Hospitality and Restaurant Management, from Le Cordon Bleu. Let’s connect to discuss culinary leadership and innovation!

Experienced chef with over 20 years of experience in restaurants, hotels and international resorts. My previous work and education has created a skillset that makes me easily adaptable, creative at problem solving, able to multitask and tackle complex problems with ease. I have a solid history of recipe and menu development, kitchen design, system development and cost analysis and reduction.

I'm an experienced Registered Dietitian, cook, and nutrition writer based in New York City. Throughout my career I've explored food through various angles: organic farming, healthcare food service, and recipe & menu development. I currently am expanding my culinary knowledge by working as a line cook at Blue Hill in New York City.Through my experiences I have come to realize that how we relate to food and the world around us is at the root of what’s most important. I want to spread the joy of food by being on the front lines of creation, and empower others to live more delicious lives.

I'm Bernhard, the cook behind Beyond Chutney — a space where I share bold, spice-forward recipes inspired by Indian flavors. I love experimenting in the kitchen, drawing ideas from old cookbooks and street food and putting a simple spin on classic dishes without losing their soul.

Expert in trend forward product development, branding, and manufacturing for the baking industry.

Art for Sale: https://society6.com/seyonara Novice blogger: https://fenice.medium.com/ DeviantArt profile: https://www.deviantart.com/seyonara30 Digital Art Portfolio: https://yousufs4.wixsite.com/seyonarasgallery Passionate about building better technology products. Passionate about representing diversity by representing Bengali food culture. Passionate about AI as we need more people to start socializing about it and think about how we want to shape future of humankind in the futuristic digital economy

Art for Sale: https://society6.com/seyonara Novice blogger: https://fenice.medium.com/ DeviantArt profile: https://www.deviantart.com/seyonara30 Digital Art Portfolio: https://yousufs4.wixsite.com/seyonarasgallery Passionate about building better technology products. Passionate about representing diversity by representing Bengali food culture. Passionate about AI as we need more people to start socializing about it and think about how we want to shape future of humankind in the futuristic digital economy

Angela M Wilson, CEPC, CCE, MsEd Pastry Chef (504) 234 9637 Citizenship: US/Australia angmwilson@hotmail.com Education & Certifications: M.S. Education, University of Wisconsin-Stout, Aug 2013 American Culinary Federation, CEPC, CCE Certified Servsafe Instructor & Exam proctor, 2012 Certified Food Service Educator, Foodservice Educators Learning Community, June 2011 A.O.S. Baking & Pastry Arts, Culinary Institute of America, Hyde Park campus 1995 B.A. Technical Theater & Communications, University of New Orleans 1989 High School Diploma, Hahnville High School, Louisiana 1985

Whether the product I have been selling for over 10 years in aviation or restaurant business for both B2B and B2C, I searched for the answer to a simple question: "What do they need to buy my product?" Thanks to my advanced knowledge of MS Excel, after I understand, analyze, and visualize the data, I begin by emerging with market, market share and target segments. Then, I create the communication plan by highlighting the features that I will communicate with the product according to the needs and access channels of each segment. I make optimum use of the marketing budget given to me by making ROI calculations of marketing tools such as paid search, social media ads, incentives, etc.. After getting the permanent residence and work permit from the Canadian government, I want to move my experience and skills to Canada. Thanks to my fluent English and French, I look forward to exceeding new goals.