Chef Hosts

Our Chef Hosts

Get to know Chef David Knight – Kilted Chef LLC

Chef David Knight’s heart and soul is ingrained in the culinary field. He has over 30 years’ experience as a professional chef, chef instructor and business owner. His vast experience in culinary and pastry, and diverse background has shaped him into the versatile and experienced Executive Chef/Business Owner he is today. 

Dave has worked in upscale and high-end restaurants, country clubs and culinary schools throughout Arizona, Colorado, Maryland, Vermont and Washington D.C. He has cooked for celebrities and dignitaries including President George Bush Sr., President Bill Clinton, President Barack Obama, members of the Secret Service Detail, Jacques Pepin, Roland Mesnier, Willie Nelson, Ricky Schroeder, Juliette Binoche, Albert Kumin, the New York Giants, Iowa Hawkeyes basketball team, Colorado Governor John Hickenlooper and Senator Mark Udall.

Dave has a proven reputation with a solid work ethic, a wide body of knowledge in the science and physics of food, and is well-versed in fine dining preparation and delivery. Dave has complimented his leadership experience with over 20 years combined service in the US Army, Navy, and Search and Rescue teams and Back-of-the-House (BOH) management experience.

EDUCATION and PROFESSIONAL AFFILIATIONS

  • American Culinary Federation (ACF) Certifications | Executive Chef, Executive Pastry Chef, Certified Working Chef, Culinary Educator, Certified Executive Pastry Chef (In Process)
  • Associate Degree of Occupational Studies in Culinary Arts | New England Culinary Institute | Essex, VT | 1992
  • Graduate: Certificate of Baking and Pastries | Baltimore Culinary Institute | Baltimore, MD | 1990
  • Member, American Culinary Federation | 1989 to 1994, 2014 to 2016

MILITARY and VOLUNTEER SERVICE

  • Team Member, Rocky Mountain Rescue Group (Boulder, CO) 2002 – 2003
  • M109 Howitzer Crew Leader, U.S. Army National Guard 1/180 Field Artillery Unit 1996 – 2000
  • Training Officer, Virginia DES Potomac Valley Search and Rescue (College Park, MD)  1994 – 2004
  • Heavy Equipment Mechanic, U.S. Navy Reserve Construction Battalion 1985 – 1991
  • Team Member, Coconino County Sheriff’s Department Search and Rescue (Flagstaff, AZ) 1996 – 1998

AWARDS and RECOGNITION

  • First Place in Bethesda Iron Chef Competition at L’ Academie de Cuisine | Gaithersburg, MD
  • 7th Annual Pastry Chef Competition at 21 Club | New York, NY
  • Food and Wine Magazine Awards | New York, NY
    • First Place for Best Desserts made with Espresso
    • First Place for Best Sugar Work
  • First Place for Best Sugar Works, Domino’s Sugar Award | New York, NY
  • First Place Award, Student Chef Competition, Old Family Recipe | Baltimore, MD
  • Original Recipe Campaign Feature | Idaho Potato Commission

NEWS and FEATURES 

EatThis.TV Network | Chef David Knight | Sweet & Savory Pilot

FSR Magazine December 2021

Idaho Potato Commission Food Service Ad Campaign Fall 2021​

The Latest Dish Fall 2021
High Timber Times 2015
Conifer Chamber of Commerce 2015
The Denver Post 2014
Sugar Loco 2013

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Get to know Chef K’s Kitchen

Chef K began discovering her passion for food while growing up in a village outside of Torino, Italy with her mother. She spent a lot of time in the kitchens learning from the mommas and the grandmas of local Italian friends. Amazed by the amount of passion the Italians put into all of their dishes and preparing every meal with only the freshest of ingredients, Chef K decided this was her calling. Upon returning to the United States to go to College, Chef K continued to study different cuisine. Starting as a prep cook at a gourmet camp-style resort in West Virginia, she worked her way to Executive Chef. In 2004 she moved to Williamsburg, Virginia where she has opened and continue s to run her catering company “Chef K Cooking”

Chef K has been featured LIVE since 2014 on WTVR CBS-6 “The Virginia This Morning Show” 9-10am weekdays in Richmond, Virginia. Watch Chef K cooking her signature dishes over the past 8+ years – search “Chef K WTVR” or “Chef K CBS 6” or on YouTube for her most recent episodes.

Chef K has Two Published Cookbooks After talking with many customers and friends over the years she realized the overall desire to eat healthier, however the biggest complaint was “low fat just doesn’t taste as good, where is the flavor?” so she created “Phat Taste! Little Fat!” where you can enjoy some of your favorite recipes with all that wonderful flavor and only a quarter of the fat. Chef K is very proud of her second cookbook “Chef K Goes to Yorktown Market Days” which is a compilation of delicious and healthy soup and salad recipes that she created for the local Farmer’s Market in historic Yorktown, Virginia.

Chef K is devoted to supporting local programs that help Americans. Every copy of her first cookbook “Phat Taste Little Fat” provides 24 meals to hungry Americans through the Feeding America Program. Similarly, a percentage of the proceeds from “Chef K Goes to Yorktown Market Days” provides help for the Fisher House Foundation, supporting American military veterans and their families. Chef K is active in supporting the Natasha House, Here for the Girls, the Watermen’s Museum in Historic Yorktown, Home’s for Our Troops, March of Dimes and numerous other local charities.

Chef K was invited to work with the Smithsonian’s National Air and Space Museum and NASA to complete the first episode and live edition of the STEM in 30 Program to educate middle school students throughout the United States about preparing healthy nutritious menus for the astronauts in the space station as well as what we eat here on earth. Visit the Smithsonian Website to see the live broadcast of “Vacuum Packed Space Food: It’s What’s for Dinner” originally presented on November 19, 2014: http://airandspace.si.edu/explore-and-learn/stem-in-30/archive/?id=13618

 

Comments by Torri S. Strickland

Producer, Local Programming • WTVR-TV/DT

,: 3301 W. Broad St. · Richmond, VA 23230

“Chef K is one of the best Chefs I’ve booked in about 3 years!  She is AWESOME!!!  I’m still waiting for yesterday’s ratings to come in, but I know her segment skyrocketed.  She has great energy and her presentation is just what I hope for when booking guests. We look forward to having her on again and again and again J”

“I anticipated your segment to show a spike in the ratings and it did J  You were awesome so thank you.  I most DEFINITELY would like you back.  You are a dream guest – everything I hope for in a cooking segment and then some J”

“The segments were OUTSTANDING”

“You always hit a home run – Great to have you join us again”

“Thank YOU – another homerun segment – YOU = GREAT! Would love to get you in the line up the end of next month”

 

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Get to know Chef Debra Walker

CHEF DEBRA LaROCCA-WALKER

Chef Debra LaRocca-Walker is first generation Sicilian-American having learned to cook and bake in her Nona’s kitchen as a young girl.  Chef Debra is a Florida native and has received 4 educational degrees in different industries and embarked in her first career as a Registered Nurse/Healthcare Administrator working with pediatrics and geriatrics before being appointed Executive Director of a state health plan.  During these years, Chef Debra started LaMezzaluna Catering part time that served events for local and state politicians, businesses and private events applying all the skills and recipes she learned as a child. 

After leaving healthcare, Chef Debra went to seminary and became an ordained minister specializing in Pastoral Care and served for 6 years, part time in a mission church.  One of her passions was feeding and clothing at-risk children, elderly, shut ins, poor and needy in her community and she created a non-profit called Angel Meals where she prepared, delivered and served over 17,000 hot, made from scratch meals in 6 years and hosted free Thanksgiving/Christmas/Easter communal meals for those in need.   She also started a clothing house at the church where families in need could ‘shop’ for free clothing when picking up their meals.  She was a drug/alcohol addiction recovery counselor and started a recovery group through her mission church to assist community members in their recovery efforts.

Chef Debra continued to work in the food industry as Executive Chef/Manager in large conference centers, steakhouses and upscale restaurants designing menus and managing all aspects of the businesses and catering events, but her passion was always pastries. 

Through the years, Chef Debra’s lifelong dream of becoming a degreed Pastry Chef was still in her heart.  Her precious son Tyler, a Firefighter/EMT was diagnosed with cancer at the age of 27 and he asked her one thing; after his passing to fulfill her dreams and go back to school, get her degree in Pastry Arts and open her own bakery/restaurant.  Chef Debra would sit beside his bed and they collaborated about the different pastries she could make for her new bakery.  After his passing, and a time for grieving, Chef Debra kept her promise.  

After graduation with a degree in Advanced Pastry Arts, Rocca’s Bakery & Confections was born. Chef Debra’s passion is pastry but also teaching the home baker how to re-create the same items in their own kitchen by simplifying more complicated recipes and teaching the home baker traditional techniques of pastries.  Chef Debra’s passion and love for pastries and food can be tasted in every creation she bakes.

Rocca’s Bakery & Confections continues to bake and spread joy through event catering, pastries, celebration cakes, pies, breads and confections in Greensboro, NC in addition to Rocca’s Bakery online store which ships nationwide.  Rocca’s Bakery motto is “We Bake Your Day Better”. 

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Get to know Chef Kevin-Fit Chef TV

Chef Kevin Roberts

Louisiana born; Mississippi raised! Kevin was destined to be in the kitchen from a young age and was born into a family of cooks and caterers. By age 5, he was standing next to his grandma learning how to make old fashioned Southern Style biscuits. At age 9, he was coming home from the 3rd grade just to watch “Great Chefs of the World” on Discovery Channel. This inspired him to set up his parents old VHS Camcorder on a tripod to record his very own TV Cooking show! Where he showcased his skills with Kraft macaroni and chicken nuggets. By age 15, he was flipping burgers at a fast-food joint and the rest was history.   

Kevin took a different route in life and comes from the school of hard knocks. With over 20 years in the restaurant industry. He’s a high school dropout who spent his younger 20’s traveling the country working at seasonal resorts as a line cook in Alaska, California, and Florida.  He finally settled back into his hometown of Vicksburg, MS. Where he helped opened a few unique restaurants which led to a local celebrity chef status.

In 2015, Kevin developed a series of health issues due to years of bad dieting and the party chef lifestyle. This led to a newfound love for healthy food and fitness. In 2018, Kevin left the hustle and bustle of the restaurant industry to pursue a life in personal training. He quickly found that food was the most important aspect to a healthy regiment and couldn’t stay out of the kitchen. He created Fit Chef Catering, a healthy meal prep business that was started by selling meals out of the trunk of his car at the gym. That has since grown into a massive operation throughout central Mississippi with 4 physical store locations, online ordering, full fledge catering and soon to offer nationwide shipping.

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Get to know Chef James Jens

James Jens has over two decades of cooking professionally, but a lifetime of passion for food. Starting with helping in his mother’s kitchen cook the family meal and canning the bounty of the family garden or creating for foods and nutrition projects for 4-H. His first “paid” event was cooking for a high school friends pre-dance dinner meal for him and his date.

After high school James attended Fox Vall3ey Technical College for Culinary arts and then embarked in a whirlwind culinary career. With stops at multiple independent white linen restaurants, two 4-diamond resorts, 1 5-diamond resort and multiple private country clubs prior to starting Dinners with Class.

Dinners with class is a personal chef, catering, cooking class service company that creates personalized culinary experiences for each client’s event. Menus range from tapas to multi course tasting menus to interactive chef stations cooking in front of guests, the sky is the creative limit.

Along with his passion for all things culinary, his hobbies include traveling with his high school sweetheart turned wife and their two kids, watching and attending Indy car races, local Wisconsin sport teams and sailing. 

Get to know Chef  Diane Nussbaum

Website: www.dianespatisserie.com 

Email: diane@dianespatisserie.com

After graduating college in 1970, I pursued my 1st career as a Reading specialist, working with Elementary age students. Then, in 1976, we moved to Naples, Italy for my husband’s commitment in the Navy.  It was there that I discovered my love for cooking, baking , and eating well. When we returned to the States, I began my baking Career from my home kitchen.  I started selling cakes and pastries to restaurants and caterers. In 1986, I purchased a French Bakery in Haddonfield, NJ called La Patisserie Francaise.  It was here  that I continued to explore my passion for French Pastries and cakes. During this time we won many awards for our pasties and cakes from Philadelphia Magazine for “Best Of Philly”. Our Ricotta Cheesecake was one of our awards.  We also provided special desserts for the Cezanne Exhibit, opening night, at the Philadelphia Museum of Art, and created a replica of the Bourse Building for the 100th Anniversary.

In 2006, we decided to leave retail sales and focus on Wedding and other larger special occasion cakes.  Since then, we have won Best Wedding Cake for The Knot, and Couples Choice Award for Wedding Wire, every year since 2012. We are also known for our Vegan and Gluten free selections, as well as other dietary restrictions in cakes. We get a lot of pleasure in making a person’s cake dream come true.  All cakes and pasties are made to order large or small.

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Get to know Chef Carl L. Huckaby II

Carl L. Huckaby II (Chef Chip) began his career standing on five-gallon buckets alongside his father, Chef Carl L. Huckaby CEC, CCE, CEPC, AAC, FMP.

It was Chef Chip’s greatest advantage to learn beside his father, his mentor, in their family bakeries and restaurants. He stayed by his father’s side, learning the trade and committing himself to achieving goals of his own in the culinary arts.

He’s worked at beloved restaurants like the Hillview Country Club in Franklin, Indiana, the famed Chez Jean Restaurant Francais in Camby, Indiana, as well as the world-renowned Indianapolis Motor Speedway as Executive Chef of the Brickyard Crossing Golf Resort & Inn.

From there, he transitioned to helm Barto’s Banquets and Catering at the Indiana State Fairgrounds.  In coalition with owner John Barto, they redefined the image of “State Fair Food” and it was there that he and John would launch Food Guys Catering in January of 2014, providing a truly customized catering option for Central Indiana.

Everyone deserves those happy moments.  Everybody deserves good food made fresh!

In 2019, Chef Chip joined his expertise with Keith Johnson at Smokehouse Catering Company to continue growing with each other and provide “Good Food Made Fresh.”

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Get to know Chef Celeste Gill

CHEF CELESTE Celeste Gill Chef Celeste received her culinary training in Hawaii with a degree in Food Science. She became the first female cook at the Salvation Army Alcohol Treatment Center. While in the military, Chef Celeste moved to Virginia and became the Dietary manager for Sunrise Assisted living. ensuring the nutritional and quality meals for seniors. Chef Celeste wrote the menus, procured all staples and managed the dietary staff. That position advanced to traveling to various senior complexes in the area providing special events for seniors. This experience set her on a career path to upgrade the senior dining experience with delicious and nutritious meals. This includes writing menus for the dietitians and seasonings with her senior seasoning blends.


Chef Celeste is CCR certified and registered with SAMS for the past 14 years, serving the National Guard and seniors during national disasters in and around the Baton Rouge and surrounding areas. She is also certified food handler, certified Food service manager as well as certified food management instructor and proctor the Servsafe national program. Her team members are also certified foodservice Servsafe COVID-19 certified as well as managers which ensures the highest safety practices for our seniors.
Chef Celeste combines fresh local ingredients whenever possible to her delicious menu options.


@@@@@giving back section
Chef mentoring
Cooking with kids
Feeding homeless
Business mentoring
Goals for 2020 and moving forward
Nutrition services

 

Event spaces
Teaching
Chef Celeste and her team have over 25 years experience in the senior nutritional field. Her inventive culinary style has earned her several accolades, including Chef of the Year from the American Culinary Federation, the Seafood Award from Capital Chefs’ Showcase, and first place in the Fall Heat Cooking Competition. Because these events led to so many requests for spices and seasonings, Chef Celeste began packaging and selling her own Louisiana Honey Mustard and proprietary Senior Seasoning spice blends.


Event spaces Teaching Chef Celeste and her team have over 25 years experience in the senior nutritional field. Her inventive culinary style has earned her several accolades, including Chef of the Year from the American Culinary Federation, the Seafood Award from Capital Chefs’ Showcase, and first place in the Fall Heat Cooking Competition. Because these events led to so many requests for spices and seasonings, Chef Celeste began packaging and selling her own Louisiana Honey Mustard and proprietary Senior Seasoning spice blends. Based in Baton Rouge, Chef Celeste and her expanding team have their finger on the pulse of healthy senior dining. The team provide meals for The EBR Council on Aging, serving 22 Senior Centers/Nutritional Feeding Sites with 1100 hot meals served daily and 1800 Meals on Wheels daily. Southside Gardens Retirement Center for the past 12 years, serving meals to independent as well as Assisted living residents, some with special diet requirements. The Spine Hospital of Louisiana, where dietary ranks with the hospital in the top 5% in the country, Rehab at Neuromedical and dietary services at The Surgical Specialty Center. 520 Spain, the newest venture is a beautiful refurbished house in downtown Baton Rouge that’s open to host events. Chef Celeste loves to teach and has extensive experience in sharing her fresh take on healthy Louisiana cuisine through live presentations, cooking classes, and local and national television, such as the Food Network. She has produced and co-hosted the cable television show, “Cooking Up Louisiana Treasures”

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Get to know Bob Sargent

Chef Bob Sargent was born in Elmira, New York, and knew at a very early age that cooking was one of the things that brought him, and others around him joy. Starting his first restaurant job at the age of 16 bussing tables, he has been in the kitchen for 34 years. In that time, his culinary exploits have taken him around the world. Bob’s first inroad into international cuisine was a pastry apprenticeship in Caux, Switzerland, from there he created and taught a culinary program in Bhutan. He has spent as much time as possible traveling the world, studying, and sampling cuisines in Thailand, Europe, Mexico, and South America. Along with his extensive experience across the world, he has worked and trained across the US, in places such as San Francisco, the Delaware Coast, New York, and Boston before settling in Boulder, Colorado in 1997.

Since then, Chef Sargent has opened and worked in some of Boulder’s best restaurants before founding Savory Cuisines Catering. Now open 19 for years, Savory Cuisines started as a small, private chef service out of his garage, and has since grown to be Boulder’s largest catering company. Bob’s passion for cooking is only rivaled by his passions for running and weightlifting, and he is an advocate of a mostly plant-based diet. Outside of his travels nationally and abroad, he prepared vegetarian fare at Naropa University, and on the Grateful Dead, and Phish concert tours. A graduate of the Culinary School of the Rockies, now Escoffier Culinary School, and has had the opportunity to teach at both schools.

           

Get to know Chef Leigh Ann Card

1570 Eastward Ho Lane, Marathon, Florida 33050 The Florida Keys
I’ve lived in the Keys and have been in the Restaurant & Hospitality Industry for 40 plus years.
I’ve owned, worked, and managed a previous business The Coffee House, for 21 of those years.
Education:

2018 I registered with Escoffier Culinary Arts and completed my Chef degree in 2021.
I started a new business in 2018, Clouds in my Coffee Catering, and opened The Table in 2021 as a private and personal event location.
I’m the 1st in 5 Generations of Italian women cooks to have a Chefs degree.

My grandparents after moving to the United States of America from Calabria and Naples, Italy, where they were Cheese makers and Goat herders settled in New Jersey. After opening several restaurants, they imported chefs from Geneva to work in the kitchens. Growing up in this environment she learned many recipes which she then taught to me while working in the kitchens with her.

In the early 60’s my mother became a food writer for the New York and New Jersey papers. My mother had a tremendous influence on me during those formative years.

While raising 7 children and hosting the Governor of New Jersey and federal dignitaries she did not leave out articles which touched on recipes and cooking styles to encompass feeding a family on pennies
a day. My mother and Grandmother where the embodiment of Italian Cooks & cooking.

In 1969 my Family moved to The Fabulous Florida keys, where I grew up and live today. I continued working in kitchens whenever time allowed. After High School, I married and had 2 daughters. Traveled with the Army and came back home in 1995, started working in the banking Industry to broaden my business skills. Although always a second job in a kitchen to make ends meet.
In 1997 I opened my 1st restaurant, then a second in 2010.

Through good fortune I had the great opportunity to travel to France, Italy, Spain, and Portugal, where my passion blossomed for great Food and Wine pairing. Today this is what I enjoy the most: Hosting
Wine Dinners and the pairing of great wines & foods using local sourcing and incorporating local fresh catch and ingredients from the Florida Key’s & Caribbean Regions. My menus, through personal input,
are designed for each client group, this gives me great room for imaginative use of local resources.

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Get to know Chef  Dick Eydt

Dick was raised in Connecticut…and is the founder of Bites By Eydt…as early as high school he developed a passion for food, entertaining and the hospitality business.

He was fascinated by the restaurant and hotel industry…the rhythms and choreography of it all. No wonder when he finished high school, he headed the Cornell University’s School of Hotel Administration. There he immersed himself in his studies and explored in the ins and outs of the fine dining and the hotel industry.

After graduation, Dick set out to work in some of the most iconic restaurants across America. First to New York City at Windows on the World Restaurant in the World Trade Center, Chicago for a group of hotels & restaurants operated by VMS and then on to Opus in Los Angeles the sister restaurant of the legendary Le Bernadin in New York City. Dick’s passion for food and preparation led him to sharing dishes with friends and family, and pointed towards his career in the catering industry.

Drawing of his vast experience he created Bites By Eydt a catering company serving clients along the Eastern Seaboard, from Manhattan to Greenwich, CT, to Nantucket to Florida’s Vero Beach & Boca Raton to our home base in Atlanta. What makes us different from other catering companies? We bring the food, oversized plates, Riedel wine glasses, flatware and William Sonoma service platters and prepare the food, serve and clean up, so our clients don’t have to wash a dish or clean a glass. This is what has made Bites By Eydt a success.

Creating unique venues and events during the era of Covid has presented challenges to be sure. That’s why Bites By Eydt has introduced an innovative protocol. Covid-19 rapid testing that will be available at any catering event ensuring that all guests will be safe and at ease to enjoy their event. Dick became a TV host on the Roku channel program, Eat This TV

Get to know Justin-

Justin Fields was born in New York City. Growing up in the Bronx, he was influenced by the hustle and bustle of NYC. From a young age he had a very creative personality, getting involved in art classes, reading comic books and emulating artists of the time. The multi-cultural environment mixed with his love to eat would be the building blocks of his culinary journey.

Justin attended the Culinary Arts program at Bergen Technical High School in Hackensack NJ. This is where his appetite for culinary success began. Upon graduation in 2000, Justin enrolled into the Culinary Arts program at JWU in Providence, RI. During his schooling Justin moved to Maui, Hawaii for an internship to work at Roy’s Kahana Bar and Grill. He left the mainland with nothing but a suitcase, a plane ticket and a desire to make it to the top.

Taking his career even further, Justin decided to continue his education with JWU and received his BA in Restaurant Management in 2004. After finishing his BA, Roy’s Restaurant was the #1 opportunity on his radar, and he landed a position as sous chef trainer in Philadelphia. Ultimately becoming Chef Partner of Roy’s Sarasota in December of 2008.

That is when a new path presented itself in 2013. As a result of his immense creativity and talent, he transitioned to Corporate Chef / Research & Develop world. Within 4 years he was promoted to Executive Chef / Director of Research and Development, playing an integral role in building brand recognition for multiple concepts.  Chef Justin added an international presence to his arsenal in 2020 becoming the culinary lead for multiple international concepts, expanding his brand coverage and global cuisine knowledge. 

Get to know Chef Clay White-

Chef Clay White is a born and raised North Carolinian. He became passionate about cooking while watching and learning from his grandmother as she cooked every meal for his family. He fell in love with food and food preparation at an early age. Although life took him in a very different direction, his passion for food was always there. ChefClay is a Desert Storm Veteran having served honorably in the United States Army until he got out in the early 90’s. He and his wife moved to Moore County in 1997 and fell in love with the area.

ChefClay graduated with honors from culinary school and is a Former Culinary Instructor at Fayetteville Technical Community College where he taught Global Cuisine, Garde Manger, Purchasing, Wine appreciation, Menu Design, ServSafe and others. ChefClay is also a certified ServSafe Instructor and Proctor offering private classes in Moore and surrounding counties.

Recently ChefClay completed the level one Court of Masters Sommelier and is studying for Certified Specialist of Wine (CSW), the Certified Wine Expert (CWE) and the Certified Sommelier (CS).

​KCBS/NCBS Certified Judge/Table Captain and has a Competition BBQ Team.

Get to know Sarah Okano Mansfield Pierce-

My passion is rooted in the joy that comes from preparing and sharing food. I am a self-taught cook, with years of guidance from my Japanese mother, Sumiko and grandmother, Yoko, who came to this country before the second world war. These two talented women showed me the value of working by hand with the ingredients local to your home. They knew how to avoid waste and to deploy one’s imagination with ingredients you have on hand. I grew up between a New York City apartment and a farm in Vermont where my father taught me how to milk a cow, make butter, drive a tractor and make maple syrup. Both my parent’s lifelong journey in the making and sharing of food, at the table we still sit at, is rooted in my consciousness. I have cooked professionally for over 40 years, almost always in unusual capacities. Some examples include cooking for months in a tent camp for fisherman in the Alaskan Bush, out of Avon rafts for The Nature Conservancy donors on rivers in Montana, for 100’s of families bringing prepared food to their doorsteps in Denver, Colorado and for the past 5 years cooking meals that are made fresh and vacuum sealed for the 100’s of guests we take to our high camp at 11,000 feet on the Grand Teton in Wyoming. Eating healthy, delicious food from only the best ingredients, has always been essential to my life as the mother of four children and for keeping our clients at The Mountain Guides feeling their best on long, strenuous days in the mountains.

Cookbook description and price

Okano’s Kitchen Season 1 with Eat This TV

$17 including shipping in the US

Hot off the press!! Okano’s Kitchen has produced a special edition cookbook for it’s first season in 2021 with Eat This TV. The 36 page workbook includes all 49 recipes showcased in season one. It includes special tips and tricks for Samurai Bread. The recipes have been tested in my home kitchen for my family and friends over a lifetime and for 1000’s of clients at Jackson Hole Mountain Guides. The recipes that are titled “Mountain High” are meals we have served for the last five years at 11,000 feet on the Grand Teton.

Order your copy today at www.okanoskitchen.com

Cookbook description and price

Okano’s Kitchen Season 1 with Eat This TV

$17 including shipping in the US

Hot off the press!! Okano’s Kitchen has produced a special edition cookbook for it’s first season in 2021 with Eat This TV. The 36 page workbook includes all 49 recipes showcased in season one. It includes special tips and tricks for Samurai Bread. The recipes have been tested in my home kitchen for my family and friends over a lifetime and for 1000’s of clients at Jackson Hole Mountain Guides. The recipes that are titled “Mountain High” are meals we have served for the last five years at 11,000 feet on the Grand Teton.

Order your copy today at www.okanoskitchen.com

Samurai Bread Mix

Order your Samurai Bread kit today as see on all the Okano’s Kitchen/Eatthis.tv episodes!

Go to https://www.okanoskitchen.com/ to order yours today.

Regular Kit includes 2 mixes and a handmade bread pan from Vermont. Each mix makes 2 loaves of Samurai Bread. $44 per kit, shipping included within the US

Chef Shelly Meyer

Chef Shelly Meyer began cooking professionally in 2000 catering for elite clientele in the Arabian Horse Industry.

She once cooked an upscale plated dinner successfully for 75 people, in a horse barn, with only a portable grill. She explains it’s times like those that teach you how to handle any adversity and find solutions to challenges.

In 2005 Shelly and husband Brad opened Bradley O’s Steakhouse in her hometown of Hamilton, Montana.

Each recipe was created or approved by them before it went on the menu. After 10 years, they retired from the brick-and-mortar restaurant and Shelly started as a Private & Personal Chef. Even after years of experience, enjoying cooking so much, she decided to go through culinary school and get her certification. Receiving rave reviews, Chef Shelly has been a Private Chef for very notable clientele, business moguls, movie stars, professional athletes, etc. Shelly cooks mainly wild game at home that’s harvested by her husband. She developed a vast array of flavors and techniques that pair best with game. Chef Shelly began offering farmed game to her clients after realizing they were looking for this option.

In 2020 Shelly began commercially manufacturing her Made In Montana seasoning blends. Montana Flavor 2 Savor spices are successfully sold wholesale to multiple Montana retailers, and nationwide through their website.

In 2021, Chef Shelly Meyer became a TV Host on the national Roku channel, Eat This TV

Jennifer Bajsel

Jennifer Bajsel, local DFW chef and owner of the successful company Getting Saucy, began her professional cooking career in 2011. Bajsel, who started as a home cook over 20 years ago is known for creating high-quality, flavorful dishes that cross international borders. Getting Saucy, Jennifer’s company, was created in 2014 to deepen her culinary experience. Through her expansion of culinary knowledge she has become a food advocate. She understands the complexity of the American food system and how important it is to return to eating “real” food. Through her company, Bajsel currently offers both chef prepared meal delivery service as well as boutique catering services.

Diane Henderiks

As one of America’s most versatile, experienced and educated culinary professionals, Diane Henderiks is on a mission to teach new levels of cooking and eating well – while enjoying every minute of it! She has appeared on Good Morning America, Fox & Friends, ABC News, The CBS Early Show, The Chew and many other media outlets. With her background as a Registered Dietitian, Certified Personal Trainer, and chef, Diane provides a wealth of knowledge for the home cook. Following her respected culinary and nutritional expertise makes it simple to take ordinary ingredients to new culinary heights. She makes it easily doable to whip up amazing dishes with her creative, healthy recipes. “Any dish can be revamped to be good for you, it just takes a little education and finesse!” Her message rings true. Diane has the distinct honor of being featured in both Shape Magazine and the New York Times and is also is a proud member of Les Dames d’Escoffier.

Diane is creator and host of the television show “Fresh to Frozen and Back”, the first of its kind show teaching how to prepare fresh meals, freeze and defrost them properly, then bring back to the table at a later date. It is currently airing on ROKU, Amazon FireTV, Altice media and Public Broadcasting Network. She serves on the advisory board for the American Vegetarian Association, the Hudson County Community College Culinary Arts Institute and the Culinary Council for Chefs Society, an organization focused on educating the public about the health benefits and flavors of Korean fermentation and cuisine. She is an active member of the American Dietetic Association, International Association of Culinary Professionals and Women Chefs and Restaurateurs. Diane also has a strong passion for her work with non-profit organizations including Autism Speaks, Warriors in Motion, the Boomer Esiason Foundation and the Jon Bon Jovi Soul Foundation and the organizations resident guest chef for JBJ Soul Kitchen, a non-profit community restaurant that serves paying and in-need customers. In her day to day business Diane nourishes clients via Diane Daily Dish, her prepared meal delivery service at The Jersey Shore. She finds contentment in mornings at the beach with her dog Sydney, cooking at home and spending time with family.

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Matthew Alexander

Throughout my career people have often asked me “What dish are you known for?” or “what is your specialty?” For many Chefs, this is a simple, straight forward answer. However, unlike many chefs, my answer is more complex.

On a more personal level, I was adopted from Bogota, Colombia. I consider myself one of the luckiest people in the world because I was adopted by 2 amazing people, my Mom and Dad. They provided me with unconditional love and support my entire life.

For people who haven’t been adopted, they may find it hard to understand the void of NOT knowing where their biological make up is from. This void had plagued me my entire life and was reflective throughout the constant changes in my personality growing up. I felt as if I was always in search for “myself”.

Fast forward to February 2018 when all of my life long questions were answered.

I was re-united with my birth mother in Bogota, Colombia. I cannot put into words the emotion that I felt throughout this journey. This journey of reuniting filled the void of searching for “myself.”

You may be asking yourself how does this translate into my career or the food I cook? Since the inception of my career I’ve always wanted to arm myself with the knowledge of cuisines from around the world. I would get bored easily after mastering one style and would just move onto the next. It was much like my personality when I was an adolescent, always changing trying to find that “one thing” to define me.

I took it upon myself to do pro-bono work at ethnic restaurants. This opened the door for me to continuously practice recipes from different cultures and traveling the world to gain hands on experience. This is why there is not one style or dish I am known for. I am complex and diversified with my cooking. The plethora of experiences that I have been through are all put together in one unified recipe.

All of this is the reason why at Sabor de Arte we are not limited in what we offer or what we can do for you! 

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