Owner - Joan "Jo" Horner
is a graduate of the Cambridge School of Culinary Arts Professional Chef Program. She has extensive experience teaching at Eurostoves, Cambridge School of Culinary Arts, Williams-Sonoma, and Newton Continuing Education, holds a CCP (Certified Culinary Professional) certification from the "International Association of Culinary Professionals" and is ServSafe certified. She IS that person in the grocery store who sees you eyeing the strange vegetable and then tells you exactly how to cook it, or where to find that obscure ingredient you have been seeking. She has a passion for food history and world cuisines, has over 500 cookbooks hogging up her bookshelves and is happy to answer your quirkiest cooking questions. She lives locally with her picky-eater husband and her cats who are quite partial to chicken.
grew up in a large Italian family where food was central to all occasions. Her childhood revolved around food and her early work experiences involved all the duties of her family restaurant. When she has time, she still works in the kitchen of "Venetian Moon", her family's restaurant in Reading. She has a B.A. in Education from Endicott College and has spent over 10 years teaching children. Until May of 2005, she was a beloved teacher at Riverside Children's Center in Newton, MA. She graduated from the Cambridge School of Culinary Arts' Culinary Certificate Program in 2005. Renee's dream has always been to combine her love of children and teaching with her passion for cooking. She lives in Newton with her husband Seth and their daughters Penelope and Reese.
PJ is a graduate of Johnson & Wales with a degree in Culinary and Pastry and a minor in Nutrition. He's worked at local restaurants Sel de La Terre, Tomasso Trattoria and Bokx 109 Prime. He brings attention to detail and a creative flair to our classes and menus.
Max is graduate of Johnson & Wales with a degree in Culinary arts and a minor in nutrition. He's worked for local restaurants; Atlantic Fish Company, Tomasso Trattoria and for the DELICIOUS Bon Me Food trucks. He's cooked for the staff and artists at Gathering of the Vibes in Bridgeport CT and Mountain Jam in Hunter NY. He'll glady accept bribes of pizza, but please don't offer him cocktail shrimp. Max loves to travel and besides travelling cross country this year his past journeys have taken him to Singapore, Chang Mai and Bangkok. And please, don't tell him he looks just like Seth Rogen.
is the owner and operator of Sandra's Sweet Sensations. She thoroughly enjoys bringing her creative vision to life through her Specialty Cakes, Cupcakes, and Cookies. Sandra has been a Wilton Method Cake Decorating Instructor and has taught public and private classes for several years. She has recently been inducted into the Wilton Hall of Fame. In addition to Wilton Courses, she has been trained in Cake & Sugar Art by Certified Master Sugar Artists through ICES (International Cake Exploration Societé) in Boston, Chicago, Hartford, Orlando, Reno and San Diego. Sandra also holds a Master’s Degree in Business Administration. She has had an extensive career in Accounting & Finance. She currently holds the position of Massachusetts ICES State Representative.
Phyllis comes to us with a long background in teaching. 8 years as a special education teacher for grades 6 - 12 and 18 years as a first grade teacher all in the Weston school system. She teaches both the adult and child workshops, the 3 - 5 year old adult and child classes as well as classes for the 6 - 9 age group.
In 1995 a passion for cooking and teaching brought Donna a change of careers, and the start of Carrie Lane Cuisine, a personal chef service and cooking classes. Many clients are still getting weekly meals from her and teaching continues to be a priority. “There is no better feeling than teaching someone how to make healthy, delicious, food for their friends and families.” Having taught for many years in her home and most recently at
Eurostoves in Beverly, Donna brings with her a wealth of cooking knowledge and an excitement to pass it along to her students.
Getting dinner ready for her family was Alycia’s job most days after school. She enjoyed cooking so much she made the decision to go to culinary school. Although she loved to cook, finding her place in the kitchen was proving to be more difficult than she thought. During her internship at the Westin Hotel, she found herself spending a lot time in the pastry department, and everything fell into place. Since then, she’s worked for Finale, made wedding and specialty cakes for Rosie’s Bakery, was assistant pastry chef at The Catered Affair and currently works at The Quebrada Baking Co. in Wellesley. Alycia loves seeing people get excited about food, and the confidence kids get when you teach them skills and cooking in the kitchen.
claims to be from a places called Hawa'ii and California, via the Western Culinary Institute in Portland, Oregon. Jerrod has exceptional talent teaching both children and adults in the kitchen and in the dojo. His favorite cuisines are from the Pacific Rim and Mediterranean but he can throw down a mean North End Italian Bistro, too. Jerrod's funny accents and dance moves brighten up our lives. Jerrod just finished completing his first spartan race placing 13th is his age class of 516 male contestants. GO MAN GO!
A native of Providence, RI, Jeremy was born into a family of chefs and a rich restaurant scene. At the age of 14 he made the decision that he would pursue his passion in the field of culinary arts and has not looked back since. Prior to graduating Johnson & Wales with a BS in Culinary Arts, Jeremy had spent summers working in Germany, Singapore, and Thailand, immersing himself in various cuisines and cultures. As a manager in Rhode Island restaurants Jeremy earned 4 "Best of Rhode Island" Awards, as well as being selected to represent Johnson & Wales at the National Restaurant Association Show in Chicago, Illinois. He has trained under 3 James Beard Award Winners, and a 2 Star Michelin Chef. He continues his pursuit of culinary knowledge through a love for travel and has committed to experiencing a new country each year.
grew up in a family where food was king. Her father was the consummate restaurant connoisseur, her younger brother a culinary school graduate, her older brother a sushi chef, one older sister is a cake decorator and her other older sister a food and beverage manager for a major hotel. A long-time chef to friends and family, she began her official food odyssey by attending the Cambridge School of Culinary Arts shortly after graduating from Bowdoin College with a focus in childhood education. Professionally, Heather has worked the line at the Finale dessert restaurants and as a pastry chef at Petit Robert Bistro in Boston. Not to be limited to one area of food, she continues to work as a private chef and caterer and has been inspired by the flavors of Asia on numerous trips to Thailand, Laos, Vietnam, Sri Lanka, India, Indonesia, and Japan. Heather always hoped to combine her love of teaching with her love of cooking and finally found the perfect place, Create-a-Cook, where she has been happily working since.