About

Founder and Executive Chef, Christina Everett Gleason, also known as Chef Nina, has an extensive background in Culinary Arts, Catering the masses, Child Nutrition, and with non profit programs. She is a graduate of The Culinary Institute of America, and with over a decade of impressive trained experience amongst many other respected chefs in the industry. She has recently developed a non profit related program for the youth. “I never thought of myself as this glorious chef. I thought of myself, as a humanitarian that simply has a passion to feed and serve others, and how better can we serve together to bring opportunity as a collaborative effort with a platform such as this.”
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Culinary Instructor, Chef Jenna Rasmussen has over 8 years of teaching experience with a culinary education background. She has a passion for cooking, teaching, and with a wide range of knowledge of cooking fundamentals. Chef Jenna graduated with an associates degree in Culinary Arts from Galveston College, and a Bachelors Degree in hotel and restaurant management from University of Houston. She taught Culinary Arts at San Marcos High School, and Cedar Ridge High School in Round Rock, TX. Chef Jenna teaches classes at all different levels and age groups that is full of fun experience and is educational.

What is your favorite quote about cooking?
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French Pastry expert Annette Haumpton, began to wow her friends and family with her natural talent of baking up macaroons, mousse, and delicate pastries. She began her own baking company, Greah Bake Haus, and with the support of loved ones, she decided to it was time to share the love of baking by teaching it to others. She has a natural talent, and approach to teaching the beauty and art of French pastry making. Chef Annie has a talent that is a specialty in the culinary industry. With her warm personality, and the attention to detail, quality ingredients, and scientific methods, you are to be sure to enjoy a baking class with Chef Annie.
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Kenny Daniels is a Court of Masters Certified Sommelier and Professional Chef whose vast experience in the wine and hospitality industry spans near 20 years. His history includes all food and beverage departments as a corporate chef, restaurant general management and VIP event planning and management for parties up to 15,000 guests.

Kenny is a former whiskey associate for Glenfiddich Scotch Whisky and is currently a contributing editor and writer for The Tasting Panel Spirits Magazine, The Somm Journal and Campestre Wine Magazine. Read more…