Sarah grew up in Cincinnati, Ohio and has worked in the food industry in and around Denver and Colorado for over 18 years. She’s worked as a line cook and a caterer, including her own small catering company, Daulton Culinary. Teaching is her second passion, as is utilizing local ingredients for the table.
Listen to an interview with Chef Sarah on the ‘Hunt Lift Eat’ podcast HERE!
Tlanezi McCabe is one of our Chefstructors with 15 years+ of professional experience in the culinary industry. She is originally from Minneapolis MN where she started her culinary career in 2008 when she attended Le Cordon Bleu College of Culinary Arts, and since then has worked her way through fine dining, catering, scratch diners, small tasting menu restaurants and has now found her passion in sharing her knowledge gathered over the years with people who share her love for all things food. When Chefstructor T isn’t working with Denver Cooking Classes you can find her baking up a storm for her small business, To A T Baking and Pastry Co.
A native of Mexico City, Carolina’s love for cooking started in her grandmother’s kitchen. After moving to the States, Carolina quickly assimilated into the restaurant industry, carving her own path delighting her clients with traditional dishes and flavors that make the palate sing.
As the Chef Owner of Meztli Catering Services, Carolina is no stranger to the kitchen. She loves introducing clients to the flavors of her home town and sharing the unique ingredients that make her food truly special.
Armed with an extensive repertoire of dishes from the Mediterranean, Paolo moved to San Francisco in 1998. After a year at an upscale French brasserie, Paolo accepted a head chef position at the Bistro at Glen Ellen, in the heart of the Sonoma wine country. While overseeing the Bistro, Paolo helped open Wild Fox Mesquite Fired Kitchen, an eclectic all-American steakhouse. He remained the head chef for the next three years, Seeking to expand his passion, Paolo accepted a chef position at St. Francis Winery in Santa Rosa California and spent the next three years executing flawless wine and food pairings under Executive Chef Todd Muir. Before returning to Colorado, Paolo and Chef Muir prepared a seven course meal at the infamous James Beard House in New York City.
