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Chef John
4.8
83 reviews
|
Taught 502 students
After graduating the Culinary Institute of America, Chef John worked at the world-renowned Daniel in the Big Apple. Eventually he relocated to Philadelphia and became the first sous-chef at the Quaker City’s heralded Striped Bass, where he worked under Philly’s legendary Alison Barshak. After a few years at the Striped Bass, John accepted the position of Executive Chef at Husch in Narberth. His much heralded Seared Ostrich with Foie Gras at Husch earned him a Philadelphia Magazine “Best of Philly” Award. He has 10 years of experience in boutique catering events, private and public cooking lessons and personal dining and nutrition.
All types of in person classes taught by this chef
Reviews
Melissa C.
Dec, 5th, 2019
Ariana H.
This was our second class with John; very informal and fun! We learned how to make 3 types of dumplings, which were quite tasty and would be fairly easy to make at home.
Nov, 14th, 2019
Courtney S.
Oct, 24th, 2019
Louise Z.
A great evening. My husband got out of bed to eat the leftovers when I got home!
Please send your fabulous recipes.
Sep, 5th, 2019
Manju V.
Its was great
Nov, 14th, 2019
Erikah K.
Nov, 1st, 2019
Carolyn D.
So fun! And delicious food:)
Oct, 24th, 2019
Ruth D.
A lot of fun, Chef John and his wife were a great team. Learned different ways to fill and wrap dumplings, and there was so much food, finally we couldn't eat one more bite. Excellent, I would do this again
Nov, 14th, 2019
Brent H.
John led a great class, despite the group size we still felt like he was available to help us if we had any questions and he provided one on one assistance at times. The food was delicious. Can't wait to try to make them at home.
Oct, 31st, 2019
Monal P.
Sep, 5th, 2019
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