Chef Latif Lamnaouar of LATEEVA - Moroccan Gourmet Cuisine
MARCH 12-MARCH 24 My passion for cooking developed at a very young age. As a young boy I’d spend endless hours observing and helping my mother in the kitchen. I was fascinated by the various smells, sizzling of the food, and the coming together of family. I soaked up the lessons, as I handed her spices and watched her add them without measurement, yet so exact! I was born and raised in Morocco, and I brought the influence of my culture to all my dishes. I moved to the US in 1984 and since then I have...
Read MoreChef Ikeena Reed of Keena’s Kitchen Catering and Events
Ikeena Reed is the Owner & Head Chef for Keena’s Kitchen Catering & Event Services in Oakland, California. The creator of Keena’s California Soul CuisineTM, Ikeena has been setting the trend of serving sustainable, organic Soul Food dishes that appeal to both savory and dessert enthusiasts for over 10 years. Ikeena believes that with gentle, gradual changes to ingredients in traditional Soul Food recipes and a heart-centered, non-judgmental approach to coaching, clients can learn to feed their...
Read MoreChef Selome Haileleoul of TAYITU
Born and raised in Ethiopia, Selome’s style of cooking comes from her mother’s teaching as a youth in Addis Abeba, capital city of Ethiopia .Frequent large family gatherings hosted by her family exposed her to the world of Ethiopian cuisine something she developed a passion for. Four years ago she began teaching authentic Ethiopian cooking because of the large number of people who showed interest in wanting to know how to prepare the variety of vegan to meat dishes. She describes her teaching process as...
Read MoreChef John Farais of Indigenous Edibles
John Farais, a Marin County chef, lecturer, and cooking instructor, is one of the few, if not the only, Bay Area chefs who specialize in the history, taste, and promotion of The Americas’ indigenous edible plants. He uses ingredients that are native to The Americas, North through South America. Although his cooking incorporates American Indian techniques, it is not necessarily American Indian cuisine, nor is he Native American. He taught himself natural history of CA Indians, ethno-botany, and native...
Read MoreChef Richard Dawkins of RMD Catering
Chef Richard Dawkins Born and raised in Brooklyn, New York of Jamaican and Panamanian parents, Chef Richard has always had a love of cooking. Starting off in a small commissary kitchen, he worked his way up until his boss pushed him to further his culinary education in school. Working his way through college, Chef Richie took a year to train in Germany at Hotel Chiemgauhof, returned to NYC to work at Windows on the World, and by graduation he was working at the Sea Grill at Rockefeller Center. He trained in...
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