GourmetGatherings.com PartiesThatCook cooking parties & corporate teambuilding events
Title
Parties That Cook
Description
Bibby, a corporate-convert, transformed a marketing career for Williams-Sonoma, Inc. into an enormously satisfying career in professional cooking. She launched her formal training at the venerated Tante Marie's Cooking School in San Francisco. Her passion for all things culinary is without parallel, and she enthusiastically imparted that knowledge, as a teacher, at HomeChef® and at Tante Marie's and currently at Sur La Table, Ramekins and Draeger’s. Bibby's experience in the professional kitchen includes hands-on training at two Bay Area restaurants: Insalata's and Kokkari. She was the sous-chef to Joanne Weir for a national promotional tour sponsored by Calphalon cookware. She was a production assistant and food stylist, and then TV guest for the show "Bay Cafe" with Chef Joey Altman. She was a production assistant for the national PBS shows Weir Cooking in the Wine Country, featuring Joanne Weir, and Jacques Pepin Celebrates, with Jacques Pepin. She has appeared on the Today Show, the Food Network, and in Better Homes and Gardens, Cooking Light and Bon Appetit Magazines. In 1999, Bibby founded Gourmet Gatherings® and most recently Parties That Cook.. Parties that Cook stages “deliciously fun” hands-on cooking class parties and corporate teambuilding events. When Bibby is not in the kitchen, she dabbles in stand-up comedy.
Tanya Rogow graduated at the top of her class from the California Culinary Academy and went on to a high profile internship at the Television Food Network in New York. There she worked with celebrity chefs like Emeril Lagasse and Wolfgang Puck. Tanya returned to San Francisco and found a home with Postrio Restaurant. For the past six years she has been the Chef de Cuisine at Gourmet Gatherings now Parties That Cook sharing her love for California cuisine as she teaches deliciously fun cooking parties.
Michelene is a corporate convert, pursuing a passion for food, entertaining and travel. She spent 8 years in high tech sales and marketing and is now utilizing those skills at Parties That Cook as Director of Operations. Michelene received formal training in French cuisine at Tante Marie's Cooking School in San Francisco and continued her studies with an externship at Le Petit Robert on Russian Hill under Chef Robert Cubberly, where she worked to launch monthly Regional French cooking classes in the restaurant kitchen. She has also had the privilege of assisting Chronicle Food staff writers for The Chronicle Cooking School Series and taught cooking classes at Purcell Murray. She has appeared on Evening Magazine along with her cooking partner Heidi Bottom (also a Parties That Cook chef). Michelene was a lead chef and Director of Operations for Gourmet Gatherings for 2 years and now enjoys continuing in these rolls for Parties That Cook..
Languages
English
