top of page

Who we are

 Jarrod is a long-time cook with a delicious background that he can't wait to share with his students. Backgrounds in catering and international cooking create just the right spice to make lessons come to life!

Why us? 

We believe that everyone has the potential to discover a love of food & cooking. Our classes & methods focus on teaching not only basic and essential kitchen skills, but bringing a fun and entertaining Bay Area perspective to our classes and unique recipes. Classes will always include hands-on learning, food history, and the opportunity to be creative and experiment. 

About Jarrod


I was born in a small town in the foothills of California. Some of my best memories growing up were fishing, gardening and cooking with my family. Learning to cook was something that happened while being in the kitchen with my great grandmother. It was here that I learned the value of fresh and simple ingredients, attention to detail, and quality kitchen tools. I still have my great grandmother’s cast iron cookware.

As an adult, this love of cooking has continued to grow. I’ve taken cooking classes in Japan, Italy, and various parts of the United States. I have my introductory sommelier certificate. I’ve had the opportunity to work with a chef from the Cordon Bleu in Italy as well as make pizzas in a pizzeria near Florence. I’ve taken classes in butchery and sausage making and look forward to taking more. For the last 12 years I have cooked for large family events and gatherings.  

I truly enjoy working with kids and being part of their learning experience. I used to teach martial arts to kids from 6-17 years of age. As a father of two amazing children there is nothing more special than working with my kids in the kitchen and teaching them about this passion that I love.  All kids can learn, grow, and thrive when given the chance. Working hard, learning hands-on, and knowing that it can be as fun as you make it… that’s what makes life worth living.

My current passion is fermentation. I’ve recently been making my own sauerkraut, kimchi, vinegar, cider, and pickles. One of the other projects I have been working on is: making a classic American hamburger entirely from scratch. This includes the bun, the meat, and the condiments. For the veggies, I plan on getting it all out of my home garden. At this point my garden is around 180 sq. ft of space at our house. I love getting an idea in my head and working to making it the best possible creation that I can. I am always looking forward to future projects and cooking obsessions.

bottom of page