Teresa Vernon

Teresa Vernon is an entrepreneur, she has created several successful business models within food & beverage, as well construction and real estate. Teresa’s experience in catering made running The Mardi Gras School of cooking a natural transition. Although Teresa is not a chef, she does love and appreciate good food.  When Teresa moved to New Orleans in 2010, she fell in love with the city, the people, and the Cajun and Creole food. Before moving to New Orleans Teresa had no appreciation for the Louisiana culture or cuisine, but Chef Bond taught her to appreciate good food and exactly what New Orleans culture was all about. She now owns a historical home in Algiers Point and operates a BnB with The Mardi Gras School of Cooking on-site. It is her mission to show students the Laissez les bons temps rouler attitude of the locals and the love of a preparing a fabulous southern meal for friends and family.


Robin midgett

A Native New Orleanian, Robin Midgett decided to become a chef when she was serving at Bayona. Because of her love of food, Susan Spicer encouraged Robin to go to Delgado Culinary Arts
school.  After 3 years of instruction and over 6000 hours of apprenticeship she joined Clanceys, where Chef Robin learned how to work gracefully under pressure. Chef Robin gained experience and accolades from Chef Rene Bajeux at the original Rene’s Bistro, Chef Adolpho Garcia at Rio Mar.
After Hurricane Katrina Chef Robin and her family were displaced to Elizabethton, Tennessee where she opened a successful Cajun Restaurant. The thrill of catching those Mardi Gras beads and dancing down Bourbon Street called her back home.
In 2010, Chef Robin met her next mentor, Chef Richard Bond. Chef Bond founded the Mardi Gras School of Cooking and Catering and sought the assistance of Chef Robin. Chef Robin quickly learned to instruct and entertain classes on her own. Now that Chef Bond has passed away, Chef Robin has taken on the larger role of Executive Chef, teaching his classic recipes to visitors from all over the world. 



A transplant from Chicago, John F. Kennedy, aka JFK found his way to New Orleans just before Hurricane Katrina. He has worked in several industries; ask him about his diving or bartending adventures. Some years ago JFK was hurt and unable to work and he landed on Chef Bond’s door step. Originally he traded his services for a place to sleep, but is now a crucial part of every class whether he is helping the Chef get the kitchen ready for class or assisting the Chef during class.  He is very much depended upon and appreciated for his hard work and dedication.