Teresa Vernon is a natural entrepreneur, She has created several successful business models within food & beverage, as well as in 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 experience of 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 where she operates an B & B and runs The Mardi Gras School of Cooking from the Southern Food & Beverage Museum. 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.
CHEF Byron Bradley
Born in Monroe, Louisiana, I was raised in New Orleans surrounded by Creole and Caribbean cultures within my family. After high school, I chose to join the military. During these years I was able to learn what my true passions are. I figured the best interest to base your career choices from should be your core interests and passions. I've always loved art in many forms, For example, I would collect my mothers Victoria secret books and draw the models. When it comes to food, I always loved experimental cooking and plate presentation. I constructed a full scale plan for my career choices and got out of the military to start. My plan is to establish myself as a chef and artist. I want to start private food clubs as well as be a private chef to elite clientele. In 2015 I won the Chefs Move scholarship presented by Chef John Besh, in which I flew to New York and attended the International Culinary Center and graduated top of the class! I’ve competed in various cooking competitions from St. Pellegrino’s, Almost Famous Chef Competition to the TV show, Chopped. I've also developed several measures to give back to the community someway through each of my respected arts. As a chef I work with different programs at grade schools and colleges to teach our youth about different cultures of food and healthier ways. And, as an artist, I often donate pieces to charitable events promoting various themes, such as ending gun violence. I am an investor in the Parisite Skatepark and also the program director for a project designed to paint the entrance to the park. I believe giving back through your crafts is just as important as continuing to learn.
CHEF Cameron Holmes
Having moved to southeast Louisiana at age 11 from Orange County, CA I immediately fell in love with the culture of the area. Growing up in the more rural parts that is St. Tammany Parish, I was able to experience a great deal of the outdoors. With Louisiana being so culturally rich I begin digging into its history, reading as many books as I could, and developing an interest in what makes Louisiana so unique. Upon graduating Fontainebleau High School in Mandeville, LA I studied Culinary Arts at Delgado Community College. Over the past 7 years I was fortunate in working alongside some of the areas most talented chefs. From Del Porto, Domenica, Le Petite Grocery, Baru, Le Foret, and Root Restaurant I developed an interesting set of culinary knowledge. I’ve always considered myself a Culinarian as opposed to being a chef. As a culinarian your main focus is developing an understanding of culture using food as your permeable membrane. Anywhere you will find yourself in this world you will gain the best understanding of culture through a quality meal with a resident of the region and/or city. Continuing education was always the end goal. This past year, 2018, I stepped out of the grind that is restaurant kitchens and reinvested my skills and knowledge into this city which has given me so much. When I am not conducting classes with the Mardi Gras School of Cooking, I am usually on a bicycle or exploring the outdoors. Recently I biked nearly 1,000 miles through Cuba where I was able to explore the country and its version of Creole, (criolla), cuisine. The similarities between Cuba and Louisiana were eye-opening. Working as a part-time bicycle tour guide is a rewarding experience, by sharing knowledge of America’s most unique city through its history and cuisine. In addition to tour guiding, I am photographer and social justice advocate working with incarcerated juveniles throughout New Orleans, offering them a creative outlet when they are behind bars.
Chef Scott McGlinchey
Scott has been a chef at the helm of kitchens for over 30 years, From owning and operating one of the top fine dining restaurants in WI to Executive Chef of a Nevada casino, Scott has a lifetime of experience with restaurants and kitchens. He has also run a gourmet Mexican kitchen, a Cajun concession operation, been on a competition BBQ team, owned one of Milwaukee’s top BBQ joints and has done countless cooking demos for William Sonoma and wineries in the U.S. and in France. Scott has a passion for ingredients and flavors that has taken his wife Mandy and him throughout the country in search of culinary bliss. Together they have worked in Colorado, St. Louis, Vegas, Milwaukee, Reno, Arizona, Utah and Mesquite. Now loving life in the Gulf Coast, he has some of the worlds greatest ingredients at his fingertips- it doesn't get any better!
CHEF LAURENT GUERIN
Born and raised in France in a family of Charcutier and fishermen from Brittany. As a kid I remember coming home from school trying to skip through my homework as fast as possible so I could go to the kitchen to help my mom cook dinner. I remember our trips to the farmer’s market. And today this is still one of my favorite things to do with my mom and pick together what we are going to cook for dinner.
At 18 years old, I Joined the military and served in the French Paratrooper Commando Team for six Years. Then immigrated to the US in 1984. I was a ski bum for while on the ski slopes of Taos, New Mexico. Worked in many of the great restaurants of Taos and open my own French Bistro “La Cigale”.
A few years later (early 90’s) it was time for a change and decided to follow my passion in Photography and journalism. Went on to be a freelance news and war photographer. In fact, the first time I came to New Orleans was to cover Katrina and ended up staying for 3 weeks. I keep coming back to the crescent city to do stories about the reconstruction and fell in love with this crazy place, its people, the music and the food….
I decide to move to New Orleans in 2013. Worked as a Chef for the Brennan family for few years and finally was able to semi-retired. So now I am doing a few cooking classes, food and cocktail tours, and occasionally I work as a background actor for the movies and TV industry in New Orleans