I grew up in a family who had a deep appreciation for home cooking, so it seemed like a natural progression to follow my innate curiosity to delve into the culinary arts.
After finishing my formal studies, I was inspired by a PBS interview of Georges Blanc, and I was compelled to contact him. In turn, this led to being invited to work at his restaurant. The experience there was an educational journey in French cuisine and fine dining. This experience, as well as, working at various types of French restaurants, gave me an insight into French cooking techniques, seasonality, and diversity of products. The French appreciation for traditional methods, artisanal products, and simple yet effective techniques was the perfect match for someone having grown up in the organically-grown, locally-produced, mindset of California.
I began my formal training at the California Culinary Academy, Le Cordon Bleu, in San Francisco, in 2002. My first introduction into the restaurant world began in the Napa Valley at Tra Vigne Restaurant. Deciding to focus on French cuisine, I interned for several months at the Michelin 3-star Georges Blanc Restaurant in Vonnas, France (Rhone-Alpes). I returned to Los Angeles to work at Lucques Restaurant and other well-known restaurants in the Los Angeles area.
After a couple of years, I moved back to France to pursue advanced training in French cuisine, working at several restaurants and high-end catering in Paris. La Regalade is my latest restaurant endeavor while also teaching at Cook'n With Class. I look forward to sharing with you my passion for French cuisine!
Bernadette Laserna
Chef Instructor
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My first love is cooking and creating beautiful dishes and my second is styling the food to make it look tangible, even on the pages of a magazine.
Whilst studying at Central Saint Martins College of Art & Design, London, I discovered I had a real penchant for food that went above and beyond the usual student fare of beans on toast. I had developed a passion for cookery and food styling which would not be satiated and so I found myself trying to give this new desire for all things gourmand direction by expanding my food experience and skills working on shoots for The Sunday Times Style Magazine, The Food Observer, EMEL Magazine and M&S.
After successfully graduating I pursued a less food orientated career in the creative world of luxury fashion where I worked in Public Relations and E-Marketing, harnessing my food styling skills to that of clothes styling. Although my time here was successful, after two years I decided to take a leap of faith and say ‘goodbye’ London and ‘Bonjour’ Paris! It was here that two worlds collided as I studied French at La Sorbonne and Pâtisserie at Le Cordon Bleu, cooking up a storm with my declensions and my millefeuille!
I then put my skills to excellent use at the delightful Paris culinary bookstore and tea salon, La Cocotte. Here I concocted delicious sweet treats: and regularly provided catering for culinary book launches and hosted my own cookery classes on site. Following the success of my edible endeavours at La Cocotte, I now work on culinary projects throughout Europe.
My role as an international food creative has spanned six-course dinners and workshops in places as far-flung as London, Paris, Berlin and Sydney. I am also a food writer with my first book “Barres à céréales, Granola et Muesli faites maison” published by Marabout and my second due out in August.
And for those who want to learn or taste my expertise I also teach at Cook'n with Class.
Rachel Khoo
Chef Instructor
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