Mezcla
36 have dabbled
|
5 reviews
Not Active in the last 12 months
Mezcla
36 have dabbled
|
5 reviews
Not Active in the last 12 months
Not Active in the last 12 months
Maggie
Born & Raised in upstate NY, Maggie moved to Denver on 10-10-10 to start a new culinary journey. She studied abroad in Spain, falling in love and accepting her passion for food. After opening the first frozen yogurt chain, Red Mango, in Westminster, she decided to go through a culinary program to hone in on her cooking skills; She completed the American Culinary Federation Chef Apprenticeship program in 2014 while working at the Denver Convention Center under Executive Chef Carmen Callo, earning her sous chef certification. Since then she has bounced around, building her toolbox of skills. She took many managerial positions, beginning, yes with Denny's restaurant group. Her most fond memory however, was her time at Denver's "Linger Eatuary," working under renowned Colorado Chef, Daniel Asher. There she was exposed to preparing foods for those with dietary restrictions, allergens and vegan/vegetarian preferences. And finally she could take it no longer, and had to branch out on her own, offering her unique and culturally inspired food creations to the public, founding Mezcla Maggie in December 2014.
ABOUT THIS TEACHER
Born & Raised in upstate NY, Maggie moved to Denver on 10-10-10 to start a new culinary journey. She studied abroad in Spain, falling in love and accepting her passion for food. After opening the first frozen yogurt chain, Red Mango, in Westminster, she decided to go through a culinary program to hone in on her cooking skills; She completed the American Culinary Federation Chef Apprenticeship program in 2014 while working at the Denver Convention Center under Executive Chef Carmen Callo, earning her sous chef certification. Since then she has bounced around, building her toolbox of skills. She took many managerial positions, beginning, yes with Denny's restaurant group. Her most fond memory however, was her time at Denver's "Linger Eatuary," working under renowned Colorado Chef, Daniel Asher. There she was exposed to preparing foods for those with dietary restrictions, allergens and vegan/vegetarian preferences. And finally she could take it no longer, and had to branch out on her own, offering her unique and culturally inspired food creations to the public, founding Mezcla Maggie in December 2014.
STUDENT EXPERIENCES
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Katie S.Reviewed on 10/12/18The instructor was down to earth and personable. We learned some useful skills and got to make delicious sangria and food to eat!
The instructor was down to earth and personable. We learned some useful skills and got to make delicious sangria and food to eat!
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Cari R.Reviewed on 05/31/18GUYS! Get yourself to a class taught by Maggie and you'll be thanking me forever.
She's super fun, she knows her stuff, and she makes even the most intimidating kitchen skills feel easy, even for first timers (I mean, sushi rolling?? So amazing!). The food was great, the setting super cool, and Maggie's way of putting us each to work while learning the whole time was amazing. I'll be signing up for her others classes too, for sure.GUYS! Get yourself to a class taught by Maggie and you'll be thanking me forever.
She's super fun, she knows her stuff, and she makes even the most intimidating kitchen skills feel easy, even for first timers (I mean, sushi rolling?? So amazing!). The food was great, the setting super cool, and Maggie's way of putting us each to work while learning the whole time was amazing. I'll be signing up for her others classes too, for sure. -
Carly F.Reviewed on 04/08/18Maggie is amazing! I loved that the class was very laid back. We all had so much fun. I definitely will take another class with Maggie!
Maggie is amazing! I loved that the class was very laid back. We all had so much fun. I definitely will take another class with Maggie!
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Laura L.Reviewed on 02/17/18
This was a great class. The instructor taught us some new techniques, as well as, delicious food. I love the hands on approach and I am excited to make the dishes on my own. Highly recommend any class from this instructor.
This was a great class. The instructor taught us some new techniques, as well as, delicious food. I love the hands on approach and I am excited to make the dishes on my own. Highly recommend any class from this instructor.
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Heidi M.Reviewed on 02/12/18Maggie did a great job. She took the time to gauge our group’s skill level first, then we jumped into making 6 different tapas recipes and some sangria. She is easygoing and open to modifications and our time was kind of open ended too. Our tapas were delicious and the class was a great value. I’d sign up for another class with her.
Maggie did a great job. She took the time to gauge our group’s skill level first, then we jumped into making 6 different tapas recipes and some sangria. She is easygoing and open to modifications and our time was kind of open ended too. Our tapas were delicious and the class was a great value. I’d sign up for another class with her.
