About

After years of friends and family asking "Can you send me that cupcake recipe?" or "Why is this so good?!", I finally wrote them down somewhere everyone could find them. First of all, thanks for being here — the fact that you stopped by to learn more about me means I must be doing something right.

Jump to:

• The Tabetha behind the table
• Education
• Work History
• Things I Love
• Things I Will Not Do
• Start here
• Want a note from me once a month?

Education

Le Cordon Bleu - Culinary Arts

My journey began attending Le Cordon Bleu here in the United States. I graduated Valedictorian, which I don't really like saying out loud, but if I'm going to share that with anyone I guess it's you all, haha. It's where my love of teaching and not just feeding people developed.

Being classically trained set the foundation for how I understand recipes, and the desire to know "why" something tastes so good... or doesn't. I learned a lifelong skill, and can confirm the people I feed the most are super thankful for them.

To be honest, I was ashamed of my degree for a long time. It felt like I wasted time and money on a hobby, not a career. It wasn't until I actually started seeing opportunities to teach others what I was passionate about that I knew I made the right choice.

Work History

Cookology

As one of two Lead Chef Instructors, I helped launch the Recreational Culinary School Cookology. I taught the very first cooking class they offered, got to meet all the amazing Guest Chefs we hosted, and grew relationships with the amazing students who kept coming back for more.

I taught everything from Date Night Classes on Deconstructed Eggplant Parmesan to Decorating Cupcakes in our Mommy & Me Classes. It didn't matter who I was teaching, I just wanted to share my love of cooking.

Tiny Chef's

Tiny Chef's is an adorable organization focusing on getting kids excited about being in the kitchen and learning how to cook. As an Instructor, I absolutely loved getting our kids to try new things and experimenting with their food.

To the sweet little boy Thor, who I am sure isn't so little anymore, I still tell the story about how you wouldn't eat the Chocolate Cream Pie we made. You don't like chocolate. Only chocolate gelato... from Paris.

Foti's Restaurant

Fresh out of Culinary School I spent part of my Internship at Foti's Restaurant. This is where I learned left-handed sautee pans weren't a thing (a right of passage for the new guy in the kitchen), and that sometimes you have to peel thousands of chickpeas without complaining.

I learned what it was like to be a team in the kitchen here, and will forever be thankful for the kindness the owner showed me. If you're reading this, thanks Frank, err... I mean Chef.

2941 Restaurant

The second half of my Internship was at 2941 Restaurant, a super high-end spot in the heart of Northern Virginia. It was high pressure, high volume, and basically where I learned I didn't want to spend my life behind the line.

After working at a fundraiser where 2941 was a sponsor, I remembered there was a world outside of the kitchen to explore. I stepped out from behind the line and never looked back.

Things I Love

Things I Will Not Do

Start here

The four recipes readers make most, and the ones I'd hand a new friend first.

For a really deep dive into exactly how I got here, feel free to jump over to my Backstory.