The Tabetha Behind the Table
First of all, thanks for being here. I made Tabetha's Table to share my love of food and cooking with the world. The fact that you are here means I must be doing something right, so I'm really excited you stopped by and want to learn a little more about me and how I got to where I am today.
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.
Quick Backstory
Basically, after years of friends and family asking "Can you send me that cupcake recipe?" or "Why is this so good?!" I decided to make it official and share all my recipes, tips, and tricks with the world.
Food has always been my passion which is why making thousands of cupcakes, drinking my way through Epcot, preparing fillet mignon for a party of eight while in a floor-length gown, or teaching knife skills classes are just a few of my favorite things...
I would love for you to follow along as I take on this next big adventure and I hope you are enjoying your time here at Tabetha's Table.
For a really deep dive into exactly how I got here, feel free to jump over to my Backstory.
Things I Love
- Cheesecake, Creme Brulee, & Pumpkin Pie
- The Ocean
- Epcot Food & Wine Festival
- Sniffing Babies
- Margs, Dry White Wine & Rosés
- Organizing Everything
- The Princess Bride & Men in Tights... Impossible to decide on a winner.
Things I Hate
- The cold/snow
- Horror Movies. All of them. Every. Single. One.
- People not coming as SOON as I say dinner is ready
- Being late, to anything, ever.
- Brussel sprouts. Enough said
- Rude humans
- Burning ANYTHING while cooking. It happens, but I don't like it...
