The Bryan Parks and Recreation Department is again teaming up with local chefs to present another great season of culinary classes guaranteed to improve your cooking skills and provide you with the tools necessary to take your cuisine to the next level.
Locations / Costs / Registration
- Days and Times:
Tuesday evenings from 6:00 PM – 8:00 PM
Rudder High School Culinary Cafe
- Cost Per Session:
Resident $35 / Non-Resident $40
Pre-registration for all four classes discounted $5 per class
Sept. 18: Breakfast to Brunch
Waking up is never easy, but breakfast food makes the prospect a whole lot sunnier. Come join us in making a variety of breakfast to brunch delights for family and friends.
Oct. 16: Pizza Party 101
I this class students will have an interactive experience designed to master the art of hand stretched dough while also learning the correct techniques for building and topping a pizza. Participants will take home the dough they learned to prepare and too make a pizza during class.
Nov. 13: Soups, Chili, and Stews
We are “thankful” for easy soup, chili and stew recipes, which are real Fall comfort foods that you can put on the table without too much fuss. Come learn quick techniques to wow your family and friends.
Dec. 11: Holiday Tapas Party Ideas
In this fun, festive, hands on class, we will show you how to use classic ingredients to make an assortment of tasty tapas. Join us and discover how easy it can be to create and a variety of scrumptious small plates perfect for holiday entertaining.
About the Chefs / Instructors
More comfortable with the title of Short Order Cook than Chef, Rudder High School Culinary Instructor Mark Torres has spent 30+ years cooking, managing, and training others to work in the Hospitality industry. Mark has developed his skills in the kitchen and front of the house of family owned restaurants to corporate multi-unit operations. He has trained as a culinary instructor at the Le Cordon Bleu in Austin, Texas as part of the Texas Restaurant Association’s annual Culinary Educator Conferences. Mark continues to develop his skills and knowledge by continued work in his field of education and working with local Chefs, Restaurant and Hospitality owners and professionals. Chef Torres has had many students aspire to greater heights and leave to attend Culinary Schools from Texas to New York and some starting hospitality careers right out of High School, working in fast food, institutional, and fine dining establishments. Always humbled by a request to share his talents, Chef Torres has presented at local and regional seminars and conferences for youth and adults sharing his skills in a very comfortable and enjoyable atmosphere.
Executive Chef Beverley Kellman hails from the beautiful island of Barbados. Her first career in cooperate America was traveling the globe as an International Flight Attendant for United Airlines. Beverley went on to earn double Bachelor Degrees in Finance and Real Estate and double Master Degrees in Leadership & Management and Marketing. Beverley put her skills to good use, working for the local county government in California as an accountant, serving the wide homeless program. With entrepreneurial spirit, Beverley, partnered with her husband, applied her innate abilities and learned knowledge, skills and aptitude to start and operate a successful real estate appraisals firm. Yet, her passion was always cooking, as cooking was her true love and true calling.
Chef Beverley cultivated her passion for food by learning to cook as a little girl with her mother and watching her brother Keith, an International Chief. Hence, she walked away from her cooperate career and honed her cooking skills by attending the Riverside Community College Culinary Academy in Riverside, California, where she immersed herself. Beverley graduated with honors then started her rise, working at the Riverside Convention Center, Riverside California. She followed that experience as she was recruited by the world renowned Disneyland Hotel at Disneyland, California. Chef Beverley, using her spare time, started and managed her own Personal Chef and Catering businesses in California. Chef Beverley integrates a dose of her passion in every meal she prepares, always with a warm smile and “a no Problem bubbly attitude”. Chef Beverley’s passion for cooking infuses many different cuisines; adding her own special Caribbean touch, creating that unique taste wrapped in love. Beverley and her family relocated to Texas in support of her two sons, one attended Texas A&M University and a member of the football team, and the other attends University of Texas at Austin.
Loving Texas and its people, Beverley has been working on expanding her Caribbean style with a Southern Twist. As member of American Culinary Federation (ACF), Chef Beverley was recently given their distinguish award in May 2017 as Brazos County Chef of the Year. Beverley is currently employed as the Executive Chef with Compass Group at Texas A&M University for the Memorial Student Center (MSC) responsible for providing meals for over ten thousand student per day. Chef Beverley also worked as Food and Nutrition Production Manager with Baylor Scott & White Hospital where she was responsible for all patient meal, retail, and catering. Chef Beverley enjoys giving back, performing nutritional food demonstration for the local community, promoted health and wellness at the hospital events, and food demonstration with the Mushroom Festival. As member of the ACF, Chef Beverley continues to work within the Brazos County community and with local High School students where she enjoys the opportunity to develop young minds within the culinary field.