Introducing....

Kpic3.jpg Karla Lacey-Minors

Click here for the latest magazine profile on Karla!

Upon returning to the United States late in 2003, after 17 years living abroad, Karla Lacey-Minors (KLM) decided to trade her business suits for chef's whites.  Upon graduating from the Culinary Business Academy, she founded 'Intimate Arrangements' offers personal chef services including in-home meal preparation, private parties and menu planning; and offers Farmer's Market Cooking Tours and cooking classes for adults and children.  All promoting the incorporation of seasonal, fresh produce in a balanced, healthy diet.  The business was renamed 'Karla's Kitchen Table' in 2006. 

"Mom, why don't you do more classes for kids?"....and thus was born the Jr. Chef Cooking Program©.  Created  by KLM in 2004, it's been the perfect marriage of her communications expertise, interest in young people and passion for food.  The comment, made by her pre-teen daughter, came on the heels of listening to yet another lament by mom on the number of kids eating at fast food restaurants, and the latest news on the rising rates of diabetes and obesity among children. 

For well over a decade, writing and reporting on all things food related has kept KLM well fed and well traveled. In addition to having managed a wildly successful professional chef competition for 8 years, she has interviewed and cooked with culinary professionals in more than a dozen countries - from Costa Rica to Belgium. 

A partial listing of KLM’s all time food favorites include: churros and chocolate on the Plaza Mayor in Salamanca, Spain; Indian food anywhere in London; grilled fish at Casa de Campo in the Dominican Republic; Codfish & Potatoes at Greg’s Steakhouse in Bermuda; fried clams in Mystic, Connecticut; Italian food at the upstairs restaurant around the corner from the Ritz Carlton in Montreal, anything fresh, sliced and bagged (just by pointing to it!) in Paris, and the shrimp tacos (grilled shrimp, cilantro, onions & salsa verde in corn tortillas) at Baja Fresh here in California.

For additional background information on Karla Lacey-Minors, click here. 

KLMLeona.jpg Miss Leona Bowen (pictured with KLM)

 

'Miss Leona' has been an integral part of the Jr. Chef program since it's inception.  A culinary professional with decades of experience in the food industry, Miss Leona is known for catering large scale events - from weddings to corporate and government agency functions, throughout Sacramento. 
As second in charge in the kitchen during Jr. Chef classes (and adult classes as well!), Miss Leona ensures all aspects of kitchen safety and sanitation are followed by participants.   

She also oversees the daily operations of the kitchen at Antioch Progressive Family Life Center, volunteering her time and expertise to ensure the facility maintains the standards of excellence for which it is reknowned. 

 

 

AJC5.jpgChef Brenda Ruiz

 

Culinary professional Brenda Ruiz is the lead guest instructor for the Advance Jr. Chef program, and teaches a variety of Jr. Chef Saturday sessions.  Highly regarded among her peers for her work ethic, she's known for combining her love of the culinary arts with her passion for supporting the work of charitable organizations.  It was Chef Brenda who managed the Kids Culinary Competition at our recent Convention, and who also developed and directed the cooking classes attended by 250 participants. 

Currently a member of the kitchen team at The Supper Club, she's been support to Chef Rick Mahan at the Waterboy Restaurant and also Chef Noah Zonca at The Kitchen.