We care about cooking.
Sandy Osorio will tell you that the kitchen has always been the center of her family and her home. From her childhood in San Diego, to her home in San Francisco, and all of the places she’s visited along the way, Sandy’s most beloved memories are of friends and family coming together to prepare and share delicious food. Over thirty years ago, Sandy moved to San Francisco to pursue her law degree at UC Hastings. Fulfilling her dream to help people and children in need, Sandy practiced family law for several years before deciding to limit her legal work to volunteer opportunities and dedicate the majority of her time to raising her own two children, Jessica and Rob. She taught cooking classes at Town School and spent a four-year term managing the Town School Lunch Program, assisting with menu planning, staffing and managing the volunteers to feed over 400 boys a hot lunch in a period of 90 minutes. She did the same for the Hamlin School in 2005. Sandy has taken countless cooking classes, with culinary icons and home chefs alike. She has trained at Le Cordon Bleu, the Culinary Institute of America, Sur La Table, Tante Marie’s Cooking School, and with many other chefs during her travels abroad. In 2010, Sandy finally decided to take the leap and pursue her true passion: cooking and educating children. She founded La Petite Cuillère and is now lucky enough to spend her time teaching and empowering her students to express themselves creatively, by taking simple ingredients and using them to create extraordinary meals.
Barbara Dimas has been a life-long lover of food. She started baking at age 5 and cooking for her family when she was 12 years old. She went on to study Italian and International Relations at UC Berkeley and spent several years working in Italy. There, she learned the secrets to making good pasta, risotto, and of course, exquisite Italian desserts. Eventually her love of food brought her back to the Bay Area to work for Sur La Table, a cookware retailer. As Culinary Manager and Resident Chef at Sur La Table for 8 years, Barbara worked with chefs and cookbook authors such as Joanne Weir, David Lebovitz, Martin Yan, Peter Reinhart, Grace Young, John Ash, Nick Malgieri, Andrea Nguyen, Julie Usher, Karen Tact and many more. She also taught hands-on cooking classes in every category (Italian, French, Spanish, Greek, Mexican, Asian, Baking, Knife Skills, Basics) to both kids and teens. When she’s not teaching with La Petite Cuillère, Barbara runs local food tours and is currently working on a culinary tour of Apulia in Southern Italy.
Ande Sheinker traces her love of food back to her delicious childhood in the suburbs of Washington DC. Her mother (a terrific cook) tells Ande that she was an enthusiastic eater from day one—rarely refusing any type of food. As Ande grew older, she began recreating some of her favorite restaurant and bakery dishes at home. After studying Linguistics at the University of Oklahoma, she spent ten years as a corporate event planner, conducting culinary experiments at home all the while, and consuming any type of food education she could. One fateful Saturday, at the Ferry Plaza Farmers Market, Ande decided to pursue a career in what she really loved: cooking and food. The gauntlet was thrown. She left her job, enrolled in the professional pastry program at Tante Marie’s Cooking School, and has never looked back. Now, Ande does catering for private parties and sells her baked goods, but what she loves more than anything is teaching others to cook and bake. Before joining La Petite Cuillère, Ande taught classes for Sur La Table’s Culinary Program and at private homes throughout San Francisco. Although adults are fun to teach, there’s nothing better than teaching little ones to appreciate and understand food.
Director of Health and Wellness
Jess Turner was born in the UK, where food was a focus of family time for her and a major source of personal enjoyment. Jess didn’t initially pursue a career in food; after completing her Law degree, she trained as a teacher on the Teach First program. She taught humanities for 6 years in the UK and Hong Kong. Recently, her love for good, healthy food has become a more important part of her life. Jess has launched her own food blog, Craving Goodness, where she creates healthy, allergy-friendly recipes. She is also training to become a Nutritional Consultant at Bauman College.
Jim Foreman's culinary journey was nearly a short one. Always attracted to the new and unusual, he once made his mother a Japanese dessert that included over a dozen raw eggs. His mom told him how beautiful it was as she threw it out. As Jim grew older, he began to explore all of the culinary delights his native New York had to offer. After visiting Italy and Sweden, his culinary interests continued to expand. Now, Jim’s mom loves his cooking, even though she remains convinced he's trying to feed her tofu (he is). When he's not cooking, Jim is watching movies, helping people get organized, or playing with Legos.
David Prewett was born in Arkansas on six acres of open land. Growing up with a garden, fruit trees, and even fresh herbs, David quickly learned the value of fresh, organic food. He went on to get a M.S. in nutrition and became a registered dietitian, further exploring his love and passion for food, as well as the impact it has on our bodies. He remains a diligent foodie by sampling the over 6000 restaurants and eateries of San Francisco. In his spare time, David enjoys cooking from one of his three favorite cuisines: French, Italian, and of course, Southern.
Natalie Burke was born in Santa Cruz, California and has spent years working in the food and wine business. In search of something more creative, she attended Tante Marie’s Culinary School and began working in the kitchen of Coco500. Following chef Loretta Keller to Seaglass at the Exploratorium, Natalie loved seeing how curious children are about the science of cooking and agriculture. When she isn't cooking, Natalie can be found out on the trail in Marin.
Tammy Leong loves cooking anything from banana bread to sushi with her three kids Niki, Tyler, and Trevor. For Tammy, cooking isn't just about eating delicious, wholesome food, but about sharing an experience, having fun, and learning how to be creative and self-sufficient. Drawing on her Vietnamese background, Tammy enjoys spending her evenings wrapping spring rolls, surrounded by friends and family.
Ben Eichorn is an educator, farmer, and entrepreneur who grew up on Country Flat Farm in Big Sur, California. He is the founder of Grow Your Lunch, an organization that designs and develops educational and productive edible garden programs for schools, assisted living facilities, and corporations. Before founding Grow Your Lunch in 2010, Ben worked for 4 years at the Edible Schoolyard in Berkeley, California, which was inspired by the philosophy and vision of chef Alice Waters of Chez Panisse Restaurant.