We provide comprehensive, personalized instruction!
Custom Built Cooking Classes
In Home or Groups
Baking & Pastry Arts
Culinary Arts & Garde Manger
Specialty Diets Include
-Auto Immune Protocol (AIP)
We love cooking and teaching others how to be your own chef!
Tell us about your cooking goals and we will build a class just for you, your family or your team.
We can teach you how to improve your health through food that is whole, unprocessed and fresh if that is your personal goal.
Feel the empowerment in your own kitchen!!!
Providing Employee Training
For Any Kitchen
Position On Restaurant Site
Chef Amberley Rowe-Stewart’s Culinary interests began at a young age in Central New York on Rowe Certified Organic Farms which has grown to over 1,300 acres. Graduating in 1997 with honors with an Associates of Applied Sciences majoring in Culinary Arts from SUNY Cobleskill. She also attended The Birmingham College of Food, Tourism and Creative Studies in Birmingham, England. Prior to attending Culinary School in England, she was awarded the James Beard Scholarship. In 2003, she attended Western Carolina University in Cullowhee, NC majoring in Sports Management with a minor in International Business.
In 1997 Chef Rowe-Stewart relocated to Asheville, North Carolina as the Executive Sous Chef at the Asheville Country Club. Over the next 10 years she honed her craft as Executive Chef with The Omni Gove Park Inn, Chelsea’s Village Tea Room, The Swag in the Great Smoky Mountains, Deerfield Fine Dining Chef and ending her stay in North Carolina with Harrah’s Cherokee Casino.
Chef Rowe-Stewart planted roots in Savannah, GA as the Cooking School Director at Kitchen’s On The Square and over the last 17 years held positions such as the Director of Operations with Lovin’ Spoons, Parker Companies Culinary Operations Assistant Director, Holiday Corporations Executive Chef and CEO of Simple Events.
In 2011 Chef Stewart’s passion for teaching the vast knowledge of the Culinary and Pastry Industry lead her to The Education Corporation of America, Virginia College, Savannah Campus. Chef Stewart began as a Chef Instructor who was promoted in 2013 to the Culinary & Pastry Program Director.
As the Program Director Chef Stewart built over 100 standing contracts within the Food & Beverage Industry in Georgia, South Carolina, North Carolina and Oregon. Chef Stewart created partnerships with many local businesses, non-profits and was also an Advisory Board Member for the Effingham Career Academy.
Chef Stewart continues to be involved within the Savannah and surrounding areas community. She has worked as part of a team over the last 10 years assisting with the Earth Day Festival, Art & Bubbly Cakes, Surfers for Autism, The Savannah Food & Wine Festival, Hilton Head Seafood Festival, AquaCurean Seafood & Spirits Challenge, Savannah’s Gourmet Seafood & Spirts Festival, and Savannah Restaurant Week..
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