Teresa Vernon
Teresa Vernon is a natural entrepreneur, She has created several successful business models within food & beverage, as well as in construction and real estate. Teresa’s experience in catering made running The Mardi Gras School of Cooking a natural transition. Although Teresa is not a chef, she does love and appreciate good food. When Teresa moved to New Orleans in 2010, she fell in love with the city, the people, and the Cajun and Creole food. Before moving to New Orleans, Teresa had no experience of the Louisiana culture or cuisine, but Chef Bond taught her to appreciate good food and exactly what New Orleans culture was all about. She now owns a historical home in Algiers Point and runs The Mardi Gras School of Cooking in the French Quarter. It is her mission to show students the Laissez les bons temps rouler attitude of the locals, and the love of preparing a fabulous southern meal for friends and family.
Chef Mark Falgoust
Chef Mark grew up on the banks of the Mississippi River with mud between his toes; he dreamed of being a chef. At age 19 he began his journey. He graduated Delgado’s Culinary program. Over the next 23 years he learned from and worked alongside of several well-known chefs: Chef Donald Link, Chef Anne Kearney, Chef Tom Colicchio and Chef Stephen Stryjewski. His career has taken him to several well-known restaurants: Commander’s Palace, Herbsaint, Peristyle, Craft (in New York), Cochon and Grand Isle. He attributes his teaching experience to the 4 years he spent preparing wild game at the Duck Camp.
Chef Raymond Signal
Raymond is a native New Orleanian and Air Force veteran. He has worked up through the ranks in New Orleans kitchens for over 25 years and has served as catering chef in the Superdome, riverboat chef, and everything in between. Raymond's enthusiasm and joy at being in a kitchen is obvious and infectious.
Julián Correa
Born in Medellín, Colombia, and growing up in the icy winters of Boston, Massachusetts, Julián has called New Orleans home for over a decade. Though he has his 9-5 job, Julián spends some evenings and weekends helping our chefs and gracing our guests with his charm. As a former server and bartender, he finds joy in the thrill of meeting new people every class.
Addison Sanford
Born and raised right here within the city limits, Addison grew up steeped in the many traditions of the city, such as eating red beans and rice every Monday evening for as long as he could remember. Though hard of hearing, he is a quick study and has worked in several restaurants all over the city, from various mom-and-pop’s to more vogue farm-to-table industries.
A former prep cook, he really enjoys learning everything he can about the best possible way to prepare a meal, and he also enjoys the history that often comes with those lessons - even if he might not hear it well the first time.
