Educator and Chef Lori Hinze
 Lori Hinze, educator and chef began her career as a public school teacher before launching her own culinary businesses. In June 2003, she began with the Kitchen Cottage, teaching private children’s cooking classes. Simultaneously, she began her catering business specializing in creating special memories for a wide range of events. In June 2007, after 10 years of teaching full time, Lori traded in her chalkboard for a cutting board to grow her ventures into a full time culinary/educational business. The Kitchen Cottage has grown into, Lori’s Culinary Co., a cooking and food literacy program and full time catering integrating Lori’s areas of expertise: education and cooking. Her exciting classes combine a fun academic curriculum with hands-on cooking. She’s also taught private kid’s classes for Central Market’s Cooking School and the Junior League’s Kid’s in the Kitchen program.
Lori has catered alongside of some of the country’s most elite chefs at the James Beard House in New York City including, LA Chefs Govand Armstrong and Ben Ford, Chef Eve Aronoff, Philadelphia’s Chef Georges Pierre and Chris Scarduzzi, Kendall Jackson’s Chef Justin Wrangler, NYC’s Chef Matt Hughes and many others. Other catered events include Grand Openings, Private Houston weddings, Physician Appreciation Dinner, Intimate parties and celebrations, and more. Lori is also a repeat demonstration chef at Becker Vineyard’s annual Lavender Festival in the beautiful Texas Hill Country.
Cooking in NY’s L’Ecole Restaurant and Claret Wine Bar also encompass her experience as well as working front of the house for Zagat’s #1 NYC most popular restaurant, Union Square Café.
.jpg) In addition, Lori is founder and organizer of a local Spring Market, a fundraising event supporting local volunteer fire fighters. She is also co-founder of the Anahuac Farmer’s Market, a community project supporting local, sustainable small scale farming, backyard farmers and knowing where food comes from.
Lori has a BS in Interdisciplinary Studies from Lamar University and a Chef de Cuisine Diploma from the French Culinary Institute, NY, NY. She was also the recipient of the 2007 Wal-Mart Regional Teacher of the Year award.
Lori is passionate about teaching and feeding people, inspiring others to choose real, unprocessed food, and bringing integrity back to the dinner table.
Chef Yasmine Anderson
 Yasmine Anderson grew up around the table with her Italian family and knew she loved frood from a young age. Spending lots of time in the kitchen with her grandmother and grandfather, her interest in cooking was sparked at a very early age. Yasmine is a 2005 graduate of Le Cordon Bleu, Texas Culinary Academy. After graduating, Yasmine interned at Gramercy Tavern in New York City. She is a proud mom and the owner of Local Baby, LLC, a baby food company in Austin, TX. Yasmine feels strongly about the importance of nutrition and food education for children.
Chef Heather Hunsaker
 Chef Heather Hunsaker has been developing family friendly meals since the tender age of nine in her mother's kitchen. Years later she pursued her dreams, attending and graduating in 2006, from the world renowned Le Cordon Bleu College of Culinary Arts, formerly known as Texas Culinary Academy. Heather has years of restaurant, bar, and catering experience. Currently Chef Heather serves as a freelance chef consultant, food writer, and recipe developer and has been featured in the Tahoe Daily Tribune, The Tampa Tribune, and in various other print and online media. Heather maintains the cooking blog, Kitchen Concoctions, which features fast, affordable, family friendly meals; as well as cooking tips and food education. Prior to attending Le Cordon Bleu, Heather attended Texas A&M University with plans to teach High School English, but gave in to her culinary passions and pursued a career in culinary arts. Heather is passionate about food and cooking and enjoys sharing this passion with others.
Eric Lee
 Eric Lee is a Renaissance man: equal parts artist, storyteller, historian, dreamer and humanitarian. He is a writer, an actor, a director, a graphic artist, a photographer and a chef at heart.
His love for the culinary arts was molded as a child allowed to explore his grandmother's and mother's kitchens. He quickly learned the magic of crafting delicious dishes to share with friends and family. Creating masterpieces from simple raw materials - a reflection of the wonder of God's creation - and the beauty of the creative process both in and out of the kitchen, draw him to be an artist.
Eric spent his college days at Texas A&M University earning a Bachelor of Arts in Communication, English and Theater Arts. After spending a year in the classroom, he formed his own theatrical and creative consulting and photography business and has served as a Creatie Director for Children's Ministries at various churches around the state. All the while he's been honing his culinary skills making his home and kitchen a favorite of friends and family alike. He's excited to be joining the team to help foster a love and appreciation for food among the next generation! |
