"Thank you for helping to put on the nicest party I've ever had. I just felt the extra touches and care taken by you were exceptional. The food was out of this world... all of it so fresh and beautiful and delicious."
Julie Logue-Riordan, CCP*, Cooking Teacher and Private Chef
I think I was hooked from my first disaster. Cooking snicker doodles from the ‘Betty Crocker Boys and Girls Cookbook'; somehow the sugar and salt got mixed up. Or perhaps the elaborate dinner parties my parents gave. Then watching THE FRENCH CHEF with Julia Child I decided to study French cooking. Luckily, L'Academie de Cuisine opened in Bethesda and offered a professional cooking course--perfect! From there I continued my training with some of the world's most accomplished chefs.
I’ve been teaching for more than 20 years and am a Certified Culinary Professional (CCP). I’ve apprenticed with former White House pastry chef, Roland Mesnier – and studied and staged in France at Hotel de France in Auch with André Daguin and Paula Wolfert. I started teaching in 1978 and later on, became the director at L'Academie de Cuisine (one of the top ten cooking schools in the United States). I worked with Francois Dionot, the founder of L'Academie de Cuisine for five years. I also had the opportunity to work with Jean-Louis Palladin and Giuliano Bugialli and study at Lenôtre and Ecole Ritz Escoffier in Paris.
In the late 80's we moved to Hong Kong and spent the next ten years living and working overseas. I was able to use my University degree and work as a regional director. Eventually we landed in San Francisco where I was determined to get back in to the food business.
Now after living and working abroad in Asia and Africa, I now make my home in Napa. COOKING with JULIE was launched in 2005. In my free time I hike, garden, volunteer at the Napa Food Bank, and C.H.E.F.S. (Conquering Homelessness Through Employment in Food Service) as an instructor.
Member of International Association of Culinary Professionals (IACP), *Certified Culinary Professional (CCP), San Francisco Professional Food Society, and Slow Food.
COOKING with JULIE™