The Cooking Studio

10/05/2026

Some weeks the menu writes itself. This one goes Polish on Thursday, Tuscan on Friday and red sauce on Saturday, which is exactly how I’d plan a week of dinners if I could.

Check out our full schedule on our website!

Thursday 10/8 at 5:30 we’re making pierogi from scratch. Real dough, two fillings (potato and cheese, and meat and mushroom), braised sauerkraut and a Polish plum cake to finish.

Friday 10/9 at 5:00 is Fall in Italy. Hand-cut wild mushroom tagliatelle with truffle butter, a fall harvest salad and a flourless chocolate hazelnut torte.

Saturday 10/10 at 3:00 is Italian American. Caesar, fettuccine alfredo, chicken parm and mint chocolate chip ice cream made from scratch.

Bring a bottle, bring a friend, come hungry. You’ll sit down and eat everything you made, family style.
Link in bio to book. Seats are limited. It’s your life, it’s your party.

10/01/2026

Gnocchi shaped like tiny pumpkins. This Saturday at the studio, we’re making them from scratch, start to finish. It’s one of my favorite classes of the whole year and we only run it a few times, so seats are going.

No experience needed. If you can squish dough, you can do this.

Chef Nelly and I will both be in the kitchen Saturday, so you’ll get lots of hands-on help.

Also this weekend: Friday night is beef Wellington (bring out your inner Gordon Ramsay, and be ready for the holidays).

Sunday is French brunch with me, with a build-your-own mimosa bar. BYOB, as in bring your own bubbles.
It’s your life, it’s your party. Pick your night. Link in bio to book 🎃

P.S. A lot of you have asked if I’m selling the studio. I’m not. I’m selling Temazkai, my sauna business, because a baby plus the studio plus a second business was more than I could give. I’m putting everything into cooking. You can find me in our free Skool community, here at .preped.kitchen, or in the kitchen in Telford. Link in bio for all!

09/24/2026

Weekly meal prep that doesn’t feel like meal prep: one roast chicken and one pot of beans, cooked every Sunday. By Wednesday they’ve turned into a sandwich, a salad, and a very smug dinner. I’ve done this for years, and it’s the reason “what’s for dinner?” is never a crisis in my house. Even more important now that I have kids to feed!

The chicken and beans do the heavy lifting. You just get to be creative with what goes around them.

I’m sharing this week’s recipes and how I actually cook every week inside our Skool community: live classes, recipe packets, and people cooking right alongside you.

Comment COOK and I’ll send you the link to join us.

09/23/2026

Always wanted to take a cooking class but can’t swing the drive, the babysitter, or the Saturday night? I’ll come to you.
Every week I teach a live class right into your kitchen. You get the recipe and shopping list ahead of time, you cook along with me, and if life gets in the way, the replay is waiting.
Joining is free. Cooking live with me is $27 a month. Comment COOK and I’ll send you the link.



Always wanted to take a cooking class but can’t swing the drive, the babysitter, or the Saturday night? I’ll come to you.
Every week I teach a live class right into your kitchen. You get the recipe and shopping list ahead of time, you cook along with me, and if life gets in the way, the replay is waiting.
Joining is free. Cooking live with me is $27 a month. Comment COOK and I’ll send you the link.

Chiles en nogada might be the most beautiful plate in Mexico. Roasted poblanos, a sweet-savory filling, silky walnut sauce, and pomegranate seeds scattered on top like confetti. It looks like a restaurant dish. It’s completely doable at home.
This weekend we’re making it together, live, in your own kitchen. You’ll get the recipe packet and shopping list ahead of time, so all you have to do is show up hungry.
Joining the community is free. Cooking live with me every week is $27. Comment COOK and I’ll send you the link.

09/21/2026

04/29/2026

Skip the boring Dinner Reservation.

Your bachelorette / corporate offsite / birthday / shower → but everyone actually cooks the meal.

All-inclusive. Chef-led. Yours for the night.

Tap the link in our bio or DM to start planning 💚

04/28/2026

Send this to someone who owes you a pasta making class.

Link in bio to book