Dinner and a show in your own home!
Weather you would like a total hands on cooking class or would just like to party. Chef John is very personable and just loves to cook great food ala minute while explaining ever detail and then some. No prep is done in advance. Ask any question that pertains to food. Chef John is compelled to teach. Sharing his knowledge and skills are his passion. Join him and you may find a new appreciation towards great food.
Price Range: Contact for rates
Gig Length: 200 - 60 minutes
What to Expect
Dinner and a Show in your own home. Chef John Gargone formally Resident Chef Instructor of Kitchen Kitchen is available to cook and entertain your guests in your own home while preparing a three to six course meal.
I just love to cook while entertaining and demonstrating cooking methods.
I will show you the real world of cooking. No preparation is done in advance. Cook and Chop! Participate or party it up. Watch as everything is made from scratch and be amazed at how easily and quickly your meals are prepared.
I include my own personal recipes
John Gargone grew up in a traditional Italian family with his mother always cooking. His father and his Grandfather owned and operated Gargones Italian Bakery for many years in the Pocono Mountain’s, Pennsylvania. John noticed at a very early age the smiles and excitement of the patrons. Even before they entered people would stand in front of the plate glass window of the bakery and just be delighted at the beautifully presented deserts.
John was always drawing or sculpting and loved to create art then one day he read an article in the local paper a Chef was quoted as saying that people eat with their eyes. Immediately John contacted the Chef at Fred Warings Shawnee Inn and took a position as a steward in hopes of learning the culinary arts.
Since 1972 John Gargone has strived to learn all he could in the culinary field. Beginning at Fred Waring,s Shawnee Inn, located in the Pocono Mountains Pa. John was mentored by 2 outstanding Swiss and German C.E.C. Chefs. After learning all he could, John began to seek out other quality Chefs throughout the U.S.A. Since then John has been employed in Atlantic City and Las Vegas Hotels, New Orleans and Lake Michigan’s Private Clubs, and Resorts, Scottsdale Arizona, Carmel Valley, La Quinta, and Palm Springs in California in specialty restaurants, Country Clubs and Hotels, where he orchestrated or was involved in many grand openings and extravaganzas. The positions John has held include Executive Chef, Exhibition Chef, Chef Garde Manger, Ice Carver, Resident Chef/Artist, Banquet Chef, Meat Cutter, Saucier and line cook.
John wrote the book on food garnishing titled Food Art: Garnishing Made Easy. Produced two instructional dvds Knife Skills and Kitchen Safety. And Food Garnishing and Fruit displays. Chef John is listed in Ripley`s for slicing a cucumber into 36 even slices in 3.43 seconds blindfolded.. Chef John is also a speed carver in many edible mediums.
After years of practical experience in the food service industry John found another passion. He was asked to host an event that combined a party with a cooking class. From the very first event John realized his dream. Every event and class was a tremendous success. Everyone not only loved the food and instruction but also the enthusiasm Chef John shared for cooking great food.
His approach to any event is to share his methods and excite his guests to find a new appreciation for great food every day. Unlike most culinary entertainers Chef John does no foo prep in advance and can prepare a 5 course meal in about 3 hours all the while explaining in detail every aspect of preparation and execution. Chef John has taught many hands on and team building classes. He also enjouys motivating children to eat better food thru cooking.
Chef de Cuisine
Chef John’s food is always filled with flavor and the portions are ample.
Everything is made from scratch. His taste lies in classical continental cuisine. Food that everyone can relate to. All products can be found in local markets. Lots of comfort foods. All menus are designed to highlight methods and technique’s
Event Specifications; Classes and Events
A Minimum of 6 guests is required with no maximum limit.
Serving the Desert Cities – Palm Springs Ca. to Indio. A surcharge for out of the area may be added.
Supplied by guests
All class events are off premise.
Pots, pans, utensils, dishware, refrigeration and stoves.
Linen, Beverages and cleaning glassware.
In the event Food Art supplies the above an additional surcharge will be added.
Food Art supplies;
All shopping and food supplies, Printed menus, Chef Johns personal recipes, All food service, 1 helper/ server per 10 people. Cleanup of prep kitchen and all pots, pans and plates.
Full equipted kitchen
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