Come learn a bit about Cajun and Creole cookin’: seafood, spices, rice, the sauce that originated at Brennan’s restaurant in New Orleans and made bananas famous, and all that jazz. By the time class is over you will be in a Big Easy kinda mood.

Cincinnati native Chef MARK KHUDYAK, a graduate of the Pennsylvania Culinary Institute, began at 20 Mile House as a teenager. After college, Mark returned to Cincinnati and gained experience at Highland Country Club in Ft. Thomas, KY, before returning to the 20 Mile House to take on the role of Assistant Chef. Mark has refined his knowledge of the fine dining atmosphere while working for Chef Michelle Brown at Jag’s and Chef Paul Sturkey at Mesh, both in West Chester. Mark has been working with Chef Paul Dagenbach most recently, and we thank Chef Paul for introducing him to us! Cooks’Wares is pleased that Mark is now at nearby de Sha’s, where his fabulous food continues to delight diners.