We are proud to introduce a new member to our team of Chefs at Foodology! Meet Chef Sam!

Sam started cooking when she was about 8 years old with her parents and grandmother and has been hooked ever since! After high school, Sam pursued her dream of being a professional chef by attending culinary school at Owens Community College while working in the local restaurant industry. She graduated with a degree in Culinary Arts in 2017.

Although she is young, Sam has a passion for the art of cooking and is interested in pursuing a career teaching her passion! Sam is very excited to begin working at Foodology and cannot wait to see what new things it will bring to her life! We are excited to have her on our team!


MEET Chef Julie

Q: Are the cooking classes for a certification or college credit?

A: No, the cooking classes at Foodology are meant provide a fun and relaxed experience and will not certify you for a job in the food service industry.BUT... ServSafe Certification is offered for industry professionals who need the certification to meet State requirements in their current job. 

Q: Can I just take one class, or are there a series of classes that I have to take?

A: All classes at this time are based off of a single day or a single class time. 

Q. How do I sign up and pay for a Foodology cooking class?

A. You'll find the available classes posted on the class calendar portion of the website. There you will be able to pick the class and skill level that you would like to take, sign up for the class, and pay for your culinary adventure online!

Q. How much do the classes cost? 

A. Classes prices range between $30 - $80 per person, depending on the cuisine that is offered. Most beginner and intermediate level classes will be offered in the $30 - $55 price range. 

Still have questions? Contact Foodology via email at: foodologytoledo@gmail.com

Chef Julie Daunhauer grew up near Grand Rapids, Ohio in a family with a passion for cooking.  After high school she helped her aunt and cousin open a Toledo favorite, Doc Watson’s in South Toledo.  This led to positions in other fine Toledo restaurants such as Old Navy Bistro, Matthew’s Creative Cuisine and Diva.  Her passion took her to Charleston, South Carolina where she graduated from Johnson and Wales University with Advanced Standing Associate degrees in both Culinary and Pastry Arts and a Bachelors in Food Service Management.  While in Charleston she worked with Chef Bob Wagner at Charleston Grill in the Charleston Place Hotel.  Julie also worked with one of Charleston’s oldest and largest catering companies, Hamby Catering and ran her own business as a private chef to vacationers on Kiawah and Seabrook Islands.

Julie returned to Toledo to start a family and most recently worked with Bakery Unlimited as head cake decorator making specialty and wedding cakes and is now teaching at Owens Community College. She currently lives in West Toledo with her husband Nick, sons Jack and James, and golden retriever Russel.


Chef Chris Denman, was born and raised in Toledo, OH. He enjoyed cooking early on, and took his first job as a prep cook at Café Marie at the age of 17. Here his love of cooking matured and he embarked on his career as a chef.

At 25, Chris moved to Chicago and worked as Kitchen Manager at The Clubhouse, a golf themed restaurant venture by the trio of Fred Couples, Kevin Costner and Jack Nicklaus. During his time in Chicago,Chris attended the Cooking and Hospitality Institute of Chicago, graduating in 2000. Two years later his culinary travels took him to Detroit where he worked at Comerica Park. During this time, Chris worked world class events ranging from the World Series to the All Star Game as well as private catering for musical acts such as The Rolling Stones, Bruce Springsteen, and The Dave Matthews Band to name a few.
Upon his return home to Toledo in 2010, Chris accepted the Executive Chef position at Table Forty 4, located downtown and later became the Executive Chef of Bar 145, a local hot spot. Chris has also been a guest instructor at Dorsey School and assisted in recipe development for the Delaware North Company cookbook, Home Plate.

Now this experienced and talented chef, a certified member of The American Culinary Federation, is sharing his passion for cooking with our growing crowd of Local Foodies at Foodology's cooking classes! We are so excited to add Chef Chris's experience, talent,
and great personality to our amazing team

Beginner -Focusing primarily on learning knife skills and the basics of classical cooking techniques while making some seriously delicious meals! Starting with Beginner level classes is recommended, but not required.

MEET Chef Sam

Intermediate -A little more challenge, but don't worry... novice foodies will still be comfortable at this level. Skills that were introduced at the beginner level will be put to work!

​Remember... All of the classes at Foodology are meant to provide a fun and informal learning environment! Anyone can join in at any level!

Advanced -  Put your skills to the test! This level of classes will typically be 3-4 hours long and will utilize some of the skills that you've picked up in the first two levels. Taking Beginner or Intermediate classes first is recommended, but not required!

MEET Chef Andi

Meet Chef Chris 

"One of the questions that people always ask me: "Where can I take "just for fun" cooking classes without enrolling in a college program or certification course?" 

Chef Andi Lawrence is the owner and chef instructor at Foodology. She is a Toledo native, but went to culinary school in Pittsburgh, PA where she graduated from the International Culinary Institute with Le Cordon Bleu honors and an Associates Degree in Culinary Arts. After culinary school, she traveled and worked in tourist driven kitchens from the north to the south, including Mackinac Island and Savannah, Georgia. 

In 2002, Chef Andi moved back to Toledo to start a family, and a few years later started teaching Culinary Arts at Owens Community College and at The Toledo Restaurant Training Center. In addition to running Foodology, and raising two kids, Chef Andi teaches Culinary Arts Career Tech at Clay High School. 

​After years with day-dreams of opening a recreational cooking school of her own, Foodology has finally become a reality! Chef Andi brings 10+ years of experience in teaching culinary arts to Foodology and looks forward to sharing this passion with her guests and customers!


Foodology supports local businesses and farmers and strives to purchase locally grown food for the cooking classes whenever possible.