MEET Chef Alexis

"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 15+ years of experience in teaching culinary arts to Foodology and looks forward to sharing this passion with her guests and customers!

MEET Chef Andi

Foodology supports local culinary arts education! All of the class assistants that you meet during your experience are current or recently graduated culinary arts students! 

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

Chef Alexis grew up in Bedford, Michigan where she found her passion in the kitchen. At the young age of 10, Chef Alexis asked for a Kitchen-Aid Mixer for Christmas, and the rest was history! From that point on she spent time in the kitchen with her family and once old enough, on her own, preparing full meals and desserts. Once in high school, she took all the Food Service Classes available to learn as much as she could. After a lot of soul searching and while working toward receiving a Business Management Degree from Monroe County Community College (2015), Alexis decided to pursue her dream and enroll in the Culinary Art Program where she received an Associates in Culinary Skills and Management in 2016. Chef Alexis has worked in the restaurant industry for 10 years, in both the Front and Back of House. She also spent a few years working for a few local bakeries where she furthered her craft and was able to try new decorating techniques on cakes, cupcakes, cookies, and cake pops. After spending 3 years baking for friends and family, Alexis decided to open Alexis’ Little Pink Kitchen, which is ran out of Sunrise Skillet (Toledo, OH) where they supply them with their desserts.

Class assistants


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

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!

​​Wendy grew up in the Toledo area and has always loved art, crafts and animals! After getting her degree in Veterinary Technology, she worked as a Registered Veterinary Technician for about six years. During that time, Wendy took a couple of beginner cake decorating classes with a coworker, which sparked her interest in cake decorating and ignited a passion that turned into a career! After raising a family, she started doing more and more with cake and expanded her talents into fondant work. Mostly self taught, Wendy started her own successful custom cake business out of her home in 2014. In 2016, she became a Wilton Method Instructor and started teaching Wilton Method cake decorating classes at Michael's Craft Store. A couple of years later, Wendy became interested in the popular Flood Method of cookie decorating. She soon added decorated cookies to her business and started teaching cookie decorating classes at Way Public Library. Wendy is currently working as an assistant cake decorator at Crowned Cakes by Jess in Rossford, Ohio and is excited to be teaching cookie decorating at Foodology.

MEET Chef Wendy

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 Sarah

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 Chris 

Chef Sarah has 25 years of experience in the restaurant industry, and in that time has held positions in kitchens all over the country! She earned her Culinary Arts Degree from California Culinary Academy, a Special Education Degree from BGSU, and her Masters in Career Tech Education from UT. Chef Sarah has currently spent the last 10+ years of her culinary career teaching at Penta Career Center, as the Level 1 Hospitality and Culinary Arts Instructor. Chef Sarah feels that her job at Penta not only feeds all of her passion for cooking, but allows her the joy of working with children as well!

Chef Sarah credits the support of her wonderful family to allow her these amazing opportunities and successes in life. Her better half is also a Special Education teacher and they have 4 combined children together!

Welcome to Foodology Chef Sarah! We are very honored and excited to add you to our growing team of talent!

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: