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.
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!
Chef Brandi Barnes, born and raised in sleepy Sylvania Ohio, always held a deep love and passion for cooking even at an early age. So it was of absolutely no shock to anyone when Brandi decided to go to culinary school directly after graduating high school.
She went on to earn her AAS as well as a certification in Culinary Skills and Management back in 2011 from her Alma Mater Monroe County Community College and has spent 15 years working in various restaurants. During that time Brandi volunteered her time as a guest pastry instructor for Andersons Market and made regular appearances on “The Fat Cat Cooking Show” radio program. Her career continued to grow and flourish as she became the Lead Recipe Creationist and Pastry Chef for “Sugar Plum Sweets Bakery” and was interviewed for the tv show “Chopped” on several occasions. Brandi returned to a path of education and obtained a certification in Dietetics and Nutritional Studies from Owens Community College to broaden her knowledge of food science. The educational experience didn't stop there as of the spring of 2021 Brandi earned her 200 Hour Yoga Teacher Training Certificate and is now a Registered Yoga Teacher as well!
When not being a mad scientist in the kitchen Brandi can be found spending time with her family and loved ones, reading a good book, or spending some quiet time on her yoga mat.
Brandi is deeply passionate about food, family, health, wellness and community, she is excited to share all her knowledge, know how, and passion with others at Foodology.
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!
MEET Chef Brandi
"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 finally become a reality in December of 2016! 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
MEET Chef Wendy
Foodology supports local businesses and farmers and strives to purchase locally grown food for the cooking classes whenever possible.
Chef Mike graduated from Owens Community College's Culinary Arts program and brings 15+ years of industry experience to the table. From catering to hotels, to restaurants, and in medical facilities, Mike has a wide range of culinary knowledge. Some of the other local hot spots that you might have seen him in action include: The Toledo Zoo, Toledo Country Club, the former Degage Jazz Cafe, and The Maumee Bay Lodge! His specialties include grilling, soups, and wine pairings.
Chef Mike currently lives in Northwoods, OH and has also recently pursued his other passion in life and opened his own detailing business.
We are lucky to have his talent and knowledge on our team at Foodology!
MEET Chef Sarah
Foodology supports local culinary arts education! Most of the class assistants that you meet during your experience are current or recently graduated culinary arts students!
MEET Chef Mike
Meet Chef Chris
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: firstname.lastname@example.org