About - The Chef's Cooking School


Who is this site for?

This site is for those who like to cook, or want to learn to cook, aspiring professional chefs. Those looking to feel better about their self image through our Coaches Corner, and wellness information. While you are looking for new ideas to create, this site will be a great resource for you. 

Their are courses on Cooking Essentials, Cooking Fundamentals, All About your food, North American Cuisine, Classical International Cuisine. Their are courses geared for the aspiring chef that go over key cooking disciplines, as well as instructional segments that many.  

Chef Thymes Articles here for you:

Home Cook 

Home Cook

Aspiring Chef

Aspiring Chef





Coaches Corner

About 1



The chefs diet is a resource coming to you soon with a number of resources to guide you to preparing foods that are wholesome and full of nutrients.  Kitchen cents will help you stack up the savings. The eBook is a guide to making the most of your resources in the kitchen and will be available in January 2020 through Amazon.

Values and Goals

Thechefscookingschool.com sets out to equip you with tools, resources and information to create your food.  We are continually working on developing new resources to be available to you.


This site has been a huge help for me.  I really appreciate it.


I love the cooking fundamentals courses, and the pantry set up.  I am learning to cook and this is a great resource

        Molly Macleod

I am learning how to Smoke and BBQ foods, Low and Slow was impeccably helpful

.             Will  B

Your program adds depth and great value to culinary education, LeeAnn Corrao, ACFEF

“Recognized by the American Culinary Federation Education Foundation as an ACFEF-Approved Program.”

acf approved program

What makes us unique

The sight has been developed to lend training and support to those interested in learning all things about cooking.  The operation isn't a mammoth company driven by corporate ideals, it is a grass roots operation driven by the passion for food, and sharing with others. 

We do appreciate your patronage, subscribing and purchasing classes and ebooks.  It aids in being able to keep building and developing the sight.   You can subscribe to all content for one price or you can purchase all training, and ebooks seperately.  You can sign up for our the "chef thymes" newsletter for free.

Sight Completion

Meet the Staff

The following are contributors to this sights development


Michael Davis, CEC.

Certified Executive Chef Michael Davis is so passionate about food he has set out on a mission to continuously hone his skills and knowledge while educating others on the best and most healthful ways to feed themselves and their families. To further his cause, Chef Davis, a member of the American Culinary Federation, founded thechefscookingschool and created an insightful e-book, Kitchen Cents, available on amazon.

His 30-year career has included stints at the prestigious Museum of Science in Boston, the vaunted Tanglewood music venue in Massachusetts, and a number of premier country clubs and institutions of higher learning. He currently serves as a managing partner at the Whitetail Preserve and Event Center in Eastern Pennsylvania. Chef Davis serves up wholesome foods and savory meals whether he’s cooking for his family or for large gatherings. His latest venture, The Chef’s Diet and its companion program, includes a life-changing dash of spirituality.

Gary Shadle

Gary is our Marketing Consultant and Web Designer. His main business, Exclusive Local Leads, is dedicated to helping small businesses find more leads and make more money.

John McGran

John McGran is perhaps the only person in America to head up content creation, acquisition and publication for four national weight loss and wellness companies -- eDiets.com, Diet.com, Diet-to-Go and MealPlanMap.com. Writing as John McGran or his alter-ego, Mr. Bad Food, McGran has also provided content for a number of other companies concerned with helping individuals live a better life.

Darren Maggio

Darren is a contributing Chef/Owner from offthevinecatering.com in Boston, Massachusetts.

Martin Murmel

Martin Murmel

"Martin lives in Ireland and enjoys writing about cooking, food, wine, tea and other pleasant things in life. 
He has worked in retail, sales and the gastronomy trade for over fifteen years and knows the business very well. 
To make his content as accessible and enjoyable as possible, he is always trying to write from the readers perspective. 
Martin loves (watching) sports and adores cats. "

Tonita Castaberlopez

Tonita is a native of Pachuquilla, Mexico.  A Resident of the US Since 2007.  Tonita studied Culinary arts at Penn Technical school in Williamsport.  She worked at Le Jeune Chef, Hartefeld National Golf Course, to highlight a few.

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Jim Williams

Jim Williams is the real deal.  He has a passion for what he does that is like no other.  Jim a resident of Northeast Pa has taken steps to become a NASM-Certified Personal Trainer, NASM – Fitness, Nutrition Specialist, Bio force- Certified Conditioning Coach.  Jim’s reputation stands for itself with respects to his work in the public arena.  Jim’s experiences have him putting training programs together for serious athletes and novices alike.   See Jim facebook@visiondrivenstrength

Steve Orr

Steve Orr

Born and raised in West Kentucky, Steve Orr spent his first two decades surrounded by rolling hills, green grass, and rolling rivers. He graduated from public schools and the Paducah Community College (a local two-year campus of the University of Kentucky). Two pillars of his life were formed in those years: his love of God and his love of writing. Over the following decades, he moved to Texas, completed his college education, married a Texas woman, raised a daughter, and formed a career as a banker, bank examiner, federal bank regulator, and federal investigator. He worked in the Boston area for almost two decades before returing to Texas in 2007. He continued to actively pursue God, church life, and writing throughout all of it. Today, Steve serves his community on nonprofit boards, serves in church, leads Bible studies, and writes extensively on how real people relate to a real God.

week received the “2020 ACF Northeast Region Chef Educator of the year”.


Veronica Wallace

Veronica Wallace is a childhood educator and blogging enthusiast. She loves applying her knowledge of writing and education to new content pieces. She is best known for helping small businesses reach their content dreams. She believes that no website is complete without a blog or news sectione...

Brian Peffley

Brian Peffley CEPC, CCE, AAC 

2020 ACF Northeast Region Chef Educator of the Year.ACFEFAC American Culinary Federation Education Accrediting Commission as the Secondary Chair for the country.  Brian is a Certified Executive Pastry Instructor at Lebanon County Career and Technology Center, and until 2018 worked at Hershey Hershey & Resorts as well.  Brian is a leader in the area of Culinary Education.   Brian is an Approved Evaluator for Trade Competency in Culinary/Pastry Arts for Penn  State University, He is also a Subject Matter Expert in the Hospitality Industry(SME) for NOCTI


ACF Accreditation

ACFEF Accreditation


                 FRANCIS B. PRIORE SR., C.E.C                  West Moreland Club

Frank began his career in the industry at the age of 14 as a dishwasher/pantry cook in Langhorne, Pa.  In 1983 he began an apprenticeship through the Buck County Community College Culinary Program.

He became the Commis Chef under Ex. Chef Tony Sindaco who was a member of the New York Culinary Olympic Team in 84’ and 88’.  He worked under Tony a Omin Hotels in Princeton NJ, and Georgetown in Washington, D.C.

Then worked at Tavern on the Green in New York state and Tappan Hill Restaurant in Tarrytown, N.Y. as Chef de Partie and Chef de partie. 

Frank has competed in many culinary competitions receiving silver, and bronze medals for cold food competitions.  Frank worked as part of the Culinary Olympics team who won overall Gold and Silver team medals in Frankfurt Germany in 1988.

In 1989 Frank was sent to Gstaad, Switzerland to work at the 5 star Palace hotel for 2 seasons before returning to the states and working at the Mount Laurel Estates in the Pocono’s, Pa.  for 2 years as Sous Chef.  Teaching at LCC as an adjunct professor in their culinary program.

Frank became the Executive Chef at the Prestigious “Platinum Five Star, Private City Club” the Westmoreland Club in Scranton, Pa.

The Chefs Resources Page

Home Cook

The Chefs Resources is a place for you to quickly pick up items that are recommended as great tools in the kitchen.  This is also a place that will offer suggestions for books and resources to aid you in your culinary adventures.

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