Chef Esrael Bennett

Chef At Home In Mesa

I am a traveling and mobile chef who’s been cooking since she could remember. I’ve always had a passion for food, and along with that passion has stemmed a huge amount of respect and commitment to the world of food. I started young, stageing at different bakeries in the Columbus area with my twin sister. After finding a love for baking a decided to open up my own company, Twinzi’s Inc. which ran successfully, providing baked goods, cafe treats, and fresh leaf teas to the people of Ohio.

As much as I loved baking, I had such a big curiosity for flavors, spices, vegetables, and different culinary techniques that you’d only find on the food network channel. So after a world of baking, I started may culinary journey. Exploring flavors and measurements of starches and fruits, mixing marinades and roasting smoked meats. It was all I could touch and all I could imagine. Food became my world and I began my start of restaurant work, dipping my feet into the corporate ladder, and trying my hand at other unique restaurants and cafes.

I went on to cooking in resorts and hotel style venues, trying my hand in catering, banquet cookery, and more high volume production. Then to attend The Culinary Institute of America in Hyde Park, NY for Culinary Arts. My journey has been up and down, back and forth. But in all of it, I’ve learned to love food and the memories I take along with every cut or pizza toss.

For me, cooking is...

Cooking for me is a way to escape the world and feel numb…while still feeling everything, tasting everything, and tapping into serving the world.

I learned to cook at...

I learned to cook when I was very young, my great grandmother was a home-economics teacher, and my grandmother taught me all she knew from her mother.