Chef Tanya Baker
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Raised in the far southeast side of Chicago, I was exposed to a myriad of different cultures, and with that came some pretty incredible food experiences. On top of that, my Korean and Cajun heritage provided a vast foundation of cuisine to indulge in and explore. With food playing such an integral part in my life, I knew at an early age that I wanted to pursue a career as a chef.
After graduating high school, I studied at Le Cordon Bleu in Chicago. With my new degree in hand, I immediately plunged into the professional culinary world. Over the years, I deepened my knowledge of Spanish, French, and Contemporary American cuisine. My biggest passion throughout my career has been teaching and leading young staff with little to no professional kitchen experience. I believe that with a little patience and dedication, anyone can learn to cook and excel at it. I have made it my goal to break the standard “hardcore” atmosphere of kitchens and create an environment where people feel safe and inspired to create and develop their skills with out fear of being constantly berated and belittled. After working 15+ years in the restaurant industry excelling at catering, private events, public functions, opening of several restaurants and more, I am currently working on developing my own catering business, where I can express my true love and passion for Korean food and culture and share it with the world.
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More about me
For me, cooking is...
For me, cooking is my most genuine form of expression and gratitude. I love to host people and make them feel celebrated through food.
I learned to cook at...
Le Cordon Bleu Chicago in 2005. I went on to work in professional kitchens across the Chicagoland area, and am currently in NY as a private chef.
A cooking secret...
My secret in the kitchen is to stick to the basics and keep things simple. I like to showcase a product by enhancing/complimenting it-not masking it.
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