Time for a break. Registration has dropped off lately and we hate to disappoint
you when classes don’t fill. So The Compleat Gourmet will not be scheduling
cooking classes for at least the next few months. We will, however, continue to
arrange private classes for those who want them. Meanwhile, we suggest you
check out “What’s New” on this website for inspiration in your kitchen at home.

CANDACE ATKINS is the chef at The Lily Pad, a sushi restaurant in Varina. She trained under Yurich Fushimi and Wes Meers, and worked in Richmond at Hana Zushi.

GERDA ANGEVINE grew up in a German guest house where her mother prepared the meals. Inspired by the European tradition of hospitality, she opened a bed-and-breakfast called the Owl’s Nest Inn in Asheville, North Carolina. She has taught cooking in Asheville; Naples, Florida; and in Richmond.

TIM CLINTON is the manager at Q Barbeque. He has worked in New York City at Flik International-Credit Suisse. Richmond credits include the Federal Reserve Bank, A Sharper Palate Catering Company, Amici Ristorante, and Millie’s Diner

JO-DE DAVIS cooks with local, seasonal whole foods in order to best capture both flavor and nutrition. She is a Certified Nutrition Counselor, speaker, writer and cooking instructor. A graduate of the Institute of Integrative Nutrition at the State University of New York and the Culinary Arts Program at the University of Richmond, she is also certified by the American Association of Drugless Practitioners.

EARLE GOODWIN studied at the New York School of Culinary Arts. He is especially interested in Middle Eastern cooking. Currently, he is preparing videos on ethnic pastries, including Holland’s national cookie, the stroopwaffel.

ROB HAMLIN is executive chef at Amour Wine Bistro in Carytown. Previously he ran the Community Kitchen’s Kid’s Café, Meals on Wheels, and Senior Congregate feeding programs for Feed More’s Central Virginia Food Bank. He was a founding member and chef for the Positive Vibe Café, which provides training in food service for the physically and cognitively challenged. Many may remember Rob as chef and co-owner of du Jour.

VICTOR SRIKUSALANUKUL is the head chef and owner of Sumo San in Shockoe Bottom and Moshi Moshi in Carytown. He acquired much of his sushi experience in California, before moving to Richmond.

JIMMY TSAMOURAS is the chef/owner of Dot’s Back Inn, a longtime Northside favorite. Born and raised in Richmond, he graduated from the Culinary Institute of America, then literally cooked his way across America, from New York to Hawaii. After returning home, he worked at the John Marshall Hotel, Barrister’s Café, and Southern Culture.