Cooking Fools opened in the Spring of 2003 with the goal of creating a contemporary service-oriented business that provides quality catering, prepared foods for take out and recreational cooking classes.
Our three main operational guidelines are to use quality ingredients, good style and common sense.
From the beginning, we realized the need for an alternative to the often unhealthy food options available to people who don’t have the time or ability to cook at home. We designed a fresh, sensible menu that is high on flavor, low in saturated fats and travels well. We continually draw from international cultures with fresh bold flavors and avoid butter and cream-based dishes that you may find on many restaurant menus.
We also designed a cooking class program that is casual and fun, and encourages people to cook without recipes. We believe that with a little kitchen intuition, you can create a great meal without being tied to a cookbook.
Our style is apparent in our catering. The food is fresh and clean with global influences. Our presentation is attractive, minimal and concise. We are always ready to design a new menu, because it keeps us fresh and always thinking. The staff is young, hip, friendly and doesn’t look like the hired help. We are “urban-casual,” yet professional - perfect for contemporary events.
After thousands of meals, hundreds of parties and several laptop batteries, we have learned how to do our job well.
Our name reminds us to keep true to our passion and to never take ourselves too seriously. We look forward to the next step.
Nick Faitage - Executive Chef/Owner
Deanna Hansen - Founding Partner