Introducing Cheryl Slocum to Ridgewood Culinary Studio. Cheryl knows what people like to cook and eat, and she ought to: She’s spent over 10 years as a food journalist producing stories and recipes that resonate with millions of magazine readers. Prior to working in food editorial and test kitchen offices, Cheryl honed her skills at in top restaurant kitchens including L Orangerie, in Los Angeles, and Balaban’s in St. Louis, MO. 

Cheryl trained at the French Culinary Institute, and apprenticed in Paris, France and at Le Cirque in New York City, Cheryl currently is the  Contributing Senior Food Editor at Country Living magazine where she creates the monthly food columns and special topic food features. She has contributed to O, the Oprah Magazine,  and Essence and has worked on special projects at The Food Network. Cheryl also provides her expertise for projects with food and wine PR companies.

All classes are $50 and are three hours long from 7-10pm