Culinary Specialist Cheryl Cohen
Meet Taste of Home Culinary Specialist Cheryl Cohen! Cheryl conducts Cooking School shows throughout the country, focusing primarily on the Delaware, Ohio, Virginia, West Virginia, and Pennsylvania areas. “I am always excited to come into a community and share my love of cooking with new people,” exclaims Cheryl. “I always have a great time at shows because they audience makes it fun!”
Cheryl is originally from the Cleveland, Ohio area, and she and her husband reside in Dover, Ohio. Cheryl earned her Bachelor of Science degree in Home Economics Education and Extension from Ohio University in Athens, Ohio. She previously worked as a cooking school manager and instructor for a local supermarket in Dover, Ohio. Cheryl is also a certified Food Safety Professional and Food Safety Instructor under the ServSafe program.
To learn more about Cheryl, take a look at some of her answers to questions below!
Tell us something about yourself that very few people know? I am a Clog Dance Instructor and have been clogging since 1991.
How did you develop your passion for cooking/food? It just seemed natural, having my mom and two grandmothers that spent a lot of time in the kitchen. I never saw any of them use a recipe unless it was for Christmas cookies. I started taking Home Economic classes in 7th grade and continued through high school and college.
What is the best thing you ever ate? I had a Crab Bisque when I was traveling in the Maryland/Delaware area. It was so good I went back the night after my show to get another bowl right before the kitchen closed in the restaurant.
Do you have any special holiday traditions? What foods were cooked for celebrations or special events? What food today brings back childhood memories? The smell of sautéed onions and celery, which my mom would start for the dressing on Thanksgiving, always reminds me of Thanksgiving at home and watching the Thanksgiving Day Parade on TV and the beginning of the holiday season.
When did you start cooking? Who taught you to cook? When my mom started working I would help make dinner when I got home from school and I learned by watching and looking at my mom’s cookbook.
Who was the cook in your house growing up? What was your father’s/mother’s favorite dish to make? My mom was the cook and on Sundays we would have pork and potato spaetzle with gravy. My Dad’s specialty was Clam Bakes.
We just booked tickets for your show next month 11/05 in Lewistown, PA. We are from Westchester, NY and cant wait for the road trip. I am a super fan of Taste of Home, cant wait to see you at the show.
Glad to hear! I have never been to Lewistown, PA. and I am excitied about the road trip too! Come and say hi sometime during the show, I love super fans of Taste of Home. You’ll love the show, see you there.
I have worked three TOH Cooking School shows with Cheryl. Always lots of fun, and I enjoy prepping the dishes to be made. Always something new to learn, especially when you are working in a “traveling kitchen”. Have fun with the new format this fall, Cheryl!
–Mary
Have a super show in Verona!
We had a great time last night at the Turning Stone! There were 6 of us, all military wives, and 4 in our group won prizes! We couldn’t believe it! Can’t wait until next year!
I went to the show at the turning stone with 3 friends all but one have been to many shows at the turning stone and in corning. This was the first show we saw Cheryl. Dawn and Michael did some of the great shows too. Even as a cook I still learned new things from them. They shared stories about themselves tips, and ideas. They made the show fun and excited. And even though in the many years i have attended shows I have never won anything i keep going for the new recipes.
I just wanted to tell Cheryl how much we enjoyed her at the Somerset Kentucky cooking school on November 22 2011. This show was the third show for me and my sister. I brought my daughter and my two daughter in laws and my grandughter. My sister Linda brought her two daughters and we all had a great time. Thank you and the Taste of Home for giving us a great girls night out. We are ready for next year. Happy Thanksgiving to all at Taste Of Home.
I would like to make the Caramel Fudge cheesecake on page 16 in the Cheesecake magazine. However, it calls for melted caramels which contain cornsyrup — whihc i am very allergic to. Can i use a caramel sauce for icecream instead? I found one at Harry and David that does not corn syrup. Please email me the answer to me.