Lake Austin Culinary Experience® /spa-resort/special-programs-events/lake-austin-culinary-experience

May 2014

Learn the secrets of preparing and enjoying deliciously healthy cuisine and take the Lake Austin Spa Resort experience with you. Join us May 12-18, 2014 with special guest chefs Marge Perry, David Bonom and Barbara Fenzl.

Tuesday, May 13, 2014
Cooking Session
With Guest Chef: Marge Perry
Marge Perry writes, broadcasts, teaches and speaks about cooking, food and nutrition. In her long-standing capacity as a Newsday columnist, Contributing Editor for Cooking Light, daily columnist for (Ask the Expert at, restaurant critic, recent columnist for several leading magazines (Better Homes & Gardens, Prevention), regular contributor to Self, Parenting, More, Coastal Living, and Relish), author of the blog A Sweet and Savory Life ( and guest on television and radio, Ms. Perry is an accessible and authoritative guide for anyone who cooks, eats and travels.

In addition to Dinner Tonight, the cookbook based on her daily Newsday column, Ms. Perry has contributed recipes and text to nearly 20 other food and nutrition books. Her articles have been syndicated internationally in magazines and books, and her recipes have appeared on the the Food Network and numerous television news segments.

Ms. Perry teaches cooking and food writing at the Institute of Culinary Education in New York City, food writing at, and is a guest lecturer at the culinary management graduate school at New York University. Ms. Perry’s extensive involvement with the food industry ranges from writing and reporting about cooking and nutrition, chefs, restaurants, growers, producers and manufacturers; restaurant reviewing; menu consulting; consumer trend analysis; and volunteering to bring food and cooking/nutrition know-how to those in need. She is the proud recipient of a number of awards, including the Libby Hillman Award for Culinary Excellence and the Food Writers’ Symposium scholarship.

Wednesday, May 14, 2014
Cooking Session
With Guest Chef: David Bonom, CCP
David’s recipes grace the covers of many major consumer magazines, and appear regularly in the pages of Better Homes & Gardens, Cooking Light, Fine Cooking, Health, Prevention, Coastal Living and many more. David’s corporate clients have included Unilever, Bestfoods, and Oxo for which he done both product and recipe development. In addition, he develops recipes for commodity boards including The Peanut Council, California Fig Growers, California Pluot Growers, The Washing State Potato Commission, Driscoll’s Berries, and the North Carolina Sweet Potato Commission and has served as a spokesperson for many companies.  In addition, he reviews restaurants for Westchester Magazine in New York, teaches avocational cooking classes at area cooking schools and is a restaurant consultant.
A graduate of the Institute of Culinary Education, David initially worked as a restaurant chef for many prestigious restaurants and catering companies, including Savoy, Union Square Café, Susan Holland &Company, and the Red Horse Market in East Hampton, NY. In addition to his corporate clients, David has developed and prepared customized recipes and menus for such well-known clients as Bette Midler, Elie Weisel, the Tisch Family, artist Robert Rauschenberg and then First Lady Hillary Clinton.

Saturday, May 17, 2014
Cooking Session
With Special Guest Chef: Barbara Fenzl

Barbara Pool Fenzl is a major figure on the American culinary stage.  Her first love is teaching, but she is also a cookbook author, magazine writer, and television personality.
Barbara’s 13-week PBS television series, “Savor the Southwest,” showed throughout the United States in 1999.  She hosts all cooking-related pledge drives on the Phoenix-area PBS station, including a recent 2-1/2 hour special with Jacques Pepin, and is a regular guest on Arizona’s morning show, “Your Life A to Z”. 
In 1983, Barbara founded Les Gourmettes Cooking School in Phoenix, which offers demonstration classes taught by her, restaurant chefs, cookbook authors, and traveling teachers from across the country and around the world. Barbara also teaches at other schools around the U.S. and in Mexico, and for twelve years she has taught in the Périgord region of southwestern France.
Barbara is the author of Southwest the Beautiful Cookbook, Savor the Southwest, and Seasonal Southwest Cooking. She was the food editor of Southwest Passages and Phoenix Home and Garden magazines and has written for Bon Appétit magazine and other national publications.
Barbara is a past president of the International Association of Culinary Professionals; benefactor and past board member of the American Institute of Wine and Food; past president of the Arizona Chapter of Les Dames d’Escoffier; and a past member of the James Beard Foundation Restaurant Awards Committee.  She has been inducted into the Arizona Culinary Hall of Fame, received the Greater Phoenix Chefs Association Humanitarian of the Year award, and the Junior League of Phoenix has named its kitchen in her honor.  She received the Girl Scouts World of the Arts Award in 2002 and was named a 2003 Master of the Southwest by Phoenix Home and Garden Magazine.
Barbara holds B.S. and M.A. degrees and has studied cooking at the Cordon Bleu (London), École LeNôtre, and Luberon College, and she has earned the title of “Certified Culinary Professional,” a peer-reviewed distinction awarded by the International Association of Culinary Professionals.