Bio

Patricia K. Rose

Food is my Passion

Good food is easy to make once you learn a few tips and have a few essential kitchen tools like a good chef’s knife.  I’m a fan of ingredients with one name on the label, like carrots.  It is my goal to help others create delicious and healthy meals in a flash.  Fresh Food in a Flash.

Magazines and Advertising

I spent most of my career in advertising sales with McCall’s and La Cucina Italiana magazines. McCall’s magazine, founded in 1870 as a fashion magazine was one of the “seven sister” magazines and had a circulation of 6.2 million when I joined as the Southwestern Advertising Manager in 1984. The oldest issue of La Cucina Italiana (the U.S. edition) on my shelf is from 1998, but I joined the magazine in 2011 as the Western Advertising Director when the circulation was 150,000 and worked with them until it’s closing in 2014.  The Milan-based magazine dates back to about 1930 and is still a culinary treasure and resource in Italy.

I loved helping to promote numerous brands including Nestle, Contadina, Libby’s, Hunt-Wesson, Dole,  California Almond Board, Bialetti, Lundberg Rice, Luxardo, Lawry’s, California Sun Dry Tomatoes and a recipe contest developed for the California Avocado Commission that we executed three years in a row.

California Cuisine is Born.

With a fat expense account, I entertained clients at all the fine dining establishments during the heyday of California Cuisine such as Ma Maison, Bistango, Saint Estephe, Drago, Valentino and Michael’s.  I planned numerous parties at many Los Angeles institutions including the historic Perino’s Restaurant, Wolfgang Puck’s Spago, Joachim Splichal’s Patina, Feniger and Millken’s Border Grill, at Shutters Hotel, the Hammer Museum and at Sony Pictures Studios.

Culinary School

It was not long before I wanted to learn how to make the food I had been tasting all over town.  I had been experimenting in the kitchen, had developed a curiosity about California cuisine and wanted to learn more.   While working at McCall’s magazine, I attended culinary school at night.  UCLA Extension had a fabulous program at the time. We learned from textbooks promoting the Escoffier methods and techniques.  We were taught and tested on the five mother sauces and proper knife skills, which I still believe is the most important cooking class I teach.

I learned from instructors like Cecelia DeCastro, who had worked with Wolfgang Puck and caterer and food stylist, Denise Vivaldo.  It was an amazing experience, learning from both the teachers and the students, some of whom were already working at top restaurants.  With the Hollywood money, Los Angeles was primed to become a center for California Cuisine and the Asian fusion cuisine we enjoy today.

Cooking Classes

Once I completed culinary school in 1996, I started teaching cooking classes in my home to my McCall’s clients and anyone interested.  In 2004 I expanded my audience and started teaching cooking classes at the Holy Nativity Community Hall in Westchester, California.  I teach private classes as well as a roster of monthly cooking classes today.

Each month there is a new theme – “A Taste of Asia” one month, “Southwestern Fiesta” the next.  Favorite classes include my Pizza Class and Tamale Class.  Regular classes include Soups, Stews and Bread, Pies and Tarts and Holiday Cookies.  This past December was our 10th annual Holiday Cookie Baking class. You can see the whole lineup by clicking here.

Catering

Cooking for my own parties grew into catering large events.  I launched “PK’s Parties” and cater private parties and customized hands-on cooking classes to celebrate a bridal shower, birthday party or a corporate event.  I am also available for customized demonstration-style cooking classes.

I have had the opportunity to work with some of the biggest in the business at jobs through Wolfgang Puck on the Sony Pictures lot (where I once held my own party) and at the Dolby Theatre; (where the Academy Awards are held); for Patina Catering at the Descanso botanical gardens; under Australian celebrity chef, Curtis Stone during Australia Week for 1,100 people; for Along Came Mary Catering at the official Grammys party for 5,000 people and at many more fabulous parties.  I enjoy the adrenaline rush from the excitement surrounding a good party.

Recipe Development

I started writing a food blog in 2011, “Fresh Food in a Flash”.  I have been developing recipes for my family,  parties, cooking classes and share them on my blog and through social media venues.   I am available for hire to develop recipes using your products, create sponsored posts, do cooking demonstrations, teach cooking classes or to promote your brand or organization to my audiences.

You can view examples of some of my work by clicking below.

Avocado Grove Tour inspires Crab & Avocado Salad.

Knott’s Berry Farm offers delicious options for Foodies.

Wild Mushroom Risotto in a Martha Stewart Brazier.

True Food Kitchen Restaurant Review.

Organizations

I am a Founding Member of the Culinary Historians of Southern California, a member of the Food Bloggers of Los Angeles and International Association of Culinary Professionals (IACP).

Come join me and some friends at one of my Cooking Classes at the Holy Nativity Community Hall in Los Angeles, California or learn from me here as I teach you how you can make Fresh Food in a Flash.