Chef Richard Bond
Born in Baton Rouge, Louisiana, Richard Bond learned to love cooking from his father, who was always stirring a pot of gumbo, etouffee and all manner of wonderful Louisiana food.
During the late 1980’s Richard was the owner of two “four star-bean” New Orleans restaurants. Afterwards, he taught locals and visitors how to “cook Cajun” at The New Orleans School of Cooking for several years. He also served as a consultant for several caterers and has his own catering business and cooking school.
Unlike many chefs, Richard was more than happy to share his secrets of cooking because he wants everyone to enjoy the making as well as the eating of good food. His project “The Mardi Gras School of Cooking”, which is a lifestyle tour of how New Orleanians cook and dine; it is set in a 140 year-old home. The school offers three different styled classes to entertain you and from which you learn the techniques and secrets of Cajun and Creole cuisine.The Hands-On cooking classes were developed in response to so many students attending my 3-hour demonstration classes at The New Orleans School of Cooking. After class was over, they inevitably wanted to know where they might take a Cajun and Creole cooking class to do the actual cooking themselves. And The Mardi Gras School of Cooking was born!!!
Welcome to The Mardi Gras School of Cooking
Our kitchens are located in my 140 year-old home on Algiers Point where you will don an apron, a kitchen towel and begin your Cajun and Creole cooking experience.
Upon your arrival, our chef will greet you and your Hands-On class will begin. Here you’ll start a fun-filled day of continual cooking, learning and eating. During your class you will learn some of the history of New Orleans and food, recipes and cooking techniques.