
Where Southern Hospitality Meets Culinary Celebration
The Mardi Gras School of Cooking began in 1988 when Chef Bond welcomed guests into his Algiers Point home kitchen. With a passion for Cajun and Creole cuisine and a deep love of sharing stories, Chef Bond offered hands-on cooking classes that were personal, flavorful, and most importantly—fun. That same spirit continues today, where every class is a celebration of Louisiana’s rich culinary heritage.
We’ve grown from a small, intimate kitchen to a bustling culinary destination in the heart of the French Quarter. At The Mardi Gras School of Cooking, we specialize in immersive cooking experiences and private events that bring people together over great food, stories, and laughter. Whether you're planning a corporate team-building activity, a wedding celebration, or a special gathering, we offer more than just a meal—we create memories.
From Hands On cooking classes to cozy gatherings to full receptions up to 125 guests, our chef-led experiences are designed to engage and excite. Choose from hands-on cooking competitions, interactive demonstrations, or seated dinners where the chef shares the cultural roots and flavors behind each dish. Our team of charismatic chefs and culinary coordinators ensure every event is seamless, vibrant, and truly New Orleans.
We’re excited at the possibility of hosting you at The Mardi Gras School of Cooking! Whether you're looking to stir up some fun, strengthen your team, or simply enjoy an unforgettable meal together, we’re here to create a personalized, flavorful experience your group won’t forget.
If you have any questions or would like to customize your event further, just let us know—we’re happy to help.
We can’t wait to cook with you!
The MGSC Team

Teresa Vernon
Teresa Vernon is a natural entrepreneur, She has created several successful business models within food & beverage, as well as in construction and real estate. Teresa’s experience in catering made running The Mardi Gras School of Cooking a natural transition. Although Teresa is not a chef, she does love and appreciate good food. When Teresa moved to New Orleans in 2010, she fell in love with the city, the people, and the Cajun and Creole food. Before moving to New Orleans, Teresa had no experience of the Louisiana culture or cuisine, but Chef Bond taught her to appreciate good food and exactly what New Orleans culture was all about. She now owns a historical home in Algiers Point and runs The Mardi Gras School of Cooking in the French Quarter. It is her mission to show students the Laissez les bons temps rouler attitude of the locals, and the love of preparing a fabulous southern meal for friends and family.

Chef Mark Falgoust
Chef Mark grew up on the banks of the Mississippi River with mud between his toes; he dreamed of being a chef. At age 19 he began his journey. He graduated Delgado’s Culinary program. Over the next 23 years he learned from and worked alongside of several well-known chefs: Chef Donald Link, Chef Anne Kearney, Chef Tom Colicchio and Chef Stephen Stryjewski. His career has taken him to several well-known restaurants: Commander’s Palace, Herbsaint, Peristyle, Craft (in New York), Cochon and Grand Isle. He attributes his teaching experience to the 4 years he spent preparing wild game at the Duck Camp.

Chef Raymond Signal
Raymond is a native New Orleanian and Air Force veteran. He has worked up through the ranks in New Orleans kitchens for over 25 years and has served as catering chef in the Superdome, riverboat chef, and everything in between. Raymond's enthusiasm and joy at being in a kitchen is obvious and infectious.

Chef Erika Mooney
Erika Mooney is a proud New Orleans native whose culinary journey has been deeply shaped by the vibrant flavors and cultural richness of her hometown. She honed her professional skills at The French Culinary Institute in Manhattan, one of the nation’s premier culinary schools, where she refined her technique and deepened her love for classical cooking. Over the course of her career, Chef Erika has had the privilege of working alongside some of the most respected names in the culinary world, gaining invaluable experience in high-paced kitchens from New York City to San Francisco. These diverse experiences broadened her palate and sharpened her creative edge, but her heart has always belonged to the soulful cuisine of Louisiana. After years of exploring culinary landscapes across the country, Erika returned to New Orleans—her true home—where she has dedicated herself to celebrating and preserving the unique culinary traditions of Cajun and Creole cooking. For the past 16 years, she has shared her passion through engaging and educational cooking classes, inspiring countless home cooks and food lovers to discover the bold, complex flavors of Louisiana.
Chef Erika’s deep-rooted love for the French Quarter and New Orleans culture shines through in every dish she creates. Her cooking is a reflection of her heritage, her travels, and her unshakable belief that food is one of the most powerful ways to connect with others. With her signature flair, infectious energy, and masterful understanding of Southern flavors, Chef Erika continues to be a beloved culinary ambassador for the cuisine and culture of Louisiana.

Chef Jason Jones
Jason Jones is a graduate of Delgado Community College Culinary Arts program. Chef Jason began his journey in the kitchen as a dishwasher at Ruth's Chris Steak House and rose through the ranks to become Executive Sous Chef. With over 25 years of experience in the culinary industry, Chef Jason has worked across a wide spectrum of kitchens-from casual to fine dining establishments. He brings both heart and skill to every dish. Chef Jason is deeply passionate about sourcing local sustainable seafood and using the freshest farm-grown vegetables to create food that is both delicious and responsibly crafted.

April Bellow
April Bellow is deeply rooted in southeast Louisiana with diverse experience in hospitality, culinary arts, education, local agriculture, disaster relief, and ecology. Born and raised in the New Orleans area, she worked in French Quarter kitchens before earning Culinary Arts and Foodservice Entrepreneurship degrees from Johnson & Wales University. While rooted in the kitchen, she has worked in all aspects of foodservice, created multiple food concepts like Killer Poboys, and consulted on systems and efficiencies for startups, all while collaborating with nonprofits such as the Goldring Center for Culinary Medicine, Chefs Brigade, New Orleans Culinary & Hospitality Institute, and World Central Kitchen to strengthen local food systems. As an educator and program developer, April has designed curricula around sustainable fisheries and delta ecotours, partnering with organizations like LA STEM, Delta Discovery Tours & Great Delta Tours. She actively shares her knowledge through community collaborations, developing & delivering eco-based tours, and participating in programs like Louisiana Master Gardeners & Louisiana Master Naturalist programs. Passionate about preserving and enhancing regional food and ecological systems, she enjoys creating memorable experiences that connect culinary arts with environmental stewardship.

Collette Lewis
Collette Lewis is the Executive Operations Coordinator at The Mardi Gras School of Cooking. Originally from Irvine, California, she is a graduate of UCLA and later earned her law degree from the University of Missouri. Collette relocated to New Orleans in 2020, drawn by its vibrant culture and culinary scene. Before joining The Mardi Gras School of Cooking, she appeared as a background actress in a variety of films and television series produced in the city. Today, she brings her organizational skills and creative flair to the cooking school — and proudly serves as the official bread pudding taste-tester.

Tracy Zigarelli
Tracy Zigarelli is a Chef Assistant with The Mardi Gras School of Cooking. Tracy brings a deep-rooted passion for cooking and hospitality to her role as Chef Assistant at The Mardi Gras School of Cooking. Originally from Natchitoches, Louisiana, Tracy has always had a strong connection to Southern culinary traditions and a profound love for the vibrant culture of New Orleans. Tracy studied Social Work and Psychology at Northwestern State University, laying the foundation for a career grounded in service and connection. Her professional journey includes years in management roles with national wireless corporations across several states, as well as work as a marketing consultant in furnishings and decor. Beyond her professional endeavors, Tracy is deeply committed to non-profit and community work, advocating for causes ranging from animal welfare to children's health. At The Mardi Gras School of Cooking, she delights in welcoming guests from around the world, sharing the rich flavors and stories of Louisiana cuisine with warmth and enthusiasm.

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