Hands-On Asian Comfort: Spring Rolls to Noodles

This session includes:

- Fresh Spring Rolls: Sesame cucumber and carrot rolls with a house-made dipping sauce.

- Pad See Ew: Stir-fried noodles with charred broccoli and sweet soy glaze.

- Pad Thai: Classic rice noodles with a scratch-made tamarind sauce.

- Coconut Lime Pudding: A light, dairy-free dessert.

Participants will learn how to balance flavors, prepare proteins like crispy tofu or chicken, and master the timing of complex noodle dishes. We look forward to cooking with you.

Chef Tissany is a holistic chef, culinary educator, and wellness advocate dedicated to transforming how people connect with food. As the founder of Onyiyechi Culinary, she blends plant-forward nutrition with the rich culinary traditions of Africa, the American South, and French contemporary cuisine to create meaningful, healing, and unforgettable food experiences.

Her work spans private chef services, curated dining events, cooking workshops, catering, youth culinary education, and a growing line of holistic wellness programs. She leads innovative initiatives such as Private Hands-on Classes, the Junior Chef Cooking Club, and a Senior Recovery Meal Service offering hospital-style, plant-based meals tailored to healing and long-term health.

Guided by the belief that food is both medicine and culture, Onyiyechi teaches clients to embrace conscious cooking—choosing fresh, accessible ingredients and honoring the roots of every dish. Her classes and dining experiences are intentionally designed to empower individuals, families, and communities with practical skills, cultural understanding, and the joy of shared meals.

Onyiyechi’s mission is simple: to nourish the body, uplift the spirit, and celebrate culture—one meal at a time.

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Host or Publisher Tissany Gilmore