Judie Byrd loves to teach people to cook! She is the founder of The Culinary School of Fort Worth and host of the award-winning program, “Judie Byrd's Kitchen”, which airs daily on FamilyNet and ALN cable television. She is the author of 5 books, serves as Food Editor for Fort Worth Magazine, and writes a monthly food column for HomeLife magazine. Judie is a frequent guest on local and national TV and radio, and her tips and recipes have been featured in numerous publications, including Family Circle, Reader's Digest, Women's Day and Martha Stewart Living. A popular speaker at women’s events and food industry conventions, she serves as national spokesperson for Honeysuckle White and Shady Brook Farms Turkey. Judie studied cooking at the Culinary Institute of America in Hyde Park, NY, Le Cordon Bleu School of Cookery in London, as well as in the Orient, France, Belgium and Italy. She is a member of the International Association of Culinary Professionals.
Judie lives with her husband, Bill, in Fort Worth, TX. They have 3 married children and 5 grandchildren - all of whom eat Sunday dinner at their home each week. Creating “Hollywood”
Be a culinary star this holiday season and all through the year. Serve beautiful hors d'oeuvres and desserts that look like a gourmet cook has been in your kitchen, yet are simple, easy, make-ahead, and stress-free.
Learn chef tricks for dishes that make knock-out presentations and centerpieces, yet are absolutely so yummy people will beg for the recipes. (Go on! Share them and spread the fun.)
Judie's specialty is creating "Hollywood" looking presentations that are simple for the everyday cook and high on the delicious scale. She is here to share all her secrets and tips so YOU can add excitement and celebration at your house. Join us for this happy, fun seminar and be inspired to make your home the best it can be this holiday season. A sampling of what she will share:
Snazzy Whole Salmon Dressed to Impress with Cucumber Scales and Melon Face,
Savory Cheese Cake with Sculpted Decor,
Buche de Noel with Meringue Mushrooms,
Chocolate Fudge Strawberry Decadence with Chocolate Leaves and Curls,
Pastry Chef's Basket Cake Filled for the Holidays