The Culinary School of Fort Worth is located in west Fort Worth, Texas at 6100 Camp Bowie (above La Madeleine restaurant).

For 19 years, The Culinary School of Fort Worth has been offering after-work culinary programs where people can earn a chef certificate while keeping their regular jobs. The school also offers Theme Dinners and Sunday Brunches open to the public.

All of our instructors are certified chefs who are successful in their field.

They each have fabulous personalities and they desire to pass on their knowledge and experience to eager students. Students spend time with them, learn their tips and many "chef secrets," and receive mentoring to learn how chefs can become successful in their chosen fields.

Networking is high-value when developing a culinary career and this is the perfect chance to meet local chefs and food leaders and develop relationships in the food world.

Chef Brian Latner is the primary instructor in the Culinary Arts program.  His background as a former football coach and athletic director with over 20 years of experience combined with his culinary arts degree from the Art Institute of Dallas make him a valuable asset to our team.  Following graduation from culinary school as an honor graduate, he has worked at the Wyndham Anatole, Central Market, the Pecan Garden, been a caterer, and full time dad.  Chef Latner also has spent time as a beekeeper at Oden Honey Company in San Bernardino California.  His specialties include Moroccan and Norwegian cuisine.

Fort Worth native, Jon Bonnell, graduated from Vanderbilt University in 1994 and went on to become a science and math teacher in Dallas.

After two years, he decided to follow his dreams and headed off to the New England Culinary Institute in Montpelier, Vermont. Jon spent six months in New Orleans at Mr. B's Bistro in the historic French Quarter on a culinary internship where he picked up a certain Creole flare. Upon graduating in 1997, Jon returned to Fort Worth and became a chef at Randall's Gourmet Cheesecakery in downtown Fort Worth. After two years at Randall's, Jon left to continue his plans of opening his own signature restaurant.

While his plans were in the making, he helped open Escargot Restaurant and worked as a personal chef until the fall of 2001, when Bonnell's Fine Texas Cuisine opened its doors to the public.

Chef Jon Bonnell has been honored as:

  • "Rising Star of American Cuisine" by the James Beard Foundation
  • "Rising Star" by the Dallas Morning News by winning the Dallas Food and Wine Festival's Chef competition in 2004

Bonnell's Restaurant has earned the awards of:

  • "Best New Restaurant" and "Best Southwest Restaurant" by Ft. Worth magazine
  • "Best Chef" and "Best Restaurant" by Ft. Worth Weekly in 2001 and 2004
  • "Award of Excellence" for it's wine list by Wine Spectator in 2004 and 2005

In addition, Chef Jon Bonnell was featured on BBQ with Bobby Flay on the Food Network in 2004. The Texas Restaurant Association has also named Bonnell the "Outstanding Restaurateur of the Year" in 2004.

Bonnell's Fine Texas Cuisine
4259 Bryant Irvin Road
Fort Worth, Texas 76109
817.738.5489

BonnellsRestaurant.com

Chef Brad Waier, an instructor in the culinary arts program, is a graduate of the Culinary School of Fort Worth.  He has many years of management experience with various companies.  Prior to becoming an instructor, Chef Waier has served as a sous chef and maitre d' for the events at the school.  He has traveled to Italy as a instructor of the school to help set up the Italian exchange program for the school.  His specialties include seafood cookery, garde manger, and international cuisine.

Gwin Grogan Grimes is a chef-instructor at the Culinary School of Fort Worth.

She has written two cookbooks, Gorgeous Garlic , and forthcoming in November, Nuts: Pistachio, Pecan, & Pinon , both from Rio Nuevo Publishers, and is a regular contributor to the Fort Worth Star-Telegram.

Gwin is a chef-consultant for national culinary hot line, ChefsLine   and is on the Menu Development Team for Super Suppers.

She is a member of professional organizations:

  • International Association of Culinary Professionals
  • Bread Bakers Guild of America
  • Slow Food USA
  • Kitchen Gardeners International

She lives in Parker County with her husband Mark. She has been chef/owner of a catering company and received her culinary education in Louisiana.

Judie Byrd loves to teach people to cook! She began teaching moms to cook 19 years ago, in her home kitchen. This venture developed into The Culinary School of Fort Worth.

In 2003, Judie created Super Suppers , the fastest growing food preparation franchise in the world. Judie's commitment to quality, education and service shine through at The Culinary School of Fort Worth.

Judie Byrd...

  • Is a member of the International Association of Culinary Professionals.
  • Has shared her recipes and cooking ideas in various magazines including Family Circle, Reader's Digest, Women's Day and Shine.
  • Is a frequent guest on local and national TV and radio.
  • Is food editor of Fort Worth Magazine and spokesperson for Honeysuckle White Turkey.
  • Has studied cooking at the CIA in Hyde Park, NY, Le Cordon Bleu School of Cookery in London as well as in the Orient, France, Belgium and Italy.
  • Studied entertaining and catering at the home and studios of Martha Stewart in Westport, CT.
  • Is a cookbook author including Help! My Family's Hungry , Meals in Minutes and her most recent Super Suppers Cookbook .