SAGE CULINARY STUDIO
Adults at Sage
International visitors at Sage Basic Cooking Sessions If you would like to book Sage for an event, please call us at 918-364-SAGE (7243) Our Guest Chefs for Adult Classes: Dr. Christina Bishop-Jackson
Joseph Hamilton Not long after he moved to Tulsa to become the Chef of the Fountains Restaurant in the late 70’s and early 80’s where he was promoted to Area Executive Chef in the Ingram Enterprises restaurant group. Responsibilities included The Fountains, Melody’s, The Apple Mill and Tules’ de Santa Fe. He went on to own his own family restaurant (Joe’s Grill and Diner) for 6 years, until he became Executive Chef at The Atlantic Sea Grill in the late 80’s. In 1990 he was hired to be the Executive Chef of Tulsa Country Club where he stayed for almost 16 years until becoming Executive Chef of St. John Medical Center. He is now the chef at the Broken Arrow Medical Facility, the newest addition to the St. John Health System properties. Chef Joe is also the food critic for the Urban Tulsa Weekly and will soon be an adjunct instructor at Platt College Culinary Institute. Additionally he is in the process of writing a cookbook. Chef Joe and his wife Katie, a cardiac nurse at St. John's, have five children and four grandchildren and split their time between mountain climbing, bicycling, cross country skiing and of course, babysitting.
Sarah Leavell Sarah Leavell is a country girl raised on a 100 acre farm near Muskogee. She started cooking when she was eight years old after purchasing a Betty Crocker cookbook at a library sale. She is the oldest of nine children, and they all enjoy being in the kitchen together. Cooking is how Sarah expresses creativity and she loves to inspire this in other people and encourage them to be adventurous with food and cooking. Sarah graduated from Indian Capital Technology Center Muskogee with National ProStart Culinary Certification. She later attended and graduated from Oklahoma State University with a culinary degree. She plans to continue her culinary education by attending classes at the Le Cordon Bleu in Paris. Active in culinary competitions, she has judged, coached and competed. Her accomplishments include one American Culinary Federation silver medal and four American Culinary Federation bronze medals. She recently participated in the 2011 Chaine des Rotisseurs Young Chef Southwest Regional competition. She is also a culinary coach for Indian Capital Technology Center and Muskogee High School’s ProStart culinary competition team. Sarah is currently the pastry chef at the beautiful Canebrake Resort's fine dining restaurant where she makes all desserts, pastries, wedding cakes and fresh baked bread. Jill has a special place in her heart for baking. Cheesecake, crème brûlée and bread are some of her favorite things to make. Since she has an English degree and loves to write, she has combined her passions and now writes for a local interest website, Examiner.com, as the Broken Arrow Cooking Examiner. Through this medium, she continues to share her love of cooking. Francis Murray Between deployments Francis has held several positions in the civilian world. He has been employed in foodservice for Reasor’s Grocery Stores, Tulsa Jewish Retirement Healthcare Center, & Mazzio’s Corporation. Furthering his career, he accepted positions as a Corporate Chef for Laundry’s Seafood/ Joe’s Crab Shack, Sous Chef for Arrowhead Yacht Club & Sous Chef for Cherokee Yacht Club. Francis currently is co owner of Silver Spoon Hospitality Services, Inc. where he also serves as President; specializing in catering, contracted assistance, and consulting for several foodservice establishments. In Francis’ spare time he enjoys volunteering at Tulsa job Corp and other various community functions. He is also an active member of the American Culinary Federation- Tulsa Chapter and OSU-IT Advisory Council. Anthony Santos While he was abroad he worked on the line for an Italian restaurant group, where he learned different kinds of authentic Italian food and a completed a brief training in service and hospitality. Following that stint, he temporarily apprenticed under the tutelage of a Japanese master sushi chef, learning the intricacies and aesthetic of sushi presentation. In his last stop abroad, Santos interned for the five-star Shangri-La Hotel in Manila in the banquet staff, where he was able to learn in-depth about the cuisine of his heritage. Deanna Tirrell Candyse Walker Candyse currently is co owner of Silver Spoon Hospitality Service, Inc. They specialize in catering and contract labor in varies foodservice establishments. Previous to catering, she was the Executive Chef of Cherokee Yacht Club and a lead cook at Southern Hills Country Club, along with honing her kitchen skills at Varsity Sports Grill and Adam’s She has also served as the President of the American Culinary Federation- Tulsa Chapter, Candyse has won 2 Bronze, 2 Silver medals and 2nd Best in Show at ACF sanctioned culinary competitions in Oklahoma City, Dallas, and Tulsa. In her spare time, Candyse’s hobbies include cake decorating, sugar art, expanding her culinary knowledge, and partaking in culinary competitions. Candyse has taken her hobby to competition at the Tulsa State Fair’s annual Sugar Art Show featured on the Food Network, where she earned 
What do adults do at Sage?
Intermediate Cooking Sessions
Almost Gourmet Cooking Sessions
Girls Night Out
Corporate Team Building
Corporate Client Sessions
Bachelorette Party
Baby Shower
Adult Birthday Cooking Party
Board Meeting
Our three Studios accommodates up to 42 adults for cooking sessions.
or send an email to
Events@SageCulinaryStudio.com
Christina is an engineer by day and avid cook by night. Christina has loved cooking since the days when she would stand on a block to help her grandmother in the kitchen. Her background in chemical engineering (she has a PhD) has helped expand her interest with an understanding of the chemical processes behind the bubble and sizzle. Her favorite foods to cook include Indian, Asian, and Middle Eastern, but she’s never met a food she didn’t like and is always looking for a new challenge.
Chef Joe began his food service career over 40 years ago working in various restaurants in the New York area and developing the foundation for a variety of expertise to follow. After several years in the US Army working as a baker and food service Quartermaster, he took advantage of the
Jill Meredith
Jill is a preschool teacher, but she has an insatiable passion for cooking that blossomed when she was a teenager. She spent hours reading cookbooks like novels and experimenting with her own recipes in her mom's kitchen. Today, she is more passionate than ever about cooking and spends her free time developing new recipes and refining old ones. She loves sharing her passion for cooking with kids and adults alike.
(David) Francis Murray started his culinary career in the OK National Guard after graduating from Owasso High School. After 17 years of military service and four deployments overseas, he holds the title of Foodservice Sergeant for the State of
Much like the young students at Sage Culinary Studio, Chef Anthony Santos began his culinary experience at a very young age. Entertaining his passion for cooking and the culinary arts, he went on to attend culinary school for a formal culinary education. Aside from the traditional training students received in class, Santos also made the Oklahoma Culinary Competition team in 2009, competing against other teams from across the nation. Prior to receiving his degree in the culinary arts, Anthony ventured overseas to experience firsthand the different cuisines of the world. This included a more detailed focus in Italian, Japanese, and Filipino food.
Currently Anthony is studying in Tulsa and hopes to share much of what he has learned during his experiences overseas with his culinary students.
Richard Schlosberg
Chef Richard Schlosberg began his career working in New York's Italian restaurants. He then went to culinary school for formal training. After receiving his culinary degree, he moved to Colorado and worked for 15 years. Tulsa was his next stop and he has spent the last five years as the Executive Chef of the Marriott Southern Hills, The Convention Center and BOK before accepting his the role as Executive Chef of Brookside's newest hot spot: Wolfgang Puck's Bistro.
Chef Amanda Simcoe
Chef Jennifer Spears
Deanna grew up cooking with her farm-raised mother and three sisiters, even winning County Fair 4-H ribbons for her baking and table setting. Asa a stay-at-home mom when her children were young, she focused on whole grain and no sugar cooking; now, with active teenagers around, quick, healthy meals and snacks are a priority. A school librarian by trade, Deanna also enjoys reading cookbooks and chef memoirs to find inspiration for her cooking. Her classes feature simple recipes and basic techniques that you will easily use at home. She also teaches children's cooking classes and camps during the summer at Sage's Southside studio.
Born and raised in Tulsa, Candyse graduated from Union High School and attended Tulsa Technology Center-for Food Service Management. After graduating, she then furthered her education at Oklahoma State University-Institute of Technology, earning her Associates Degree in Culinary Arts. At OSU-Okmulgee, Candyse was very active in community and charitable events while serving as Vice President of the student organization, Future Chefs Association.