Adults at Sage

Marianne Benjamin

Marianne Benjamin is a home-cook with a passion for food.  Having lived in San Francisco and the Bay Area for 10 years, she took advantage of the many cooking schools and classes available and eventually started teaching as well.  Marianne believes that dinner is “an event” --- a time to share food and conversation with family and friends.  She makes simple dishes with fresh flavors that don’t take a lot of time.  Her classes feature tips and techniques for successful results and use a minimum of processed, pre-packaged ingredients.

Marianne enjoys entertaining and often gives dinner parties where the guests join in and participate in the preparation.  “It breaks the ice and everyone loves to find out how easy and fun cooking can be.” 

Dr. Christina Bishop-Jackson

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.

Tiffany Boaldin

From a young age, Tiffany discovered the love of cooking and, unlike most teenagers, used her earnings from part-time high school jobs to purchase food at the local grocery store.  She spent her free time in her mother’s kitchen experimenting and attempting to cook and create. 

Tiffany graduated from OSU-Okmulgee’s Culinary Arts program in 1997.  She graduated with honors and an Associate’s degree in the culinary arts.  Upon graduation, she found employment with Southern Hills Country Club

 as part of the team heading up the fine dining aspect of the country club.  There, she was exposed to the finest ingredients and was allowed to experiment with food pairings and creative plate presentations. 

After the birth of her first daughter, she left Southern Hills and began private caterings.  After the birth of her second daughter, she joined the Oaks Country Club.  She later became the sous chef of the Bistro at Seville, followed by a position as a sous chef at Polo Grill.

Currently, Tiffany is pursuing another degree.  Never wanting to stop cooking in a commercial setting altogether, she now teaches classes and educates others on the culinary arts at Sage Culinary Studio. 

Her cooking style varies, but she tends to lean towards Southwest cuisine and Southwest fusions. 

Charles Bowen

Charles has been in and out of the kitchen for decades.  He started in the 80’s with a small culinary school, Judith Ets Hokins in San Francisco.  From culinary arts, Charles then tackled bread baking, schooling at the American Baking Center in Minneapolis under Didier Rosada, the French born coach of the world champion American Coup de Monde team.  He then also studied briefly in France at the Ecole de Bouangerie d’Aurillac with the Bread Bakers Guild of America. 

After working in restaurants in many states, Charles then attended the French Culinary Institute in Manhattan, New York, graduating with distinction in Culinary Arts.  While in New York, Charles interned at Bar Boulud, one of Daniel Boulud’s award winning restaurants.  He also has worked in cooking classes with many famous chefs, including Martin Yan and Master Chef Jacques Pepin. 

Charles is now the special dinner chef at Kilkenny’s Irish Pub where he designs and constructs monthly fine dining wine dinners.  Although trained formally in classic French cuisine, Charles has traveled extensively in Italy and lists Italian food as one of his passions.  Of Polish decent, Charles also has taught Polish cuisine classes in Austin, Texas.  

Molly Martin

Molly is the co-owner of Antoinette Baking Co. a locally-based company specializing in macarons, delectable cakes, madeleines and many other tasty treats.  She is also the manager of Sage Culinary Studio’s Brookside location.  

Her latest culinary adventure is a project which consists of creating and perfecting 52 macarons, one per week, over the course of a year. The progress of this “52 Macarons” project is chronicled on her blog, ”The Velvet Macaron”. Her goal is to become the “Macaron Queen” of Tulsa (if not the world).  When not teaching, baking, or blogging, Molly designs and sells aprons at Dwelling Space and Sage Culinary Studio.  Some have suggested that Molly may have an unhealthy cake stand addiction.  Read more about Molly on her blogs: antoinettebakingco.blogspot.com & thevelvetmacaron.blogspot.com

If you would like to book Sage for an event, please call us at 918-933-5005
or send an email to
info@SageCulinaryStudio.com