Sagra Cooking

Jim Zebert and Robyn Cavallaro are ' A Couple of Chefs' Good food and entertainment is on the menu when this duo put on a show. Jim and Robyn demonstrate that each meal is a “Festival of Food”. Their cooking classes and demonstrations focus on foods that can be used in everyday meal preparation. They turn ordinary into something extraordinary.

The 'couple' met at a restaurant in Reading, Pennsylvania where Jim was the executive chef in 2003. The rest is culinary history.

Jim and Robyn share a passion for food and entertaining. “When my friends discovered Jim was a chef they all wanted to be invited over for dinner. We enjoyed cooking for our friends and encouraged them to join us in the preparation of the meal” says Robyn . “ Our guests enjoyed our dinner parties so much they encourage us to share our talents with others, that is when Sagra was born.”

Chef Jim is a Peter Kumps Cooking School Alumni, specializing in French Techniques and pastry. Jim has worked has worked in several restaurants in the Reading, Pennsylvania area during his 26 year career. Jim spread his culinary
wings learning from the several famous chefs including Nick Malgieri and Sara Moulton. He has also attended the Philadelphia Restaurant School and Jane Butel’s Southwestern Cooking School in Albuquerque, New Mexico. Trained
in classical French techniques Jim most enjoys preparing dishes with Caribbean, Mexican and Spanish fusion.Jim Zebert and Robyn Cavallaro are ' A Couple of Chefs' Good food and entertainment is on the menu when this duo put on a show. Jim and Robyn demonstrate that each meal is a “Festival of Food”. Their cooking classes and demonstrations focus on foods that can be used in everyday meal preparation. They turn ordinary into something extraordinary.

The 'couple' met at a restaurant in Reading, Pennsylvania where Jim was the executive chef in 2003. The rest is culinary history.

Jim and Robyn share a passion for food and entertaining. “When my friends discovered Jim was a chef they all wanted to be invited over for dinner. We enjoyed cooking for our friends and encouraged them to join us in the preparation of the meal” says Robyn . “ Our guests enjoyed our dinner parties so much they encourage us to share our talents with others, that is when Sagra was born.”

Chef Jim is a Peter Kumps Cooking School Alumni, specializing in French Techniques and pastry. Jim has worked has worked in several restaurants in the Reading, Pennsylvania area during his 26 year career. Jim spread his culinary
wings learning from the several famous chefs including Nick Malgieri and Sara Moulton. He has also attended the Philadelphia Restaurant School and Jane Butel’s Southwestern Cooking School in Albuquerque, New Mexico. Trained
in classical French techniques Jim most enjoys preparing dishes with Caribbean, Mexican and Spanish fusion.

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Sagra Cooking Cooking School Location

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