The Main Course

About The Main Course

The Main Course provides classes in many of the world's culinary styles. To retain a hands-on approach to cooking we keep our class sizes small and provide an informal teaching style. We  believe interaction is the key to getting the most out of a cooking class. Our guest's enjoyment of cooking and the exploration of different culinary styles is always our primary goal.

About Chef Sue Boyer

Cooking is a passion I inherited from my grandmother (a cooking teacher), learning to cook at her side while growing up on the east coast of the North Island of New Zealand. After graduating from the Wellington Polytechnic School of Fashion and Food, I spent several years in England and mainland Europe traveling and working in the hotel industry. Returning to New Zealand, I started my first culinary business catering private parties, weddings and business functions. In 1991 I moved with my family to California where I started a business as a location caterer to a group of fashion photographers,
crew and models. After moving to Texas in 1995, I left the culinary industry for a while, becoming a licensed Realtor. Unable to stay away from what I love most, I was soon back catering for Realtor and Title Company functions. The demand for cooking classes has grown out of my catering business and we formally started providing cooking classes and launching The Main Course in 2003. I attended the Paris Cordon Bleu in 2004, in the hope of passing on a true European flavor to some of the classes, as well as to
the food I prepare. As well as my own recipes (many from my family in New Zealand), I hold several classes in conjunction with the culinary magazine “Saveur”, along with several other cooking schools throughout the country. Providing fabulous, fresh and innovative meals and teaching others to do the same, is my joy.