Tamal Traditions: A Hands-On Tamale Workshop with Chef Jacquie/ February 20th

Class Description: Learn the traditional art of making tamales from scratch, including masa,
flavorful fillings, and wrapping techniques. Take home your own handmade tamales!
Recipes:
 Traditional Masa Dough (Savory & Sweet)
 Green Salsa Chicken Filling
 Red Chili Pork Filling
 Pineapple Sweet Tamal

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I’m Chef Jackie Servellon, a trained chef and baker passionate about creating dishes that bring
people together. With specialized training in pastry and baking from the Iowa Culinary Institute,
I have devoted my career to blending artisan techniques with creativity, crafting culinary
experiences that are as inspiring as they are delicious.
As the Pastry Sous Chef at Oak Park Restaurant, I work alongside the Executive Pastry Chef to
design seasonal desserts that celebrate flavor and artistry. In this role, I also support our talented
team and co-manage the daily operations of the pastry department, ensuring each creation
exceeds expectations.
Beyond my restaurant work, I am the founder of Little Buns Bakehouse, an artisan bread and
pastry delivery service that brings freshly baked goods to the community each week. From
buttery biscuits to savory focaccia pizzas, I create a variety of offerings using locally sourced,
seasonal ingredients. My goal is to deliver more than just baked goods—I aim to create moments
of joy and connection through thoughtful, high-quality craftsmanship.
My culinary journey has been shaped by a range of experiences, from developing recipe and
crafting meals as an Executive Chef for private-practice dieticians to supporting high-volume
meal preparation at The Grateful Chef. These opportunities have helped me develop a unique
ability to thrive in both creative and fast-paced environments while maintaining a dedication to
quality, precision, and innovation.
Now, I’m excited to share my expertise through public and private baking and cooking classes
tailored to your goals and skill level. Whether you’re looking to master new techniques, explore
fresh recipes, or build confidence in the kitchen, I’m here to make food an experience that
inspires, delights, and brings people together.

For all question about this class please contact Jacquie:Chef Jackie Servellon:  jackielservellon@gmail.com

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PLEASE, PLEASE, PLEASE, PLEASE read the cancellation policy (that you will find at the bottom of Public Cooking Classes page) before you sign up!

• Parking  is available on the street close to the store. There are 2 big parking garage in the East Village as well.
• The store is situate on East 4th, on street level, across from Stick’s (so don’t go inside the building).

– Tap water is provided in class.

• Please bring any beverage you want. I have Wine glasses and openers.
• Please DON’T bring any extra food to class. You are going to prepare something that will be enough for dinner.  While we explain the class you can nibble the focaccia bread that you will find on the table.
• Please bring your To Go Containers (optional)

Let’s have fun!!!!!