Meet Our Instructors
Our instructors look forward to teaching you a new cooking technique! Check out these tidbits on each one.
Chef Randall Toenges
She’s a food lover, culinary explorer and fantastic mum who’s happily married to her university sweetheart (he’s a completely amazing guy). She’s excited about finding ways to make seafood easy and approachable for home cooks and loves sharing her knowledge of seafood with others.
Bee moved from her native London England in 2004 to get married and start a life with John, a lifelong North Dakotan.
Missing the variety and accessibility of seafood she enjoyed in London, she and John started Off The Hook Seafood in 2013 and expanded their business with the opening of Deep Blue Seafood in the summer of 2016 becoming Fargo’s first and only seafood market and restaurant. They have an incredibly awesome daughter, Tabitha, who can be spotted running Deep Blue Seafood with Mom and Dad. You can find Deep Blue Seafood at www.dbseafood.com
After his education, Phil joined the US Antarctic Program, where he held positions at McMurdo and South Pole bases. His past positions include culinary manager for Concordia College and Sanford Health before joining the culinary team at Essentia Health.
Michele La Haise-Bates
Michele is an avid cookbook collector and has accumulated 1,000’s of recipes. She states, “I love people and they go in hand with delicious food-the greatest gift that anyone can give someone.”
When not cooking or baking for her business, Michele loves recreating recipes from her travels and spoiling her grandchildren, her best critics, with cookies and scones.
Michele’s strengths are creating and tweaking new recipes to fit any occasion with a uniqueness all her own using the best quality ingredients available.