OUR STORY
A CULINARY EXPERIENCE COMPANY
Sidewalk has been creating memorable food experiences for almost 15 years. From corporate team building exercises to family reunions, we arrange activities that bring people together to bond over a shared passion for culinary excellence.
Beginning with walking neighborhood food tours, we got to know so many restaurants and chefs over the years that we started hosting cooking classes and competitions to expand the activities we could offer our clients that kept returning for more fun time and time again.
Our goal is to provide an exceptional culinary experience so that during each event everyone gets to learn a little, laugh a little and eat a whole lot! We work with the best chefs and the best venues to make sure every class and competition we produce is of outstanding quality.
With our chef partners we develop a whole array of menus, lesson plans, and competitive game plans depending on the requirements of the event. We believe customization is our “secret sauce” that will ensure your experience is second to none.
Plus, we fully admit to being foodies and make no apologies for it. We care about quality ingredients and unique flavors. Most importantly, we think food is the best way for people to come together and learn new skills while getting to know each other better and make memories that will last a lifetime.
OUR CLASSES
EAT, LEARN, GROW
Sidewalk Cooking Classes boasts a roster of all star chefs with a wealth of knowledge about both local and international cuisine. They’re excited to teach you what they know in a fun, collaborative environment.
Learn new cooking techniques while working together to prepare a delicious meal with our experienced chefs guiding you through every step, making the experience both educational and entertaining.
We operate in multiple locations, so we can pick a venue that’s convenient for you. Choose between a class format focused on cooking technique or the competition format that includes breaking into teams to see who can cook the best dish. Our cooking classes are robust and customized to your needs. Our clients say they’ve eaten enough to cover a full meal by the time the event has concluded.
Make a delicious decision by booking a cooking class with us today!
MEET THE TEAM
JOSHUA HIRSCH
OWNER
On a six-hour historical tour of Lower Manhattan, Joshua’s stomach began to grumble as the guide pointed out some delicious food spots. It was then that he had an “aha moment.” He decided to include his favorite food places on a history and culture walking tour, so folks wouldn’t be hungry while discovering the city!
He wanted his tours to tell the story of the neighborhood through its food and the people who prepare it. The rest, as they say, is history. Sidewalk Food Tours, a culinary experience company, was born. He has since expanded into six delectable cities. His goal is to expand to every major U.S. city you travel to, so you can experience its food and culture on a Sidewalk Food Tour.
CHIEU HIRSCH
PARTNER
We are honored to have Chieu Hirsch on our team. She plays an integral part in the company’s overall success. Her family bravely refuged to the U.S. from Vietnam in the 1980s. She brings years of business experience, previously working for Sprint, Principal Financial, Morgan Stanley, and Hartford. In addition to her business acumen, she is extremely passionate about feng shui, astrology, food, and culture. She loves meditation, traveling, and hiking to beautiful mountaintops. Spending quality time with her eight nieces and nephews is what brings her the most joy.
ROBBIE BRUENS
DIRECTOR OF OPERATIONS
Robbie Bruens designs, develops and manages food experiences for Sidewalk. In addition to food (the highest art form, as we can all agree) he is also passionate about movies, books, paintings, and architecture. With that in mind, he recommends you watch Big Night (1996) directed by and starring Stanley Tucci and read Kitchen Confidential by Anthony Bourdain, as these combine the culinary arts with cinema and literature.
ERIK BRUNER-YANG
CHEF – WASHINGTON DC
Famous for his DC restaurants Toki Underground, Maketto, and Providencia, Chef Erik Bruner-Yang creates food experiences that celebrate the interplay between community, culture and progress. Born in Taiwan and raised in the United States, Bruner-Yang has been credited for introducing D.C. to ramen in 2011 with Toki Underground. He is a multi-James Beard finalist, and his restaurants have received numerous accolades, from Bon Appetit magazine’s 50 Best New Restaurants 2018; to Thrillist’s Best New Restaurants 2018 and RAMMY’s Best New Restaurant 2019 for Spoken English.
ROB RITCHIE
CHEF – NEW YORK CITY
Chef Rob Ritchie is a James Beard Award winning chef with over 20 years of professional experience. A graduate of the Culinary Institute of America, he currently works as an Executive Chef for the Canadian Consulate General in Manhattan. He has many years or experience in kitchens around New York cooking a variety of cuisines from around the world. He loves teaching people to cook all types of cuisine from French haute cuisine and continental to globally inspired street food and fine dining. Rob prides himself on being a very friendly, helpful and hard working Chef willing to go to any lengths to make your class a special one.
JOE HENDEREK
CHEF – BOSTON
Chef Joe Henderek is a lifelong Massachusetts resident. He grew up in the Berkshires of Western Massachusetts. Joe studied at The Institute for Culinary Education, formerly known as The French Culinary Institute. After finishing his studies, Joe worked in several Michelin star restaurants alongside two world-renowned chefs, Thomas Keller at Per Se in New York City and at Chez Nous in the Berkshires where he eventually worked as Chef de Cuisine under Franc Tessier. At the age of 28, Joseph was appointed Chef de Cuisine at the Langham Hotel in Boston. In his position as Chef of BOND, the Langham’s amenity restaurant, Joseph led his team to achieving a four star rating from Forbes Travel Guide (2016 – 2017).
RAENEL STELLY
CHEF – NASHVILLE
Chef Rae is originally from Oakland, CA, and has lived in the Nashville Area for 19 years. She is a food enthusiast, food reviewer, food consultant, food instructor, and most importantly, a chef. She is passionate about giving great experiences through food. A world traveler, former high school culinary teacher, and now dining services operations manager at her alma mater, Fisk University, she has delved into everything food. She is also a new mom to a baby girl and loves being in her element.
VIRGIL VERSOZA
CHEF – SACRAMENTO
Virgil started his career in kitchens in 2010. From humble beginnings in Sacramento, he worked his way up to being a well-respected chef in kitchens across the San Francisco Bay Area. After starting a family in 2016, he pivoted from working in restaurants to focusing on private events and catering. The tech boom of the 2010s created tons of opportunities for networking and diversifying his experience. This offered the flexibility he wanted to both share his passion for food while also prioritizing his family. Cooking classes came naturally to him as he always loved sharing knowledge with new cooks when he worked in restaurants, and teaching people who cook at home was an easy transition.
STEFANIE HERRERA
CHEF – AUSTIN
Hello! I’m Chef Stef, and since 2008, my culinary journey has been nothing short of exhilarating. With a vibrant career that spans over a decade, I’ve had the privilege of crafting exquisite meals for numerous celebrities, showcasing my culinary prowess in high-profile galas for the Food Network, and honing my skills in some of the finest hotels and restaurants.