About Saga Hill Cooking + Events:
Saga Hill Cooking School started in 2007 with a mission to teach true technique that you can put to practical use today and have the time of your life while getting down to the matter of professional cooking, decadent eating and serious, serious fun.
KITCHEN RULES
1. Authenticity: No gimmicks, food fads; no sale of knickknack kitchen gadgets or wanna be TV chef's on staff.
2. No Extra Charges: No service charges-ever!
3. Value: We offer the most competitive pricing for the highest level of service and menu selection.
We match and exceed any competitors pricing and with a higher quality menu. That's why 90% of our clients are return customers (and friends).
Chef Marianne Miller
Chef Miller is a Twin Cities culinary trendsetter. Marianne is also an author, contributing food editor and restaurant reviewer for Minnesota’s highest circulated magazine, Minneapolis St. Paul Magazine.
Miller was trained and certified at Le Cordon Bleu in Paris, where she also earned a prestigious Marriage of Food and Wine degree, The Art of Entertaining, Chef’s Grand Diplome and the Leiths School of Food and Wine in London.
After her training she spent a decade apprenticing at Michelin stared hotels and restaurants, as an executive chef for villas and on yatchs and for government officials, celebrities and other notable figures throughout Europe and the United States.
She moved to the Twin Cities in 1999 and has held executive chef positions at The Marsh and Saks Fifth Avenue, Red, Bobino and sommelier positions at Aquavit and Nicollet Island Inn. In addition to culinary positions at Catholic Services domestic shelters kitchens, Kids Cafe and The Suites at The Metrodome.
She has received acclaimed reviews and awards such as winning number #1 Dish of the Year by Dara Moskowitz at City Pages, 3 ½ stars from the Star Tribune and many more culinary accolades.
Chef Miller can be regularly seen and heard hosting local television and radio cooking programs as well as guest chef appearances at food and wine conventions throughout the country.
Miller describes her style as audacious, yet feminine. "I'm not afraid to take risks. My preparations are often bold, but with a light-handed approach that brings out the natural flavors in each dish. I favor sublime ingredients such as champagne, saffron and vanilla to accomplish this effect."
Check Marianne's weekly food and beverage musing at Minneapolis St. Paul Magazine's Foodie File