Trevon Dunn is a Big Horn Basin native, born at the Powell Hospital.  From here he traveled the world while gaining a degree in Culinary Arts between trips.  He has spent his kitchen life in Chicago beef houses, Caribbean boat yards, Spanish tapas shops and Carolinian mobile food units-securing secrets and knowledge along the way from Thai grandmas and Portuguese metal-head roadies to enjoy tradition in all cultures.  The cooking classes that will be offered with Trevon will expound on the locality of food with the economy of availability.  You will discuss the etymology of a dish, the nuance of history that shapes the meals you create in order to discover your own joy of cooking. These meals will be hands-on experiences that will provide tangible edibles and environmental opportunities to explore the possibility of feeding your family.

Trevon's approach to food is an experiment in evolutional learning. The process of honing a knife to make the sharpest cut requires the attention to learn how the knife sounds against the stone to understand the shape of the metal.  Listen to your knife create food for the ones you love.

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