Marlene Sorosky

The Path

The International Association of Culinary Professionals (IACP) award sits alongside Marlene Sorosky's practical teaching work as part of the record of her career. After that recognition, she taught at a cooking school and cookware shop in Southern California, settings where instruction had to meet the realities of everyday cooking. That experience shaped a professional life built in the classroom and reinforced by repetition, explanation, and the ability to make culinary ideas usable to ordinary cooks. Her later work stayed close to the same method. Marlene Sorosky founded Cooking with Class and teaches at her home, keeping the format direct and personal. The name of the school matches the approach: organized, clear, and grounded in demonstration rather than performance. The work is about showing a process well enough that another cook can follow it with confidence.

The Work Today

Marlene Sorosky still teaches in a cooking setting, and her language reflects a cook who works carefully through proportion and scale. “I was testing a recipe from Bon Appetit, reducing it in half to serve the two of us.” The line is straightforward, but it says a lot about her practice: checking amounts, adjusting for use, and treating a recipe as something meant to be made workable. That same instructional clarity carries through in how she describes dessert. “This is a traditional tiramisu with equal parts Zabaglione (an Italian custard flavored with sweet marsala), mascarpone (a double or triple whipped cream cheese) and whipped cream.” The sentence functions like a compact lesson, naming components and explaining them without ornament. It is the kind of direct writing that makes a recipe less opaque and more buildable for the cook reading it.

Signature

Marlene Sorosky's signature dishes include Blueberry Crisp, Mexican Lasagna, Kale and Farro, and Traditional tiramisu. The range moves across familiar comfort, layered savory cooking, and composed dessert, showing a repertory that is practical without being narrow. In teaching terms, the list reads like a working kitchen syllabus: dishes that ask for control of texture, timing, and clear instruction.

In Their Words “This is a traditional tiramisu with equal parts Zabaglione (an Italian custard flavored with sweet marsala), mascarpone (a double or triple whipped cream cheese) and whipped cream.”

Acclaim

Marlene Sorosky's honors include James Beard Award and International Association of Culinary Professionals (IACP) award. The recognition tracks with a career built on dependable instruction and the ability to explain technique in a way that other cooks can use.