About The Cooking Professor

Riki Kaspi the Owner of The Cooking Professor Cooking School born in Israel into a multicultural environment that revolved around food. Her Mother was from Turkey and came from a family of dedicated and intuitive home cooks. “There were no recipe books,” says Riki. “Recipes had always been handed down orally.”

When she and Heni immigrated to Australia, she realised her dream by taking over Riki Blake’s North Perth Café where she won critical acclaim for her cosy, intimate and buzzy little place specialising in North African and Middle eastern cuisine. Riki and Heni sold the cafe early in 2009 and embarked on travel again to Europe and the Middle East and on their return Riki started teaching at The Cooking Professor.

Riki is now a Chef at, and the owner of The Cooking Professor and has her own line of gourmet Moroccan inspired products “Riki Kaspi Spice Journey”.

My name is Mark de Souza. My Dad was a great cook and was very quick in the kitchen. He could whip up a meal in an hour. His passion for making freshly fried fish with his secret spices was always appreciated by all our extended family.

My favourite dish that makes me proud is my homemade Lasagne Bolognese. As you can see, I am a strong Italian chef, having worked 5 years with Italians, but I have also worked with French chefs in the Meridian Hotel.
I love when the guest enjoys the food and gives feedback about their fine dining meal.

The coolest thing in my career has been cooking in Bahrain for his Majesty King of Bahrain and his guest the Prime Minister of Singapore.

Having been passionate about all things cuisine for as long as I can remember, the opportunity to pursue culinary training in

French cuisine, when our family was relocated to Paris for my husband’s work, was a dream come true. I completed my diploma at the esteemed Ferrandi -Paris, and later honed my cooking skills under the guidance of a Michelin star chef.

Fortunately, my culinary adventures didn’t stop in France. I have also lived in Japan and Korea, which provided an incredible opportunity to immerse myself in diverse culinary cultures. I have learnt firsthand from locals how to prepare traditional dishes and source authentic ingredients and these experiences have shaped me into a seasoned professional.

I love sharing the skills and knowledge I’ve learnt on my culinary journey and have developed and taught a French patisserie program for teenagers and provided cooking classes for expatriates. Now settled back in Perth, I enjoy my role as a food demonstrator showcasing the amazing produce from the Southern Forests region.

I’m excited to be working alongside the team at The Cooking Professor, to offer hands-on learning and foster a supportive environment for students to explore their culinary interests.

I have worked my whole life in a kitchen somewhere…

I started my chef’s life age 19 in Wellington NZ, under the guidance of Al Brown 1 of New Zealand’s most famous chefs. Al pulled me from the dish pit and put me in my first chef jacket (I have gone through many over the decades).

Like all young chefs, full of gusto and with a thirst for fame, glory and money I headed west on my way to work the fine kitchen’s of Europe.

After moving to Perth in the late 90’s I dedicated my career to the Perth food scene.

Now I have the opportunity to share the tips and tricks I have picked up along the way with you.

I look forward to cooking with you soon.
Chef Dan

My culinary journey began in the heart of a bustling joint family in India. Surrounded by the culinary prowess of my mother and grandmother, I was captivated by the magic they created in the kitchen. My mother was a culinary genius, always coming up with innovative recipes long before the internet era. Her creativity and talent inspired me to start cooking at the age of 11, and I’ve been passionate about it ever since.

With years of experience under my belt, I decided to share my culinary skills and knowledge by becoming a cooking teacher. My mission is to showcase the vibrant and rich flavours of plant-based Indian cuisine.

I have a deep understanding of traditional Indian ingredients and techniques, and I strive to create dishes that are healthy, delicious, and environmentally sustainable. Beyond teaching, I’m passionate about spreading awareness of the health benefits of Indian spices, legumes, and plant-based diets and their positive impact on the planet.

I’m thrilled to be a part of The Cooking Professor team, join me on this flavourful journey, and let’s create some culinary magic together!

Born and raised in Morocco, my culinary journey began at a very young age. Cooking, baking, and spending time in the kitchen alongside my mother and grandmother were simply part of a daily life for me and my sister. I still have vivid memories of sitting beside my mother, carefully shaping Gazelle Horns for our birthday celebration

At 19, life led me down a different path, giving me the opportunity to live and work in the Gulf region. This experience exposed me to a diverse range of cuisines, introducing new flavours and ingredients I had never encountered before. My job involved international travel, allowing me to explore new culinary traditions from around the world and broadening my appreciation for global flavours and deepening my passion for food.

My passion for cooking and baking traditional Moroccan sweets never faded so I continued to bake for friends and family.

September 2024, I decided it was time to follow my heart and turn my love for Moroccan sweets into something more. With the encouragement of family and friends, Mazagan Sweets was born. I participated in my first-ever market, and the overwhelming encouragement from the community reaffirmed my dream.

I am so excited to be part of The Cooking Professor team and look forward to sharing this journey with you. Join me in exploring the rich and magical flavours of Morocco – bringing authentic, handcrafted Moroccan sweets to your home.

The Cooking Professor Cooking School was originally started by Peter Kenyon in 2007. Sadly, Peter passed away in February 2012.

We, as the current team at The Cooking Professor aim to make sure his legacy and high standards of cooking classes will remain. He was and always will be the face of The Cooking Professor.