With a degree from the Culinary Institute of America in New York, Chef Shaskan prides herself in serving cuisine that is not only artful and delicious but to also serve food that is ecologically sustainable. Whether she is teaching cooking classes, cooking at celebrity chef events or shopping at the farmer’s market, she enjoys working with local farmers and artisans to utilize locally grown and crafted products and foods. Her inventive global cuisine with a touch of southern flair is a favorite throughout the Dallas-Fort Worth metroplex.
Before venturing into business owning, Dena Peterson Shaskan served as the Executive Chef of Café Modern inside the Modern Art Museum of Fort Worth for 11 years. The restaurant was named by Gourmet Magazine as one of the nation’s top restaurants! Dena bought Bravo Catering, a DFW boutique and event planning company in 2015. Since the purchase, Dena has expanded the company to incorporate several new aspects beyond catering and rebranded into Mockingbird Food Company.
San Francisco and North Coast native, Trent Shaskan grew up eating great sourdough bread. He has spent time in Fort Worth with local chef and wife Dena Peterson Shaskan perfecting a sourdough loaf that pays tribute to those early tastes and textures. Political science professor turned baker, Trent now runs with his family Icon Bread and Mockingbird Food Co. offering a range of sourdough loaves from classic whole wheat to ancient grains like einkorn and emmer, and savory Swiss caramelized onion and thyme to blue cheese fig sourdough. Chef Dena is a great flavor inspiration to Trent’s starter and dough madness!