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Hello and welcome to No Spoon Necessary!

I’m Cheyanne, a culinary expert who believes that cooking is therapy for the soul. As a culinary school graduate and former chef with certification in food safety, I have over 10 years of experience in restaurants and the food industry.

I’ve worked in dining establishments of all sizes – from a mom and pop-owned catering company and country club, to a small fine dining establishment and a well-known steakhouse. However, my current roles as recipe developer and “online teacher” are by far the most fulfilling. Creating delicious, restaurant-quality dishes that are easy to follow and sharing my knowledge of cooking is truly a pleasure.

I believe that absolutely anyone and everyone can cook, and I’m here to help bring your culinary dreams to life. With my assistance and step-by-step recipes, you’ll learn how to make simple, yet flavorful dishes that will impress all your friends and family!

Cheyanne Holzworth

What you can expect to find here

  • Learn knife skills and ensure you are cutting all your ingredients properly – the first step to better home cooking.
  • Get access to cooking and baking tutorials and learn kitchen basics for easier home cooking.
  • Find a wide range of recipes – for every skill level and budget.
  • Get step-by-step instructions that are straightforward and easy to follow.
  • I offer expert tips and pro-tips to help improve your cooking skills.
  • Become inspired to experiment with new flavors and ingredients.

In a dynamic, fast-moving, and ever-changing world, few things remain as constant and dependable as food. A delicious meal has incredible transformative and healing powers. Whether we are feeling down and seeking comfort, or simply looking to reminisce on a past memory, food has the amazing capability to soothe our souls and transport us to warm, cozy places. It’s more than just a sum of ingredients or a culinary delight – food is an emotional experience. From a steamy bowl of chicken soup to homey cinnamon toast and ooey-gooey stove-top mac and cheese, food is as diverse as our own personal experiences and history.

Short background

I grew up in the sweltering suburbs of Orlando, FL – a city bustling with diverse cultures and various cuisines. From the caveman-like turkey legs at theme parks to a sundry of dining options, Central Florida thankfully inspired and embraced my love of food.

My fondest childhood memories consist of eating cold fried chicken and creamy macaroni salad on a boat with my dad, making chicken quesadillas for my friends during Senior year lunch, visiting the Chinatown supermarket to pick up peking duck weekly with my now husband, and watching the Food Network on repeat.

From a very early age, I saw how food could bring people together, forge bonds, and mend hearts – and I absolutely knew, without one drop of doubt, that food was going to be an instrumental part of my life.

Cheyanne Holzworth


My love of helping others led me to study Psychology and Sociology for my bachelor’s degree at Florida State University. Undergraduate school is where I started working in restaurants and developed my huge passion for fresh, seasonal ingredients, food preparation, and delicious meals. This led me to Le Cordon Bleu where I studied Culinary Arts and learned how food is prepared and delivered “farm to table” with a focus on food safety, French cuisine, and the fine dining experience.

  • Bachelor’s Degree in Psychology and Sociology – Florida State University, Tallahassee FL
  • Bachelor’s Degree in Culinary Arts – Le Cordon Bleu, Orlando FL

Culinary School

With an insatiable hunger to learn everything about food and all aspects of cooking, I studied Culinary Arts at Le Cordon Bleu in Orlando, Florida while working full-time.

In “cooking school” I learned everything from the culinary basics (kitchen tools, cooking conversions, food safety, mise en place), and from-scratch cooking (cutting vegetables properly, how to make a stocks and demi-glaze), to food science (cooking methods and Millard reaction), producing top-notch, flavorful meals (culinary arts), and feeding a large crowd and remote cooking (catering).

I graduated at the top of my class with high honors and went right to work in the restaurant industry before eventually starting the website No Spoon Necessary.

Professional Career

During undergraduate school at Florida State University, I worked in front-of-house positions at various restaurants as a hostess, food-runner, and server.

After culinary school, I worked in back-of-house positions for 10+ years at various restaurants as a prep cook, line cook, Chef de Partie, kitchen manager, and menu consultant/planner.

Why I Started No Spoon Necessary

Launched in 2014, I started No Spoon Necessary after my father passed away. I started relying on cooking and baking as an emotional outlet and a form of therapy to process my grief. After a couple months of “soul cooking” I knew I wanted to share my love of culinary arts, food science, and recipe development with the world; or more realistically – with whoever wanted to listen.

I love the art of pairing ingredients and creating harmonious flavors, the challenge of creating a beautiful dish that maintains the integrity of the products, and the deeply therapeutic capabilities of cooking and baking. It’s my hope that you too will discover the healing nature of cooking and the therapeutic properties found when you take a bite of delicious, homemade food!

I hope you’ll pour yourself a cup of tea, a glass of wine, craft a cocktail, or shake a mocktail and join me in my (virtual) kitchen. I’m thrilled you’re here and do hope you’ll stay awhile!

Thank you so much for visiting!!

Fun facts about Cheyanne

Spicy Tuna

My favorite “healthy foods” include spicy tuna, any type of salmon, a big a$$ salad, and filet mignon or chateaubriand.


I am an animal obsessed mother to two furry, four-legged daughters, as well as a doting wife to a man with the best dimples on planet earth.

Cinnamon Sugar Donut Muffins

My favorite “naughty foods” include ice cream, nut butter, candy bacon, cinnamon sugar ANYTHING, french fries, and white chocolate peanut butter cups.

Candied bacon in the oven

Growing up I was an incredibly picky eater. I spent nearly a decade as a pescatarian before attending culinary school. However, I now list duck confit, crispy frog’s legs, and candied bacon as some of my favorite foods.

Chocolate Dipping Sauce

Unfortunately, I’m allergic to cocoa which means no chocolate for me; but white chocolate is perfectly fine! (Okay, this tidbit of information isn’t technically fun, but it is a fact.)


Aside from being in the kitchen, my favorite hobbies include hiking through the mountains and forests, weightlifting, and reading a good book.

My Favorites

As seen in
  • Today
  • Country Living
  • BuzzFeed
  • Woman's Day
  • Parade
  • MSN
  • Pop Sugar
  • Oprah
  • Honest Cooking