By Roxanne Brown

May 29, 2026

Chef Warren Caterson Serves Knowledge, Laughs and Something Worth Tasting

7.1 min read| Published On: May 29th, 2026|

By Roxanne Brown

Chef Warren Caterson Serves Knowledge, Laughs and Something Worth Tasting

7.1 min read| Published On: May 29th, 2026|

For Warren Caterson, swapping recipes and talking food is, quite literally, chef’s kiss, but diving into the history and influences behind it is where he really shines.

That’s just what he did at a recent ‘Floridian Cuisine’ class at the Leesburg Public Library, where he spoke to and cooked for a packed room of people.

“I try not to make my presentations dry, but like something a little bit different, more fun and educational,” he says.

The topic that afternoon was Floridian Cuisine, and Warren moved from Native American  influence to immigrant traditions and Caribbean flavors. 

He also offered stories behind the food he was preparing, reminders that good cooking doesn’t have to be complicated or expensive, useful kitchen tips, and enough one-liners to keep the room laughing, a big part of his appeal.

“I’m not a chef who tries to entertain; I’m an entertainer who happens to be a chef,” Warren says. “If I got up here and just cooked for an hour, that’s like watching paint dry.” 

Warren says every class focuses on a different cooking style, but he always follows his presentations with a cooking demo to show how to create a practical, delicious meal without it taking hours or having to hunt down exotic ingredients.

And yes, all attendees sample the dishes he whips up before their eyes, in this case, Yucatan shrimp and pan-seared barbequed shrimp with pineapple.

That mix of education, entertainment and food tasting is exactly why many in the room keep coming back.

Classes are free through support of Friends of the Library. Nearby libraries host him as well. 

Warren’s easy presence might suggest he was always meant for this, but cooking wasn’t his first career.

“Chef Warren is one of our most popular, regular events,” says Laura Cooper, program assistant for adult programming at the Leesburg library. “There are people lined up an hour before his presentation to get good seats. We almost always have a wait list.”

Warren grew up near New York City before moving to Florida in the early 70’s and working in urban youth programs before moving into administration and fundraising. As a managing partner for a national firm, he led major campaigns for nonprofits and institutions.

Then came the 2008 recession.

With projects slowing down, he found himself with time to spare. After briefly considering writing a novel, his focus shifted after a suggestion from his brother to the tune of “write a cookbook.”

Cooking had long been Warren’s way to unwind, something he taught himself by digging into recipes, technique and the “why” behind the dishes. He later attended the Southeast Institute for Culinary Arts in Saint Augustine to sharpen his skills.

“I would come home from work, kick everybody out of the kitchen, pour a glass of wine and make dinner,” he says. “For me, that was relaxing.”

CHEF’S TIP 1!

Warren’s NOTES for turning regular dishes into fruity Floridian dishes:

  • Add fruit to soups, stews and chilis: mandarin oranges, pineapple, mangos, papayas, bananas, etc. Be sure to add them toward the end of cooking so they just heat through.
  • Add leftover shrimp to chili. Add toward the end so they don’t overcook.
  • Create fruit salsas or add diced fruit to your regular salsa.
  • Grill pineapple, oranges, peaches, or even watermelons. Just brush the fruit with oil and grill for a minute or so per side. Season with salt and/or brown sugar.
  • Add leftover diced shrimp to regular mac and cheese for faux lobster mac and cheese or add a can of drained chopped clams to your mac and cheese.
  • Add mandarin oranges or pineapple tidbits to your mac and cheese.

CHEF’S TIP 2!

Warren says never shuck corn until ready to cook it. Then and only then, the best way to shuck it is in the microwave! Here’s how:

  1. Cut off the root end of the cobs a couple of inches (about 3-4 kernels from the bottom), leaving the husk intact.
  2. Place the rimmed cobs on a microwave-safe plate and heat in the microwave for 2-4 minutes (for 2 cobs).
  3. Carefully remove the corn from the microwave. Then hold the un-cut end of the ear in one hand and shake. The steam created during cooking separates the corn and husk to the point that the ear of corn will slide right out, silk-free.

His first cookbook, “Table for Two,” built around recipes designed specifically for couples, became one of the Top 100 cookbooks in America. More books followed, along with invitations to events.

But book signings weren’t his style.

“I said, ‘I’m not gonna do that, that’s boring,’” he says. “I’m going to cook and show people what to do.”

That decision turned him into a regular at libraries, festivals and community events. Before COVID, he was doing about 230 presentations a year throughout the country, now, he averages around 100-120, mostly in Florida.

Warren can also bring the experience to home kitchens through hands-on cooking classes for up to 16 people or preparing multi-course gourmet meals for intimate gatherings. He handles everything from themed feasts to personalized menus on-site so guests can enjoy every bite, relax, and learn.

Nearly everyone becomes a fan, although Warren recalls a woman who complained that she didn’t like his cookbook because she could actually cook from it.

“That’s the point,” he says.

Attendees at the Leesburg class laughed, took notes and talked afterward about trying the recipes themselves. Some bought one or more of his cookbooks.

Warren appreciates everyone who attends.

“These presentations make cooking fun for them and for me, too,” Warren says. “That’s why I keep on doing it.”  

Visit your local library’s website or chefwarrencaterson.com for information on personal cooking classes or upcoming appearances. 

Recipes

Featured Recipe:

Pan-Seared Barbecued Shrimp

PREP: 5 minutes | MARINATE: 10+ minutes | COOK: 6 minutes

  • 3/4 Ib large or extra-large shrimp, peeled and deveined (shrimp can be replaced with cut-up chicken or another protein)
  • 3/4 tsp sweet paprika, or smoked paprika for a little more spice
  • 1/2 Tbsp thyme
  • 1/2 tsp oregano
  • 1/4 tsp garlic powder
  • 1/8 tsp cayenne pepper, or less to taste
  • 1/4 tsp salt, or more to taste
  • 1/4 tsp fresh ground pepper, or more to taste
  • 1 Tbsp olive, avocado, or canola oil
  • 1 Tbsp unsalted butter
  • Diced Pineapple (optional)

  1. In a medium bowl, combine the paprika, thyme, oregano, garlic powder, cayenne pepper, salt, pepper, and black pepper.
  2. Add the shrimp and toss to coat.
  3. Let sit for 10-15 minutes.
  4. Once the shrimp has been marinated, heat a 10-inch skillet over medium-high heat.
  5. Add oil and swirl to coat.
  6. Add the shrimp and sauté until pink but still tender, about 4 or 5 minutes.
  7. Stir in the butter and pineapple (if using) until butter melts and the pineapple is warmed. 

Chilled Mixed Fruit in White Wine

  • 1/4 c plus 2 Tbsp cup dry white wine (sauvignon blanc or pinot grigio)
  • 1 1/2 Tbsp white sugar
  • 1 1/2 tsp chopped fresh mint (or 1/2 tsp dried)
  • 2 c diced mixed fruit (cantaloupe, strawberries, honeydew, pineapple, grapes, mango, blueberries, etc.)
  • Fresh mint leaves to garnish

  1. Combine the wine and sugar in a medium saucepan over medium heat and bring to a boil, stirring to dissolve sugar.
  2. Remove the saucepan from the heat and add the mint; set aside to cool for a bit.
  3. Combine the cantaloupe, grapes, and strawberries in a large bowl.
  4. Pour the wine mixture over the fruit; toss until all the fruit is coated; cover and chill.
  5. Store in the refrigerator for at least an hour and up to 8 hours before serving.
  6. Garnish each serving with a fresh mint leaf.

Boiled/Steamed Yucatan Shrimp

  • 1 lb large or extra-large, shell-on shrimp, 20-25 lb per count (shrimp can be replaced with cut-up chicken or another protein)
  • 4 Tbs unsalted butter, divided
  • 1 large clove garlic, minced or pressed
  • Juice of two large limes (about 2 Tbs)
  • 1 Tbs Sambal Oelek (This is a ground fresh chili paste made by Hu Fong Foods, the company that wowed the culinary world with their Sriracha Sauce.) It can be found in just about any grocery store in the Oriental food aisle. Just look for the red rooster on the label.
  • Kosher salt and freshly ground black pepper to taste
  • 2 Tbs chopped fresh cilantro (optional)

1. Melt 1 tablespoon butter in a small saucepan over medium heat. Add the garlic and cook, stirring until fragrant, about 1 or 2 minutes (do not brown). Add remaining 3 tablespoons butter to saucepan. When melted, stir in the lime juice, chili sauce, salt, and pepper. Turn off the heat and let the sauce to rest to allow the flavors to meld.

2. Meanwhile, bring a large pot of well-salted water to a boil. Add the shrimp and cook for 2 minutes or until they’re just firm and pink. Please don’t overcook – no one likes to eat little pink hockey pucks! Drain the shrimp in a colander and shake over the sink to remove excess moisture.

3. Toss the shrimp with the sauce in a large bowl. Sprinkle with cilantro and toss again. Serve in shallow bowls with an ice-cold brew, plenty of napkins, crusty bread, and a salad.

Easy Yellow Rice

PREP: Less than 5 minutes | COOK: 20 minutes

  • 1-1/2 Tbs butter
  • 1/2 c long-grain white rice
  • 1/2 tsp fresh minced garlic, or 1/8 teaspoon garlic powder
  • 1/2 tsp onion powder or dried onion flakes
  • 1/2 tsp ground turmeric
  • 1 c water or chicken broth (I like Better Than Bouillon)
  • 1/4 tsp Kosher salt, or to taste
  • 1 Tbs fresh cilantro, chopped (optional)
  • Fresh ground black pepper to taste

1. Heat the butter in a saucepan over medium heat. Add the rice and cook, stirring, until the rice is opaque.

2. Add in the garlic, onion, and turmeric and stir to mix well.

3. Slowly stir in the broth and raise the heat to medium-high. Season with salt and pepper to taste.  Bring the mix to a boil, then turn the heat to low and cover the pan with a lid. Simmer for until rice is soft, about 18 minutes.

4. Remove the heat. Uncover the saucepan, lay a piece of paper towel over it, and then put the lid back on. Let sit for 3-5 minutes. Stir in the cilantro if using, and additional butter, salt, and pepper if desired.

Weeknight Cuban Black Beans

PREP: Less than 5 minutes | COOK: 5 minutes

  • 1-1/2 tsp dried onion powder
  • 1/8 tsp garlic powder
  • 1 tsp chili powder
  • 1/2 tsp cumin (or more to taste)
  • 1 can black beans, undrained
  • Finely chopped onions, grated cheddar cheese, or a dollop of sour cream, to garnish

  1. Pour the black beans into a saucepan and stir in the remaining ingredients, including any broth or water, to achieve the desired consistency.
  2. Cook and stir over medium heat until heated through.
  3. Use a slotted spoon and place the beans on a plate or small bowl.
  4. Garnish with your choice of topping.
Photos: Nicole Hamel and Provided
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Do you have favorite recipes or know a chef we should profile?
Let us know!
Hey, readers! Click here!
Do you have favorite recipes or know a chef we should profile?
Let us know!

About the Author: Roxanne Brown

Originally from Nogales, Arizona, Roxanne worked in the customer service industry while practicing freelance writing for years. She came on board with Akers Media in July 2020 as a full-time staff writer for Lake & Sumter Style Magazine and was promoted to Managing Editor in October 2023—her dream job come true. Prior to that and after just having moved to Florida in 1999, Roxanne had re-directed her prior career path to focus more on journalism and went on to become a reporter for The Daily Commercial/South Lake Press newspapers for 16 years. Additionally, Roxanne—now an award-winning journalist recognized by the Florida Press Club and the Florida chapter of The Society of Professional Journalism—continues working toward her secondary goal of becoming a published author of children’s books.

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