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Diana Albanese comes from a family that has owned a food market in
Bayonne for 75 years. She has been a private caterer
and was director of La Cucina D’ana. Diana has studied at the French Culinary
Institute, La Technique, and recently joined the faculty of Brookdale Community College’s Creative Cooking
classes.
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Maral Apelian Banks earned a bachelor's degree
in chemistry and art from Williams College before pursuing her passion
for food. After graduating with highest honors from Johnson & Wales University in 1997, Maral worked for bakeries and restaurants. She is
currently a professional baker, caterer and private cooking teacher.
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Barbara Seeling Brown, author
of Stress Free Cooking, is a food and
wine writer, a culinary educator and
nutritionist who has studied nutrition
and exercise science at Fairleigh
Dickinson University and the College
of St. Elizabeth. Barbara holds
a certificate from the American
Heart Association in nutrition and
was a contributor to their recent
book, American Heart Association
No-Fad Diet. She is currently product
spokesperson for Colavita, USA
and Shady Brook Farms, where she
is a Certified Turkey Diva. Barbara
is a member of Les Dames
d’Escoffier, the IACP, the American
Dietetics Association, Women for
Wine Sense and is the immediate
past president of NYACP. Barbara
writes the “Healthy Lifestyles” column
for Recorder Newspapers and
is a contributor to Cooking Light,
Garden State Woman and New Jersey
Countryside magazines and The
LA Times Foodstyles.
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Steven Capodicasa is a graduate of the
Culinary Institute of America and a recipient of the institute’s
“Augie Award” for outstanding
performance in retail
product development. His culinary career began at the Hilton Corporation,
where he had the opportunity to cook for several
U.S.
presidents. His successful
career now also includes the positions of Corporate Executive
Chef/Director of Food Development for Kings Super Markets and Director of
Food Development
for Pret A Manger USA. Steve presently is
Senior TechnoChef for
Firmenich
,
USA
. He is a member of the RCA,
ACF and IACP.
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Amy D. Currie,a graduate of Lake
Forest College in Illinois, gave up a
successful sales career in advertising
to pursue her lifelong love of
cooking. She is author of Memoirs
of a Home Cook: Every Recipe Has
a Story. Amy teaches children’s
classes at Kings cooking studio.
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Joan 'Amico ,a former home
economics teacher, holds a masters
degree in child development and
family relationships. She’s an educational
consultant in Bergen
County, freelances for several major
food companies and conducts
cooking workshops in elementary
schools. Joan has recently published
her third children’s book, The
Healthy Body Cookbook.
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Nat Fiore is a graduate of the
Natural Gourmet Institute for
Health and Culinary Arts in New
York City. His 15 years of professional
cooking experience includes
teaching adult education classes,
private instruction in client’s homes
and private catering. He is an instructor
and chef’s assistant at Kings
cooking studio in Short Hills.
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Carol Frazzetta studied culinary
arts at noted schools such as
the Cordon Bleu in London, La
Varenne in Paris, Marcella Hazan’s
School in Italy and the Culinary Institute
of America. She is founder
of Carol’s Cuisine School of Creative
Cooking, which received its
accreditation from the IACP. Her
Staten Island restaurant, Carol’s
Cafe, appears in the Michelin Guide
Red Book. Carol is author of Carol’s
Cafe Pasta Sauces.
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Chrissy Gala is a former health/
physical education teacher and personal
trainer. She works as a private
health consultant to individuals and
groups, and is also presently working
on her book, Food Becomes
You, A Raw Food Guide to What
Your Body Already Knows About
Healing.
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Rama Ginde completed an
externship with Jean Georges at his
signature restaurant in New York
while attending the Culinary Institute
of America. She went on to
complete Hyatt’s Corporate Management
Trainee Program at the
Grand Hyatt in Washington, D.C.
Rama now offers private cooking
lessons and cooking parties through
her company, Wanna-Bee Chef.
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Antoinette Hartman has taught cake decorating techniques for 20 years
and has won medals in various competitions, one from the prestigious
International Geneva Association. She specializes in chocolate, marzipan,
gingerbread, pastillage, modeling and flower
arranging with sugar, porcelain and silks. She has been a Wilton’s teacher of the year
and her botanical sugar flower renditions have appeared in American Cake
Decorating Magazine and popular
bride magazines.
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Sherrie Chonoles Katz is a
preschool teacher and teaches
childrens classes at Kings cooking
studio. A self-taught cook, she is also
a partner in a boutique catering
company.
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Bonnie Laspina teaches
children’s classes, birthday parties
and private events at Kings cooking
studio. She is a self-taught cook
with over 20 years of child care experience
and enjoys working with
children.
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Suzanne Lowery, a graduate of the New York Restaurant School, is the former pastry chef
at Keens Chop House in Manhattan and Mardi Gras in Verona.
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Nick Malgieri ,Culinary Institute
of America graduate, is the former
executive pastry chef of Windows
on the World. A nationally known
teacher, his classes are sell-outs
throughout the country. His two recent
dessert cookbooks have garnered
rave reviews. He is the director
of the baking program at the Institute
of Culinary Education (ICE)
in New York.
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Marla Mendelsohn, CCP is owner of Cook Ease
catering and event planning. She teaches culinary arts in the New Jersey-New York area with a focus on
multigenerational programs, and also serves as a product development
consultant to food companies. Marla studied at the Ritz Escoffier, Paris and is a member of the IACP and
NYACP. She is the creator of a children's cooking video, Kids Can
Cook.
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Kent Partoll , is a graduate of
Dickinson College and New York
Restaurant School with extensive
culinary experience in all aspects of
operating and cooking in commercial
kitchens. He owns Loving Cup
Creations, a private chef/catering
firm in Millburn.
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Daniel C. Rosati is owner of La Villa Cucina,
a cooking school in the Tuscany region of Italy. He also teaches at the New School for Social Research in New York and various schools around
the country. His work with several noted chefs includes a position as
teaching assistant to Giuliano Bugialli. A member of the IACP, Daniel's specialties
include regional Italian cooking, Middle Eastern cooking and pastry arts.
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Maureen Rosin a former elementary
school teacher, teaches
children’s classes, birthday parties
and private events at Kings cooking
studio. She developed and
taught programs for cooking and life
skills for special needs students and
worked for a chef making DVDs on
healthy cooking. Maureen is a member
of the IACP.
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Michael Salvatore CEC (Certified Executive Chef), a graduate of
the Academy of Culinary Arts, has served as executive
chef for Hyatt Hotels and has owned two restaurants. He is currently corportate chef of SYSCO Foodservices and serves on
the board of the North N.J. Chapter of the American Culinary
Federation as well as several advisory boards in the food service
industry.
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Kathleen Sanderson, a graduate of the California Culinary Institute,
is Consulting Food Editor of Restaurant
Business Magazine. In addition, Kathleen serves as a
consultant to several food companies.
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Gail Santorelli is a retired elementary school art teacher
and a caterer. She has worked as a cooking studio assistant for the past
ten years teaching birthday and private parties and children's classes.
She is a member of the IACP.
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Arlene Sarappo , studied Italian
cooking in Bologna, Florence,
Venice and Sicily with Marcella
Hazan and Guiliano Bugialli. She is
the former manager of cooking studios
at Kings. Arlene is a member
of the IACP, a trustee of the N.J. Agricultural
Society and executive vice
president of NYACP.
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Stephen Schmidt is a cooking
teacher, food historian, and a regular
contributor to Cook’s Illustrated
magazine. He is also the author of
Master Recipes, a 940-page basic
cookbook, and is currently working
on Dessert in America, a baking
book and history of American dessert.
Schmidt was also a major contributor
to the new, 1997 edition
of The Joy of Cooking.
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Sondra Sen has been teahcing
India cuisine at the cooking studio
for over 20 years, and she is the author
of the book, Entertaining with
Indian Food.
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Amy Skiles has a degree from the
Institute of Culinary Education in
New York City. She worked as a
pastry chef for Strip House restaurant
in Livingston and Mosaica Restaurant
in Millburn. She is an assistant
at Kings cooking studio in Short
Hills, where she teaches scouts’ and
children’s classes.
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Nancy Stern CCP is a Certified
Kitchen Professional who designs
kitchens. Her years of teaching
cooking, catering and recipe development
give her a hands-on philosophy
in space planning and appliance
selection. Her showroom, Elements
for Kitchen, Bath, Home, is
located in Riverdale, New Jersey.
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Carole Walter Certified Culinary Professional, CCP, is the author
of three award-winning cookbooks, Great Cookies (IACP Best Baking Book
2004), Great
Pies & Tarts (Julia Child Cookbook Award) and Great Cakes (James
Beard Cookbook Award). A teacher and consultant, Carole developed the
popular Mastery of Baking Series for the Kings cooking studios. She has
been a guest on major network television and radio shows. Carole has
studied patisserie and culinary arts in Austria, Denmark, France and Italy.
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Jean Yueh, a native of Shanghai, is a culinary consultant
who teaches and writes about Asian cuisines. One of her cookbooks won a
Tastemaker Award in the Oriental category. She traveled to Thailand and Southeast Asia to study with noted chefs
and teachers.
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