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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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Deb Barrett, is one of our Principles
of Cooking instructors and
also teaches individual classes.
Deb also teaches in Portland,
Maine at the Portland Public
Market and at the demonstration
kitchen of Stonewall, a line of
preserves and condiments. She
received an award from Philadelphia
Magazine's "Best of Philly"
annual edition for her lemon
bars. She has been a professional
baker, private chef and caterer.
She is a member of NYACP, IACP
and the Baker's Dozen (East).
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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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Jean Colrick, has been assisting
and teaching birthday parties at
Kings cooking studio for over five
years. She honed her skills at the
culinary classes of John Clancy
and others in New York and managed
her own catering business.
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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 D '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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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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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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Roann Green, a private chef
and caterer, has taken cooking
classes at New York area
schools, the Cordon Bleu in Paris
and has worked with noted local
chefs. She has been a cooking
studio assistant in Bedminster
since 2000. She teaches
birthday parties, children's
classes and private classes.
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Joanne Gunsweiler,earned her
degree in nutrition and dietetics
from the University of Cincinnati.
After college, she studied pastry
arts in France and apprenticed in
Paris at notable pastry shops, hotels
and fine restaurants, including
the Hotel Crillon, Fauchon and
Guy Savoy. Joanne has worked at
various restaurants and catering
companies. Most recently, she
owned and operated CocoLuxe
Fine Pastries in Peapack.
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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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Paul Ingenito is a graduate of
the Culinary Institute of America.
He���s been a sous chef in the
Kitchen of Larry Forgione���s American
Place, executive chef at the
Russian Tea Room and chef de
cuisine at Maxim���s. Paul and his
wife, Lorraine, own the Perryville
Inn, which specializes in classic
country cuisine.
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Jesse Jones has worked in several
noteable New Jersey kitchens,
including Dennis Foy's
Town Square in Chatham, the
Stagehouse Inn in Scotch Plains
and Le Jardin in Maplewood.
Jesse is presently specializing in
catering services for special and
private events and barbecue parties.
He recently garnered Best
in Show at the Sixth Annual Taste
of Essex for his ribs.
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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 Zimmer 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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James Mcafee, spent two decades
in Italy developing his ulinary
background through education
and training, working his way
up through the ranks. He has 30
years of experience in the specialty
food industry, including such
positions as executive chef for
Dean & DeLuca and national sales
manager for Bindi SPA, Milan, Italy.
McAfee is presently the corporate
executive chef of DeCecco USA.
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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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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 corporate 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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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 teaching
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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Carole Walter 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.
Carole has been nominated for the
Cooking Teacher of the Year award
by the International Association of
Culinary Professionals (IACP).
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