THE CLASS INSTRUCTORS
Get to know our culinary class instructors, a team of skilled chefs who love teaching the art of cooking in a fun and interactive way.
Didier Rosada
ARTISAN BREAD CLASSES
He is an educator, consultant, and one of the best bakers in the world. The award-winning Rosada is well known for having trained and led the Bread Bakers Guild Team USA to victory multiple years in the Coupe du Monde de la Boulangerie in Paris, the baking world’s version of the Olympics. Three Golds and One Silver.
Francois Brunet
FERMENTATION, DRY AGING, BITTERS/TINCTURES, & PASTA
A fourth-generation baker raised near Rennes in Brittany, François Brunet earned both his bread and pastry degree from the prestigious Institut National de la Boulangerie Pâtisserie (INBP) in Rouen, France.
Hari Cameron
FERMENTATION, DRY AGING, BITTERS/TINCTURES, & PASTA
Hari is quite literally a walking cookbook. His body and his brain are filled with the thousands of books he's read, and the hundreds of places he's traveled to learn global cuisine. Cameron, is a three-time semifinalist for a James Beard Foundation Award, once in 2013 for Rising Star Chef, and twice more, in 2015 and 2016 for Best Chef: Mid‑Atlantic.
Chadwick White
FERMENTATION, DRY AGING, BITTERS/TINCTURES, & PASTA
Chadwick has been in the food industry for 33 years and has been a certified master baker (CMB) for 23 of those.
A globally recognized product developer with an extensive understanding of ingredient functionality, Chadwick is best known for his role in founding Udi’s Gluten Free Foods, which was sold to Boulder Brands (now Con Agra) in 2012.
Craig Diehl
BUTCHERY, COLD CURING @ 38 DEGREES + OPEN FIRE COOKING
While Craig's cuisine is dotted with worldly flairs, the Danville, PA native didn’t venture far from home to begin his culinary journey. Deihl found his first culinary experience in the kitchen of the landmark PIne Bark Inn in his hometown.
Geronimo Lopez
CEVICHE, OPEN FIRE TECHNIQUES, CHIFA & NIKKEI CUISINES
Geronimo Lopez is the Executive Chef and creator of Botika, a new Peruvian-Asian restaurant. Featuring “Chifa” and “Nikkei” cuisine, as well as inventive takes on classic dishes from Asia and Latin America.
David Bouska
TWO TIME WORLD BBQ CHAMPION
David Bouska is the Pit-master of Butcher BBQ competition team out of Chandler, OK, and a master at cooking in a pellet smoker. He is a 2 time World BBQ Champion, winning the 2018 Jack Daniel's Invitational Barbecue and the 2012 World Food BBQ Championship. David also was the Reserve Grand Champion at the 2018 American Royal competing against over 500 teams!
David Pietranczyk
SOUS VIDE & VACUUM SEALING BY POLYSCIENCE
Since 2005 PolyScience Culinary has been the leading manufacturer of innovative culinary technologies, the most familiar being sous vide immersion circulators. As the world leader in this technique, we feel the importance of making sure that chefs are practicing the technique properly and safely.
Evan Inatome
COFFEE ROASTING AND BARISTA TECHNIQUES
Founded in 2010, Elixr is continually engaged in perfecting the sourcing, roasting, preparation, and delivery of the most delicious coffee we can find. We specialize in lighter-roasted, unique and exquisite coffees.
Hiroo Nagahara
ROBATA GRILLING / KAISEKI CUISINE
Chef Hiroo Nagahara was born and raised in Tokyo but spent most of his adult life honing his culinary career in the United States. He’s worked with some of the finest chefs and restaurateurs in the industry including Charlie Trotter.
Sandor Katz
FERMENTATION
Sandor Katz, known as the "Godfather of Fermentation," is a leading figure in popularizing and demystifying the art of fermentation. Through his bestselling books and workshops, he has inspired countless individuals to explore and celebrate the diverse world of fermented foods and beverages.
Rich Shih
FERMENTATION
Rich Shih, co-author of "Koji Alchemy," is a prominent figure in the fermentation community. His expertise lies in the intricate world of koji fermentation, where he explores the transformative potential of this traditional Japanese fermentation culture.
Liwei Liao
DRY AGED FISH AND MEAT
Liwei Liao Born in Taiwan, Liao grew up in Queens, New York, and refers to himself as a self-taught fishmonger. His family had a boat out in Connecticut, and he grew up fishing. From a very young age, his father taught him how to gut and clean fish, which left a lasting impression on him.
Farmer Lee Jones
SPECIAL VEGETABLES
Farmer Lee Jones is a farmer at The Chef's Garden in Ohio, the farm their family has owned for decades. They are committed to reviving heirloom vegetables and discovering exciting new varieties, all while telling their stories and farming sustainably so their vegetables are dense with flavor and nutrition.
Jamie Simpson
SPECIAL VEGETABLES
Chef Jamie Simpson is the Executive Chef Liaison at The Culinary Vegetable Institute. He hails from a small town in Summerville, S.C. and is en route to becoming a young highly sought after chef. He began his culinary career in a serendipitous fashion after leaving the music industry and his job at a recording studio.
Danny Childs
MIXOLOGY/COCKTAIL CLASSES
Danny Childs is the author of the phenomenal new cocktail book Slow Drinks. It’s a book about incorporating the ingredients that are growing around you into the bar. I was sent an advanced copy of the book in the Spring and it has been one of my most used recipe books.
Jeremy Umansky
FERMENTATION
Jeremy Umansky is the chef/owner of Larder Delicatessen & Bakery in Cleveland, Ohio, nominated by the James Beard Foundation for awards including Best New Restaurant, Best Chef Great Lakes, and Reference, History, & Scholarship Media.
John Arena
MASTER PIZZIAIOLO
JOHN ARENA has been referred to as the Don of Dough, the Sultan of Sauce and the Prince of Pizza. As the owner of Metro Pizza in Las Vegas, John has been turning out pies in Las Vegas for 37 years and long in the way become a worldwide ambassador for the craft of making pizza.
Eamon Rockey
BAR MANAGEMENT AND MIXOLOGY SEMINARS
EAMON ROCKEY is a graduate of the Culinary Institute of America (BPS 06). Rockey has worked in service, management, or partnership at many of NYC’s highly regarded restaurants including Eleven Madison Park, (Voted 2017 Best Restaurant in the World), two-star Michelin Atera, two-star Michelin Aska, and one-star Michelin/3-star New York Times Betony.
Giancarlo Schiano
MASTER PIZZAIOLO
Giancarlo Schiano is an Italian American Pizzaiolo, second generation, experienced in Neapolitan, Roman, Sicilian, and NY style pizzas.
He has won several competitions, among is 1st place for the Fastest Pizza in Atlanta and 1st place the Biggest Stretch competition in July 2014.
Dom Tolomeo
MASTER PIZZAIOLO
Domenico "Mimmo" Tolomeo is a first-generation Italian American who comes from a long line of master bread makers from the south of Italy. When he was 13, Mimmo began his career working in local Italian salumerias on Long Island and thus began his love affair with Italian cuisine.
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