Fearless Bread

Chef Carol Dearth

Chef Carol Dearth
Sizzleworks Cooking School - click to visit site.
I had the pleasure of meeting this wonderful chef in 2008 when I made a guest appearance on a local cooking show in Seattle: KCTS Cooks. Not long after that, I had the pleasure of baking with her at Sizzleworks Cooking School in Bellevue WA.  Although my passion is baking, I found this chef well able to draw out and perfect the cook in anyone!

Carol is a member of an elite group of Certified Culinary Professionals (CCP), a designation from the International Association of Culinary Professionals. Chef Carol's formal training includes a Master Chef program and pastry school at Le Cordon Bleu in London. She studied cuisine at Peter Kump's New York Cooking School in Bethesda, Maryland and Everyday Gourmet School of Cooking. Carol has applied her training, teaching theory and practical hands-on culinary classes for the last 20 years at numerous adult schools across the country including Williams-Sonoma and Sur La Table.

Chef Carol shares her knowledge with viewers in the Northwest and Canada as co-host of KCTS Cooks, the only  live cooking show produced in the United States, on Seattle's PBS affiliate KCTS9.

Carol's book, Cooking Class, a chef's step-by-step guide to stress-free dinner parties that are simply elegant! was selected by the North American Book dealers Exchange as the 2003 cookbook of the year.

Carol has lived and taught in numerous cites both within the United States and in Europe, gaining a wide spectrum of culinary experiences. View her site today and select a class to bring the "sizzle" to your culinary skills.

Chef Annalise G. Roberts
Gluten free Chef and Author

Chef Annalise G. Roberts
Annalise is the chef who graciously corresponds with me via email with tips and techniques for my gluten free baking classes. She is an author and co-author of several gluten free cookbooks including my favorite, Gluten Free Baking Classics, the undisputed best gluten free cookbook on the market. She and her sister, Claudia Pillow Ph.D., are the power behind foodphilosopher.com, a dynamic website dedicated to showing all of us how to embrace the power of preparing healthy meals  for our families.

After being diagnosed with celiac disease, she used her techniques as a skilled baker to develop tons of gluten free baking recipes that were formerly made with wheat flour. In addition to writing cookbooks, she offers food coaching and gluten free culinary classes in the New York metropolitan area. If you need a helping hand with the conversion to gluten free cooking or baking, her books are a must for your collection.

Master Chef John Howie

Master Chef John Howie
I met this great chef at the Bellevue Home Show in 2011 where I witnessed his ability to convey the love of good food. He is the owner of his signature steakhouse, John Howie Steak in Bellevue WA.

He has gained local notoriety by launching other Northwest landmarks such as the Seastar Restaurant & Raw in Bellevue,  SPORT Restaurant & Bar in Seattle, and the Adriatic Grill Italian Cuisine & Wine Bar in Tacoma. He has also been honored in publications and media such as Sunset Magazine, Martha Stewart Living, CNN, Food Network, ABC's Good Morning America, KING5 TV, and Evening Magazine.

 In spite of all the accolades he has received, he still took the time to teach me the value of tempering success with family, ministry, and benevolence. It is no small wonder that this chef was the recipient of the Excellence Award from the mayor of Bellevue for his generous involvement of time, money, and service to the community.

Because my passion is bread and pastry, I can only hope you get a chance to sample the variety of legendary artisan breads hand crafted at John Howie Steak.

Master Baker Marda Stoliar

Master Baker Marda Stoliar
I met this wonderful baker online back in 2002 before I opened my bakery. She has always provided me with a wealth of baking knowledge from her years of expertise. If you want to take your baking skills to a superior level, her courses prepare you for professional baking as well as improving your home baking skills.   

Marda is the Director and chief instructor of the International School of Baking, located in Bend OR.  Her credentials as a master baker are superlative. She has been active as a baking consultant and teacher in China, Macau, and Hong Kong for the U.S. Wheat Associates in Washington D.C. In Asia she works mainly with professional bakers and educators. She has taught French cooking, pastries and bread baking since 1965.
Marda Stoliar International School of Baking

Chef Kay Conley

Master Baker Marda Stoliar
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I was invited to meet this multi-faceted chef at her kitchen in Redmond WA in October of 2009 to discuss gluten free artisan bread. She is the founder of Savory Moment, a company that provides chef prepared meals for busy people and families. 

Kay has studied at Le Cordon Bleu Culinary Institute in Paris, France, as well as working with grocery chains to develop home meal replacement programs. She has "paid her dues" with many a long hour as a baker in a french pastry shop as well as taking the helm at Savory Moment since February 1999. 

Kay has made more than a culinary impact on her community by contributing to local charities for more than 16 years with fundraising, donations of food, and of her time.  She shares a wonderful passion for helping people along with preparing and providing gourmet food without sacrifice to taste or quality. I encourage you to visit in person or online and acquire your very own "savory moment!"

Chef Brian Gojdics

Master Chef Brian Gojdics
Executive chef Brian Gojdics joined Tutta Bella Neapolitan Pizzeria in 2004 as its second employee, dedicated to founder Joe Fugere’s vision of “beauty in simplicity” in creating authentic, wood-fired pizzas. They are the Northwest's first authentic Neapolitan pizzeria with Seattle locations in Columbia City, Westlake, Stoneway, and now in Issaquah. 

Brian trained in Naples with famed pizzaiolo Enzo Coccia at Pizzeria La Notizia. As head pizzaiolo for Tutta Bella, he is responsible for leading the cultural and culinary programs in the kitchens of all Tutta Bella.

Before joining Tutta Bella, Brian worked at numerous restaurants around the United States, including Sarducci’s in Montpelier, Vermont, where he introduced wood-fired pizza; as kitchen manager at Columbia City Alehouse in Seattle; and as sous-chef at The Youngstown Club, Youngstown, Ohio, and Springfield Grille, Boardman, Ohio.

Corporate Chef Bob Mauer

Corporate Chef Bob Mauer
I had the pleasure of meeting this wonderful chef in 2010 at the Tacoma WA showroom and Test Kitchen of Bargreen & Ellingson. What started out as a quick 10 minute tour turned into a corporate chef inspiring me to pursue my dream of teaching and writing about artisan baking.

As the corporate chef, Bob sets a stage large enough to accommodate any scenario needed to demonstrate how a piece of equipment will work in your facility.  He is a crucial figure to this kitchen supply and design giant by making you feel welcome to ask questions, voice concerns, and learn techniques. His product knowledge and skills as a chef in many kitchens  will teach you to run your kitchen with success.  If you even think about opening any type of food service facility, I recommend a visit to Chef Bob before you go anywhere else.