Chef Carol Dearth
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
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
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
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.
Chef Kay Conley
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
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
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.