Our Chefs...
Robin Asbell Author and Private Chef Robin Asbell has been the creating fabulous food in the homes of private clients for many years, and teaching around the country to spread the word about delicious real food. Her first book, The New Whole Grains Cookbook, is filled with flavorful, beautiful food that just happens to be whole grain. Her second book, The New Vegetarian Cookbook, explores delicious meatless cuisine that even meat lovers will enjoy. Her latest book is Big Vegan: 400 meat-free and dairy-free recipes from the author of New Vegetarian and New Whole Grains (Chronicle Books Fall 2011).She also writes for many national magazines, such as Clean Eating, Better Homes and Gardens, Taunton’s Fine Cooking, Vegetarian Times, and Real Food.
Bret Bannon is a self-professed Francophile and longtime chef/teacher in the Twin Cities, whose recipes have been published in several magazines. He has appeared on KARE 11’s Showcase Minnesota, staged at the Park Avenue Café in New York, and apprenticed with award-winning chocolatier BT McElrath. Bret leads culinary tours to France, especially Provence and Julia Child’s former home, every chance he gets. For more information, visit Bret's website Bret's table.
Kathi Donnelly-Cohens passion for cake decorating took her beyond the traditional Wilton classes to search out unique and challenging ways with edible art. A graduate of St. Paul College – Baking and Decorating Program and Wine Professional Program - Kathi continued to expand her knowledge by studying with Nicholas Lodge for the past 4 years in Norcross, Georgia. (Originally from England, Nicholas worked on the wedding cake of Charles and Diana) Working with gumpaste, Kathi creates lifelike flowers. She has also studied with Lauren Kitchens, a 2 time winner on the Food Network, to sculpt cakes and modeling chocolate into boxes, buildings, sushi, football helmets or to build character cakes. Whatever the medium, the final product is edible and fun!!
Jake Cosetta The name says it all, hailing from the famous Cosseta family of St. Paul, Jake "crossed the river" and is now an accomplished chef at the renowned Manny's Steak House. He's been cooking since he could reach the stove, and for over a decade his love of steaks of all cuts and sizes has made him the "go to" guy for any steak house technique.
Brad Glynn is co owner of Stillwaters Liftbridge Brewery, whose mission is simple: to create fine beers for you to enjoy! Whether that is a Farm Girl Saison®, Crosscut Pale Ale™, an American Pale Ale
or any of their other seasonal specialties. They hope that through every bottle and tap pull, you can taste the history of the City, the pride and in its creation, the uncompromising natural ingredients and brewing process utilized, and ultimately the sincere hope that they have given an experience that makes you proud to be a beer drinker.
Chef Beth Fisher and Caroline Glawe are passionate about all things food and wine, and have been part of the local cooking scene since the early 1990’s. Beth and Caroline are the creative team behind Tangletown’s Wise Acre Eatery, and owners of TWO Food Wine Design, a local culinary consulting group. Both share a love of teaching, and have enjoyed unlocking the mysteries of great food from scratch at locations far and near, from Saint Petersburg, Russia to the MN Landscape Arboretum. One thing is for certain ~ much fun is to be had when Beth and Caroline are in the kitchen.
William Lendway is a Certified Chef de Cuisine with the American Culinary Federation and has worked over 25 years in the culinary field. He is also a Registered Dietitian with the Academy of Nutrition and Dietetics (formerly the American Dietetic Association), is a doctoral student at the University of Minnesota and holds a Master of Science degree in human nutrition. He is currently an instructor at the International Cooking School at the Art Institutes International in Minneapolis and is a doctoral student at the University of Minnesota. Chef William also gives classes and seminars for clubs, schools and private companies, does private consulting for menu design and school foodservice, and has interned with the Emily Program.
Michele Licata is an accomplished chef, teacher and caterer with over 20 years experience in catering and food preparation. Michele discovered her passion for cooking as a nutrition student in college. In her mid thirties, she decided to make a major change in her lifestyle and established healthy habits resulting in a hundred pound weight loss. These changes would develop into an all-around healthy living program embracing wellness of body, mind and spirit.Today, Michele is sharing her success with her eight-week wellness program, "Inspired Wellness" and upcoming cookbook, 'Olives and Pearls'.
Marcus McGee while not formally trained has a passion for cooking like no other. He is a father of 2 and works full time. Cooking is what he enjoys doing during his down time. He is inspired by The Food Network and enjoys experimenting with combinations of different recipes. As somewhat of a male version of Sandra Lee, he many times will make a recipe out of both scratch and pre-made items. He believes cooking should be fun and relaxing rather than stressful. View Marcus'' food blog at McGee: The Food Guy
Marge Porter has more than 20 years experience in the culinary industry. Her style focuses on teaching basic techniques incorporated into class themes that enable & inspire the home cook. Her education includes the New England Culinary Institute, the CIA and Warren Wilson College, with experience in restaurants, catering, vegetable & herb horticulture, specialty food distribution, teaching & demonstrations.
Kevin Ryan holds a Master's degree in food anthropology and a Master's and Ph.D. in food science. For years he owned his own catering company but today he consults with local restaurants, writes cookbooks and works for General Mills. Kevin has been a cooking instructor in the Twin Cities for over 10 years.
James A. Robinson was born in Chicago until he moved to the south side of Minneapolis where he's lived the majority of his life. He worked for the Uof M for twenty years in various jobs. At the age of fifteen he was working as a bus boy at Souls Harbor a Hotel/Church/Restaurant located in downtown Minneapolis and helping out in the kitchen when needed. Early one Sunday morning the cook quit and they had no one to prepare lunch for the congregation of 250 people. He stepped in and for the next four months he cooked the Saturday/Sunday meals for the Hotel. That's when he discovered his love and passion for cooking. A couple of years later, asked to make cookies for a party he started making and perfecting many differnet cookie recipes and to this day is known as the Cookie Man! As well as working at Coldwell Banker he also runs a business -Old Granddad's Catering and has catered many different events including three family weddings, Graduations and the U of M Bookstore Open House.
Anu Seshadri is the founder and CEO of Exotic Palates and is a renowned caterer and culinary instructor in the Twin Cities. A native to India and food scientist by profession, she uses cooking classes to help her clients demystify the world of spices and help them understand, appreciate and nourish their love for Indian Cuisine. Whether you are new to Indian cooking or an old hat, Anu makes it fun and delicious.
Tamera Shintre Wife of Indian born and raised husband, Tammi learned from her mother-in-law how to cook proper "home food" for her husband. With over a decade of experience and several stays in India, Tammi's niche is bridging the understanding between Indian and American cuisine. Tammi runs an Indian food business as well as caters and teaches Indian cooking. Her "Dice 'N Spice" cooking kits are in stores now.
John Sugimura Today's sushi and Japanese cuisine are the vision of individuals who dared to introduce and blend flavors and ingredients from home or discovered in their travels. These influences can be found in the cutting-edge signature dishes of Sushi Chef John Sugimura. His love of sushi is lifelong, blossoming in Osaka, Kyoto, and Tokyo, Japan. Sushi is his art! As a Sushi Institute of America and Japan Culinary Art Institute professionally trained chef, his advanced culinary training built a sturdy foundation that emphasized traditional sushi and Japanese cuisine. He is a second generation sushi chef. He has a passion for teaching and will share his knowledge of traditional practices and the art form of sushi with you.
Melissa Thompson is a wine consultant, working with Vinocopia. She said she got into the business because wineries are in the most beautiful places in the world and she wants to visit them all! Her travels have brought her to places both near and far. Her most recent wine trip was to South Africa's Cape Wine country. She lives in Cannon Falls, Mn.
Jeff Woodward is a popular natural food cooking teacher locally as well as nationwide. For almost 30 years Jeff has presented his approach to creating joy & vitality through quality foods for optimal health.
Andrew Whalen is a passionate foodie. He has worked at a multitude of Twin Cities restaurants (Ursula, Zander, The Dakota, Table of Contents) in a variety of roles. He brings a wealth of knowledge to every class he teaches.
Terry John Zila has been experimenting in the kitchen most of his life. Fifteen years in the restaurant industry has exposed him to a wide variety of cooking styles. In his classes, he uses that culinary knowledge to create fail-proof recipes geared to the home cook. Terry also operates johnjeanjuan, a wedding cake and special occasion dessert business. He is a member of the IACP (International Association of Culinary Professionals) and a regular food and entertaining contributor to KARE 11Today and KARE 11 News @ 4:00 P.M. Terry is also a food and entertaining guest for the Matt McNeil Show on AM 950 KTNF Radio. He also writes the blog Becoming Italian, One Plate at a Time.