Cooking Studio Faculty

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 joined the faculty of Brookdale Community College’s Creative Cooking classes.

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.

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).

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.

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.

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.

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.