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.
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.
Roann Green, a private chef and caterer, has taken cooking classes at New York area schools, the Cordon Bleu in Paris and has worked with noted local chefs. She has been a cooking studio assistant in Bedminster since 2000. She teaches birthday parties, children's classes and private classes.
Antoinette Hartman has taught cake decorating techniques for 20 years and has won medals in various competitions, one from the prestigious International Geneva Association. She specializes in chocolate, marzipan, gingerbread, pastillage, modeling and flower arranging with sugar, porcelain and silks. She has been a Wilton’s teacher of the year and her botanical sugar flower renditions have appeared in American Cake Decorating Magazine and popular bride magazines.
Jesse Jones has worked in several noteable New Jersey kitchens, including Dennis Foy's Town Square in Chatham, the Stagehouse Inn in Scotch Plains and Le Jardin in Maplewood. Jesse is presently specializing in catering services for special and private events and barbecue parties. He recently garnered Best in Show at the Sixth Annual Taste of Essex for his ribs.
Jesse Kraft is currently the Executive Chef with Sodexo Healthcare Services at Saint Barnabas Medical Center in Livingston. He has worked in a variety of culinary positions including a private chef, Executive Chef of a high-end catering facility and at Saint Barnabas Medical Center for four years. Kraft is a graduate of the Culinary Institute of America and recently returned from a 48-country tour studying cuisine from around the world. Chef Kraft was recently awarded top honors for Health care and one of five finalists in a James Beard Recipe for a Better Tomorrow cooking competition, promoting healthy sustainable cooking practices.
Bonnie Laspina teaches children’s classes, birthday parties and private events at Kings cooking studio. She is a self-taught cook with over 20 years of child care experience and enjoys working with children.
Nick Malgieri, Culinary Institute of America graduate, is the former executive pastry chef of Windows on the World. A nationally known teacher, his classes are sell-outs throughout the country. His two recent dessert cookbooks have garnered rave reviews. He is the director of the baking program at the Institute of Culinary Education (ICE) in New York.
Marla Mendelsohn, CCP, is owner of Cook Ease catering and event planning. She teaches culinary arts in the New Jersey-New York area with a focus on multigenerational programs, and also serves as a product development consultant to food companies. Marla studied at the Ritz Escoffier, Paris and is a member of the IACP and NYACP. She is the creator of a children's cooking video, Kids Can Cook.
Annalise Roberts is the first gluten-free writer to have her work published in a mainstream food magazine. Since then, her recipes have been featured in newspapers and magazines across the country, including Yoga International, American Dietitian, Today’s Diet and Nutrition, Living Without, and Gluten-Free Living. Annalise is the author of three gluten-free cookbooks, Gluten-Free Baking Classics, Gluten-Free Baking Classics for the Bread Machine and The Gluten-Free-Good Health Cookbook. Annalise works with celiac support groups and teaches gluten-free cooking and baking classes in the New York metropolitan area. She writes for and manages the www.foodphilosopher.com website.
Rick Rodgers is the recipient of The Bon Appétit Food and Entertaining Award for Outstanding Cooking Teacher. He is the author of over forty cookbooks on subjects from baking to grilling and more. Rick often works behind the scenes as a recipe tester, co-author, and consultant on cookbooks by other authors. His recipes have appeared in Bon Appétit, Cooking Light, Men’s Health, Food and Wine, and Fine Cooking, among other magazines. He is a guest chef on such shows as Today and CBS Good Morning.
Daniel C. Rosati is owner of La Villa Cucina, a cooking school in the Tuscany region of Italy . He also teaches at the New School for Social Research in New York and various schools around the country. His work with several noted chefs includes a position as teaching assistant to Giuliano Bugialli. A member of the IACP, Daniel's specialties include regional Italian cooking, Middle Eastern cooking and pastry arts.
Maureen Rosin, a former elementary school teacher, teaches children’s classes, birthday parties and private events at Kings cooking studio. She developed and taught programs for cooking and life skills for special needs students and worked for a chef making DVDs on healthy cooking. Maureen is a member of the IACP.
Beth Rutland earned a Bachelor Degree in Art History and Economics at Bucknell University and enjoyed a ten year career in advertising in New York before pursuing her passion for food. Beth is a graduate of the Institute of Culinary Education in New York City. She is a cooking instructor in several cooking schools in New Jersey and does private cooking instruction as well. She has also done private catering.
Kathleen Sanderson, a graduate of the California Culinary Institute, is Consulting Food Editor of Restaurant Business Magazine. In addition, Kathleen serves as a consultant to several food companies.
Stephen Schmidt is a cooking teacher, food historian, and a regular contributor to Cook’s Illustrated magazine. He is also the author of Master Recipes, a 940-page basic cookbook, and is currently working on Dessert in America, a baking book and history of American dessert. Schmidt was also a major contributor to the new, 1997 edition of The Joy of Cooking.
Sondra Sen has been teaching India cuisine at the cooking studio for over 20 years, and she is the author of the book, Entertaining with Indian Food.
Amy Skiles has a degree from the Institute of Culinary Education in New York City. She worked as a pastry chef for Strip House restaurant in Livingston and Mosaica Restaurant in Millburn. She is an assistant at Kings cooking studio where she teaches scouts’ and children’s classes.
Carole Walte, CCP, is the author of three award-winning cookbooks, Great Cookies (IACP Best Baking Book 2004), Great Pies & Tarts (Julia Child Cookbook Award) and Great Cakes (James Beard Cookbook Award). A teacher and consultant, Carole developed the popular Mastery of Baking Series for the Kings cooking studios. She has been a guest on major network television and radio shows. Carole has studied patisserie and culinary arts in Austria, Denmark, France and Italy. Carole has been nominated for the Cooking Teacher of the Year award by the International Association of Culinary Professionals (IACP).
Owner and Instructor of Adventures In Cooking in Wayne, N.J. for 33 years. Established in 1976 – 2009, Adventures In Cooking played a major part in cooking school development. Ward worked as a food stylist for commercial photographers for 15 years.
As director of AIC, she has taken students on guided tours to cooking schools in Italy and France. She has appeared with Al Roker on his TV show “Roker On The Road” and has worked with cooking professionals including Guiliano Bugialli, Sarah Molton, Guiliano Hazan, Rick Rodgers, Rick Moonen and several local restaurateurs. She is co-author of “Pressure Cooking For Everyone”.
Suzanne Zimmer Lowery, a graduate of the New York Restaurant School, is the former pastry chef at Keens Chop House in Manhattan and Mardi Gras in Verona.