Diana Albanese is a cooking instructor and recipe developer who specializes in Italian home cooking. Diana has taught cooking for 25 years. Her family owned Italian markets for over 65 years, starting in Hoboken, then Jersey City and later Bayonne. She has been a private caterer, and was director of La Cucina D’ana where she hosted weekly cooking classes. She graduated La Technique from the French Culinary Institute.
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 and taught professional cooking classes. She is currently Product Development chef for Kings and Balducci’s Markets.
Steven Capodicasa, is an award-winning graduate of the prestigious Culinary Institute of America and was recognized by the Culinary Institute of America with their “Augie Award” for outstanding performance in product development for the retail industry. Steven is currently working with Perdue Farms as Director of National Accounts. He is responsible for the Food Service division creating culinary inspired foods and products for all the major restaurants chains and food companies.
Annmarie is a Chef Instructor and Caterer with experience creating and teaching classes for all skill levels and ages. As owner/Chef of Annie’s Artisanal Cookery, she offers catering and in-home cooking instruction. She enjoys putting a healthy spin on classic dishes so that clients are making better eating choices without feeling like they are eating “health food”. She received her B.A. in communications and Spanish from the University of Kentucky and her Culinary Arts Degree from Institute of Culinary Education.
Suzanne Zimmer Lowery is a graduate of New School’s New York Restaurant School and Syracuse University’s S.I. Newhouse School of Communications. She currently teaches Culinary and Pastry Arts at various local cooking schools and is an adjunct professor of Hospitality Management at the County College of Morris. Suzanne has been a contributing writer for many regional publications and writes a weekly column “Soup to Nuts” for njmonthly.com.
Eileen’s love affair with cooking began at a very early age when she would cook with her grandmother. Eileen graduated from ICE in 2002.Over the many years her culinary style was influenced by the diversity of her friends and environment. Eileen loves to cook and eat Latin and Asian. She strives to get kids to eat healthier. Eileen is the founder of Kings successful children’s cooking series, Little Cooks and Storybooks.
Nick Malgieri graduated from the Culinary Institute of America. Nick is the founder of the baking programs at ICE in New York City and the author of 12 books about baking and desserts. Nick Malgieri is a nationally known teacher throughout the country.
Eileen Mallor wants people to experience how easy, delicious, and satisfying it can be to eat healthful plant-based dishes. A longtime vegan and lover of great food, Eileen first began studying cooking and nutrition out of necessity, then for pure enjoyment. She began teaching in 2011 and does both public and private classes. In January 2015 she completed Rouxbe Cooking School’s Plant-based Professional Certification Program, earning the top grade in her class.
Diane Marino is an avid home cook. She started taking cooking classes at Kings Cooking Studio over 30 years ago. Over the years she became an assistant at Kings working alongside of the culinary staff. She learned so much from the chefs and soon was invited to instruct for Kings on a regular basis. Diane has founded the successful monthly series of Junior Bakers and Kid’s Nite Out.
Marla Mendelsohn, CCP: Owner of COOK EASE, culinary events. Marla specializes in corporate team building culinary events and multi-generational classes. She has been teaching at the Kings Cooking Studio for decades and her classes reflect the latest in culinary trends.
Theresa Merges has trained with prominent chefs and has participated in nationally recognized culinary programs promoting regional cuisines. Her approach is to educate and entertain our guests by demonstrating recipes that are on point with current trends. Usage of fresh, local and sustainable ingredients promotes her farm to table and dock to dine philosophy.
Sondra Sen was one of the original King’s Cooking instructors and has been teaching Indian Cooking at the studio since 1983. She has also taught at Ninety Acres Culinary Center in Peapack-Gladstone, NJ and has published a cookbook, Entertaining with Indian Food, which is available through her website sherisentsi.com.
A top graduate of the Culinary Management and culinary Arts programs at the Institute of Culinary Education. Chef Guddia Singh is a Licensed Wellness Coach and she found her culinary voice in the Health and Wellness Arena. Advocating a healthy and balanced lifestyle has become Guddia’s mission. She is a chef advocate for the American Diabetes Association and was a finalist for the Women in Culinary Leadership competition, founded by the James Beard Foundation. Chef Guddia has worked in the test kitchen of Everyday with Rachel Ray and presently has her own culinary and Wellness Consulting Business.
Blake discovered the business of food marketing after graduate school in nutrition and culinary training at the Culinary Institute of America. Eight years working with a major food marketing agency in NYC allowed him to do everything from recipe development and spokesperson touring to training seminars and food photography. In 1985 he started a company with partner Kathleen Sanderson. His current partnership, Foodservice Solutions, started in 1995.
For 33 years, Arlene Ward was the owner / Instructor of Adventures in Cooking in Wayne, NJ. Arlene worked as a food stylist for commercial photographers for 15 years. As Director of AIC, Arlene 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”.