When Culinary Entrepreneur Gena Berry isn't teaching class or keeping busy on set as a culinary producer, you can find her traveling coast to coast working on events with celebrity chefs like Bobby Flay, Marvin Woods, Gale Gand, Kevin Rathbun and others. Gena's company, Culinary Works, provides "creative consulting for all things culinary" a job description that includes everything from television production, media training, teaching and culinary event planning to cookbook editing, PR and pretty much anthing else that crosses even remotely into the realm of the culinary world. Gena's popular cooking classes were featured recently in Southern Living magazine. Gena is affiliated with a variety of prestigious culinary groups including Les Dames d' Escoffier International, International Association of Culinary Professionals, American Institute of Wine and Food, the James Beard Foundation, and has served as a judge for the prestigious James Beard Award.
Dallas Bono
Dallas started out in life as a chef before launching a professional career as an opera singer. Now he owns 'A Little Night Music Catering' and teaches private voice lessons, in addition to being an opera instructor at Emmanuel College.
Peter Dale
Peter is a native Athenian and graduated from the University of Georgia in 1999. An interest in politics lead him to Washington, DC where he worked as a congressioal legislative aid. The city's fine dining and multitude of ethnic restaurants eventually proved to be of greater interest than politics. The decision to pursue a career in cooking brought Peter back to Athens to work under acclaimed Chef Hugh Acheson of Five & Ten. Six years later, Peter and Acheson, along with partner Chris Luken, have opened The National in downtown Athens. Peter serves as the chef at The National and the menu reflects his interest in Mediterranean cuisine. In particular, Peter is interested in the food culture of Spain and has had the opportunity to spend time in the kitchens of LaBroche in Madrid and La Lobera de Martin in Zaragoza.
Tim Dondero
Tim Dondero, who has taught international cooking at Evening at Emory in Atlanta for nearly ten years, and at The Rolling Pin for over three years, has been an international medical researcher with the Centers for Disease Control and Prevention. He is also an enthusiastic chef who, while working in resarch, lived as well as cooked for nearly eight years n Southeast Asia, for nearly three years in Africa, and still travels extensively in his work. In addition, he is executive chef a Dondero's Kitchen, a family-run international deli and market on North Milledge Avenue in Athens. He has also served as guest chef at the Istanbul Cafe and at Cafe 458 in Atlanta and does catering. His focus is exciting international food that is as authentic as is possible with available ingredients and cooking equipment. He maintains a cuisine-related web log with recipes at www.t-jintan.blogspot.com.
Sue Gray
Sue Gray has taught elementary school for over thirty years. Sue is a passionate teacher and home cook. Hands on learning involving the growing, cooking, and eating of food have always been a part of her classroom curriculum, and her students have found that this makes learning fun. In 2001 she was awarded 'Teacher of the Year' by her peers.
Giuliano Hazan
Giuliano, like many other good cooks, learned his craft from his mother. The mother in this instance is Marcella Hazan. His first book, The Classic Pasta Cookbook, is an international bestseller with half a million copies in print in 16 countries and a James Beard award nominee. He went on to write Every Night Italian which won the World Cookbook award for best Italian cookbook in the English language. It has received rave reviews including one from The New York Times which said the book "epitomizes authenticity...this food is genius--genius distilled from history." In his most recent book, How to Cook Italian, Giuliano guides you every step of the way, from how to shop, how to equip your kitchen, to basic Italian cooking techniques with over 225 recipes. Giuliano has over 20 years of teaching experience and makes regular appearances at cooking schools across the U.S. and abroad. For 4 years he taught a widely attended course in Venice at the legendary Hotel Cipriani. In 2007 Giuliano was the recipient of the International Association of Culinary Professionals award for Cooking Teacher of the Year.
