After graduating from Auburn University, Chef Nancy worked in the corporate technology training world (Oracle Corporation) for 11 years as her first career. Combining her passions to cook, entertain and teach she left the corporate world for the Art Institute of Atlanta and a culinary degree and founded the GoChef Cooking School in North Conyers/Snellville area.
Rebecca Lang
Rebecca Lang is an author, cooking instructor, and food writer. She combined her degrees in journalism, from the University of Georgia, and culinary arts, from Johnson & Wales University, to write about what she loves - food. Rebecca has written two cookbooks - "Southern Entertaining for a New Generation' (Cumberland House, July 2004) and "Mary Mac's Tea Room" (Looking Glass Books, 2005). She is currently working on her third book. Rebecca's food articles appear in Atlanta in Flavors Magazine and she is the food columnist for Athens Magazine. Rebecca's work can also be seen in the Atlanta Journal-Constitution as a recipe tester and writer. She is a contributing editor to www.myrecipes.com <http://www.myrecipes.com> and writes a monthly column for the site. Rebecca is a member of Les Dames d' Escoffier, the International Asssociation of Culinary Professionals, the Southern Foodways Alliance, and Georgia Organics.
Chris McCook
Chef McCook is the executive chef at Athens Country Club and a veteran instructor at The Rolling Pin.
Rosemary Rutland
Rosemary Rutland has a true passion for all aspects of food. During her food-packaging career, she visited over 40 countries, sparking a love of travel, foreign cultures, local cuisines, and their ingredients and preparation. Leaving the corporate world, she embarked on a culinary path that led first to the Art Institute of Atlanta. Rosemary graduated Summa Cum Laude in 2004, earning a degree in Culinary Arts with an emphasis in baking and pastry (CPC). After a baking internship at the Ritz-Carlton Downtown Atlanta and a restaurant internship with Woodfire Grill, she started Chef's Table Personal Chef Service in 2005. As a personal chef, she teaches cooking & baking classes, creates dining memories for special occasions and makes multi-meal service for a broad range of clients. She earned the designation of Certified Personal Chef in 2007. Rosemary teaches at Cooks Warehouse locations in Atlanta and has taught at Williams-Sonoma. She also worked in the pastry kitchens of Bold American Catering and the contemporary French restaurant Trois. Professional affiliations include the American Culinary Federation, Women Chefs and Restaurateurs, and the United States Personal Chef Association (USPCA). Rosemary serves as President of the USPCA metro Atlanta chapter and taught classes at their 2006 & 2007 annual conferences. At the Art Institute of Atlanta, she is a member of the Program Advisory Committee.
Marti Schimmel
Marti graduated from UGA in 2003. She then worked for Tables of Content, one of Boston Massachusetts' leading catering companies, for three years. Marti's next career move was to return to Athens and start Gourmet to Go catering company. She has now been catering in Athens for the last 10 years. And in October of 2002 Marti's at Midday was born! Marti loves the restaurant business and is happy to have the support of wonderful Athens, Georgia.
Eric Wagoner
Eric operates Boann's Banks, a small heirloom vegetable, herb, and egg farm in northeast Georgia, along with his wife Chris. They also manage Athens Locally Grown, an on-line farmers market that has grown to become one of the largest farmers markets in the Southeast. Both their farm and the market are in ther seventh year of operation. A sofware develper by day, Eric has created extensive websites for both his farm and the market, including the on-line ordering system for the market, now in use by nearly fifty markets nationwide. His farm's site is www.boannsbanks.com <http://www.boannsbanks.com/<gttp://www.boannsbanks.com/>> and the market can be found at http://athens.locallygrown.net<http://athens.locallygrown.net>.
