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.
Jim Okey
Jim has been teaching cooking classes in Athens for over 10 years. He is a graduate of the Institute of Culinary Education. He earned degrees both in culinary arts and baking and pastry. He worked at Le Grizzlie and Patisseries Seurre in Paris for 5 months. Jim also studied at the Italian Culinary Institute for Foreigners in Costigliole d'Asti, Italy for 5 months.
Emily Poole
Emily has worked in many facets of the wine business, from selling wholesale and running retail shops to creating restaurant wine lists and running front-of-the-house. Her goal is to make wine and food pairing an easy and enjoyable experience for everyone. Her wine store, Shiraz, specializes in food and wine pairing, and their focus shows. The website has a recipe section for recommendations with different wines; the newsletter has recipes created by Emily with the wines featured in a given month; and they also sell gourmet items--including fish every Thursday.
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. After moving back to Athens in 2007 she started Gourmet to Go Catering Company. Marti has been catering in Athens for the last 10 years. She opened Marti's at Midday in October of 2002. Marti loves the restaurant business and is happy to have the support of wonderful Athens, Georgia.
The Pocket Chefs
Jeremy Hankins and Dallas Bono are chefs for hire. They cater intimate dinner parties as well as full weddings, luncheons, and even outdoor BBQ's. Jeremy has worked as a chef for the U.S. Army and was stationed in Korea for 2 years. He has worked all over Athens, from Doc Cheys to Brett's, and can cook many different cuisines. Dallas Bono is a former operatic tenor who has sung in many major opera houses. In addition, he has cookied in many restaurants including a 3-star 4-diamond resort in Coloarado. The Pocket Chefs is the name of their company.
H. Lamar Thomas
Lamar is the Executive Chef at East West Bistro. He is an advocate and authority on Sustainable Seafood practices as well as a contributor to the popular cookbook "Ocean Friendly Cuisine." Lamar writes a column for Southern Disticntion as well as writes for numerous other publications. In addition to his work with food, he is also an award winning poet.
