Fearless Bread

                                                                                                           

                                                                                                                         

               

    I had the pleasure of meeting this wonderful chef in 2008 when I made a guest appearance on a local cooking show in Seattle: KCTS Cooks. Not long after that, I had the pleasure of baking with her at Sizzleworks Cooking School in Bellevue WA.  Although my passion is baking, I found this chef well able to draw out and perfect the cook in anyone!

Carol is a member of an elite group of Certified Culinary Professionals (CCP), a designation from the International Association of Culinary Professionals. Chef Carol's formal training includes a Master Chef program and pastry school at Le Cordon Bleu in London. She studied cuisine at Peter Kump's New York Cooking School in Bethesda, Maryland and Everyday Gourmet School of Cooking. Carol has applied her training, teaching theory and practical hands-on culinary classes for the last 20 years at numerous adult schools across the country including Williams-Sonoma and Sur La Table.

Chef Carol shares her knowledge with viewers in the Northwest and Canada as co-host of KCTS Cooks, the only  live cooking show produced in the United States, on Seattle's PBS affiliate KCTS9.

Carol's book, Cooking Class, a chef's step-by-step guide to stress-free dinner parties that are simply elegant! was selected by the North American Book dealers Exchange as the 2003 cookbook of the year.

Carol has lived and taught in numerous cites both within the United States and in Europe, gaining a wide spectrum of culinary experiences. View her site today and select a class to bring the "sizzle" to your culinary skills.

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Master Baker Marda Stoliar
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   I met this wonderful baker online back in 2002 before I opened my bakery. She has always provided me with a wealth of baking knowledge from her years of expertise. If you want to take your baking skills to a superior level, her courses prepare you for professional baking as well as improving your home baking skills.   

Marda is the Director and chief instructor of the International School of Baking, located in Bend OR.  Her credentials as a master baker are superlative. She has been active as a baking consultant and teacher in China, Macau, and Hong Kong for the U.S. Wheat Associates in Washington D.C. In Asia she works mainly with professional bakers and educators. She has taught French cooking, pastries and bread baking since 1965.






Chef Kay Conley
  

I was invited to meet this multi-faceted chef at her kitchen in Redmond WA in October of 2009 to discuss gluten free artisan bread. She is the founder of Savory Moment, a company that provides chef prepared meals for busy people and families.  Kay has studied at Le Cordon Bleu Culinary Institute in Paris, France, as well as working with grocery chains to develop home meal replacement programs. She has "paid her dues" with many a long hour as a baker in a french pastry shop as well as taking the helm at Savory Moment since February 1999.  Kay has made more than a culinary impact on her community by contributing to local charities for more than 16 years with fundraising, donations of food, and of her time.  She shares a wonderful passion for helping people along with preparing and providing gourmet food without sacrifice to taste or quality. I encourage you to visit in person or online and acquire your very own "savory moment!"