 |
|
Here is a list of the sessions you can expect throughout the day:
In addition to these sessions, attendees will also participate in the Stonewall Kitchen Cooking School. The Stonewall Kitchen Cooking School is a fun, state-of-the-art classroom and the place to be if you love to cook, love to eat or just want to have a great time. Workshops, sessions, and cooking school class will be lead by the following industry professionals: |
|
|
Kim Gallagher
|
 |
April White April is the author of Latin Evolution, the debut cookbook of Iron Chef Jose Garces, and the Philadelphia Chef’s Table cookbook. The former food editor for Philadelphia magazine, she has also reported on food and travel trends for publications including Food & Wine, Every Day with Rachael Rayand US Airways magazine and has worked as a recipe developer for Philadelphia magazine and Charlotte magazine. April has appeared on many local and national radio and television networks, including the Food Network and CBS National Radio. She has served as a James Beard Award judge and has received multiple awards from the City and Regional Magazine Association for her food writing. April is also an experienced researcher, collaborating with nonfiction authors on more than a dozen book projects, including New York Times bestseller Close to Shore. |
 |
Patty Roche
Patty completed an intensive culinary training program at the Atlantic Culinary Academy in Dover, NH and proudly brags that she was the oldest one in her class. She has been able to apply 25+ years of experience in the restaurant and catering business to several departments over her many years at Stonewall Kitchen including Cooking Class instruction, visual merchandising, food styling and working in our test kitchen and Cafe. |
 |
Kristyn Ulanday Kristyn is a Boston-based freelance Photographer, Producer and Director. Her work spans a variety of specialties including lifestyle, sports and corporate photography with a concentration in documentary journalism. She has worked at Fenway Park as part of the Boston Red Sox photo staff, been published in Sports Illustrated and most recently finished a stint as a campaign photographer for Mitt Romney during his stops in NH and IA. She uses social media, especially her blog, to keep people updated on her latest creations as well as to show potential clients what she can produce as a content creative. |
 |
Michael Cabelin Working as a professional photographer for over 16 years in Boston, Hartford, Myrtle Beach, New York City, High Point NC, and Maine. Past Clients Include: LL Bean, Cole Haan, Orvis, Lowe's, Filene's |
 |
Christine Burns Rudalevige Christine Burns Rudalevige is a classically trained chef, food writer, recipe developer and tester and cooking class instructor who recently relocated with her family to Brunswick, Maine. Christine has always been a food lover, started cooking when she was 10, has worked as a journalist for over 20 years, is blessed to have extensively traveled in Europe, and has been known to entertain in style in her own home. In the professional kitchen,she has worked as a sous chef several fine dining restaurants in Massachusetts and Pennsylvania and has operated her own boutique catering business, developing and delivering menus comprising mostly local ingredients. She has also conducted cooking classes throughout central Pennsylvania in many private and public venues before coming to Stonewall Kitchen in July 2012. In front of the computer, Christine’s food related articles have appeared in print in Cooking Light, The Pittsburgh Post-Gazette, The Philadelphia Inquirer,Central PA Magazine, Central Penn Parent, Susquehanna Style and The Harrisburg Patriot-News. She tests recipes for Cook's Illustrated, is a contributor to the upcoming release of TheFood52 Cookbook: Volume 2 (October 2012), and is a regular columnist focusing on the topic of getting more sustainable seafood on the dinner table for Whole Foods Market on-line cooking site. |
 |
Scott Jones Scott Jones graduated Magna Cum Laude in Culinary Arts from Johnson & Wales University in Charleston S.C. where he was awarded the Cordon Bleu Medal. Scott’s culinary experience began aboard the USCGC Spar in Portland, ME as a chef for the U.S. Coast Guard. He later moved on to open the Fiddlehead Café in South Portland and was owner of Hors D’Oeuvres & Catered Events, a high-end catering company in Falmouth, ME. He gained invaluable experience in sustainability, organic gardening and the use of local foods through his work as Executive Chef with Rippleffect, a non-profit eco retreat and living classroom located on remote, Cow Island, ME. where he created fresh, local cuisine for special programs, corporate events and weddings. |
