Chef Aran Goldstein is both a teacher and an entrepreneur who is dedicated towards building skills and intuition around food and cooking for his students and clients so they can live the life they want. Aran graduated from Northeastern University in Boston and received his degree and training in culinary arts from the New England Culinary Institute. His work experiences are many, from brigade work in boutique hotels, stints in Michelin star properties in Italy, to opening a restaurant in...

Chef Dennis Littley started cooking at a very early age and drew his early inspiration from Graham Kerr, the Galloping Gourmet. After completing his training as a chef’s apprentice, he went on to work at white tablecloth restaurants, in corporate executive dining, and finally at an all-girls Catholic high school. After 3 years at the school, he created a Culinary Training Program that brought acclaim to the school and was used as a model for other schools around the country via the...

Chef Jennifer Lee grew up in Mystic, Connecticut where she has had a love and passion for baking and cooking since a very young age. While other kids her age were watching cartoons, she was watching the Food Network. As a young teenager in high school Jennifer started working at her relative’s Chinese dim sum restaurant, beginning as a hostess and busser, and eventually working into more advanced positions in both the front and back of the house. During her later years in high school,...

GUEST’S NAME: Rudy Kloeble CULINARY SCHOOL AFFILIATION: Art Institute, San Diego, CA & Culinary Institute of America, Napa, CA BIO: Raised in a family of restaurateurs, Chef Rudy Kloeble grew up assisting in the kitchen and bakery that his dad owned in Idyllwild, CA. He did this from a very young age, starting out doing odd chores such as stuffing donuts and peeling potatoes, and continued working in the family businesses thru high school and into his first semester of community...

GUEST’S NAME: Mario Limaduran CULINARY SCHOOL AFFILIATION: Johnson & Wales University; North Miami, FL & Denver, CO. BIO: Chef Mario Limaduran is a native of Bolivia and immigrated to California when he was 14 years old. Raised in a hospitality-driven family, Mario’s love of food first began when his grandmother helped him make pizza for his classmates as a young boy. From that moment, combined with an infatuation with the movie Ratatouille, Mario fell in love with the feeling of...

GUEST’S NAME: LaToya Larkin CULINARY SCHOOL AFFILIATION: The Art Institute; Houston, TX & Atlanta, GA. BIO: Chef LaToya Larkin, MBA, CCE, has over 20 plus years of expansive knowledge and culinary passion which has led to a lifetime of achievement opportunities. Chef Larkin recently retired from her 8-year position as the Culinary Arts Program Coordinator at Spring High School in Spring, TX, where she was the first African American female chef in the district. Chef Larkin now operates...

GUEST’S NAME: Judy Doherty CULINARY SCHOOL AFFILIATION: Culinary Institute of America, Hyde Park, NY & Johnson & Wales University, Providence, RI BIO: Chef Judy Doherty’s passion for cooking began with helping her grandmother make raisin oatmeal for breakfast. From there she held her first food service job at 15 and was then accepted into the Culinary Institute of America at age 18 for their AOS degree where she graduated second in her class. From there, Judy went on to the Fachschule...

GUEST’S NAME: John-Michael Collins CULINARY SCHOOL AFFILIATION: DC Central Kitchen, Washington, DC BIO: Chef John-Michael Collins was born in San Diego, CA and from his earliest memories growing up he can remember a life full of abuse, including physical, mental, and sexual. John-Michael tried to end his life at the age of 10 though thankfully his grandparents stepped in to rescue him from the foster system. Due to this traumatic upbringing, he never believed in himself, nor though he...

GUEST’S NAME: Tadgh Byrne CULINARY SCHOOL AFFILIATION: Technological University, Dublin, Ireland BIO: Chef Tadgh Byrne grew up in Portugal before moving to Ireland at the age of 9. After high school, he went on to study culinary arts at the Technological University in Dublin. After honing his skills in restaurants and hotels around Ireland and Australia, as well as teaching culinary arts at Ballyknocken Cookery School, Tadgh went on to study Gastronomy and Food Studies in the master’s program...

GUEST’S NAME: Jorge de la Torre CULINARY SCHOOL AFFILIATION: California Culinary Academy, San Francisco, CA BIO: Jorge de la Torre is the Director of Culinary Arts for Kitchen Network-Park Hill, a non-profit incubator/accelerator/commissary for minority owned businesses and a workforce development learning center in Denver, Colorado. Chef de la Torre graduated from the University of New Mexico with a bachelor’s degree in business before going to the California Culinary Academy in San...

*GUEST’S NAME:* Will Glass *CULINARY SCHOOL AFFILIATION:* Johnson & Wales University, North Miami, FL *BIO:* Will Glass, co-owner and co-founder of HotSugarPop LLC, was born and raised in Pittsburgh, PA. Will developed a passion for Culinary Arts in high school and attended Johnson & Wales University in North Miami, earning a bachelor’s degree in Culinary Arts. While at Johnson & Wales, Will immersed himself in school activities, becoming a member of the Leadership Team,...

*GUEST’S NAME:* Joe Peroney *CULINARY SCHOOL AFFILIATION:* Westmoreland County Community College, Youngwood, PA *BIO:* Joe Peroney’s culinary career began in 2007 after his division with SONY Electronics outsourced all production overseas. Given the chance to pick a new career path, Joe enrolled in the culinary arts program at Westmoreland County Community College in Youngwood, PA. During his time at Westmoreland, Joe would serve as team captain for their ACF culinary knowledge bowl team...

*GUEST’S NAME:* Shane Schaibly *CULINARY SCHOOL AFFILIATION:* Johnson & Wales University, North Miami, FL *BIO:* Born and raised in a small town just outside of Tampa, FL, Chef Shane Schaibly has been in the industry since the young age of 14. He has worked in all facets of the industry from small, locally owned casual dining spots to high end hotels and everything in between. After graduating from Johnson & Wales University’s North Miami campus with a degree in culinary arts, Chef...

*GUEST’S NAME:* Emilia Tomaszycki *CULINARY SCHOOL AFFILIATION:* Culinary Institute of Michigan, Port Huron, MI *BIO:* Chef Emilia Tomaszycki is originally from Richmond, Michigan. Right after high school, her studies at the Culinary Institute of Michigan became the main focus for two years. Specializing in baking and pastry, she has worked at some of the top athletic and country clubs in the nation. Onward she marched to the hotel industry, working at the Ritz Carlton Dallas, Naples, and...

*GUEST’S NAME:* Jesse MacDonald *CULINARY SCHOOL AFFILIATION:* Culinary Institute of Canada, Charlottetown, Prince Edward Island *BIO:* Chef Jesse MacDonald had no aspirations of becoming a chef when he was growing up in Launching, Prince Edward Island. His childhood home was located on the corner of his grandfather’s large family farm, so he was able to spend ample time as a youngster gaining an appreciation for all things local. In middle school he quite innocently got a summer job...

*GUEST’S NAME:* Rando Kauge *CULINARY SCHOOL AFFILIATION:* Cesar Ritz, Culinary Arts Academy, Switzerland *BIO:* Chef Rando Kauge grew up in Estonia, which is where his love of food began. In addition to food, he also loved football (soccer) and played professional in his younger years. He eventually gravitated to the hotel and restaurant industry and after working in numerous areas of the industry, established his own catering company in 2012. His catering service provided high-end...

*GUEST’S NAME:* Danielle Benson *CULINARY SCHOOL AFFILIATION:* Georgian College, Ontario, Canada *BIO:* Chef Danielle Benson is from Ontario, Canada and first got started in the culinary industry in 2015. She had been looking to find a better relationship with food and control over food after struggling with mental health and an eating disorder. Chef Benson wanted to take her love of food and cooking to the next level, so she enrolled in culinary school at the Owen Sound campus of Georgian...

*GUEST’S NAME:* Carroll Webb *CULINARY SCHOOL AFFILIATION:* Johnson & Wales University, Providence, RI *BIO:* Originally from Washington DC., Chef Carroll Webb started his culinary career in Baltimore Maryland. It was there that he met Pamela Rouch, a recruiter from Johnson and Wales University, while attending a hotel / restaurant convention in the city. She encouraged him to apply to JWU’s College of Culinary Arts, which he did. His application was accepted, and Chef Webb packed up...

*GUEST’S NAME:* Charles Redmon *CULINARY SCHOOL AFFILIATION:* Ivy Tech Community College, Muncie, IN *BIO:* Chef Charles Redmon planned on making a career out of the military after he enlisted in the US Army in 1995. His plan however was cut short by an injury after just over 12 years of being an Infantryman / Combat Lifesaver. Now permanently out of the military, Chef Redmon needed to find a new career path. He was approved by the Veterans Administration to go back to school for training...

*GUEST’S NAME:* Utpal Dighe *CULINARY SCHOOL AFFILIATION:* Johnson & Wales University, North Miami, FL *BIO:* Chef Utpal Dighe’s journey to the kitchen came after a long career as a courtroom trial attorney. For many years, while working in South Florida as an attorney, his passion for cooking grew until he finally made the decision to change professions. After closing his law practice, he enrolled at Johnson & Wales University where he earned his associates degree in Culinary Arts...

*GUEST’S NAME:* Derek Corsino *CULINARY SCHOOL AFFILIATION:* Culinary Institute of America, Hyde Park, NY *BIO:* Pastry Chef & Educator Derek Corsino has been a chef, creator, and foodie loving traveler for over twenty years. As a graduate of The Culinary Institute of America in Hyde Park, New York, Derek has achieved delectable successes most pastry chefs have yet to perfect the recipes for. As a four-time Food Network competitor, he has baked himself a place in the national spotlight....

*GUEST’S NAME:* Christopher Struck *CULINARY SCHOOL AFFILIATION:* Johnson & Wales University, North Miami, FL *BIO:* Chris Struck credits his upbringing in a large, hybrid French-Deeply Southern US family in the coastal city of Destin, Florida as what incited his passion for food and beverage at an early age. He began cooking professionally within Chef Tim Creehan’s fine dining restaurant group at the age of 14 and supplemented his formal restaurant apprenticeship with self-study trips...

*GUEST’S NAME:* Adam Roy *CULINARY SCHOOL AFFILIATION:* Joliet Junior College, Joliet, IL *BIO:* Chef Adam Roy was born and raised in Chicago, IL, USA. He started his career as a dishwasher in a small 9 table restaurant in his hometown of Frankfort, Illinois. He continued working there for many years and eventually took over as chef. After working in various other food and beverage establishments, he decided to attend culinary school and enrolled in the nearby Joliet Junior College where he...

*GUEST’S NAME:* Jyaira Moore *CULINARY SCHOOL AFFILIATION:* Johnson & Wales University, North Miami, FL & Charlotte, NC *BIO:* Chef Jyaira Moore’s "Culinary School Story” started in 2008 when she was getting ready to leave middle school and had to choose where she was going to go to high school. All of the high schools in her area had programs that she wasn’t interested in, which was cooking, so Jyaira decided to go to a school 2 ½ hours away by school bus to pursue her dream of...