Originally from Toronto, Ontario, Canada, Judy Orpin-Geringer moved to California in 1984. She graduated from the California Culinary Academy in 1986. Judy was Head Pastry Chef then Co-Executive Chef at Wente Brother’s Restaurant in Livermore. She and her sister Suzy owned a bakery and restaurant in Pleasant Hill for several years.
Combining her love of cooking and passion for teaching, Judy was a Chef Instructor at Homechef in Walnut Creek for 15 years. She has also taught cooking classes for Pleasant Hill Park and Recreation for 17 years.
Judy is thrilled to be part of the teaching staff at Back to the Table Cooking School in Lafayette, where she can share her knowledge and joy of cooking with students. View Judy’s upcoming classes.
Originally from Toronto, Ontario, Canada, Suzy Quenneville-Orpin moved to the Bay Area 25 years ago and has lived in Lafayette for the last 16 years. She owned a Bakery and Restaurant with her sister Judy for several years before completing her Business Degree at St. Mary’s College. Suzy was the Cooking School Coordinator and Instructor at HomeChef for 8 years.
She completed her Teaching Credential at Cal State Hayward and has been teaching disadvantaged adults for the Bread Project at Berkeley Adult School for 5 years as the Executive Chef and Safety/Sanitation Instructor.
Specializing in cake decorating and baking as well as seafood and game cookery, Suzy also has her own business, CakeLair that produces gourmet flavored sugars to use in baking, cooking, and specialty drinks. Suzy is excited to join the staff at Back to the Table and share her passion for cooking and local cuisine. View Suzy’s upcoming classes.
Teaching cooking classes is one of Linda Carucci’s favorite activities, and she is thrilled to be joining the team at Back to the Table this February. The former dean of the California Culinary Academy (also her alma mater), and the inaugural chef/director of The International Culinary School at The Art Institute of California—San Francisco, Linda has been cooking professionally for 30 years. Her peers in the International Association of Culinary Professionals awarded her the Cooking Teacher of the Year Award of Excellence in 2002 and she was recently honored with the Lifetime Achievement Award by the San Francisco Professional Food Society. Linda is the author of Cooking School Secrets for Real World Cooks, which was a finalist for a James Beard Cookbook Award and the Julia Child First Book Award. Signed copies of Cooking School Secrets will be available for sale at Linda’s classes.
Mitch has spent the last ten years teaching young people to have fun learning how to cook. He is all about exploration and his motto is “I’m not sorry, I’m just learning.” He created an organic student kitchen at the Head Royce School and prepared restaurant style meals there for six years. Mitch also volunteered at the Edible Schoolyard for two years. He loves teaching cooking to elementary and middle school students. Mitch loves being in a kitchen where kids who might not normally mingle, work together to create awesome food as a team.
During each session, students of all skill levels will get hands-on experience cooking the foods they love but made with organic and seasonal ingredients. The classes are designed to give students the passion and confidence to cook at home. We will cook from a wide range of simple recipes. Students will learn how to turn a grilled cheese into a panini with mozzarella, roasted red peppers, tomato, prosciutto and home made pesto.
He will introduce many basic ingredients to put on parent’s shopping lists to get them excited to explore in their kitchens. The students will be encouraged to taste everything that is created in the kitchen. They will also be able to take some of what they made home as well as a recipe to try on their own. The class is designed to make food, have fun, and get life skills for college and beyond. View Mitch’s upcoming classes.
Monica Chappell has been a wine professionally for over 20 years. She started her career on the supply side of the business by running the marketing department of her family’s winery in the Livermore Valley. She then accepted a position with a national specialty chain, Cost Plus World Markets. As wine buyer, Monica’s duties included wine selection and national programming for the 100 store chain. After 5 years of corporate life she was looking once again for a project with a more entrepreneurial feel. Eager to join the excitement of the Internet, Monica signed on with the first internet wine retailer, Wine.com as Wine Merchant. Buying wines and managing the 5 wine clubs was as fun as it sounds. Currently Monica writes a monthly wine column for the Lafayette Today and Alamo Today Newspapers and is a regular contributor to Lamorinda Web. She has offers wine appreciation classes in Danville, Walnut Creek, Pleasant Hill and Lafayette and blogs about wine at www.wineappreciation101.blogspot.com.
Flavors of Health Cooking Classes
Chef Lizette has created a whole new batch of cooking classes devoted to showing you how to prepare delicious meals that will improve metabolism, increase energy, and boost your immunity. Each class emphasizes low-inflammatory foods that will help lead you on the path to wellness and rejuvenation.
Lizette Marx has been passionate about cooking healthy, delicious food and deepening her culinary skills and knowledge for more than thirty years. As a certified nutrition consultant, 500-hour trained yoga teacher, and culinary instructor at Bauman College: Holistic Nutrition and Culinary Arts, she shares her love of fine, natural cuisine and mindfully based cooking techniques with her students. She also teaches these same principles at numerous community kitchens in the Bay Area. Most recently she has been leading healthy cooking and baking classes at Back to the Table Cooking School in Lafayette and for Kaiser’s Physicians Wellness programs. When not in the classroom, Lizette maintains a private nutrition consulting practice and teaches yoga to private clients and groups. She is also the co-owner of Kitchen Treasures™, a culinary education and small-group catering business in the East Bay. Lizette recently authored the Flavors of Health Cookbook, with Dr. Ed Bauman, founder of Bauman College. View Lizette’s upcoming classes.
A graduate of the California Culinary Academy, Mia has run her own cooking school in the Marche region of Italy and led culinary tours in France, Italy, and Spain. With 15 years of experience teaching adults and children in the Bay Area, Mia’s teaching style is down to earth with a passion for the fundamentals and encouraging creativity. Mia is also co-founder of the award-winning Dear Martini, a culinary instruction YouTube channel and companion blog. Dear Martini has garnered a Saveur video award and was also a 2013 Taste award nominee.
Zero to Wow Summer Camp
Lili Rollins, a San Francisco Bay Area native, has been in the food industry for over 25 years. Early in her career she went from assisting Jacques Pepin and Martin Yan to catering to running cooking schools. As her exposure to the culinary world increased she joined the San Francisco Professional Food Society, later becoming president and receiving a Lifetime Achievement Award. More recently, Lili has discovered her true passion — cooking with children and young adults. Lili has been teaching how to be proficient in the kitchen to students in the Oakland Hills and enlistee’s children on military bases across the United States for almost a decade. She brings her brand of teaching to Back to the Table where she will share her fun and exciting style. Her teaching is sure to build skills and confidence in the kitchen and well beyond.