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 20 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 culinary career training at Berkeley Adult School for 10 years as the Executive Chef and Safety/Sanitation Instructor.
Specializing in cake decorating and baking as well as seafood and game cookery, Recently, Suzy published her first contemporary romance novel…the first of six in the Catwalk Series. Suzy is excited to be part of the staff at Back to the Table and share her passion for cooking and local cuisine. View Suzy’s upcoming classes.
Born and raised in the San Francisco Bay Area, I was always in the kitchen growing up. My mother kept me there, helping with dinner and holiday treats.
As I grew older I knew I wanted to become a professional in the kitchen and started my own business in high school making cakes and other sweet treats for any type of celebration. When it came to choosing to further my education after high school I knew I wanted to study at Johnson & Wales University in Rhode Island. It was a big change but I
knew it was best for me. At 18 years old I flew across the country and started my college career in Rhode Island. During my time at Johnson & Wales, I was fortunate enough to learn under amazing chefs and also had the opportunity to study in France at l’Ecole Nationale Supérieure de la Pâtisserie.
After four years I moved back to the Bay Area to begin my professional career. Although I am trained in the baking and pastry arts, I love to work with healthy alternatives to create tasty and nutritious treats.
Along with my love of food, I am also very passionate about the planet and being kind to the place we all call home.
Lesley Stiles is a 1987 graduate of the California Culinary Academy in San Francisco, California. Having owned and operated a restaurant specializing in locally sourced, seasonal, vegetable based cuisine for many years, Lesley is well versed in the practices of supporting small family farms, local growers and producers.
Lesley, along with her good friend and garden partner Stephanie Jacob work creating school gardens and Farm to School Salad Programs in Contra Costa County and beyond. Teaching them to grow their own food for themselves as well as their families only strengthens the principal of growing healthy youth as well as great food.
Lesley also operates a thriving sustainable catering business utilizing seasonal foods as well as local food producers and also teaches cooking classes using locally grown, seasonal produce with the focus on simple, healthy and delicious cooking. Lesley also writes in several local publications about buying locally grown food and supporting farmers markets and local producers. Recipes always included.
Member in good standing of The San Francisco Professional Food Society, Slow Food USA, Delta Diablo Chapter; Slow Food in Schools, Women Chefs and Restaurateurs’ and many other community based groups.
Lesley was born and raised in Pleasant Hill, California and has gratefully called it home for 55 years. Lesley Stiles can be reached at (925) 323-3230 or email@example.com. Check out her website at www.lesleystilesfoods.com. Do you know where your food comes from? View Lesley’s upcoming classes.