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.
Carl spent seven years as a cooking school instructor teaching home chefs the art of cooking through hands on instruction. He trained in an apprentice program of the California Culinary Academy through Viking Home Chef .He also created his own Personal Chef & Catering business, providing delicious gourmet meals, dependable service and an affordable luxury to businesses, families and individuals.
Skill and passion for food are essential ingredients needed to teach others. Carl has shown through his teaching skills and business ownership that he can create in others the same desire for food and satisfaction in their learned skills. Most of all, he wants you to enjoy food and have fun in the process of creating it.
Carl is proof that you can transform your passion and dreams into a reality!
Mitch has spent the last thirteen years teaching young people to have fun learning while learning 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 middle and high 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 local 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 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. 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.