Tessa Bartel is part of Taste Buds based out of Scottsdale, AZ.  She is a gourmet chef and partners with Dana Rohr.  Taste Buds specializes in individual or small group instruction, caters to dietary needs and special interests.  Healthy low fat, non-fat, organic cuisine is also something they specialize in.  Tessa and Dana also offer wine paring and specialty foods and drinks in your very own home. 

Jinda Booth is originally from Bangkok, Thailand before moving to the United States her with her family in 1997.  She enjoys preparing healthy foods, using organic ingredients, for her family and friends.  She is currently in the process of developing a personal chef business featuring healthy organic home-cooked meals prepared in your home. 

Dana Bosselman, MA, RD uses her time in the kitchen to express the artistic side of her personality.  She focused on using organic, whole grains foods in unique and unexpected ways.  She has been a guest chef at the American Heart Association cooking classes at the Hale Heart Center in Phoenix, AZ and has taught local vegetarian/vegan cooking classes at Coconino Community College.  Through her training as a Registered Dietitian, Dana incorporates her knowledge of dietetics into delicious, simple meals everyone can enjoy. 

Gay Chanler is a retired chef professionally trained at the New York Restaurant School, and the Cordon Bleu in Paris. She has owned a health foods store and café, worked as a restaurant chef, a private chef in the United States and France, a caterer and pastry chef in both New England and Washington DC. Local flavors and authentic pure ingredients enhanced by simple preparation inspire her cooking.

Laura Chamberlin is a Tucson native who originally moved to Flagstaff for school. Laura earned a bachelor's degree from The University of Colorado-Boulder in Environmental Biology and then went on to receive an associates of Culinary Arts at Johnson and Wales University. This is Laura's third time living in Flagstaff but plans to hopefully make it her last move, as she loves the small community and access to the outdoors.  Laura was one of the founding owners and Executive Chef of Brix Restaurant; recently Laura left restaurant life to become a personal chef. She still is focusing her culinary attention on local, sustainable and seasonal ingredients.

Mindy Degraff is an educator and curriculum developer whose main focus is to teach creative thinking to 800 Flagstaff students each week. She also brings her creative sensibilities to the kitchen as she works with both children and adults in order to bring out their inner exuberance around all
things food related. Food is fun and Mindy's classes prove the point! Besides teaching, writing, and cooking, she also is an avid runner and cross-country skier...which she needs to do to burn those "fun food" calories.

Ashley Doyle recently relocating from Pennsylvania with a Bachelor of Science in Nutrition & Dietetics. Since childhood, cooking has always been a hobby of Ashley. Growth and education brought a desire to integrate nutrition into recipes. Sharing her knowledge and food creations is an element that drives Ashley today. The importance of being honorable to your body as well as the environment can be displayed through selection and preparation of foods.  Ashley is enthusiastic to generate a love for "health food" amongst others by educating and incorporating nutrition into people's daily lives.

Richard Fernandez was born in NJ to parents of Italian & Spanish decent; Richard has always taken pride in being a self-taught chef. Richard Studied business finance at Stephen F. Austin State Univ. in TX. In 1999 after working almost 7 years in the retail side of health foods, Richard opened Pesto Brothers Market & Deli with his brother-in-law. Nine years later Richard is the sole owner of Pesto Brothers Piazza in downtown Flagstaff. Richard tries to create as many dishes as he can from scratch at the restaurant and always tries to stay current. He is constantly looking for products to source locally. Richard is an avid mountain sporter, lover of music, wine and traveling. Richard, his wife Sandra, their four children, and rottweiler live happily in Doney Park.

Scott Heinonen graduated with a degree in Hotel and Restaurant Management from the acclaimed Hospitality program of Northern Arizona University in 1994.  Since then Scott’s many culinary experiences have included positions as Sous Chef at a number of restaurants including Forest Highlands Golf Club and The Resort at the Mountain in Plumpjack Squaw Valley.  He has also attended several courses at The Culinary Institute of America at Greystone.  His culinary philosophy is simple; Cook from the heart using the best local ingredients as the season changes.

Jessica Kafka is the executive pastry chef for Little America, Flagstaff. She loves all aspects of the baking industry; her favorite department is creating and plating formal desserts. Jessica is a recent resident of Colorado, Texas, California, and South Dakota. Jessica has her Bachelor in Science from the School of Mines and Technology; whereas her Baking and Pastry Degree is from The California Culinary Academy. Jessica has been in the food and beverage industry for about 5 years and has worked in most positions from front of house to back of house.

Theresa Kulpinski is not afraid to get her hands “dirty” when it comes to cooking.  As a health educator with Coconino County Health Department for the past three years, she has taught thousands of kids, families, and older adults how to but healthier and how to prepare a meal “out of nothing”.  Experimenting with new recipes on her family is one of her favorite things to do.  Theresa can help you explore food that you and your family will love and have fun doing it!

Lisa Rayner:  Lisa received her degree in Natural Resources Interpretation from Northern Arizona University.  She has given many workshops on ecological design and sustainable cooking.  She has also published a book titled Growing Food in the Southwest Mountains: A Permaculture Approach to Home Gardening Above 6,500 Feet and is currently writing a bioregional vegan cookbook for the high altitude areas of the Southwest and Rocky Mountains.

Dana Rohr is part of Taste Buds based out of Scottsdale, AZ.  She is a gourmet chef and partners with Tessa Bartel.  Taste Buds specializes in individual or small group instruction, caters to dietary needs, and special interests.  Healthy low fat, non-fat, organic cuisine is also something they specialize in.  Dana and Tessa also offer wine paring and specialty foods and drinks in your very own home. 

Aude Stang, originally from France, Aude lived in England, in few different places in the US and travelled Europe and North America before settling down in Flagstaff 5 years ago. Aude started her custom residential design business 2 years ago to utilize her Master degree in Architecture obtained in Paris.
Even if she keeps busy designing conventional and sustainable dwellings, Aude always finds time to share her favorite French dish: CREPES.

Elena Richard was born and raised in Romania with a tradition of scrumptious food prepared especially by the feminine line of the family, from grandmother and great-aunts, to her mother and aunt Silvia - who also authored several cookbooks published in Bucharest. After moving to the United States, cooking Romanian meals became an important part of sharing the Romanian culture with her American family and new friends, who enjoyed discovering the taste of a new cuisine. Relocated to Flagstaff last summer, she continues to coordinate a Romanian Film Festival she initiated in Madison, Wisconsin that became a beloved project fed on an old passion for cinema.

Dr. Paul D. Whitney, aka "Dr. Chili", will once again be teaching his class on competition chili cooking. Dr. Whitney is recognized by the International Chili Society as a Master Chili Cook in both Red chili and Chili verde. The 2009 Arizona State Red Chili Champion will teach the in's and out's of cooking for sanctioned competitive chili cookoffs, the rules and the "Unwritten rules". 

Kelly Scott is a certified chef and began her culinary career at 28 yrs old. She attended El Centro College in Dallas and joined the apprentice program where she trained at the Omni Manadalay Hotel in Las Colinas, TX. Kelly worked at several restaurants in Dallas for over 10 years before getting into the medical side of the industry. She moved to Flagstaff 2 years ago and is currently the Supervisor of Food Service at Flagstaff Medical Center.

Tuesday, February 23
6:00 - 8:30PM
Ventha Danapalan
Malaysian Cooking - $40.00
Our Mayalasian expert will prepare Chicken Satay with Peanut Sauce and Nasi Lamak, a traditional Malaysian rice dish made with coconut milk and served with hard boiled eggs.  For dessert, you will make steamed banana bread wrapped in banana leaf and served with fruit salad.

Friday, February 26th
6:00 - 8:30PM
Scott Heinonen
Mystery Basket - $40.00
Tonight we will test the skills of our now famous Chef Scott from Tinderbox Kitchen.  Scott will have no idea what ingredients he will have to work with until the class begins.  You will have an opportunity to watch Scott truly create what will most certainly be a wonderful meal on the spot and completely from scratch. 

Thursday, March 4th
6:00 - 8:30PM
Tomomi Treadway
Tempura - $40.00
Tempura is deep fried vegetables or seafood, often eaten in Japan. Tomomi will show you how to prepare the batter and make delicious tempura at home with ingredients you can find in any grocery store.  In this class you will prepare shrimp, mushroom, sweet potato, and green bean Tempura served with rice; Spinach salad; tofu miso soup; with sherbet and fruit for dessert.

Thursday, March 11th
6:00 - 8:30PM
Frank Branham
New Orleans & Cajun Cuisine - $40.00
Chef Frank Branham, from the Cottage Place, will lead you on a New Orleans cooking adventure with Shrimp Etouffee and Blackened Chicken with Gumbo Sauce. If that is not enough, he will help you prepare Stuffed Roast Beef With Andouille Sausage Hollandaise, and Bananas Foster for dessert.

Saturday, March 13th
6:00 - 8:30PM
Kelly Scott
It's Italian, No Bologna - $35.00
Kelly Scott is new to the Seasoned Kitchen and I believe she will be an awesome chef with plenty of personality.  She is a certified chef with 28 years of experience currently working as the food service supervisor at FMC.   Her menu for the evening will be and appetizer of Bruschetta with Tomatoes; Pork Chops with Fennel and Juniper; and Amaretto Truffles for dessert

Monday, March 15th
6:00 - 8:30PM
Ashley Doyle
The Almighty Chili Pepper! - $35.00
As winter winds down there still is a bit of chill in the air. Turn up your core heat this evening with an array of chili peppers laced with an international flare. Warming, ancient and cultural, this class will trace fare of Brazil, Mexico and Jamaica featuring almighty chili peppers. This evening is sure to have unique flavors and lots of fun. The menu includes Salsa De Abacaxi, Jah Love's Habenerno Heaven with Callaloo Rolls, and vegan Almond Panna Cotta Cups served with Mayan Chocolate Sauce.

Tuesday, March 16th
6:00 - 8:30PM
Aude Stang
Traditional French Crepes - $35.00
Although, we just did Aude's crepe class in February, we had so many people that couldn't get in we are offering it again.  This is a very hands on class that is always a great time as you build and flip your own crepes.  Their will be vegetarian and meat fillings for the savory Crepes and many sweet fillings for the dessert crepes. 

Tuesday, March 23rd
6:00 - 8:30PM
Ventha Danapalan 
The French Table - $40.00
Tonight's French menu will start with an appetizer of Amuse Bouche consisting of hand rolled Zucchini and Goat Cheese.  You will then prepare a Vegatable Terrine with frisee and a Roasted Red Pepper Remoulade, followed by an entree of Roasted Duck with Spinach and Leak Risotto.  Dessert will be Crème Brûlée

Friday, March 26th
6:00 - 8:30PM
Brenda Felsing
Cuisine of New Mexico - $40.00
Brenda will be using her considerable talents in preparing New Mexican style cooking to show you how to make stuffed Sopapillas smothered in Green Chili.  You will then learn to make Refried Beans, Posole, and one of Brenda's favorite desserts.

Tuesday, March 30th
6:00 - 8:30PM
Dana Bosselman
Nibble & Nosh:  Unique Vegetarian Brunch - $35.00
Join Dana for a special tasting opportunity as she explores a lighter fare.  Suitable for anytime of day, these dishes will satisfy and nourish in a quiet and unexpected way. Your taste buds will delight as you sip on a Berry Delicious Smoothie filled with pineapple, strawberries, blueberries and cranberries.  To warm the palate, we will create Cashew Batter Dipped French Toast.  Ever mindful of the healing power of greens, we will make a Swiss Chard and Fresh Herb Tofu Scramble accompanied by Roasted Rosemary Sweet Potatoes.  Yogi Teas and Organic Coffee will complete the evening's enjoyment.

Wednesday, April 1st
6:00 - 8:30 PM
Brent Schepper
Calzones - $40.00
If you thought Brent's Fratelli pizza classes were good then you won't want to miss this Calzone Class.  Brent will show you how to prepare the dough, many of his creative fillings, and finally how to bake and eat his delicious calzones.

Please register for classes by calling, 928-213-5942, with a credit card or coming into the store.  We can not register you online or by email.  Classes are limited to 12.  Students receive 10% off on purchases made the day of the class. Please, please, please cancel 48 hours in advance for a refund.