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Instructor Biographies

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.

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.

Ashley Doyle incorporates creativity, a medley of flavor and nutritional inspiration to her classes. With vegetarian cuisine being her specialty, intrests in many different ethnic cooking preparations and trends offers endless experiments in her own kitchen, Coconino Community College's kitchen and the Seasoned Kitchen. As a local foodie and nutritionist with a B.S. in the field, it gives her great pleasure to share knowledge through food!

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.

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".

Beth Knisely-Tucker is an educator, trainer and administrator for the University of Arizona Cooperative Extension. Her first awareness of high altitude baking challenges was in La Paz, Bolivia at over
13,000 foot elevation and later when she baked her own wedding cake that flopped.
She has conducted classes, consulted with food technicians,
restaurants and written materials on adjusting foods to higher
elevations.

Sharon Crayton is the author of One Taste, Vegetarian Home Cooking From Around the World. Sharon has been cooking for over 30 years, owned a French restaurant in California and then began traveling and collecting recipes from home kitchens she has been in. She likes to cook every day food and especially cooking from what's in the fridge to keep one in good health. Her meditation training has helped her to just look at the ingredients with no fixed idea and cook. She is a private chef in Santa Fe as well a cook for Buddhist Masters.

Connie Bailey is a cooking instructor at the Santa Fe Las Cosas Kitchen Shoppe. She is of Greek dissent and enjoys sharing her knowledge of authentic Greek cuisine, much of which she learned from her mother.

Caleb Schiff is a self-taught pizzaiolo (man who makes pizza) living in Flagstaff, AZ. After traveling on his bike through northern Italy in 2007, he set out to build a wood-fired oven in his backyard. Since the oven's construction, his pursuit to create the perfect neapolitan pizza has been insatiable. Being self-taught, Caleb has gone through lots of trial and error with his recipes and can help the average home-baker create great pizza and bread. Caleb returned to Italy during the fall of 2010 for another 34 day bike ride, focusing this trip on traveling in the southern half of the country. During his travels he picked up many recipes and inspiration from dozens of pizzerias and Italian cooks who opened up their home to him and his endless appetite. His travels and pizza-obsessiveness has been featured on the pizza-blog, Slice and Peter Reinhart's website, Pizza Quest.

His website's name and work on creating pizza, hearth breads, and other Italian cuisine has been named 'pizzicletta,' which is the synthesis of his passions for both pizza and bicycling. His current blog, Peel and Crust, as well as his travel blogs which includes his visits to innumerable Italian pizzerias, vineyards, and the Molino Caputo flour mill, can be found at www.pizzicletta.com


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Instructor Biographies 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. 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. Ashley Doyle incorporates creativity, a medley of flavor and nutritional inspiration to her classes. With vegetarian cuisine being her specialty, intrests in many different ethnic cooking preparations and trends offers endless experiments in her own kitchen, Coconino Community College's kitchen and the Seasoned Kitchen. As a local foodie and nutritionist with a B.S. in the field, it gives her great pleasure to share knowledge through food! 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. 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". Beth Knisely-Tucker is an educator, trainer and administrator for the University of Arizona Cooperative Extension. Her first awareness of high altitude baking challenges was in La Paz, Bolivia at over 13,000 foot elevation and later when she baked her own wedding cake that flopped. She has conducted classes, consulted with food technicians, restaurants and written materials on adjusting foods to higher elevations. Sharon Crayton is the author of One Taste, Vegetarian Home Cooking From Around the World. Sharon has been cooking for over 30 years, owned a French restaurant in California and then began traveling and collecting recipes from home kitchens she has been in. She likes to cook every day food and especially cooking from what's in the fridge to keep one in good health. Her meditation training has helped her to just look at the ingredients with no fixed idea and cook. She is a private chef in Santa Fe as well a cook for Buddhist Masters. Connie Bailey is a cooking instructor at the Santa Fe Las Cosas Kitchen Shoppe. She is of Greek dissent and enjoys sharing her knowledge of authentic Greek cuisine, much of which she learned from her mother. Caleb Schiff is a self-taught pizzaiolo (man who makes pizza) living in Flagstaff, AZ. After traveling on his bike through northern Italy in 2007, he set out to build a wood-fired oven in his backyard. Since the oven's construction, his pursuit to create the perfect neapolitan pizza has been insatiable. Being self-taught, Caleb has gone through lots of trial and error with his recipes and can help the average home-baker create great pizza and bread. Caleb returned to Italy during the fall of 2010 for another 34 day bike ride, focusing this trip on traveling in the southern half of the country. During his travels he picked up many recipes and inspiration from dozens of pizzerias and Italian cooks who opened up their home to him and his endless appetite. His travels and pizza-obsessiveness has been featured on the pizza-blog, Slice and Peter Reinhart's website, Pizza Quest. His website's name and work on creating pizza, hearth breads, and other Italian cuisine has been named 'pizzicletta,' which is the synthesis of his passions for both pizza and bicycling. His current blog, Peel and Crust, as well as his travel blogs which includes his visits to innumerable Italian pizzerias, vineyards, and the Molino Caputo flour mill, can be found at www.pizzicletta.com Wednesday, February 8th - Russian Valentine's Wednesday, February 8th 6:00 – 8:30PM Rada Robinson Russian Valentine’s - $45 Almond Flaked Cheese Log, Homemade Pita Chips Dolmas with Tomatoes, Bell Peppers, and Meat Sauce Fruit Kisel - Russian Style Dessert Drink with Berries Monday, February 13th - 1899's Scallops and Shortribs Monday, February 13th 6:00 – 8:30PM Randy Walker 1899’s Scallops and Shortribs - $45 Seared Blackened Sea Scallops, Cranberry-Pink Peppercorn Sauce, Threaded Vegetable Boneless Short Ribs, Fingerling Potato Lyanaise, Grilled Asparagus Classic Chocolate Mousse Tuesday, February 14th - Valentines in the Kitchen Tuesday, February 14th 6:00 – 8:30PM Tony & Maya Valentines in the Kitchen - $50 Buffalo Stuffed Mushroom Caps Pancetta Wrapped Wild Salmon, Orange and Beer Braised Fennel Tart Chocolate Stout Sauce, Madagascar Vanilla Gelato, Chocolate Torte Tuesday, February 28th - Tinder Box Kitchen: Southwest Style Wild Game Tuesday, February 28th 6:00 – 8:30PM Scott Heinonen Tinder Box Kitchen: Southwest Style Wild Game - $50 Wild Boar Posole with TBOX Bacon and Pumpkin Seeds Buffalo Ropa Vieja Tacos with Cherry Salsa and Queso Fresco Hibiscus-Cured VenisonLoin with Sweet Potato-Poblano Hash Chimayo Chile & Almond Crunch Bar Registration Instructions 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.