April Galilio   April hails from a Punjabi household which is in the Northern region of India, the land of Butter Chicken and Channa Masala. She has spent 40 years on an adventurous journey in researching, learning, and developing recipes from around the world. She left the corporate world 8 years ago, and has focused on turning her passion for food into a career.  Enjoy cooking with April over a cup of Masala Chai, and learn about the fascinating world of Indian cuisine and its history. She will show you how to prepare everything from village foods, street cart dishes, and classic Indian favorites.

April Galilio

April hails from a Punjabi household which is in the Northern region of India, the land of Butter Chicken and Channa Masala. She has spent 40 years on an adventurous journey in researching, learning, and developing recipes from around the world. She left the corporate world 8 years ago, and has focused on turning her passion for food into a career.

Enjoy cooking with April over a cup of Masala Chai, and learn about the fascinating world of Indian cuisine and its history. She will show you how to prepare everything from village foods, street cart dishes, and classic Indian favorites.

  Javiera Montoya   Javiera´s Chilean heritage and bread tradition got her to move from the corporate world into the bread baking craft, with the dream of teaching people how to bake and eat authentic bread. She moved in 2017 to Pennsylvania from Chile and graduated  Top of Class  from the International Bread Baking Program at the International Culinary Center in New York. Javiera has apprenticed in bakeries in Chile and the US, and has recently opened Vituperio a pop-up Bakery in Montgomery County, PA.  “In Chile, fresh bread is part of everyday life, it’s involved in every meal and get-together; for me bread is a revolution that is just starting, therefor I invite everyone to come and experience what authentic bread is supposed to taste, smell, and feel like. My goal is to have a fun and hands on approach to baking, it’s about letting go of all preconceptions about this amazing and nutritious food so that we can bring together this old craft back to life!”

Javiera Montoya

Javiera´s Chilean heritage and bread tradition got her to move from the corporate world into the bread baking craft, with the dream of teaching people how to bake and eat authentic bread. She moved in 2017 to Pennsylvania from Chile and graduated Top of Class from the International Bread Baking Program at the International Culinary Center in New York. Javiera has apprenticed in bakeries in Chile and the US, and has recently opened Vituperio a pop-up Bakery in Montgomery County, PA.

“In Chile, fresh bread is part of everyday life, it’s involved in every meal and get-together; for me bread is a revolution that is just starting, therefor I invite everyone to come and experience what authentic bread is supposed to taste, smell, and feel like. My goal is to have a fun and hands on approach to baking, it’s about letting go of all preconceptions about this amazing and nutritious food so that we can bring together this old craft back to life!”

  Bryan Mayer   With well over a decade of butchery and teaching experience, Bryan has been at the forefront of the craft butcher movement in the US. Receiving training from master butchers, raising livestock, working on kill floors and mobile slaughter units, behind butcher counters, and on kitchen prep lines, he has been able to gain an insight into the industry unavailable to most. Early in his career he co-developed Fleisher's renowned butchery training program, training a new generation of butchers and chefs focusing on sourcing, humane slaughter, and whole carcass utilization. He lectures and conducts workshops with the James Beard Foundation, Stone Barns Center for Agriculture, Glynwood, The American Lamb Board, and the Culinary Institute of America, in addition to consulting with farmers, slaughterhouses, and processors, throughout the US.  He has been featured in and written for Food & Wine, Bon Appetit, Saveur, Esquire, Men's Health, appeared on Tasting Table, Eater, Jezebel, and wrote the "Ask Your Butcher" column for Food Republic, amongst many others. He is currently a member of Team USA, competing in World Butcher’s Challenge in Sacramento, CA in 2020.

Bryan Mayer

With well over a decade of butchery and teaching experience, Bryan has been at the forefront of the craft butcher movement in the US. Receiving training from master butchers, raising livestock, working on kill floors and mobile slaughter units, behind butcher counters, and on kitchen prep lines, he has been able to gain an insight into the industry unavailable to most. Early in his career he co-developed Fleisher's renowned butchery training program, training a new generation of butchers and chefs focusing on sourcing, humane slaughter, and whole carcass utilization. He lectures and conducts workshops with the James Beard Foundation, Stone Barns Center for Agriculture, Glynwood, The American Lamb Board, and the Culinary Institute of America, in addition to consulting with farmers, slaughterhouses, and processors, throughout the US.

He has been featured in and written for Food & Wine, Bon Appetit, Saveur, Esquire, Men's Health, appeared on Tasting Table, Eater, Jezebel, and wrote the "Ask Your Butcher" column for Food Republic, amongst many others. He is currently a member of Team USA, competing in World Butcher’s Challenge in Sacramento, CA in 2020.

  Nicholas Lee   Chef Nicholas Lee cooks and bakes with style and soul. He is now on the pastry team at the Four Seasons Hotel and Resort in New York. Chef Lee was born and raised in Malaysia- a culture that embraces Malay, Chinese, and Indian traditions. Drawing from influences that play an integral part of the cuisine of the region, Nicholas combines western French disciplined techniques with the wisdom of generations of great eastern cooks. He studied at Peter Kump's Cooking School, now The Institute of Culinary Education (ICE) in New York and after graduation, he apprenticed with former White House Executive Pastry Chef Bill Yosses at Bouley Bakery. He has had a successful career as a pastry chef and restaurant consultant.

Nicholas Lee

Chef Nicholas Lee cooks and bakes with style and soul. He is now on the pastry team at the Four Seasons Hotel and Resort in New York. Chef Lee was born and raised in Malaysia- a culture that embraces Malay, Chinese, and Indian traditions. Drawing from influences that play an integral part of the cuisine of the region, Nicholas combines western French disciplined techniques with the wisdom of generations of great eastern cooks. He studied at Peter Kump's Cooking School, now The Institute of Culinary Education (ICE) in New York and after graduation, he apprenticed with former White House Executive Pastry Chef Bill Yosses at Bouley Bakery. He has had a successful career as a pastry chef and restaurant consultant.

  KRISTIN DONNELLY    Kristin  is the author of   Modern Potluck   ,  cookbook that has been featured in  The New York Times  (twice!),  Food & Wine , Epicurious, Serious Eats,  and many, many wonderful blogs. She is a food writer and a recipe developer with more than a decade of experience in the food world.  From 2005 to 2013, she worked as a food editor at  Food & Wine  magazine where she covered everything from chefs to trends to wine to design to kitchen tools to artisans to travel and more. She was also the go-to editor for all things related to healthy eating and wine pairing, two specialities that showcase her food philosophy nicely: Eat healthfully, indulge sometimes, and enjoy it always.

KRISTIN DONNELLY

Kristin is the author of Modern Potluck, cookbook that has been featured in The New York Times (twice!), Food & Wine,Epicurious, Serious Eats, and many, many wonderful blogs. She is a food writer and a recipe developer with more than a decade of experience in the food world.

From 2005 to 2013, she worked as a food editor at Food & Wine magazine where she covered everything from chefs to trends to wine to design to kitchen tools to artisans to travel and more. She was also the go-to editor for all things related to healthy eating and wine pairing, two specialities that showcase her food philosophy nicely: Eat healthfully, indulge sometimes, and enjoy it always.

  Supa de Rose   My passion for cooking was inspired by my Aunt Guamta, Who I lived with for many years as a teenager in Bangkok. She brought joy and life to the table, and passed down to me her deep knowledge and expertise in cooking ancient Thai recipes. Before leaving Thailand for America in 2003, I spent countless afternoons in my aunt's kitchen learning her secrets and honing my culinary skills. Motivated by the positive response to my food that I've received from family and friends over the years, I launched Supa Thai catering in 2003. I am delighted to share my love of cooking and invite your taste buds to enjoy my exotic and authentic Thai cuisine.

Supa de Rose

My passion for cooking was inspired by my Aunt Guamta, Who I lived with for many years as a teenager in Bangkok. She brought joy and life to the table, and passed down to me her deep knowledge and expertise in cooking ancient Thai recipes. Before leaving Thailand for America in 2003, I spent countless afternoons in my aunt's kitchen learning her secrets and honing my culinary skills. Motivated by the positive response to my food that I've received from family and friends over the years, I launched Supa Thai catering in 2003. I am delighted to share my love of cooking and invite your taste buds to enjoy my exotic and authentic Thai cuisine.

  JOY STOCKE   Joy is founder and Editor in Chief of the online magazine,  Wild River Review . A graduate of the University of Wisconsin, Madison, with a Bachelor of Science in Broadcast Journalism, she has published fiction, nonfiction and poetry, and has written about and lectured widely on her travels in Greece and Turkey, as well as religion, ancient and modern. She is the author of a bi-lingual book of poems,  Cave of the Bear , translated into Greek by Lili Bita; and a novel,  Ugly Cookies , co-written with Fran Metzman. Most recently, she co-authored  Tree of Life: Turkish Home Cooking , with Angie Brenner. We love it when Joy comes to cook with us and share her stories.

JOY STOCKE

Joy is founder and Editor in Chief of the online magazine, Wild River Review. A graduate of the University of Wisconsin, Madison, with a Bachelor of Science in Broadcast Journalism, she has published fiction, nonfiction and poetry, and has written about and lectured widely on her travels in Greece and Turkey, as well as religion, ancient and modern. She is the author of a bi-lingual book of poems, Cave of the Bear, translated into Greek by Lili Bita; and a novel, Ugly Cookies, co-written with Fran Metzman. Most recently, she co-authored Tree of Life: Turkish Home Cooking, with Angie Brenner. We love it when Joy comes to cook with us and share her stories.

  Kathleen Sanderson   Kathleen joins the school with over two decades of culinary experience! She is an award winning chef, recipe developer, teacher, and lifelong learner. She graduated from the California Academy in 1978 and worked as a chef at various bay area restaurants before heading east to work as the personal Chef for the Robert Kennedy Family. From there, she moved to NYC to join the test kitchen staff at Restaurant Business magazine where she was the food features editor and test kitchen director. Her teaching career started in NYC at the New School and later the NY Restaurant School and Peter Kumps (now ICE). Today, she can be found teaching, developing recipes for various food companies and eating a good meal whenever she can!  Learn more  about Kathleen!

Kathleen Sanderson

Kathleen joins the school with over two decades of culinary experience! She is an award winning chef, recipe developer, teacher, and lifelong learner. She graduated from the California Academy in 1978 and worked as a chef at various bay area restaurants before heading east to work as the personal Chef for the Robert Kennedy Family. From there, she moved to NYC to join the test kitchen staff at Restaurant Business magazine where she was the food features editor and test kitchen director. Her teaching career started in NYC at the New School and later the NY Restaurant School and Peter Kumps (now ICE). Today, she can be found teaching, developing recipes for various food companies and eating a good meal whenever she can! Learn more about Kathleen!

  Victoria Lambert   Victoria has been with the farm school since she took her first class in 2015! She supports Ian and Shelley with day to day administrative tasks, and assists in the kitchen from time to time. A practicing Registered Dietitian for 16 years, she is an avid home cook who loves gardening and preserving of all kinds! She has a private practice in Flemington, NJ and teaches Nutrition Science at Bucks County Community College. She recently earned a Master's Degree in Biology which she is putting to good use supporting her work in food justice and soil conservation.  www.victorialambert.us

Victoria Lambert

Victoria has been with the farm school since she took her first class in 2015! She supports Ian and Shelley with day to day administrative tasks, and assists in the kitchen from time to time. A practicing Registered Dietitian for 16 years, she is an avid home cook who loves gardening and preserving of all kinds! She has a private practice in Flemington, NJ and teaches Nutrition Science at Bucks County Community College. She recently earned a Master's Degree in Biology which she is putting to good use supporting her work in food justice and soil conservation. www.victorialambert.us

  Jodi Schad   Jodi has spent her life in some realm of FOOD. Chef by trade, she has been called a pioneer of baking and pastry by her peers and professionals alike. A graduate of Johnson & Wales University, Jodi has traveled the world working to hone her craft, exploring and experiencing every facet of the culinary field, from catering to food styling, restaurants to pastry shops. She became nationally acclaimed for her boutique bakery j. scones, where she enthusiastically created jewels of baked goods for 15 years in her hometown of Bucks County. She has now taken her passion to teaching her many talents of a lifelong repertoire, and spends her time between Bucks County PA, Cape May NJ, and southern Spain.

Jodi Schad

Jodi has spent her life in some realm of FOOD. Chef by trade, she has been called a pioneer of baking and pastry by her peers and professionals alike. A graduate of Johnson & Wales University, Jodi has traveled the world working to hone her craft, exploring and experiencing every facet of the culinary field, from catering to food styling, restaurants to pastry shops. She became nationally acclaimed for her boutique bakery j. scones, where she enthusiastically created jewels of baked goods for 15 years in her hometown of Bucks County. She has now taken her passion to teaching her many talents of a lifelong repertoire, and spends her time between Bucks County PA, Cape May NJ, and southern Spain.

  Debbie Croll   I started cooking out of necessity as a new bride on an Army base in Germany but fell in love with food and cooking at a dinner prepared by a new friend on base. The menu was entirely from one of Julia Child's cookbooks! Living in Germany for three years provided an incredible opportunity for extensive travel and exposure to many cuisines. After 23 years of working in dental offices, hosting innumerable dinner parties and catering for friends, I applied to The Restaurant School of Philadelphia and I was fortunate to be sent to Chartres, France for a 10 week externship in the hotel kitchen of Le Grand Monarque. I graduated with a certificate in chef training and a month later was hired by Hamilton's Grill Room. At the suggestion of a friend I contacted The Farm Cooking School where I am enjoying contributing to the mission of Ian and Shelley.

Debbie Croll

I started cooking out of necessity as a new bride on an Army base in Germany but fell in love with food and cooking at a dinner prepared by a new friend on base. The menu was entirely from one of Julia Child's cookbooks! Living in Germany for three years provided an incredible opportunity for extensive travel and exposure to many cuisines. After 23 years of working in dental offices, hosting innumerable dinner parties and catering for friends, I applied to The Restaurant School of Philadelphia and I was fortunate to be sent to Chartres, France for a 10 week externship in the hotel kitchen of Le Grand Monarque. I graduated with a certificate in chef training and a month later was hired by Hamilton's Grill Room. At the suggestion of a friend I contacted The Farm Cooking School where I am enjoying contributing to the mission of Ian and Shelley.

  Ellen Taylor   Ellen has had been associated with numerous cooking schools over the years. After managing Kings Cooking Studio for twenty years, she went on to establish the cooking school at Ninety Acres Culinary Center. She's excited to be a member of the Farm School staff and share her experience with a new community of students.

Ellen Taylor

Ellen has had been associated with numerous cooking schools over the years. After managing Kings Cooking Studio for twenty years, she went on to establish the cooking school at Ninety Acres Culinary Center. She's excited to be a member of the Farm School staff and share her experience with a new community of students.

  Carol Berman   Carol is the founder of  Class in a Glass/Take Home Sommelier® bringing wine education into homes, corporate settings and cooking schools. For five years, she appeared weekly as “The Wine Chick” on WOR Radio’s "Food Talk” with Arthur Schwartz. She later became a regular contributor on Martha Stewart's "Living Today" on Sirius/XM radio. She currently guests with comedienne Maureen Langan on KGO Radio in San Francisco. Carol has also appeared on CBS 2, PBS and been featured in Time Out New York, Quest, New Jersey Savvy Living, The Star Ledger, Inside Jersey Magazine and The New York Times. Her articles have been published in New Jersey Savvy Living Magazine, as well as in Bergen County Magazine. People can expect the unexpected in her wine selections as they "Savor Every Sip" during her presentations and classes!

Carol Berman

Carol is the founder of Class in a Glass/Take Home Sommelier®bringing wine education into homes, corporate settings and cooking schools. For five years, she appeared weekly as “The Wine Chick” on WOR Radio’s "Food Talk” with Arthur Schwartz. She later became a regular contributor on Martha Stewart's "Living Today" on Sirius/XM radio. She currently guests with comedienne Maureen Langan on KGO Radio in San Francisco. Carol has also appeared on CBS 2, PBS and been featured in Time Out New York, Quest, New Jersey Savvy Living, The Star Ledger, Inside Jersey Magazine and The New York Times. Her articles have been published in New Jersey Savvy Living Magazine, as well as in Bergen County Magazine. People can expect the unexpected in her wine selections as they "Savor Every Sip" during her presentations and classes!