Bryan mayer  Bryan brings over a decade of butchering and teaching experience to The Farm Cooking School. From 2008 – 2012 he was the lead butcher and Director of Butchery Education at  Fleishers . He co-developed the apprenticeship program and consulted with restaurants on how to implement whole animal cookery into their menus. In Philadelphia, he founded Kensington Quarters, the only sustainable, whole animal butcher shop, restaurant and classroom based on the tenets of nose-to-tail utilization of the animal. He writes a column, “Ask Your Butcher” for Food Republic and has consulted, taught and lectured at Smuckers Meats, Philly Cow Share, Culinary Institute of America, Wyebrook Farm, Double Brook Farm, and Brick Farm Market, among many others.

Bryan mayer

Bryan brings over a decade of butchering and teaching experience to The Farm Cooking School. From 2008 – 2012 he was the lead butcher and Director of Butchery Education at Fleishers. He co-developed the apprenticeship program and consulted with restaurants on how to implement whole animal cookery into their menus. In Philadelphia, he founded Kensington Quarters, the only sustainable, whole animal butcher shop, restaurant and classroom based on the tenets of nose-to-tail utilization of the animal. He writes a column, “Ask Your Butcher” for Food Republic and has consulted, taught and lectured at Smuckers Meats, Philly Cow Share, Culinary Institute of America, Wyebrook Farm, Double Brook Farm, and Brick Farm Market, among many others.

 Meredith Leigh  Over the past 13 years, Meredith has worked as a farmer, butcher, chef, teacher, non-profit executive director, and writer, all in pursuit of sustainable food. She developed a farmer co-op, founded and catalyzed non-profit ventures, has grown vegetables, flowers, and meats, owned and managed a retail butcher shop, and more. She is  the author of      The Ethical Meat Handbook: A Complete Guide to Home Butchery, Charcuterie, and Cooking for the Conscious Omnivore  .        

Meredith Leigh

Over the past 13 years, Meredith has worked as a farmer, butcher, chef, teacher, non-profit executive director, and writer, all in pursuit of sustainable food. She developed a farmer co-op, founded and catalyzed non-profit ventures, has grown vegetables, flowers, and meats, owned and managed a retail butcher shop, and more. She is  the author of  The Ethical Meat Handbook: A Complete Guide to Home Butchery, Charcuterie, and Cooking for the Conscious Omnivore.

 

 Josh Dechellis  A graduate of the Culinary Institute of America, DeChellis, of Clinton, NJ, has an insatiable appetite for food and his respect for the people who craft it has taken him across the globe learning from some of the world’s most celebrated chefs as well as humble (should be celebrated) home cooks. After years of experience cooking in some of the finest restaurants and working with renowned chefs including Charlie Trotter and Rocco Dispirito, DeChellis opened his own restaurants: Sumile, Jovia, and La Fonda Del Sol where his Spanish-style cooking earned him a place of his own in the Michelin Guide.  Josh has since returned home where he and his wife Jennifer have converted an old bank into a restaurant and opened  Juniper Hill  In Annandale NJ. 

Josh Dechellis

A graduate of the Culinary Institute of America, DeChellis, of Clinton, NJ, has an insatiable appetite for food and his respect for the people who craft it has taken him across the globe learning from some of the world’s most celebrated chefs as well as humble (should be celebrated) home cooks. After years of experience cooking in some of the finest restaurants and working with renowned chefs including Charlie Trotter and Rocco Dispirito, DeChellis opened his own restaurants: Sumile, Jovia, and La Fonda Del Sol where his Spanish-style cooking earned him a place of his own in the Michelin Guide.

Josh has since returned home where he and his wife Jennifer have converted an old bank into a restaurant and opened Juniper Hill In Annandale NJ. 

 NIna planck  Nina is a farmers' daughter, food writer, farmers' market entrepreneur, and advocate for traditional food. She first made her mark on the culinary scene by starting the first farmers market in London. “A cross between Alice Waters and Martha Stewart,” (Washington Post), Nina is the author of the acclaimed   Real Food: What to Eat and Why .  Her vigorous defense of traditional foods opened tasty doors for eaters who’d had enough of low-fat and imitation foods. She is a local resident and guest author and instructor at the school! We love having her!

NIna planck

Nina is a farmers' daughter, food writer, farmers' market entrepreneur, and advocate for traditional food. She first made her mark on the culinary scene by starting the first farmers market in London. “A cross between Alice Waters and Martha Stewart,” (Washington Post), Nina is the author of the acclaimed Real Food: What to Eat and Why. Her vigorous defense of traditional foods opened tasty doors for eaters who’d had enough of low-fat and imitation foods. She is a local resident and guest author and instructor at the school! We love having her!

 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   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

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!

  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.

  Victoria LAMBERT   Victoria has been with the farm school since she took her first class in 2015! She supports Ian and Shelley with their 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 will use to support her work in food justice.  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 their 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 will use to support her work in food justice. 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.  After working "on the line" for a year, I accepted the dessert chef position where I remained for 10 years. During my time at the restaurant I taught evening demo cooking classes at Carlow's Cookery. After retiring from the restaurant I worked for Cote and Company, a gourmet food store in Doylestown, making desserts until they closed a few years ago. 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.  After working "on the line" for a year, I accepted the dessert chef position where I remained for 10 years. During my time at the restaurant I taught evening demo cooking classes at Carlow's Cookery. After retiring from the restaurant I worked for Cote and Company, a gourmet food store in Doylestown, making desserts until they closed a few years ago. 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!