The chefs and cooking teachers of Tante Marie’s are among the best that the Bay Area has to offer. Each one has a special field of expertise; works hard on continuing to learn; and loves to share his or her knowledge. Each Tante Marie teacher is responsible for providing their own recipes and the best quality ingredients for their classes. The teachers at Tante Marie’s are requested to supply local and seasonal ingredients that are grown organically or humanely. They teach about our impact on the environment by example.
SASHA CREHAN is the Chef/Instructor for Tante Marie's Six-Month Part-Time Pastry Course. After graduating from the course herself in 1995, Sasha has been a pastry chef in various restaurants in the Bay Area; opened Sweet Adeline Bakeshop in Berkeley; and has given private pastry classes on a freelance basis; as well as baked wedding and specialty cakes to order. She is a caring and very capable pastry teacher.
JIM DODGE is best known in the Bay Area as the former Pastry Chef of The Stamford Court Hotel. Since leaving there 10 years ago, he has been senior vice president of New England Culinary Institute; food and beverage manager of the Museum of Fine Arts, Boston; and he is now in San Francisco working as the Director of the Specialty Culinary Programs of Bon Appetit Management Company. He is the author of BAKING WITH JIM DODGE, and THE AMERICAN BAKER (Simon & Schuster).
Jason Fox is the Executive Chef and co-owner of Commonwealth restaurant in San Francisco’s Mission District. Since opening Commonwealth in 2010, Fox has garnered popular and critical acclaim from the SF Weekly, San Francisco magazine, and three stars from the San Francisco Chronicle where critic Michael Bauer offered: “A fundamental shift is occurring in the restaurant business, with chefs producing serious food in casual surroundings. And Commonwealth is the pacesetter.” The restaurant has been featured in prominent national publications including Bon Appétit, Saveur, Gentleman’s Quarterly, The New York Times, and Food + Wine magazine.
Tante Marie graduate LAURIE GAUGUIN is a personal chef and kitchen coach specializing in gluten-free and special diets. Her passion is creating gluten-free meals that are so delicious and creative, that
her clients no longer crave foods that contain wheat. Laurie has cooked and baked professionally for 16 years for caterers, restaurants, and doctors in Boston and the Bay Area. Her recipes and food writing have appeared in publications such as VEGETARIAN TIMES, DELICIOUS LIVING, and 7X7 Magazine. We welcome her back to Tante Marie's.
GONZOLO GONZALES is a fabulous cook and a great personality. He is a sous chef now at Nopalito (on Broderick between Fell and Oak). He has been a professional cook for the last 14 years and has worked at Kokhari, Boulevard, and Nopa. He will be teaching the food of his native Vera Cruz, where he grew his own vegetables. Welcome Gonzolo!
BOB HELSTROM has 25 years experience in the restaurant business. After twelve years as executive chef of KULETO'S on Powell Street, he left to work as a corporate chef for Kimco. He returned two years ago to KULETO'S and is making all kinds of salumi from hogs. (See Tante Marie's December Newsletter for the kinds of preserved pork items you can eat at Kuleto's.) He not only loves hogs and what he can make with them, but he loves to share his knowledge.
LAXMI HIREMATH has over 15 years of experience writing about and teaching Indian Cooking. She teaches family recipes with creative adaptation learned by observing the classic styles of her grandmother and mother. She is a columnist for THE SAN FRANCISCO CHRONICLE and is Food Editor of INDIA CURRENTS. Her first cookbook was LAXMI's VEGETARIAN KITCHEN (Harlow & Ratner, 1995). THE DANCE OF SPICES, CLASSIC INDIAN COOKING FOR TODAY'S HOME KITCHEN was published last year by John Wiley & Sons. She is also the creator of LAXMI'S DELIGHTS.
MALCOLM JESSOP comes to San Francisco with over 30 years of experience in fine dining restaurants and hotels. A graduate of Westminster Culinary School, he completed a 4-year apprenticeship at London's Grosvenor House. It was in his two-year stay in France that he truly learned to appreciate cooking with the freshest seasonal ingredients from local farmers markets. He has moved here from Chicago with experience in food development, teaching cooking, and catering private events. He is a great addition to Tante Marie's. Take a look at the new video of Malcolm with his weekend students!
JOYCE JUE is an authority on Chinese and Southeast Asian cuisines. A native San Franciscan, Joyce learned traditional Chinese cooking from her mother and grandmother. Her Asian food expertise is continually expanded through her travel amd research throughout Southeast Asia and China. She has been writing and teaching since 1983. Her cookbooks include SAVORING SOUTHEAST ASIA. She has also written about food for many national and local publications including the SAN FRANCISCO CHRONICLE.
JEN KNAPP worked at various Bay Area restaurants and in Ketchum's Food and Nutrition Marketing Group after graduating from the Six-Month Full-Time Culinary Course at Tante Marie's Cooking School. For the past several years, she has been a personal chef, caterer and party class teacher. Her classes are very informative, and she enjoys sharing her love of cooking with others.
HEIDI KRAHLING trained at Tante Marie's after running her own restaurant in San Luis Obispo. From here she went on to cook at Square One, become the executive chef of Butler's in Mill Valley, and then of Smith Ranch in Marin County. Eight years ago she opened INSALATA'S in San Anselmo, which serves fabulous Mediterranean food in a warm, friendly atmosphere. This year she opened her second resturant MARINITAS, also in San Anselmo which specialized in Latin flavors. Her classes are always fun!
JESSICA LASKY graduated from the Full-Time Culinary Course at Tante Marie's after being sous-chef at the Restaurant Enoteca in the East Bay. Specializing in Mediterranean cooking, she has been teaching at Tante Marie's for ten years. She has studied with Lydie Marshall in Provence, Anna Tasca Lanza in Sicily, and most recently in Turkey. She is a terrific cook and teacher - her students love her energy and enthusiasm.
JULIA LEE has been working in the food business for over 25 years participating a myriad of culinary jobs. She was the test kitchen director at Saveur Magazine, food stylist for a number of cookbooks, contributor to Canal House Cooking and Sunset Magazine and the long-time culinary director to Martin Yan. She earned a BS degree in Human Nutrition at San Francisco State University. We welcome her back to Tante Marie's.
RACHEL LEISING has been making pastries professionally for 27 years. She baked bread and pastries at Fran Gage’s Patisserie Francaise for seven years; made chocolate confections, finished wedding and custom cakes at Citizen Cake for over eight years, and was the pastry chef instructor at Tante Marie’s Cooking School for two years before entering the Culinary Institute of America in St. Helena where she was recognized for outstanding performance during the baking and pastry arts certificate program and awarded the CIA Award for Baking Achievement. She has also been running her own wedding cake business formally called Petite Patisserie where she has provided custom made cakes and pastries to individual clients and catering companies. Opening a retail pastry shop in April 2006, had been a long time dream of hers. Recently selling her business and joining the opening Team at The California Academy of Science was to pursue her passion of making fine artisan pastries using local, sustainable, and organic ingredients. After two years as the Executive Pastry Chef, working for Loretta Keller and Charles Phan, she took maternity leave to have her daughter.
KATE McMILLAN graduated from the Six-Month Full-Time Culinary Course at Tante Marie's in 2002. She is the chef and owner of KATE McMILLAN CATERING, where she handles everything from intimate dinner parties for eight to hors d'oeuvre soirees for four hundred. Kate is currently authoring a book for Williams-Sonoma which will be released this year. Her passion is to teach you a love of cooking and enjoying food. Her website is www.katemcmillancatering.com.
CARLO MIDDIONE was the well-known Chef/Owner of VIVANDE PORTA VIA on Fillmore Street for 24 years. He has taught at the California Culinary Academy, done television series on Italian cooking, and written several books. Everyone at Tante Marie's loves his classes.
MARY RISLEY started Tante Marie's Cooking School as a full-time School over 30 years ago. In 1997, she was honored "The Cooking Teacher of the Year" by BON APPETIT magazine. In 1998, she was awarded "Humanitarian of the Year" by the James Beard Foundation, for her efforts to help alleviate hunger in San Francisco, through the volunteer organization she directs called Food Runners. In 2008 she received the Jefferson Award in San Francisco for Food Runners. She is the author of THE TANTE MARIE'S COOKING SCHOOL COOKBOOK published by Simon & Schuster in 2003.
Jill Silverman Hough is a cookbook author, food and wine writer, recipe developer, and culinary instructor whose forte is making food and cooking simple yet special. Her work has appeared in Bon Appétit, Cooking Light, Fine Cooking, Clean Eating, Napa Sonoma, and other magazines. And her cookbooks include 100 Perfect Pairings: Small Plates to Enjoy with Wines You Love, 100 Perfect Pairings: Main Dishes to Enjoy with Wines You Love, and The Clean Plates Cookbook: Sustainable, Delicious, and Healthier Eating for Every Body. A regular and popular presenter at cooking schools throughout the San Francisco Bay Area, Jill lives in Napa, California.
Eric Tucker is the founding and current Chef – co owner of Millennium Restaurant, one of the nation’s premier fine dining vegan restaurants. Eric is the principal author of The Millennium Cook Book and The Artful Vegan, both Ten Speed Press. Eric also helped open Encuentro in Oakland. One of the very few all vegetarian wine bars. A graduate of The Natural Gourmet Cookery School in NYC, his culinary passion has been to elevate vegetable based cuisine to the sublime!! Millennium’s cuisine can be described as a convergence of many ethnic styles with northern California sensibilities and contemporary presentation. Eric is an avid supporter of the local, sustainable agriculture movement as well as an instructor and chairing at CHEFS(Conquering Homelessness through Employment in Food Service) in San Francisco. Eric resides in Oakland and is an avid cyclist, musician and mycologist.
JULIANA URUBURA has been involved in the Bay Area food scene for the past fifteen years. She is currently the program director and cheese buyer for THE PASTA SHOP. She loves to share her knowledge of cheeses, affinage, and cooking with cheese; and she has given classes at the Napa Valley Cooking School, Sur La Table, and a Cote.
Alexandra Whisnant is a chocolatier who has recently moved her business gâté comme des filles from Paris to the Bay Area. She is a graduate of the Cordon Bleu in Paris; has staged at Ladurée in Paris; and worked in pastry at Chez Panisse. We look forward to learning about chocolate from her.
FRANCES WILSON has 20 years of experience both as a chef and a teacher. She was educated in her native Ireland to be a home economics teacher, was the chef of LALIME'S in Berkeley for 10 years, and has been a private chef and teacher at a chateau in the south of France for the last five years. She takes full responsibility for the Six-Month Full-Time Culinary Course and gives the demonstrations on Tuesday and Thursday afternoons unless otherwise noted. Click here to watch Frances' Video: Cutting Up Chicken