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In The Kitchen

Catherine St. John, Owner/School Director of WRSOC.  Catherine is a 1984 graduate of the Tante Marie’s School of Cooking located in San Francisco and has worked in the culinary field for over 30 years as an Executive Chef, teacher, caterer, consultant and personal chef. Catherine has been teaching at WRSOC for 20 years. Catherine also worked on the WRSOC cookbook Famous Chefs & Fabulous Recipes: Lessons Learned at one of the Oldest Cooking Schools in America, and appears on Fox 8 in Cleveland. She has done numerous interviews on cooking with Cleveland Magazine, The Plain Dealer, Akron Beacon Journal and on WKSU’s Quick Bites with Vivian Goodman. Catherine is also featured in Cleveland’s TV20 show Kitchen 216.

Autumn Johnston   Autumn Johnston began cooking at the age of five in her grandmother’s kitchen. Her grandmother taught her how to make Polish classics such as pierogies, dumplings and pagash, along with classic American cooking. At the age of 16 she began working in several Ohio restaurants. She attended culinary school in Las Vegas and worked for years in “the front of the house,” managing corporate and family restaurants. In 2009 Autumn opened Posh Pierogies and then The Pierogi Lady.  The Pierogi Lady now offers over 50 varieties of pierogies, 16 varieties of vegan pierogies and other ethnic meals such as cabbage rolls, chicken paprikash, halushki, a variety of soups, as well as a full catering menu.

Anne Haynam  Anne is a bit of a food freelancer. She is the owner of  On the Spot Gourmet, a personal chef company, but also does an array of other activities where she shares her lifelong love of cooking. A former college basketball coach and wellness instructor, Anne is a graduate of WRSOC.
She is a regular guest chef at Auburn Twin Oaks Winery for featured wine and food dinners, teaches both privately and at WRSOC, and does an array of other specialized food events such as interactive cooking parties, culinary team building and tasting menu dinner parties. Anne has a passion for international travel and the culinary traditions that allow food to be a vehicle for exploring the world.

Kathy Lehr  Kathy is an educator, restaurant consultant, and bread expert. She was mentored by French Chef Danielle Forrestier and has been teaching at WRSOC for over 20 years. Kathy was trained by Zona Spray and is a graduate of WRSOC. Kathy has also received training from Jeff Hamelman and James MacGuire, both leading bread authorities. Her DVD, Classic French Bread and More… takes you step by step through the art of bread making.

Anna Weisend Anna is the creative force at The Grand Finale. She believes that taste should be the priority of any cake or confection, with beauty coming in a close second. Anna has used her love of food to please the palate and her background in art to create beautiful cakes and Artful Edibles professionally since 2000, when she opened The Grand Finale. Anna has won several awards for her cakes, has been featured in local and international newspapers and magazines; and she’s been featured on WEtv’s “Wedding Cake Wars”. She has worked in conjunction with David Tutera and her clientele has included former congressman Martin Hoke, JRB Publishing, the Nestle Corporation, and many satisfied brides.

Contact Us

Western Reserve School Of Cooking
140 North Main St.
Hudson, Ohio 44236

Tel: 330.650.1665