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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.

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.

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.

Abbe Turner  Abbe Turner is the milkmaid at Lucky Penny Farm, a family farm and dairy, and the cheese maker at Lucky Penny Creamery in Kent, Ohio. There, the fresh goat and sheep milk produced from Ohio family farms is handmade into artisan cheeses such as Chevre, Feta, Ricotta, award winning sweet Cajeta caramel sauce and other wholesome dairy specialties. Turner studied her craft at University of Wisconsin-Madison. She is a board member for Innovative Farmers of Ohio (IFO), a council member for the OARDC Ag-Bio Leadership Council and a founder of the Ohio Sheep Milk and Cheese Initiative. Dedicated to
shortening the distance from farm to table, Turner promotes and supports local foods and entrepreneurial agriculture particularly for women farmers. Together with her husband Anderson, they raise three children at Lucky Penny Farm. Most days find them trying to balance family, farm and a small business with humor and grace. She is happiest wearing muck boots and drinking coffee. See for pictures and details.

Neelam Bhatia  Neelam’s entire culinary experience has taken place in her own kitchen, cooking for family and friends, and an occasional foe (she just can’t say “no”). Her cooking mantra is – delicious, simple, and straightforward. She’s most comfortable with Northern Indian (Punjabi) cuisine, which also happens to be the most popular cuisine on restaurant menus. A retired teacher, Neelam has moved on to her next passion and continues her love to share, teach and learn from current and future culinary friends. She is excited about her new business venture – “Spicy by Nature”- about educational excursions and private cooking lessons.

Contact Us

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

Tel: 330.650.1665