Catherine St. John:

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 20 years as a teacher, caterer, consultant, and personal chef. Catherine is starting her 14th year as a teacher at the WRSOC and is now a co-owner as well. Catherine can be seen as a regular on fox 8 Cleveland's "Food Request Live" segment.

Christina Korting:

Pastry Program Director for WRSOC, Food Service Consultant for Albert Uster Imports and a member of the organizing team for the annual World Pastry Forum. Tina has a Bachelor's Degree in Nutrition from Case Western Reserve University and is a graduate of the French Culinary Institute. She has worked in Paris, France, been a pastry chef at some of New York's finest restaurants and has taught the art of pastry to chefs in the U.S. and Tokyo, Japan.

Cynthia Holub:

Cynthia’s recipes have won and placed in several national cooking contests, and now she is Assistant Manager Recipe Development of the J.M. Smucker Consumer Test Kitchens. Before going to Smucker’s, she worked as a Recipe Development consultant in Nestle’s Culinary Kitchens and in Stouffers Product Development. At Smucker’s she continues to develop more recipes to be added to her list of hundreds for their many icon brands, including Crisco, Pillsbury and JIF. Cynthia is a graduate of WRSOC and has over 20 years experience in the Cleveland advertising community. In addition to being part of our staff, Cynthia is a member of the International Association of Culinary Professionals and Les
Dames d’Escoffier International. Her food articles have been in the Cleveland Plain Dealer and Chile Pepper magazine.

MaryAnn Napolitano:

MaryAnn is no stranger to working with children. The former elementary and junior high teacher loves sharing her knowledge with children. She is a graduate of WRSOC.

Anne Haynam:

Anne is a graduate of the WRSOC. She is the owner of the personal chef and catering company, On the Spot Gourmet. In addition to teaching classes, Anne facilitates culinary team building events. She is also on staff as a baker at the Great Lakes Baking Company

Mary Jones:

Mary has been a part of WRSOC for many years. Trained by Zona Spray, she is a graduate, instructor, and former Director of the school. In addition, Mary has her own catering business.

Tom Johnson:

Tom’s career spans many years as a restaurant chef, corporate chef, and culinary instructor. Tom was the executive chef and co-owner of the highly rated French restaurant L’armagnac. He taught for eighteen years at La Belle Pomme Cooking School in Columbus, Ohio, with author-columnist Betty Rosbottom. Drafted by the Ohio Department of Agriculture as a marketing specialist, Tom served as its first "State Chef," directing the Heartland Cuisine culinary program and assisting in the gestation of the Ohio Proud marketing program. For ten years, Chef Johnson also served as Paramount Distillers Corporate Chef. Today, semi-retired, Tom is a staff member of WRSOC.

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 19 years. Kathy was trained by Zona Spray and is a former graduate of WRSOC. This past fall she received training with Jeff Hamelman and James MacGuire, both leading bread authorities. Her recently released DVD, "Classic French Bread and More…" takes you step by step through the art of bread making.

Nita Moczadlo:

With over 30 years experience in the confectionery arts, Nita is now semi-retired as owner of "Creative Cakes." Over the years she's created delicious designs for corporate galas, celebrity gatherings and local events. Sharing her tricks of the trade, she turns her talents toward teaching, making her an excellent addition to the WRSOC staff.

Barbara Snow:

Barbara is a graduate with Professional Honors of the Zona Spray Cooking School with her Grand Diplome in both Professional Cooking and Pastry. She is one of the kitchen co-coordinators for Wolfgang Puck's Five Star Sensation benefitting for the Ireland Cancer Center and operates her own catering business. Currently, she is developing recipes for the Superfoods
RX cookbook (due to be published by Rodale), and is the regional spokesperson for Honeysuckle White Turkey and Shadybrook Farm Meats.

Victoria Todd-Smith:

Vicki brings extensive international culinary experience from years of living in Europe, Australia and Asia. She attended Escuela de Cocina Cervantes in Spain and Cordon Bleu in Japan. She owned cooking schools, catering companies and a boutique wine business while living overseas. She has been a food editor, a consultant to the cruise and supermarket industries and is a frequent public speaker on food and beverage topics. She currently makes Mustard Seed Market her culinary home away from home!

Jennifer Wolfe Webb:

A culinary instructor and consultant, Jennifer teaches a wide variety of classes, including corporate team-building, and does research and marketing for clients in the food and food service industries. She earned her culinary diploma from WRSOC and a graduate degree in library science from Kent State University.