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 20 years as a teacher, caterer, consultant and personal chef. Catherine has been teaching at WRSOC for over 15 years, and can be seen as a regular on Fox 8 Cleveland's Morning Show and Robin Swoboda’s That’s Life cooking segments. She is also on the Board of Directors for the Hudson Farmer's Market.

Christina Körting: Tina is the Pastry Director for the Western Reserve School of Cooking. A pastry chef/food service consultant with Albert Uster Imports and a member of the organizing team for the annual World Pastry Forum. She is also on the Culinary Academy Advisory Council for Polaris Career Center. She earned a Bachelor of Science degree in nutrition from Case Western Reserve University and is a graduate of the French Culinary Institute in NYC. She attended the University of Sorbonne and has apprenticed in Paris, France. A pastry chef at some of New York's finest restaurants, she has taught the art of pastry to chefs in the U.S. and Japan.

Brian Doyle: Currently the Chef at Danny's organic Marketplace, he decided at age 7 to be a chef. He's been cooking professionally for 20 years, and received culinary training at Penn State University. His philosophy in the kitchen is, "cook from the heart with care and flair." Since childhood his passion for sustainability, organic and local products brought him to the Slow Food movement in 2005. His cooking is described as "a Global Flavor Lexicon" by Scene magazine. He has been honored as a guest chef at Autism Speaks to Wall Street, Celebrity Chef's Gala since it's inception in 2006 working along side culinary luminaries such as Wylie Dufresne, Eric Ripert and Aaron Sanchez. He is also the co-founder of the Chili Cook-off for Autism. He created Cleveland’s first underground dining club. He has written for Balanced Living Magazine, and is recognized as one of Cleveland's premier chefs receiving awards and media recognition for his culinary talent. You may have enjoyed his food at such restaurants as Lure Inc., Fulton Bar and Grill, Jack's Steak House and Good Taste Market in Medina.

Courtney Bonning: Bonbon Bake Shop was created by Courtney Bonning. Courtney has had a passion for all things sweet since she started creating Easter chocolates with her mom when she was a child. She has worked in the hospitality industry for the last 12 years and holds a Bachelors degree from Kent State University in Hospitality Management. Courtney went on to earn a degree in Baking and Pastry from The Culinary Institute of America at Greystone and has since enjoyed working as a pastry chef for acclaimed restaurants such as Press Restaurant in Napa Valley, Tom Douglas Seattle Kitchen in Seattle, Washington and most recently at the esteemed Ritz-Carlton in Cleveland, Ohio. Courtney's mission is to offer Cleveland all natural, artistically prepared desserts and bakery. Courtney promotes a green environment and is committed to the betterment and marketing of Cleveland’s unique foods, history and people.

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.

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.

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.

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 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.

MaryAnn Napolitano: Graduate of WRSOC professional technique and pastry programs, MaryAnn feels at home in the kitchen. She received her initial training at a young age, serving as an apprentice in her mother’s traditional Italian kitchen. With her background as an elementary and junior high school teacher, MaryAnn is able to share her knowledge and passion of cooking to all avid learners. In addition to working at WRSOC, MaryAnn caters for both business and domestic functions.

Barbara Snow: Barbara is a graduate of the Zona Spray Cooking School with her Grande Diplome in both Professional Cooking and Pastry. She is one of the kitchen co-coordinators for Wolfgang Puck's Five Star Sensation that benefits the Ireland Cancer Center and operates her own catering business. She has developed recipes for the Superfoods RX cookbook, and is the regional spokesperson for Honeysuckle White Turkey and Shadybrook Farm Meats.

Jill Wolf: A graduate of WRSOC, Jill has worked in the Pastry Shop of the InterContinental Hotel and Conference Center and was part of the team that opened the hotel. Upon leaving there she became the Pastry Chef at The Inn at Turner's Mill where she prepared desserts, breads and specialty items. Currently, Jill is the Pastry Chef at Mitchell's Fish Market at Eton Collection.

Jennifer Wolfe Webb: A former restaurant chef, caterer, and English professor, Jennifer now publishes Word of Mouth, a culinary newsletter, teaches cooking at WRSOC and at her own home-based cooking school, and does culinary consulting for food business clients and home cooks. Jennifer is a WRSOC graduate trained by Zona Spray, and she can be found on the web at www.jwwordofmouth.com