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 25 years as a teacher, caterer, consultant and personal chef. Catherine has been teaching at WRSOC for over 17 years.

Christina Körting

Tina is the Pastry Director for the WRSOC, 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 New York City. 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.

Betty Shewmon

Betty is a graduate of WRSOC with her initial training under Zona Spray. She is also trained as an Exercise Physiologist and a Social Worker. Through her company, Lifestyle Outfitters Inc., she works as a wellness coach with both private clients and with employees of self insured companies. Betty is part of a national movement in medicine that focuses on cooking instruction, as well as exercise and stress management to help prevent lifestyle related diseases.

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.” A childhood passion for sustainable, 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 cofounder 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.

Jim Blevins

Self taught chef Jim Blevins has been around the culinary block. With over 15 years in the business, he has worked for many of the areas top chefs including Chef Michael Symon. Chef Jim has now taken the helm of one of the Cleveland/Akron areas best restaurants, Downtown 140 where he is putting his unique twist on fine dining.

Courtney Bonning

Pastry Chef Courtney Bonning, winner of Food Networks Cupcake Wars and Proprietor of Bonbon Bake Pastry & Cafe, formerly known as the Bonbon Bake Shop. What was once a small wholesale bakery has morphed into a European style bakery and cafe. 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 14 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, California, 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, bakery and innovative cafe fare. Courtney promotes a green environment and is committed to the betterment and marketing of Cleveland’s unique foodism history and peoples.

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.

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 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

A 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.

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 and Mitchell’s Fish Market where she prepared desserts, breads and specialty items. Currently, Jill is the Pastry Chef for Downtown 140.

Jennifer Brush

Jennifer is a graduate from the Pastry Program at WRSOC who enjoys baking bread and desserts for private clients. She holds Advanced Certification in wine from the Wine and Spirit Education Trust and is a Certified Specialist of Wine. Jennifer recently served as the sole recipe tester for Baking Artisan Pastries and Breads by Ciril Hitz and her recent articles about baking have appeared in Dessert Professional magazine.

SynDee Bergen

A 1999 graduate of Pennsylvania Culinary Institute, SynDee has always had a passion for baking and decorating cakes. In the fall of 2000, her externship finished up in Walt Disney World’s Magic kingdom where SynDee apprenticed under the Master Pastry Chefs of the Grande Floridian and many other Disney resorts. She came home in late 2000 to gain experience as an Executive Chef of the Brown Derby and Outlook Pointe, both in Cleveland Ohio. After working under pastry chefs at Lockkeepers and Dante’s in Valley View, Ohio, SynDee went on to lead her own team as the Executive Pastry Chef at Shaker Heights Country Club. She and her partner Wendy Thompson opened A Cookie and A Cupcake located in Tremont, Ohio, in 2008. They have won many awards, including Best Cupcake by the Cleveland Magazine, and Scene Magazine. In early 2012, SynDee and her partner will open thier second location called Glaze, a gourmet doughnut boutique.