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 15 years, and can be seen as a regular on Fox 8 Cleveland's Morning Show cooking segments.

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.

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

Kim Horner, Downtown 140: A 1992 graduate of Johnson and Wales University, Pastry Chef Kim Horner's decadent dessert creations have been delighting patrons of many of this area's finest restaurants including the Ritz Carlton, The Inn at Turner's Mill and currently Downtown 140.

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 over 15 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.

Bev Shaffer: Chef Bev Shaffer is the author of four cookbooks as well as the culinary (cookbook) editor for the books Healing Gourmet: Eat to Lower Cholesterol and Healing Gourmet: Eat to Boost Fertility.  Bev wrote the wildly popular ASK BEV column for the Cleveland Plain Dealer for over 8 years and the GADGET FREAK column for Northern Ohio Live magazine. She regularly writes for Akron Life & Leisure Magazine. Bev is the Director of Mustard Seed Market's Cooking Schools, as well as Director of their Solon Market Kitchen and Bakery.  She has developed more than 9,000 recipes on a wide variety of subjects, and  has made over 80 appearances on the four major Cleveland networks, on public television, and has been a producer and host of an award winning cooking show. Join her on Facebook or visit her website, www.bevshaffer.com, to sign up for her e-newsletter, BITE THIS!

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 cocoordinators 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.

Vicki Todd Smith: Vicki Todd-Smith has been a culinary educator, caterer and chef for more than 25 years. She spent many years in Europe and Asia and returned to the United States in 2000. Vicki has had the honor of cooking for such luminaries as the late Benazir Bhutto, Anderson Cooper, Ken Burns and the former Foreign Minister of Japan. Additionally, during her years in Asia she was the caterer of choice for many ambassadors and other members of the diplomatic corps. Upon her return to the United States, she accepted the position of Senior Executive Chef and Food and Beverage Manager at the Professional Education and Conference Center of Kent State University. Subsequently, she became Market Kitchen Manager and Catering Director for Mustard Seed Market and Café in Solon. She is currently running corporate dining operations for Jones Day law firm in Cleveland.

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.