Becky Holden Rink

Posted by admin on Dec 11, 2013 in | Comments Off Becky Holden Rink Becky Rink, CSA, is an award winning decorator and author of The Top Shelf Baker – Sweet Treats From a Well Stocked Bar. Becky has spent the last ten years honing her craft, expanding on her skills and sharing her love of decorating through teaching. She has competed on nationally televised programs such as We TV’s Wedding Cake Wars, TLC’s Ultimate Cake Off and...
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Carla Snyder

Posted by admin on Nov 1, 2013 in | Comments Off Carla Snyder Carla has spent the past 30 years in the food world as a caterer, artisan baker, cooking school teacher, culinary team building company owner, freelance food writer and co-author of six cook books including the 2007 James Beard nominated The Big Book of Appetizers (Chronicle Books 2006) and Good Morning America’s top ten pick of 2008, 300 Sensational Soups (Robert Rose, 2008),...
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Becca Ritterspach

Posted by admin on Oct 21, 2013 in | Comments Off Becca Ritterspach Pastry Chef, Luxe Kitchen & Lounge BeccaRitterspach has a true passion for pastry and began her career in sweets working as an apprentice at a wedding cake and dessert boutique in Medina, Ohio before attending The Western Reserve School of Cooking in Hudson, Ohio, where she received her pastry certification. From 2010-2013 she worked as the manager of pastry for Bonbon...
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Brandt Evans

Posted by admin on Sep 23, 2013 in | Comments Off Brandt Evans Executive Chef/Partner, Blue Canyon Kitchen and Tavern Chef Brandt Evans is one of Ohio’s top chefs. He has received numerous accolades since 2002 following the opening of his first restaurant, Blue Canyon Kitchen and Tavern in Twinsburg, Ohio. His love for the culinary arts began at age 16, as he entered into his first job at Starboard Tack. He went on to train at the Culinary...
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Richard Bennett

Posted by admin on Sep 11, 2013 in | Comments Off Richard Bennett Executive Chef, Downtown 140 Rick got his start working in kitchens washing dishes at the age of 14. His working experience is quite eclectic, having worked in fast food, casual dining, and fine dining settings. His training has been extensive having schooled under Jim Mucciarone and worked under such renowned chefs as Ben Erjavec, Brandt Evans, Shawn Monday, Derek Clayton,...
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