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Featured Chefs


Wendy Kromer-Schell

After a decade as a fashion model based in Paris and Tokyo, Wendy Kromer-schell moved to new York City and enrolled in the pastry and baking program at Peter Kump school of Culinary Art (now known as the Institute of Culinary Education). There, a lifetime love for the pastry arts soon turned into an interesting career. on completion of her pastry arts degree, Wendy worked with Colette Peters of Colette’s Cakes and food network fame. shortly after, Wendy presented her first “sugar artwork” at the Culinary Art show (nYC), earning her first place, as well as the attention of the Editors at Martha Stewart Living magazine. Since 1995 Wendy has continued her work as Contributing Editor for Martha stewart, producing hundreds of wedding cakes for Martha Stewart Weddings. Her decorated cookies, cakes, and other sugar related stories have appeared in Martha Stewart Living; Martha Stewart for Macy’s; various catalogs; and Ms-TV. In 2007, Wendy co-authored Martha Stewart’s Wedding Cakes (Clarkson Potter), where over 100 of her wedding cakes are featured, along with numerous recipes, how-to’s and design inspirations. Wendy’s work has also been featured in several other books, publications and t.v. programs such as: Baking with Julia; Colin Cowie Weddings; Sweet Designs: Bake It, Craft It, Style It; Famous Chefs Fabulous Recipes; The Lake House Cookbook; In Style; Woman’s Day; People; Williams-sonoma; and Oprah.

In 2009, along with the custom cake business, Wendy began teaching classes in the art of cake decorating and pastries. Her classes are held in the Wendy Kromer Confections Academy, as well as various hotels, resorts and pastry schools (both domestically and internationally). In the fall of 2013, Wendy started teaching online, via

Although Wendy Kromer Confections was created in 1996, it wasn’t until 2003, when Wendy and husband, scott schell, decided to leave the “big city life” and move to sandusky, oH (Wendy’s hometown). In conjunction with Wendy’s design studio and academy, the couple is committed to the revitalization of sandusky’s historical downtownand loving restoration of their 1890 Queen Anne home/bed and breakfast.

French Macarons: Monday, February 3 (D)

6:30 p.m.-9:30 p.m., $90

Join Wendy as she demonstrates some of her best-selling french macarons for Valentine’s day!

Learn her techniques for making the wonderfully sweet, chewy macaron shells using almonds and coconut. You’ll then watch (and taste!) as Wendy transforms these shells into dark chocolate and fleur de sel macarons; sour cherry and milk chocolate macarons; passion fruit, lime and coconut macarons; pistachio macarons and dolce de leche macarons. Then Wendy will show you how to take your macaron skills to the next level, with her chocolate raspberry Valentine cake (2 extra-large “heart” shaped macarons shells with dark chocolate mousse, fresh raspberries and espresso buttercream).


Mike Bruno, Blue Door Café and Bakery

Michael Bruno first became interested in baking in 1986, during his undergraduate studies. After ten years as a Marine infantry officer, Michael decided to pursue his hobby in earnest, studying on his own and communicating with pastry chefs and bakers throughout the united states and Germany. In 2008, Michael attended L’Academie de Cuisine’s Pastry Arts program and studied under Pastry Chef Mark ramsdell. upon retiring from the Marines in 2009, Michael opened a small bakery in Cuyahoga falls within his family’s restaurant and chose to specialize in laminated pastry, quiche, crepes and a variety of artisan breads. Throughout the subsequent two years, Michael’s business grew to the extent that he was able to purchase the restaurant and open what is now The Blue door Café and Bakery. Michael is fluent in German and holds a Bachelor of Arts from Marquette university and a Master of science from The naval Postgraduate school. He has been featured in Cleveland Magazine, The Akron Beacon Journal and Akron Life magazine.


The Art of Brioche and Puff Pastry : Monday, March 3 (D)

6:30 p.m.-9:30 p.m., $75

This class will cover techniques, procedures and pitfalls associated with making both classic and quick puff pastry as well as brioche. Michael will begin his class with a discussion about brioche and puff pastry. He’ll then supply recipes, butter to dough ratios and instruction about dough hydration, gluten development, shaping and laminating. Michael will demonstrate the many uses of both puff and brioche. finally, Michael will provide an in depth analysis of the pitfalls and problems you may encounter while baking this delicate and famous pastry. You’ll then sample both the puff pastry and brioche.

Jared Bergen, Chef de Cuisine, Flour

Chef Jared Bergen is a 2003 graduate of the Culinary Institute of America, Hyde Park. Jared has worked on the East Coast with Ming Tsai, Charlie Palmer restaurant Group at Aureole and several other new York City restaurants. for the last 10 years he has worked with Cleveland based chef dante. Chef Bergen was the chef de cuisine at dC Pasta in strongsville and is currently the chef de cuisine of flour, a modern Italian American restaurant in Moore- land Hills.

Gnocchi, Risotto and Polenta: Monday, April 22 (D)

6:30 p.m.-9:30 p.m., $75

Join us for an evening with one of Cleveland’s up and coming chefs. Chef Bergen will create an Italian inspired menu focusing on making gnocchi and risotto. The menu will include chilled farro salad with olives, wild greens, fontanella, red wine vinaigrette; potato gnocchi with braised oxtail; risotto capasante with roasted garlic and lemon foam; polenta with braised calamari and olives in spicy tomato broth.

Contact Us

Western Reserve School Of Cooking
140 North Main St.
Hudson, Ohio 44236

Tel: 330.650.1665
Fax: 330.650.6920