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DLM CULINARY CENTER

DLM Culinary Center's Instructors

Anna Marie Armstrong

Anna Marie Armstrong

Chef Anna Marie Armstrong pursued her culinary education at the Culinary Arts Institute of the Pacific in Hawaii. She earned class "Iron Chef" Champion honors while graduating with certificates in Culinary Arts and Patisserie Arts. Chef Armstrong has held various culinary positions and her skills include extensive experience preparing foods and sweets from around the world. She has perfected recipes for her baked goods, French pastries, artisan bread, Southwestern, French and traditional Mexican cuisine from scratch.

Caroline Shannon-Karasik

Caroline Shannon-Karasik

Caroline Shannon-Karasik is the author of The Gluten-Free Revolution, a certified health coach and author of the popular gluten-free blog Sincerely Caroline. Her writing and recipe development have been featured in several publications, including VegNews, Kiwi, and REDBOOK magazines. She has been a long distance runner for more than 15 years and certified Pilates instructor for more than a decade. Caroline lives with her husband Dan and four adopted cats in Pittsburgh, Pennsylvania.

Chef Carrie Walters

Chef Carrie Walters

Chef Carrie Walters is the Corporate Chef for Dorothy Lane Market and is responsible for researching and developing new recipes, menus, and programs. She plays a key role in our annual Food and Wine Show and other special events for DLM. As a food stylist, she has designed in-house food shots for the DLM website and electronic and print publications, in addition to television commercials and other multimedia venues. One of our most popular instructors in the School of Cooking, Carrie teaches a variety of classes, always with her approachable demeanor, contagious enthusiasm, and interactive teaching style.

Ed Bartush

Ed Bartush

Wüthof Expert

Chef Elizabeth Wiley

Chef Elizabeth Wiley

Chef Elizabeth Wiley left The Winds Café in 2004 to open her own place. The Meadowlark Restaurant www.meadowlarkrestaurant.com is a small contemporary neighborhood restaurant that has Midwestern personality. To Wiley, this means when you walk through the door it smells like somebody’s cooking in the kitchen and you get a big “Hello!” Her goal is to make people feel at home with friendly service and offer straightforward, delicious food, made from scratch, using high-quality natural whole foods. We welcome Chef Wiley, a good friend of DLM, back to the School of Cooking!

George Punter

George Punter

George Punter, CSW, came to DLM in 2002 after a long career at NCR. His love of wine has helped him to create a new career as the Beer & Wine Manager of our Washington Square store. George is also a Certified Specialist of Wine (CSW).

Ghyslain Maurais

Ghyslain Maurais

Ghyslain Maurais received a diploma in Culinary Arts and Administration from the Institut de Tourisme et d’Hôtellerie in Montréal. He has worked in the finest of 5-star hotels and won first-place awards in many events and contests. He is certified in French Pastry, Chocolate Décor and Candy Making, Blown and Pulled Sugar, and Bread Making. He has served as head chef for the Canadian Delegations in New York and London, and as executive chef at The Inn at Versailles in Ohio. In 1998 he opened his own shop in Union City, Indiana and has since opened two more restaurants in Louisville, KY and Richmond, IN.

Jack Zindorf

Jack Zindorf

Jack Zindorf has been teaching cooking classes throughout the community for over 25 years. An avid cook and teacher, his favorite cooking specialties are Asian, Cajun, and Creole cuisines. He has made a hobby of researching, replicating, and refining recipes for the best dishes he has discovered along the way.

Chef Jenn DiSanto

Chef Jenn DiSanto

Chef Jenn DiSanto is the chef/owner of Fresco, offering catering and carry-out meals with a daily selection of menu items made to order, using the highest-quality seasonal ingredients. A classically trained chef, Jenn earned her culinary degree in Connecticut. Her style of cooking can be best described as simple and uncomplicated, but with a great depth of flavors. She has traveled extensively and believes in honoring the various cultures through their cuisines. She believes that cooking should be simple and learning should be fun. Jenn’s website is www.frescofood.net

Jiffie Hart

Jiffie Hart

Jiffie Hart, has a Level 3 certification from the Wine & Spirits Education Trust (WSET). She is a "foodie", wine lover, US Air Force retiree, traveler, mother and wife. While in the Air Force, she was stationed in Spain and Portugal and has traveled back often, as well as to France and Italy, enjoying the great food and wine of these countries. She has also traveled to and tasted wine in the Central Coast, Napa, Sonoma, and the Sierra Foothills regions of California. Her mission now is to help people grow in their knowledge and appreciation of wine and the learn of the enhancement the right glass of wine can be to a great meal.

Julia Hoy

Julia Hoy

Originally from northern California, Julia received her BS in Food Science and went on to work for food industry leaders like Seneca and Sunkist Growers. After moving to Ohio, Julia began working at Dorothy Lane Market in 2006 developing recipes for the Produce Department in the Springboro location. Pursuing a passion for all things food-related, she completed her Culinary Arts degree and Culinary Certification from Sinclair Community College in December, 2013. Meanwhile, Julia continues to serve as an instructor and Culinary Assistant at the DLM School of Cooking.

Kate Kennard

Kate Kennard

Kate Kennard is a wife, a mom, a personal trainer and a holistic health coach. With her background deeply rooted in osteopathic medicine, and her passion for fitness and nutrition, she guides clients to clean up their acts! Kate works with those dealing with chronic health problems, post-rehabilitation of joint replacements, cancer, pre and post-natal mamas, busy families, and anyone looking to feel energized and take control of their own health and happiness. Cooking has always been a creative labor of love for Kate, and it brings her joy to share how to eat for nutrition while debunking common diet/food myths.

Kelly Kresge

Kelly Kresge

Kelly has degrees in Dietetics from Ohio University and Culinary Arts from the Art Institute of Cincinnati. She has worked in the DLM Oakwood kitchen for over two years, as well as the DLM Culinary Center. You may visit Kelly's food blog at www.seasonalsweetheart.com

Chef Lee Anne House

Chef Lee Anne House

Chef Lee Anne House is the owner of HouseMade and the developer of her very own award-winning sriracha. Lee Anne graduated from Sullivan University and has trained under Chef Jenn DiSanto of Fresco in Dayton. She operated as the sous chef at Fresco and the Day Chef at Olive, An Urban Dive.

Mary Cooney

Mary Cooney

Mary Cooney is a first-generation Italian-American who has a passion for teaching that is hard to equal. She loves to share her knowledge of authentic Italian dishes as well as baking pies and desserts. She has been on staff at the SOC since 2005.

Matthew Somich

Matthew Somich

Matthew Somich has been cooking professionally for over fifteen years. While studying culinary arts in college, he honed his cooking skills in the budding Cleveland restaurant scene. During that time, he worked for the Cleveland Indians, The Foundation Room at the House of Blues, and a handful of small, trendy, independent restaurants. What he loves most about cooking is the creativity involved in transforming simple ingredients into delicious culinary masterpieces. He relocated to Dayton in 2011 and divides his time between caring for his young children and working in various departments at Dorothy Lane Market.

Monika Wanamaker

Monika Wanamaker

Having immigrated from Germany as a child with her family, Monika started cooking German food in the kitchen with her mother, learning family traditional recipes from Bohemia, Silesia and Bavaria. Omas and Tantes added to the German treasure trove of skills and abilities. American cooking knowledge and skills came from her time in 4-H and home economics classes. Monika has worked as a caterer for private celebrations and has cooked for various cultural festivals.

Chef Rick Schaefer

Chef Rick Schaefer

Chef Rick Schaefer is the Executive Chef and Owner of Brock Masterson's Catering & Events. With an entrepreneurial spirit Rick started cooking at the beginning of his senior year in high school in 1986, by making his first "Precious Pecan" with his mother, Nanci Schaefer in their kitchen. Rick spend 10 years in management and food service in the hotel business and came back to Dayton to partner with his mom at Nanci's Fancies from 1992-1998 and then Nanci's Porchesfrom 1998-2002. Rick started Brock Masterson's Catering & Events in 2000. Rick is the father of two and lives in Oakwood, Ohio.

 

Chef Ruth Gresser

Chef Ruth Gresser is from Washington, DC. After studying French cooking with Madeleine Kamman and cooking professionally all over the country, Ruth turned her attention to mastering pizza. Ruth opened Pizzeria Paradiso in 1991 to critical acclaim and has been consistently top rated ever since.

Sandy Bergsten

Sandy Bergsten

Sandy Bergsten, a former professional chef and caterer, is a writer, photographer, and blogger. On her blog, andshecooks2.com, she shares what she's learned over the past three decades of entertaining, whether in her tiny Manhattan apartment, her new hometown of Dayton, or her house in the California desert. She passes on the tricks of the trade to help even the most harried pull off the perfect party.

Sherry Monaghan

Sherry Monaghan

Sherry is an avid foodie, teacher and traveler. She enthusiastically takes food experiences from her travels and integrates them into her cooking to share with those at home. Sherry has been involved with the School of Cooking first as a student-turned volunteer, now as a kitchen assistant. Taking simple whole foods and creating healthful meals is her passion.

Zebbie Borland

Zebbie Borland

Zebbie Borland has been on the DLM School of Cooking team as a kitchen assistant since 1990. She has taught our Kids’ classes since 1998. She loves food and people of all ages. Her specialties are cheesecakes, children’s parties, and growing and cooking herbs. Zebbie holds a B.S. in Business and earned her teaching certification from Miami University.