Chef Alain Bosse
Alain Bosse is currently president of Alain Bosse Consulting Ltd, food editor for Saltscapes magazine, past president of Taste of Nova Scotia and ambassador of all things culinary in Atlantic Canada.

For the past 3 years, Alain has had the opportunity to represent Atlantic Canada in various initiatives to help promote some of their local commodities such as lobsters, mussels, apples and wild blueberries to name a few.

He has numerous television appearances as well as radio and editorial features. His enthusiasm and ability to relate to his audience has made him a natural fit for this medium.

His passion for the “buy local, eat local” philosophy is apparent in all his restaurant make over’s and is constantly reiterated in his recipe development and work with local producers and processors.

Brendan Ready

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.

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!

Gayle Burtt
Gayle Burtt has a passion for all things related to food and wine. She was previously a volunteer for three years at the School of Cooking, followed by a position as a kitchen assistant. She is a former innkeeper of a bed and breakfast in Colorado and owned a wine lounge. Currently she volunteers as a “chef for charity” for the Fraternal Order of Eagles, where she is the Auxiliary President. She loves to dine out and travels extensively, experiencing international cooking schools and culinary experiences. She plans to share new trends and ideas and looks forward to seeing you at the School of Cooking!

Chef George Geary
George Geary is the former pastry chef of the Walt Disney Co. Currently George teaches in over 120 schools from coast to coast, Canada, Mexico, UK and the high seas. His eighth book came out recently entitled 650 Best Food Processor Recipes. It’s a door stop of a cookbook in weight! His books have sold over one million copies worldwide. George is also a frequent guest on NBC and ABC affiliates throughout the country on the morning news programs cooking up his creations. George is a contributor to most of the major food magazines in the country. For the past 20 years George has conducted culinary tours of major food cities of America and abroad tours in Italy, France, and Belgium. When not on the ground teaching, George is aboard the Holland America Lines teaching while on the high seas. You can view all of his media at www.georgegeary.com

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).

Gioacchino Passalacqua
Gioacchino Passalacqua, born around fine food and wine in Sicily, is a passionate food exporter, gourmet, food tour guide, cook, and gastronome. His company, Attavola, represents the best Italian artisanal producers of extra-virgin olive oil, pasta, preserves, vegetables and fruits, chocolate, pastries, spices, balsamic vinegar, and honey. He is also our guide extraordinaire for our DLM Food Lovers Adventure in Italy.

Giri Dodballapur
Giri Dodballapur, CSW, has been with Dorothy Lane Market since 2004. He is passionate about food, wine, and craft beers. Craft beers have always been of great interest to Giri, and he is always seeking out the finest microbreweries.

Chef Hugh Carpenter
Hugh Carpenter is a popular Napa Valley chef, cooking teacher, and writer. During the last 36 years, over 100,000 people have attended his classes at cooking schools throughout North America. He is the author of 15 cookbooks, including Fusion Food Cookbook, which was nominated for a James Beard Award in 1995. Articles by Mr. Carpenter have appeared in many newspapers and leading food magazines, and he has been featured in People magazine. He was the “Cooking Teacher of the Year” from the International Association of Culinary Professionals (IACP), 2010.

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 Jeff Blumer
Chef Jeff Blumer is the owner/chef of Bellyfire Catering, an all-occasion, off-premise, Dayton-based catering company, as well as Culp's Café at Carillon Historical Park. Jeff has been cooking for nearly 20 years and holds a degree from the Cornell Hotel School. Bellyfire Catering is a preferred caterer at Carillon Park, Boonshoft Museum of Discovery, Sunwatch Village, and Taj Ma Garaj, and provides catering services at private homes and other venues. Jeff's website is www.bellyfirecatering.com

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

John Ready

Lea Richards
Lea is the owner and founder of Pig of the Month BBQ, a nationwide mail order barbecue company. She shares her love of food and creating new recipes through numerous websites, publications, and blogs. She has been featured in The New York Times, Food & Wine Magazine, Food Network Magazine, Thrillist, and Good Morning America among others. She believes cooking should be about bringing out seasonal flavors and enjoying real food.

Marilou Guy
Marilou Guy, an avid cook and baker, has a collection of over 2000 cookbooks, which have provided inspiration for her culinary training. She has studied pastry and baking techniques with Nick Malgieri at The Institute of Culinary Education, French Culinary Institute in New York City, French Pastry School in Chicago, and at the Wilton School of Cake Decorating and Confectionery Art.

Marilou Suszko
When Marilou Suszko http://mariloususzko.com is not writing about food, she’s teaching about food. When she’s done teaching, you might find her on one of Ohio’s small family farms, or at a local farmers’ market, discovering all she can about locally grown and raised food. At the end of the day, when it’s time to enjoy fresh, homegrown food from her garden or a nearby farm, you’ll likely find her sharing it in the company of family and friends.

Food defines Marilou’s family traditions. She has found that a shared taste can launch a pleasant conversation with a stranger, or can be the spark that creates a fast and lasting friendship.

Marilou’s career has revolved around food for more than 25 years, but her most valuable experience comes from a lifetime of enjoying wonderful food. While its purpose is to nourish us, food is about so much more.

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 Citriglia
Matthew’s 22 years of experience in the wine industry includes retail ownership, as well as restaurant and wholesale management. His thirst for knowledge drove him to compete against some of America’s best sommeliers at several sommelier competitions, and in February 2002 Matthew became a member of the prestigious Court of Master Sommeliers. His passion for service and education led to the creation of The WineMentor, Ltd., focused on bringing honor back to the art of service through a series of training seminars geared toward motivating and educating wait staff. Currently, Matt is the Statewide Fine Wine Sales Manager for a local wholesaler, and is the Vice Chairman for the Court of Master Sommeliers, where he has helped create and implement a new exam level titled “Certified Sommelier”. As well, Matt is asked regularly to speak and lecture on a variety of beverage topics; helps coordinate and administer the Court of Master Sommelier exams; is a judge for the National Mondial Young Sommelier Competition; mentors numerous students trying to pass the MS exam; and has created an innovative online e-learning server training program.

Chef Molly Stevens
Honored by Bon Appétit magazine as 2007 “Cooking Teacher of the Year,” Chef Molly Stevens has been described in The New York Times Book Review as “a beautifully clear writer who likes to teach”. Previously, she received the IACP 2006 Cooking Teacher of the Year award. Her book All About Braising won the 2005 James Beard Foundation Award for best single-subject cookbook. Classically trained as a chef in France, Molly has directed programs and taught at the French Culinary Institute, New England Culinary Institute, and L’Ecole de Cuisine La Varenne in Burgundy, France, and Venice, Italy. Molly continues to travel and teach cooking classes across the country. She lives near Burlington, Vermont and serves on the board of directors for the Vermont Fresh Network.

Peggy Neary
Peggy Neary has been with the School of Cooking for eleven years, primarily working in the office; as a kitchen assistant and, her favorite job, recipe testing for the Dorothy Lane Market Report. She is passionate about food and entertaining.

Penny Behnes
Penny Behnes is a personal chef and caterer who grew up on the east coast of England. She received one-on-one culinary training from Peter Berley, a leading Executive Chef and instructor at the Natural Gourmet Institute for Food and Health, the Culinary Loft, and the Earth Pledge Foundation in New York City. She has also received specialized training in Chinese, French, and Indian cuisine.

Sucheta Rawal
Sucheta Rawal is a freelance writer, foodie, and travel enthusiast. Born and raised in India, she is a homegrown chef who is a an expert in many cuisines. She has travelled to over 30 countries and has taken her experience into food and travel journalism. She reviews restaurants, teaches cooking classes, and writes about her travel adventures. She believes in letting your palate travel around the world from the comforts of your kitchen. Her blog is www.goeatgive.com

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.