COOKING CLASS SCHEDULE

Some of Derek's earliest memories are of being in his grandmother’s kitchen, where he quickly learned that food was the fabric that kept his family so close. Derek is a self taught cook and has been immersed in Italian cuisine ever since those days in his grandmother's kitchen. He has spent time traveling throughout the U.S. and abroad, experiencing foods from many cultures. After a recent trip to Italy he had the privilege of working in professional kitchens in restaurants spanning from regions North to South. Derek has been an integral part of Rosario Pino's being the main taster and buyer for the products in the store; he has an intimate knowledge of everything in the store and has creative ideas on how to use them, many of which will be showcased during this classes.

Mark Cupolo is the chef and owner of "Rocco Ristorante" on Monroe Avenue downtown. Mark and his restaurant are widely recognized as not only one of the best restaurants in town, but the go-to place for genuine and authentic Italian cuisine. Mark has a great relaxed personality, and lets his food do the talking for him; to try it out you have two choices: either get a reservation far in advance--or--attend his cooking class at Rosario Pino's. No promise his class is any easier to get into than his restaurant...Fills Up Quick!!

Tim grew up in Rochester and graduated from St. John Fisher College in 2005 with a masters degree in both finance and marketing. After graduating, Tim's love of food took him to the Amalfi coast where he worked in a small town called Ravello. There he increased his knowledge and exposure and began honing his culinary skills. After Ravello, Tim wanted to broaden his exposure and skills and moved to Venice where he embraced the culture and cuisine before bringing it back home with him. In 2007, Tim returned home and went to work for Dan Martello at the Culinary Center in Canandaigua. In 2008 Dan and Tim opened “Restaurant Good Luck” in the Village Gate where the two remain today working side by side crafting amazing dishes on a unique and seasonal menu.

Gray Ghost Gourmet is an in home catering company. Chef Gary essentially converts your kitchen into a gourmet restaurant. All of the preparation is done in the privacy of your own home. No party is too big or too small, from the intimacy of a romantic dinner for 2, to the celebrated occasion for 102. Birthday parties, graduation parties, bridal or baby showers, wedding receptions, and rehearsal dinners are some of the many occasions Gary helps make special. He even does all of the set up and clean up! Gray Ghost Gourmet is a small and local business that incorporates the 'localvore' philosophy into their dishes by buying ingredients from local markets whenever possible.

Currently the Executive Regional Chef at the Lackmann Higher Education Division at St. John Fisher College, Joel has been cooking in the Rochester area for nearly ten years as an executive chef. His previous positions were held at Bristol Harbour and Oak Hill Country Club. More notably is Joel's experience on the USA Culinary Team three years in a row. His developed taste and technique can be attributed to his international culinary expertise.

Chloe Kung grew up enjoying the vast foods of Chinese cuisine, emphasizing healthy, nutritious home-style family meals made from scratch. Her modern cooking style integrates ease of preparation, seasonal menus and promoting wholesomeness & longevity of body, mind & spirit through good-eating.

Currently the Executive Regional Chef at the Lackmann Higher Education Division at St. John Fisher College, Joel has been cooking in the Rochester area for nearly ten years as an executive chef. His previous positions were held at Bristol Harbour and Oak Hill Country Club. More notably is Joel's experience on the USA Culinary Team three years in a row. His developed taste and technique can be attributed to his international culinary expertise.

Gray Ghost Gourmet is an in home catering company. Chef Gary essentially converts your kitchen into a gourmet restaurant. All of the preparation is done in the privacy of your own home. No party is too big or too small, from the intimacy of a romantic dinner for 2, to the celebrated occasion for 102. Birthday parties, graduation parties, bridal or baby showers, wedding receptions, and rehearsal dinners are some of the many occasions Gary helps make special. He even does all of the set up and clean up! Gray Ghost Gourmet is a small and local business that incorporates the 'localvore' philosophy into their dishes by buying ingredients from local markets whenever possible.

Tony Simone is a Sicilian-Italian-American who owns and operates a Wood Fired Pizza business as well as outdoor kitchen and pizza oven construction business. He uses nothing but the very best ingredients, his own hand made pizza oven to true Neopolitan specifications, and sticks to his old-world traditions and recipes passed down to him since his childhood. His food is authentic and has incredible flavor. He has a contagious personality and you are sure to have a blast!!

Amanda is the Director of Marketing Communications for Dalmath Associates. She is also a food writer and reviews restaurants and “Cheap Eats” for the Democrat & Chronicle's Flavors of Rochester section. Amanda was previously a manager at Williams-Sonoma, where she led bi-weekly cooking classes and was the store’s Culinary Expert. Before joining Dalmath Associates, she served as Brand Manager for a local restaurant and food retail group.

Brian is a graduate from the Culinary Institute of America; a classically trained chef with international cooking credits. A proponent of sustainable cuisine, Brian's approach to cooking and eating is seasonally driven. A 20-plus-year veteran to the culinary arts, he has experience cooking in some of the world's finest kitchens such as The French Laundry, Tru, and Restaurant August. Brian is currently the Executive Chef at Avvino, a new Brighton restaurant set to open Summer 2013.

Jackie has a great personality- bright, energetic, fun, and very tasteful; and the same is true for her food. Jackie's cuisine and style of cooking is all about making delicous food, keeping it clean and healthy, and having fun not only eating it, but making it too. Learn how to make the kitchen a fun place to be in, and one you will want to be in more often knowing it is Guilt-Free!!

Seth Lindahl grew up in Webster, N.Y. and discovered a passion for food from a very young age with a heavy influence from his parents who were great cooks and grew and used their own fresh produce. Seth eventually went to New England Culinary Institute in Vermont; after graduating he moved to California and became immersed in their cuisine and wines and was mentored by great chefs such as Michael Chiarello of Tra Vigne. Later on, Seth returned to Rochester and worked in kitchens such as 2Vine and Max at Eastman Place. Eventually Seth became Executive Chef at The Social on East Avenue and won the people's choice award for Best Restaurant in his first year. After having made a name for himself, Seth was heavily recruited by Max Chophouse and accepted the role of Executive Chef for three successful years. From there, Seth was approached by Ken Holenbeck to join him at Mise' En Place Market as well as Zeppa Bistro; thus fulfilling Seth's lifelong dream of owning a restaurant.