Carey grew up in St. Louis, MO, and earned her Bachelor's degree in Computer Science from Washington University in 2002. She returned to school to earn her Culinary Arts degree from St. Louis L'École Culinaire, graduating at the top of her class in 2007. Carey has worked in a variety of culinary fields including cooking instruction, catering, recipe development, and food styling for print and TV. She moved to Pittsburgh with her husband and two cats, taking the position of Food Marketing Manager for Market District^® in 2008. She enjoys healthy cooking, Asian cuisine and anything with cheese.

Classes:
Using Phyllo & Puff Pastry – 3/12/10
Dim Sum – 3/18/10
Egg-Cellent Eats – 4/3/10
Girls' Night Out: Easy Apps – 4/8/10
A Couple of Cooks: Cooking with Wine – 4/23/10
Unusual Grains – 4/29/10
Dim Sum – 5/1/10

A native of Collins Center in western New York, David got his start in the food industry as a butcher. He moved to Pittsburgh in 2007 to attend the Pennsylvania Culinary Institute. After graduation he worked for a time at Bona Terra in Sharpsburg before taking a position with Market District^® in summer 2009. David's passion for food is surpassed only by his passion for food knowledge.

Classes:
Using Oils and Vinegars – 3/11/10
Foodie Fundamentals: Stock Making 101 – 3/26/10
Organic Cooking – 4/9/10
Spring Soups – 4/22/10
Using Oils and Vinegars – 4/27/10
Foodie Fundamentals: Stock Making 101 – 5/4/10
A Couple of Cooks: Gettin' Cheesy – 5/7/10
Just Ducky – 5/12/10

Born and raised in a small Ohio town, Tanocha always knew that cooking was her passion. This inevitably led her to attend the Pennsylvania Culinary Institute, where she graduated with honors in 2008. She is a member of the American Culinary Federation and of the Eta Sigma Delta International Hospitality Management Honor Society. Tanocha joined the Market District^® team in 2008.

Classes:
Fruit Desserts – 3/14/10
¡Ole! Mexican Fiesta Favorites – 4/15/10
¡Ole! Mexican Fiesta Favorites – 5/5/10
Fruit Desserts – 5/14/10
Picnics – 5/23/10

Daniel was born into and raised around the restaurant business in northern Spain. He attended culinary school at Sukaldaritza Eskola where he studied with Luis Irizar, and specialized in Spanish and Mediterranean gastronomy. He has since worked as a chef in kitchens in Barcelona, Rome, Paris, Morocco and throughout the U.S. He joined the Market District^® team in 2009.

Classes:
5-Ingredient Meals – 4/6/10
Tapas – 4/17/10
BYOM (Bring Your Own Mom): Comfort Food – 5/9/10
Tapas – 5/21/10
5-Ingredient Meals – 5/25/10

After graduating from the Pennsylvania Institute of Culinary Arts in 1994, David served his internship at The Club at Nevillewood before becoming Executive Chef at Carmassi's Tuscany Grill, a position he held for 10 years. Now at Market District^®, he is currently Team Leader for value-added meat and seafood.

Classes:
Fish Primer – 3/19/10

Sara Boyer hails from Mentor, Ohio, northeast of Cleveland. She moved to Pittsburgh to attend The Art Institute of Pittsburgh's program in Culinary Management, where she fell in love with chocolate work. She interned and was later hired at Lidia's Pittsburgh as part of the pastry team. She joined the Market District^® team in 2008 as the candy department lead at the South Hills Village store, eventually transferring to the Robinson Market District as Sweets Shop team leader.

Classes:
Chocolate Dipping – 4/2/10

Andrew Cline grew up in Harrisville, Pennsylvania, and attended the Pennsylvania Culinary Institute. After interning at the Boca Raton Resort in Florida, he returned to Pittsburgh to become the banquet Sous Chef at the Renaissance Hotel. He has since worked as the seafood manager at Giant Eagle stores in Monroeville and Seven Fields, and is currently a seafood Team Leader at the Robinson Market District^®.

Classes:
Just for the Halibut – 4/20/10

Karla was raised in Latin America where she earned a BS in Business Administration from Central American University. Her passion for food brought her to pursue a Culinary Arts degree from Pennsylvania Culinary Institute, where she was awarded The Dieter Kiessling Professionalism Award in 2006. Since, Karla has worked as Head Chef for Il Valleto, Garde Manger for Le Pommier and as Assistant Sous Chef at the Hilton in Key West, giving her experience with French, Italian, Caribbean and Latin fusion cuisines. Karla first joined Market District^® as a Food Marketing Assistant in 2006. Sharing her excitement about food with diverse people is key to her success. Her greatest joy? Having someone else cook for her, but take note: she judges a chef by a clean jacket.

Classes:
Brunch with a Twist – 3/21/10
I See-Food – 4/29/10

Luke's travels in Asia and South America opened his eyes to the relationship between culture and food. Upon returning to the U.S., he enrolled in the International Culinary School at The Art Institute of Pittsburgh, where he graduated with honors. He went on to work in both the private and corporate ends of the restaurant business before joining the Market District^® team, where he shares his love for food and for helping people discover a world of flavors.

Classes:
A Couple of Cooks: Indian Feast – 3/13/10
Cooking with Guinness^® – 3/17/10
Creative Pizzas – 3/26/10
Creative Pizzas – 4/24/10
That's a Wrap – 5/7/10

A graduate of Johnson & Wales University, Chef Ben earned an Associates Degree in Culinary Arts and a Bachelor's Degree in Culinary Nutrition. He is the Associate Product Development Chef for Market District^®, making him our go-to guy for new recipes, menus and products, and maintaining quality assurance. He loves working with fresh, seasonal ingredients and adding creative twists to classic dishes.

Classes:
Pasta Sauces from Scratch – 3/23/10
Graduation Party Prep – 04/28/10

Judy Dodd graduated from Carnegie Mellon University and earned her Masters degree from University of Pittsburgh, where she is currently on faculty in the Department of Sports Medicine and Nutrition. She has worked in hospital and restaurant food management, community education and consultation. Judy serves as a distance education instructor at Penn State, and speaker and writer on nutrition and food at the local and national level. She is a past president of the American Dietetic Association and the local affiliate of the American Heart Association. Judy is on the Board of Directors for the American Dietetic Association and Adagio Health, and received the Copher Award — a prestigious award presented by the American Dietetic Association — in 2008.

Classes:
Great Grains, Gluten-Free – 3/27/10
Herbs for Flavor and Health – 4/14/10
Heart-Healthy Cooking – 2/10/10
Super Foods: Tweak Your Diet For a Health Bonus – 5/13/10

Darla worked in the corporate world and as a teacher in Texas before graduating at the top of her class from the Pennsylvania Culinary Institute. While interning at Disney, she ran seven countries at the Epcot^® International Food and Wine Festival. She has since worked in catering and ice sculpture, and as a private chef. A proud Market District^® Team Member, she is also owner and Executive Chef of Darla's Lunch Box, a corporate catering company in Texas.

Classes:
Simply Ooh La La – 3/31/10
A-Lot-A Enchilada – 4/30/10
Girls' Night Out: Simple Summer Salads – 5/27/10
Simply Ooh La La – 5/30/10

As a child, John traveled overseas and was exposed to many cuisines — a good start for a future chef. After spending a summer working on the Jersey shore as a busboy, he felt drawn to the energy of the food and restaurant industry and enrolled in the Pittsburgh Culinary Institute. Following his graduation in 1994, he worked as a chef for the Ritz-Carlton in Phoenix, Pittsburgh's Duquesne Club, The Broadmoor resort in Colorado Springs, Levy restaurants in Chicago, and as Executive Chef for the Carnegie Museums of Pittsburgh before taking his current position with Market District^®. He lives with his wife April and two children, Allyson and Andrue in the East End of Pittsburgh.

Classes:
Hight Tea – 3/3/10
Cooking Incredible Seafood at Home – 4/14/10

Sara graduated from the University of Pittsburgh with a Bachelor's Degree in Clinical Dietetics and Nutrition. She holds certification in Adult Weight Management and is a Certified Nutrition Support Clinician through the American Society of Parenteral and Enteral Nutrition. Prior to joining the Market District^® team, Sara provided nutritional guidance to patients at the University of Pittsburgh Medical Center.

Classes:
Seasoned Chef: Most Important Meal of the Day – 3/16/10
Simmering Chef: Taste a Rainbow of Vegetables – 3/20/10
Seasoned Chef: It's Greek to Me! – 4/11/10
Simmering Chef: Healthy Homemade Snacks – 4/27/10
Seasoned Chef: Cinco De Mayo – 5/4/10
Simmering Chef: Classic Diner Meal – 5/19/10

Amy graduated from the University of Pittsburgh with a Bachelor's Degree in Clinical Dietetics and Nutrition. Amy's expertise in the gluten-free lifestyle is the direct result of raising a child with celiac disease. She is a member of the American Dietetic Association, serves on the Board of Directors of the Pittsburgh Dietetic Association, and is a member of the West Allegheny School District's Wellness Committee.

Classes:
Great Grains, Gluten-Free – 3/27/10
Small Fry: Bunny Pizza – 3/30/10
Small Fry: Breakfast for Dinner – 4/16/10
Small Fry: Turkey Time – 5/26/10

Lawrence started his career in the food industry more than 20 years ago. Upon graduating from The Culinary Institute of America in 1989, he worked for Hilton Worldwide for 10 years as a restaurant chef, banquet chef and sous chef, exploring numerous cooking styles and cultural cuisines. He left the restaurant industry to start a small catering business that he and his family still run.

Classes:
Foodie Fundamentals: Sauce Making 101 – 3/4/10
Food Art and Garnishing – 3/7/10
Foodie Fundamentals: Sauce Making 101 – 5/11/10
Food Art and Garnishing – 5/28/10

Born and raised in the Pittsburgh area, Wayne is currently a student at the Pennsylvania Culinary Institute Le Cordon Bleu Program in Culinary Arts. He loves working in the kitchen and using the freshest ingredients to create classic recipes.

Classes:
Hungarian Food – 3/28/10
Fruit Tarts – 4/2/10
Hungarian Food – 5/20/10
Fruit Tarts – 5/22/10

A Pittsburgh native and graduate of the Pennsylvania Culinary Institute, Scott's passion and love of cooking grew from his travels abroad with his family. Since graduating he has worked under many great chefs and has worked as a chef himself at various local restaurants. One of his top honors was participating in a multi-course seafood dinner at the James Beard House in New York City.

Classes:
A Fresh Idea — Homemade Ravioli – 3/9/10
A Wok through Chinese Cooking – 4/10/10
Ice Cream Sunday – 5/2/10
A Wok through Chinese Cooking – 5/6/10
A Fresh Idea — Homemade Ravioli – 5/14/10
Ice Cream Sunday – 5/30/10

A Pittsburgh native, Jessica credits cooking for her family at the holidays with helping her discover her culinary calling. After attending the Pennsylvania Culinary Institute, she worked at theBoca Raton Resort & Club and as Sous Chef at the Pittsburgh Carlton. These experiences gave her the knowledge necessary to helm Bistro 19. Her passion for food fuels her unyielding dedication and energy in her role as Executive Chef at Bistro 19 — but her guests' happiness is the ultimate reward.

Classes:
Bistro 19: Gluten-Free Baking – 4/13/10
Simmering Chef: Bistro 19: Favorite Comfort Foods – 5/15/10

A food-service veteran since the age of 15, an honor graduate of the Culinary Institute of America in Hyde Park and former roundsman chef at LeMont in Mount Washington, Chef Belch has taught at the Pennsylvania Culinary Institute for 22 years. Now a Certified Executive Chef and Certified Culinary Educator, he currently has his own catering and confection business, Chef Jim Presents.

Classes:
Cajun and Creole Cuisine – 3/25/10
Super Salads – 4/22/10

The 2003 American Culinary Federation Pittsburgh chef of the year, Chef Donato is a 1991 graduate of the Pennsylvania Institute of Culinary Art. He is former Executive Chef at The Capital Grille Pittsburgh and at the Pittsburgh Marriott City Center, and Corporate Executive Chef at Shaner Hotel Group, and has served on the culinary advisory board of the Pennsylvania Culinary Institute. Donato’s Fox Chapel is scheduled to open in early summer 2010.

Classes:
The Capital Grille: 1-2-3 Hors D'Oeuvres – 3/5/10
The Capital Grille: 1-2-3 Soup! – 4/9/10

Founder of the CHAMPS Sports Nutrition Program, Matt Darnell teaches nutrition classes and demonstrations that help analyze and create healthful eating habits and meals for athletes. He holds an undergraduate degree in clinical dietetics and nutrition from University of Pittsburgh. Currently he is working toward becoming a Registered Dietitian and is finishing his Master's Degree at the University of Pittsburgh in Sports Medicine and Nutrition. Matt's been a competitive athlete for over 15 years.

Classes:
Veggie Power – 4/17/10

April Simpson-Gruver has baked in such notable places as Rover's in Seattle, The Broadmoor in Colorado Springs, Fairmont Hotel in Chicago and The Duquesne Club in Pittsburgh. She has taught at the Pennsylvania Culinary Institute and is the owner of Vanilla Pastry Studio in East Liberty, home to her creative confectionery, including her signature dessert — soft-centered Lollys, in flavors such as salted caramel, custard, white chocolate raspberry and key lime pie.

Classes:
High Tea – 3/3/10

Pittsburgh native Pete Hanowich leads the Pittsburgh Chapter of the Chaine des Rotisseurs — the oldest, most prestigious food and wine society in the world. Pete currently partners with the Pittsburgh Wine Festival to offer local seminars year-round. He has presented wine lectures and tastings across the United States for many years. His wine column, "Uncorked," appears each month in the Market District Newsletter.

Classes:
Pairing Food and Wine – 3/27/10
Summer Wines – 5/29/10

Born in Miami, Florida, Chef Hebson took his first restaurant job at the age of 15. After traveling the United States for four years following high school, he enrolled in the Pennsylvania Culinary Institute. Upon completion of his internship with Vail Associates in Vail, Colorado, he returned to Pittsburgh to work at Bruschetta's Bar & Grille and as Sous Chef at the Holiday Inn Select in Oakland. He is currently the executive chef at Sonoma Grille.

Classes:
Sonoma Grille: Taco Party – 3/14/10
Seasoned Chef: Sonoma Grille: Sushi – 4/25/10
Sonoma Grille: Crab Boil – 5/23/10

Neal is a Pittsburgh native and has worked a wide range of jobs in the food service industry, starting as a dishwasher then moving on to barista, server and short-order cook. He attended the Pennsylvania Culinary Institute and was one of the founding staff members of Seviche, a popular Nuevo Latino tapas bar in the heart of downtown Pittsburgh's Cultural District. He has since moved to Sonoma Grille, where he is currently Sous Chef.

Classes:
Sonoma Grille: A-Z of Spring!: Letters A-M – 4/21/10
Sonoma Grille: A-Z of Spring!: Letters N-Z – 5/26/10

Over his nearly 30-year career, Chef Mark has been an award-winning ice sculptor and culinary artist. A Certified Executive Chef since 1999, his passion for organic ingredients and regional products shines through in all his work. His Tree Tops Planked Laurel Hill Trout won Best Entrée at Savor Pittsburgh 2009.

Classes:
Tree Tops: Making and Using Artisan Cheese – 3/24/10
Tree Tops: Smoking – 5/18/10

Sukey and her husband, John, own and operate Jamison Farm in Latrobe, Pennsylvania. Their 210- acre farm produces approximately 4,000 lambs annually. John and Sukey recently celebrated their 30th year of farming while they continue their farming traditions, working together between their farm and their processing plant where they process their natural young lamb.

Classes:
Lamb-Tastic! – 3/23/10

As Executive Chef at Tusca Global Tapas, Christopher specializes in global cuisines and seasonal menus made from the freshest ingredients. He also has close community ties, coordinating post-game events for the Steelers and volunteering at fundraising events throughout Pittsburgh. Chef Christopher recently accepted a position as culinary instructor at Westmoreland County Community College. He lives in Irwin with his wife and son.

Classes:
Tusca Global Tapas: Seafood Salads – 3/10/10
Tusca Global Tapas: Springtime Celebration Menu – 5/8/10

The son of a steelworker and a lifelong Pittsburgh resident, Chef Jason discovered his passion for cooking at the age of 15 working at The Chef & I Catering in Freeport, Pennsylvania. He later enrolled at the Pennsylvania Institute of Culinary Arts, graduating in 1996. During his tenure as Executive Chef at The Church Brew Works since 2001, the Lawrenceville craft brewery and restaurant has been featured in many local and national publications, as well as on the Food Network.

Classes:
The Church Brew Works: Cooking with Beer – 3/16/10

A New York City native, Chef Jeremy has spent the majority of his life in food service. He's been privileged to work with such chefs as Wolfgang Puck, Robert Irvine, Warren Brown, Klaus Friedenreich and Rob Sobkowski. A firm believer in laughter in the classroom, Chef Jeremy teaches at The International Culinary School at the Art Institutes, The Crate in Greentree and Market District. He attributes his success to his family.

Classes:
European Street Food – 5/2/10
Mexican Pollo Madness – 5/16/10

An experienced Pittsburgh-area foodservice entrepreneur, Rhonda created Local Goodness in 2007 to celebrate the bounty of fresh, seasonal, local products and the people who grow them, developing, producing and hosting a series of Local Goodness segments on KDKA's Pittsburgh Today Live. She has been recognized as one of Pittsburgh's "40 under 40" whose creativity, vision and passion enrich the region. Her column, Simply Seasonal, appears in each issue of Table magazine.

Classes:
Greek Feast for the Gods – 4/6/10
Cuban Passion – 5/11/10

McKee's Rocks native and Pennsylvania Institute of Culinary Arts graduate Kevin Sousa is widely regarded as one of the leading practitioners of molecular gastronomy in the U.S. He has been the chef at many of Pittsburgh's Top 25 restaurants as rated by Pittsburgh Magazine, including Bigelow Grille, Kaya and Soba. Chef Sousa currently cooks at Yo Rita on Carson Street as he prepares to open his restaurant, Salt of the Earth. He lives in Polish Hill with his wife and two daughters.

Classes:
Wild Edibles – 4/1/10

Dorothy's teaching background and love of cooking came together in 2003 when she opened Chop, WOK & Talk! Cooking School. Because of extensive training with Anna Kao, a local restaurateur, the hands-on classes and corporate team building sessions specialize in Chinese, Thai, and Vietnamese cuisines. Dorothy has happily shared her techniques and recipes with participants of CCAC, Trafford Adult Study Program, and Xperience Days, a national gift certificate company.

Classes:
Vietnamese – 3/12/10

Dr. Lina G. Thakar is a licensed practitioner of Ayurveda, a holistic approach to health that seeks harmony in life and nature. In her native India, she received her Bachelor's Degree in Ayurvedic Medicine and Surgery from Tilak Ayurved Mahavidyalaya, one of the world's oldest Ayurvedic colleges. She teaches Ayurvedic Nutrition and Cooking classes on healing herbs and spices, and cooking methods for restoration of health and prevention of imbalance.

Classes:
An Ayurvedic, Indian Home Cooking Class (Level 1) – 4/18/10