Owner – Joan “Jo” Horner is a graduate of the Cambridge School of Culinary Arts Professional Chef Program. She has extensive experience teaching at Eurostoves, Cambridge School of Culinary Arts, Williams-Sonoma, and Newton Continuing Education, holds a CCP (Certified Culinary Professional) certification from the “International Association of Culinary Professionals” and is ServSafe certified. She IS that person in the grocery store who sees you eyeing the strange vegetable and then tells you exactly how to cook it, or where to find that obscure ingredient you have been seeking. She has a passion for food history and world cuisines, has over 500 cookbooks hogging up her bookshelves and is happy to answer your quirkiest cooking questions. She lives locally with her picky-eater husband and her cats who are quite partial to chicken.
Renee Cavallo grew up in a large Italian family where food was central to all occasions. Her childhood revolved around food and her early work experiences involved all the duties of her family restaurant. When she has time, she still works in the kitchen of “Venetian Moon“, her family’s restaurant in Reading. She has a B.A. in Education from Endicott College and has spent over 10 years teaching children. Until May of 2005, she was a beloved teacher at Riverside Children’s Center in Newton, MA. She graduated from the Cambridge School of Culinary Arts‘ Culinary Certificate Program in 2005. Renee’s dream has always been to combine her love of children and teaching with her passion for cooking. She lives in Newton with her husband Seth and their daughters Penelope and Reese.
Aley Lewis Aley received her bachelor’s degree from The University of Maine in Journalism & Professional Writing. Having recently spent two consecutive summers on Martha’s Vineyard, she enjoyed her experience as an intern for This Week on M.V, one of the island’s newspapers. She enjoyed traveling around the island writing about neighborhood restaurants, assisting with photography production and managing their social media. She has also held various alternative positions in the world of journalism including Photography Editor on University of Maine’s student-run newspaper, The Maine Campus and Photography Intern for The Improper Bostonian, one of Boston’s premiere social magazines. Currently, she controls Create-A-Cook’s social media, photographs events and is constantly interacting with children, adults and future chefs alike!
James Albright James is currently pursuing his Masters Degree in International Relations at Northeastern University in Boston. He hopes to combine his love of food with his interest in sustainability and international development. He began working in professional kitchen at the ago of 15, shucking oysters and burning his eyebrows off trying to light flat top grills. Since then he has worked in kitchens all over New England. Completely self taught, James learned the craft of cook little by little. As he grew into the role of chef he was able to begin developing his own style and approach in the kitchen. James loves teaching at create a cook, and his eyebrows remain intact.
Tammy Donroe Inman is a freelance food writer, blogger, and author of the acclaimed book Wintersweet: Seasonal Desserts to Warm the Home. A graduate of Tufts University and the Cambridge School of Culinary Arts, she currently teaches adult and child classes at Create a Cook. In her off hours, she can be found reading, gardening, and wandering the woods looking for mushrooms. She lives in Waltham with her husband and two sons.
Max Finn is a graduate of Johnson & Wales University with an Associates Degree in Culinary Arts and a Bachelors degree in Culinary Nutrition. He’s worked for area establishments, such as; Atlantic Fish Company, Tomasso Trattoria, Bon Me Food trucks, Cook and Brown Public House, and the Boston Bacon Truck. He’s cooked for the staff and artists at Gathering of the Vibes in Bridgeport, CT and Mountain Jam in Hunter, NY. Max loves to travel, and has been to Singapore and Thailand for culinary school, as well as traveled extensively throughout the Unites States and Europe. He loves to eat everything from pizza to pistou. Max has worked in the cooking industry for 10 years, and enjoys every minute of it, especially the past 1.5 years at Create-a-cook!
Phyllis Hirsch comes to us with a long background in teaching. 8 years as a special education teacher for grades 6 – 12 and 18 years as a first grade teacher all in the Weston school system. She teaches both the adult and child workshops, the 3 – 5 year old adult and child classes as well as classes for the 6 – 9 age group.
Katie Hopkins Bio coming soon!
Melissa Lee – Chef Melissa Lee left her career as a journalist to enter the world of professional cooking, graduating with honors from the Cambridge School of Culinary Arts. She then worked at Flour Bakery, Farmstead Table in Newton, and Blue Ginger. She currently enjoys teaching baking and sushi classes since she began working at Create-A-Cook this year.
Janine Malone Janine developed her interest and taste for food at a very young age. Coming from a family of self-taught cooks, it was her grandmother that Janine inherited the love of preparing and sharing great food. Today, as owner of Ingredients Cooking School, and in her role as a personal chef, you will find her continuing the study of everything culinary. Being able to share her passion with others is a true joy.
Jeff Morin Bio coming soon!
Stephanie Zampi is a graduate of the Culinary Institute of America with her bachelor’s degree in Culinary Management. She has worked for Wegmans since 2006, beginning in upstate New York, with a move to Massachusetts in 2014 to be a part of the growing New England division. She always longed to be a teacher, now having the opportunity to combine her two favorite things: cooking and teaching children. She loves working with kids and teaching them to be creative and proud of what they created.
Maggie Murphy is a graduate of Cambridge School of Culinary Arts Certificate Program. After graduating with honors, she jumped into the adventures of the pastry world where she worked for two years as the executive pastry chef at the International Golf and Country Club in Bolton, MA. Her lingering love for people and entertainment has led her here. On the side she is a private chef and a hired entertainer and singer for children’s birthday parties, weddings , and special events. Her artistic side contributes to making her classes new, fun, and exciting. Just ask her about her princess belle dress and she’ll hand you a business card.
Alycia Miceli Getting dinner ready for her family was Alycia’s job most days after school. She enjoyed cooking so much she made the decision to go to culinary school. Although she loved to cook, finding her place in the kitchen was proving to be more difficult than she thought. During her internship at the Westin Hotel, she found herself spending a lot time in the pastry department, and everything fell into place. Since then, she’s worked for Finale, made wedding and specialty cakes for Rosie’s Bakery, was assistant pastry chef at The Catered Affair and currently works at The Quebrada Baking Co. in Wellesley. Alycia loves seeing people get excited about food, and the confidence kids get when you teach them skills and cooking in the kitchen.
Craig Roman -Chef Craig graduated from Johnson & Wales University with a degree in Culinary Arts and Food Service Management. He also completed studies in wine and food sustainability. While in school Craig moved to Chicago where he worked at the former 2 Michelin starred Graham Elliot Restaurant and also Gather Chicago. He has also worked at Local 121 in Providence RI focusing in local and sustainable food from around New England. Now Craig is the Sous Chef at the Brimmer and May School in Chestnut Hill and instructor here at Create a Cook. Craig is excited to be a part of the Create a Cook team and can’t wait to pass on his knowledge and passion for food.
Heather Wish grew up in a family where food was king. Her father was the consummate restaurant connoisseur, her younger brother a culinary school graduate, her older brother a sushi chef, one older sister is a cake decorator and her other older sister a food and beverage manager for a major hotel. A long-time chef to friends and family, she began her official food odyssey by attending the Cambridge School of Culinary Arts shortly after graduating from Bowdoin College with a focus in childhood education. Professionally, Heather has worked the line at the Finale dessert restaurants and as a pastry chef at Petit Robert Bistro in Boston. Not to be limited to one area of food, she continues to work as a private chef and caterer and has been inspired by the flavors of Asia on numerous trips to Thailand, Laos, Vietnam, Sri Lanka, India, Indonesia, and Japan. Heather always hoped to combine her love of teaching with her love of cooking and finally found the perfect place, Create-a-Cook, where she has been happily working since. Heather lives in Swampscot with her husband Kyle and her boy Jack with another little one due any day now. (stay tuned)