| About our Culinary Instructors: |
Virginia Allerton
Virgina has studied and worked extensively in the culinary arts field including receiving her culinary teaching credential from U.C. Berkeley Extension, and studying area cuisines during her travels throughout the U.S. and other countries. Her culinary and teaching skills have been applied and refined as Director of Nutrition for Castro Valley School District for 13 years and as owner of a home-based catering business for 12 years.
|
Susan Blanc
Susan is a herbalist and nutrition educator. She graduated from the University of California, Berkeley with highest honors in 1980, studied Herbalism for six years with local and national experts, and received her holistic nutrition credential from Bauman College in 2007. She has served as a consultant to the California Association of Naturopathic Physicians and has also worked at the Sonoma County Herb Exchange, a grower’s coop for fresh medicinal herbs. Susan is a member of the American Botanical Council, the American Herbalists Guild and the National Association of Nutrition Professionals.
|
Mary Lou Groff
Mary is an award-winning cake decorator who has taught this skill for over 18 years. She recently retired as head decorator at the well known Merritt Restaurant and Bakery in Oakland.
|
Margaret Riesen
Margaret, a native of Switzerland and Australia, brings an eclectic culinary heritage to her menus. A long-time vegetarian and teacher of vegetarian cuisine, she understands the art of creating marvelous vegetarian alternatives to popular dishes. Margaret has written for Malibu Monthly Magazine with her monthly column. She has also taught cooking classes in Santa Barbara’s Continuing education programs. |
