Chef Curtis Gamble of the Black River Café

A graduate of the Pennsylvania institute of Culinary Arts and local foods advocate, Curtis spent the last 10 years cooking in Pittsburgh, PA. First as sous chef at the now defunct rustic Bruchettas exploring regional Italian foods, then a long stint as Chris Jackson's executive sous chef for the award winning six penn kitchen. After 3 years at the downtown Pittsburgh eatery, he moved on to become the executive chef of the Café at the Frick. After relocating to Cleveland  he has helmed the dinner service at the Black River Cafésince November 2009. A constant goal of refinement and exploring regional american foods is his goal.

Chocolatiere Catherine Pastron

Matt Mars & John D'Amico, Proprietors of Chez Francois

Chef Cesare Avallone, Crush Winebar

The Crush Winebar is a full service restaurant focused on the celebration of food and wine from around the world. The bar offers several wines by the glass, wine flights, an extensive wine list, spirits and brews. An eclectic menu features snacks, small plates, shareables and daily dinner features. A back dining room can accomodate groups of up to twenty guests, with a chefs tasting menu available.

All of the menus at Crush are composed of the best quality ingredients, with an emphasis on seasonal and local when available. Crush Winebar is committed to providing high quality food in an inviting and comfortable setting, with friendly and attentive service.

Whether dining with pre-theater, dropping in for a bite, enjoying a chefs tasting menu or relaxing with a glass of wine, Crush Winebar looks forward to making your stop in Downtown Sandusky a pleasurable experience.

 

The Culinary Vegetable Institute is the premier venue for the finest in culinary experiences including Earth to Table Dinners, Wine Tastings, Weddings, Private and Corporate Functions, and Team Building Retreats.

DeLuca's Place in the Park

Chef Beth Ringlein of the EHOVE Career Center

Chef Beth was born and raised in the Cleveland, Ohio area.  Beth is a graduate of the Culinary Institute of America and received the Frances L. Roth Award,  She gained most of her experience through hotels and country clubs.  Currently, she directs the Adult Culinary Education and Training Program at the EHOVE Career Center.  She resides in Huron with her husband Mark and two pretty kitties. 

Jackalope Lakeside

Pastry Chef Ann Blackwood of Kalahari Resorts 

One of fifteen children, Ann began her cooking career at age five, learning from her mother and older sisters and adapting family recipes from scratch with garden fresh products. After high school, her curiosity and creativity in the kitchen led her to pursue a career in the catering industry.

One of the area's most unique and extraordinary chefs, Ann has had the distinct privilege to apprentice under a number of well-known chefs and chocolatiers including the late Bill Hogan, master chocolatier of the former Fanny Farmer Candy Company. She has also appeared as a guest on radio programs, performed demonstrations in chocolate and pastry shows, judged local culinary competitions and utilized her culinary talents for charity events including the Heart of America's Sweet Charity Chocolate Fashion Show in Washington D.C. and Culinary Vegetable Institute's Veggie-U fundraising event for children's health.

As the pastry chef at Kalahari Resort, Ann takes pride in creating distinctive and indulgent desserts and sweets that go far beyond the expectations of resort and convention center guests. Her unique creations can be found in restaurants throughout the resort including the Javo Manjaro and Great Karoo. Ann also specializing in working with meeting planners to design and develop specialty desserts for one-of-a-kind meetings.

Ann is a member of the American Culinary Federation and resides in Norwalk, Ohio with her husband Eric and three daughters Nichole, Caroline, and Catherine.

Chef Tim Michitsch, Lorain County Joint Vocational School

Chef Michitsch is a graduate of the prestigious Culinary Institute of America in Hyde Park, New York. He earned his Ohio Teaching Certificate from Kent State University and has taken additional education classes at Ashland University. He is a certified culinary educator and a certified executive chef with the American Culinary Federation and was inducted into the American Academy of Chefs in 2006.

He has worked in various restaurants and clubs in New York, Washington D.C. and Ohio.  From there he found his passion in teaching at the Lorain County JVS. Chef Michitsch was instrumental in earning The Exemplary Career and Technical Education Award from the United States Department of Education for the Lorain County JVS Culinary Academy.

In 2005 Michitsch was recognized as the National Culinary Educator of the Year for the American Culinary Federation. In 2004 he was recognized as Chef of the Year from the American Culinary Federation Akron-Canton Chapter for his outstanding leadership and mentoring of young culinarians. Chef Michitsch has also received two Presidential medallions from the ACF Akron-Canton Chapter. He has been a member of the National ACF Education Task Force since 2005. In addition to coaching hundreds of culinary students over the years he is also a gold, silver and bronze medalist, most recently in the Hot Food Competition in Cleveland in 2007. He also placed second in the national Professional Knowledge Bowl Competition in 2003 and 2004.

Chef Michitsch was recognized as Culinary Educator for the ACF Cleveland Chapter in 1995. The Ohio Vocational Association has recognized him with the Pacesetter Award for Outstanding Leadership in 1993 and 1998. He was twice nominated as Teacher of the Year with the same organization. In 1993 he received the prestigious New Professional Award. The Cleveland Restaurant Association presented chef Michitsch with The Lifetime Service Award through Education in 2004.

His students consistently earn awards at competitions and often competing with college students. He coached the Ohio ProStart Culinary State Champion teams in 2003, 2004, 2005, 2006, 2007, 2008, and 2009 and was advisor to the national teams, which has ranked in the top ten in the country. He has also coached culinary students to 12 national culinary competitions through the FCCLA youth organization. 

Marconi's Italian Restaurant

Chef Omar Hernandez, Mezcal Tequila

Chef John Todhunter of the Oberlin Inn 

Chef Todhunter is a graduate of the Lorain County Joint Vocational School Culinary Arts Program.  He has been interested in the culinary world since he was a child.  He has trained with Executive Chef Ryan Hammel and has had the opportunity to experience Iron Chef Michael Simmon in the kitchen.  John is also actively involved in the Boy Scouts of America.

Chocolatiere Julie Lochowyn of Pomona Chocolates

I started Pomona Chocolates in 2009 because I wanted to create luxury chocolates that taste as exquisite as they look. The company is named for the Roman harvest goddess Pomona, and with that inspiration, we really have to use only the finest, most beautiful ingredients that nature has to offer. Colors and flavors are inspired by the change of seasons; combining fruit, flowers, teas and coffees with spices and herbs from all over the world. The flavors may be ever evolving, but the commitment to deliver a first rate chocolate experience is constant. The chocolate that we use comes from the finest chocolate manufacturers in Belgium, France and Switzerland.

A life long passion for chocolate began at a very young age, when I would take the bus downtown to McCord Candies in Lafayette, Indiana on Saturday mornings to spend my allowance. I would agonize forever in front of the cases, trying to remember everything I'd bought before, and what I still wanted to try. Between my purchased treasures and my Easy Bake Oven, I pulled off some fairly elaborate tea parties! As I grew older, and my love for cooking and baking took hold, my parents, friends, and boyfriend never knew what to expect when I was in the kitchen, but I have to say, they were always very good sports! And mom, I really am sorry about all the stuff that ended up on the ceiling.

After graduating from Purdue University, my professional life began as a designer of furniture stores, showrooms and home furnishings. Still an avid home cook and gardener, I began taking cooking and baking classes whenever my schedule allowed. Eventually this led to a chocolate tasting and making class offered by pastry chef Ann Blackwood. Now completely smitten, I decided to enroll in a professional class, and graduated with honors from Ecole Chocolat, a course taught online through the University of British Columbia. I interned with chocolate maker Ghyslain Chocolat dex Beaux Artes, and started my business soon afterward. My family is genuinely grateful that they no longer have to consume my entire production! Chocolate making combines the use of color, texture and attention to detail that I love in design, and my passion for cooking in a way that is deeply satisfying. Making artisanal chocolates is something I truly love to do, and I hope that you enjoy them as much as I adore creating them!

 

Chef Tim Rotuno of Rotuno's Texas Style Barbeque

Rotuno's is a good old-fashioned barbecue restaurant that offers the very best in traditional barbecue delicacies and a host of soulful side dishes.  Since opening in 2008, Rotuno's has become the hands-down favorite place for locals to go when their craving the sweet yet savory barbecue you would find in Texas big country.

 

Chef John Caferelli of Stubby's Pub & Grub

Chef John Cafarelli is a self taught chef from Akron.  He worked his way through several fine-dining restaurants in Akron before moving to Cleveland and finally settling in Elyria where he cooks eclectic bar food at Stubby's Pub and Grub.  His menu is unique, his prices are affordable, and he uses the classic techniques he has learned to produce homemade food.  John is also a College of Wooster graduate.

Chef Jim Smith, Towne Center Retirement Community

Chef Smith, Director of Dining Service, is a graduate of the Lorain County Joint Vocational School Culinary Arts Program.  Through the Lorain County Joint Vocational School, he took first place in the Future Homemakers of America cooking competition and then went on to take a silver metal at the National Competition.  He continued his education in Culinary Arts at Sullivan College in Louisville, Kentucky.

Chef Smith worked in many styles of food service throughout his education and for the past seventeen and a half years he has been with Senior Living Communites.  His time is dedicated to providing an upscale dining experience, higher quality food and outstanding customer service to the residents. 

Chef Cesare Avallone, Zinc Brasserie