Chef Iannaccone's career began with helping his father make fresh pasta. He worked his way through culinary school at NCC and graduated top of his class in August of 2006. Shortly before he enrolled in school, Chef Iannaccone took a position as a kitchen roundsman at Brookside Country Club, a prominent Lehigh Valley golf club. Just over three years later he became Sous Chef at Brookside, overseeing the day to day ala carte operations of the club. Chef Iannaccone enjoys creating and growing in his current position and looks forward to the opportunity to run a kitchen of his own. He describes his food as "what tastes good to me at the time, French, Asian, Italian...The world is your shopping basket, the skill of the chef is knowing how to combine global ingredients into something amazing, that is where I take enormous pride in my work."

 

 

 

Born and raised in Atlanta, Eli Kirshtein, 25, is a self-proclaimed Gastronome. He started his culinary career at the young age of 16 as a cook at Atlanta’s Buckhead Diner under Chef Kevin Rathbun. Kirshtein quickly moved to restaurant Fishbone under Chef Richard Blais before moving to New York to attend school at the Culinary Institute of America. While in New York, he spent time in some of the country’s greatest kitchens. After graduation, Kirshtein returned to Atlanta to reunite with Blais, as Sous Chef at One, Midtown Kitchen. After two years at One, he took a year long hiatus to work under Alberto Cabrera at Miami’s Karu & Y as Executive Sous Chef. He is currently Executive Chef at ENO, Restaurant and Wine Bar.

 

 

 

Headquartered at Fort Indiantown Gap, General Wright is responsible for command, control and supervision of all Army and Air National Guard units in the Commonwealth of Pennsylvania, as well as the six (6) state-owned Veterans' homes and programs for Pennsylvania's 1.3 million Veterans.

 

 

 

 

 

Mark began his culinary career at the early age of fourteen by making salads in a steakhouse on the south side of Chicago. After years of working in restaurants and hotels apprenticing under European chefs in such culinary meccas as San Francisco & Los Angeles, Mark had the opportunity to attend college in Grand Rapids, Michigan where he received his Associates Degree in Culinary Arts. During this period, Mark helped cater the opening of the Gerald R. Ford Museum, an event attended by over 1500 people, including such dignitaries as Presidents Nixon, Carter and Ford & Reagan.

 

Before moving to York, Mark served for several years as the Executive Sous Chef at Sedona, Arizona’s Enchantment Resort, rated by Travel & Leisure Magazine as one of the“ Worlds Top 100 Resorts”, overseeing the day to day operations of the resorts four food outlets, including the AAA rated Four Diamond “Yavapai Restaurant”.

 

Mark has attained the level of Certified Executive Chef through the American Culinary Federation, the nations largest association of professional cooks and chefs and is currently working towards the level of Certified Master Chef.

 

Mark has received numerous awards for his participation in culinary competitions and has also had the opportunity to cook at the renowned James Beard House in New York on two occasions. Mark’s most recent accomplishment was defending his coveted title of “Iron Chef Pennsylvania” for the third consecutive year at the annual PTLA/PRA Pennsylvania Food & Beverage Conference held in Hershey this year.

 

 

 

Chef James Batterson is a graduate of the Culinary Institute of America in Hyde Park, New York. He has worked at the Hotel Hershey, The Hershey Lodge, and, since 2006 has managed restaurant and banquet functions at the Sheraton Harrisburg-Hershey as Sous Chef. Chef Batterson strives to provide his guests with the very best food experience—achieved by working creatively with quality foods. He and his team won gold medals and championship honors in the 2009, 2008 and 2007 Iron Chef of Pennsylvania competition.

 

 

 

In addition to earning the title of Pennsylvania Iron Chef in 2007, 2008 and 2009, Chef Michael Geary’s talents have been recognized by Bon Appetit, Style, Gourmet Magazine as well as a host of state and regional publications. He served as Executive Chef and General Manager at The American House Hotel in Hamburg, as Executive Chef at Abruzzi On Main in Allentown as well as at the Farmhouse Restaurant. Currently, Michael Geary serves as the Executive Chef and the Food & Beverage Director at the Holiday Inn in Breinigsville. Chef Geary delights his guests by being “totally hands on” and doing “whatever it takes” to give them the very best possible dining experience.

 

 

 

David Stoltzfus is a graduate of the Culinary Institute of America, Hyde Park NY and has been an Executive Chef for over twenty years. He has worked in four diamond hotels, private country clubs and exotic resorts. His classical training and extensive travel have given him many culinary influences to draw from. David is also a Fourth Degree Master Instructor in Tae Kwon do …so don't complain about the food!

 

 

 

Chef Darryl Harmon has worked in the Atlantic City kitchens of Bally’s Resort, served as sous chef at Trump’s Taj Mahal and was Director of Food & Beverage at Omni Catering prior to taking the position of Executive Chef at the Water Works Restaurant in Philadelphia in 2007. Under his leadership, the Water Works Restaurant and Lounge has received numerous accolades including Best Restaurant. Chef Harmon has served as Vice President of the American Culinary Federation Professional Chef’s Association of South Jersey Chapter and received its 2008 Chef of the year award.

 

 

 

He's the world's fastest omelet maker, twice earning the Guinness Book record for his high-speed eggs-perience. Howard can cook up a whopping 427 omelets in a mere 30 minutes. He contends that even a slowpoke can turn out a perfect omelet in 40 to 60 seconds by following his technique.

 

Helmer's flash-in-the-pan methods are simple enough. He always sends his students to their stoves with a new air of egg cooking confidence. Professional culinary groups, international chef societies, and restaurant and retail grocers associations worldwide have enthusiastically received him.

 

For 30 years, Helmer has been scrambling to spread the good word about the good egg through personal appearances on radio and television and through interviews for newspaper and magazine features. You've seen him on Oprah, Good Morning America, Live with Regis and Kathy Lee, CBS This Morning, and frequently on Cooking Live on the TV Food Network. He showcases the versatility of eggs in demonstrations of a wide array of egg dishes. He is regularly invited to conduct his entertaining and informative sessions at major national food and restaurant show events. He was even a question to an answer on the TV show, Jeopardy.

 

"Ready for dessert?" asks Helmer as he ignites the apricot brandy on his strawberry, kiwi, and banana omelet flambé.

 

 

 

Known as "Chief Chili" for organizing and running the International Chili Society's PA State Championship for over 20 years, Chef Flinchbaugh has cooked chili competitively for over 25 years, and is also known for organizing and cooking the Guinness Book of World Record's Largest Pot of Chili.Since Flinchy's opened its doors in November 2003, enthusiastic customers have been treated to memorable dining experiences inspired by exotic locations around the globe.

 

 

 

Dan Brodeur fell in love with the restaurant business at the ripe young age of 12, when he began working in his parents’ restaurant. He now owns Brodeur’s On State Street in Media where he is head chef. Brodeur’s On State Street has received many awards including Main Line Today’s Best New Restaurant 2006, Best Al Fresco Dining 2007, Best frozen Drinks 2008 as well as Brandywine Chef Chapter’s “Top Crab” placing 1st Place for his Crab Cakes - continuing his crab cake reputation begun as head chef at his last establishment, The Country House. During his "free" time, Dan runs the 'Chef's Competition' for The Taste of the Countryside, organizes and contributes to the March of Dimes Preview Party, 'Art of the Meal' which benefits Media Fellowship House and assists with the "Best of the Main Line" Party benefiting 3 charities. He is currently or has served as a board member of: The PA Restaurant Association; Delaware County Chamber of Commerce (also serves on Executive Committee and was past Vice-Chair of Small Business); Brandywine Tourist & Visitors Bureau and Media Business Authority.

 

 

 

Chef Michael won the Pennsylvania Pork Council’s Taste of Elegance competition in August 2009. He Graduated from JNA Institute of Culinary Arts in South Philadelphia in 2005, and recently went back to school to help further his career as a professional chef. In the past he has worked for Cornucopia Catering as a private chef in center city Philadelphia, and also at Pine Hill Golf Club in South Jersey. In 2004 and 2005 he won the South Jersey Chili Cook Off , a charity event hosted by the Food Bank of South Jersey. This spring Chef Michael will represent the Lehigh Valley and the state of Pennsylvania at the Pork Producer’s National Competition.

 

 

 

Chef Matthew Poorman, was born and raised in Harrisburg Pennsylvania and began his culinary career at the age of 14 washing dishes. He attended found a love for the true enjoyment of food and all that it encompasses. He is a graduate of, the Culinary Institute of America, in Hyde Park, New York-- the world’s premiere culinary college. In addition to his Bachelors degree, Chef Poorman also earned an additional teaching certificate at one of the five student- run restaurants which is open to the public. He has had the opportunity to work at many fine-dining establishments including the Hotel Hershey of Hershey Pennsylvania, Aroma Osteria of Wappingers Falls, New York and Caterina De Medici in Hyde Park, NY.

 

 

 

Chef Ronald J. Canady obtained his formal education and earned a degree in Culinary Arts from York Technical Institute. He began his culinary career at Groff Farms and then moved on to the kitchens of the Harrisburg Marriott. Chef Canady has been at Char’s Bella Mundo since it’s opening, starting as a sous chef . His classically French- inspired food has earned the restaurant “Simply the Best” awards from Harrisburg Magazine in 2007, 2008 and 2009.

 

 

 

Charlie Gipe, CEC, AAC is a graduate of the Culinary Institute of America in Hyde Park, N.Y., where he was the Solomon Award winner and the President of the Gourmet Society. Additionally, Chef Gipe earned Vocational Education I and II certificates from Pennsylvania State University. Actively involved in professional organizations, Gipe founded the PA 181 Harrisburg Chapter of the American Culinary Federation(ACF) and currently serves as chairman of the board, past President, and board member of the Central Chapter of the Pennsylvania Restaurant Association. Gipe has medaled in sanctioned culinary competitions in both hot and cold categories. He has been voted Chapter Chef of the Year by his peers four out of the last five years. In July of 2006, Gipe was also inducted into the Prestigious American Academy of Chefs Society. Sought after as a speaker, consultant, and judge, Gipe has appeared on The Food Network’s The Best Of, is regularly featured on ABC27 Midday Gourmet. He has has earned his way into the Guinness Book of World Records for the largest pot of chili. Charlie has been with Hershey Entertainment &Resorts since 1998, first as Executive Chef of HERSHEYPARK, and now as the as the Executive Chef of the Hershey Entertainment Complex, which includes the GIANT Center, HERSHEYPARK, and THE STAR PAVILION at HERSHEYPARK Stadium. Currently, Gipe is working on his first cookbook.

 

 

 

A Hummelstown native, Chef Woltman has worked at European restaurants, The Hotel Hershey, The Greenbrier Resort in West Virginia and at Stock’s on Second in Harrisburg. With numerous awards under his belt, including three various “Best of Show” awards, Chef Woltman has been able to demonstrate his passion for cuisine across the country including Colorado and Florida. He also served as the Chef de Cuisine at Marmalade Restaurant, which has been named with top honors, noted as the Van Guard of Contemporary Gastronomy and is the most highly recommended fine dining destination on the island of Puerto Rico. Chef Woltman earned the title of Central Pennsylvania’s PA Preferred Best Chef in 2007.

 

 

 

Kathy Wickert is the Cooking School Coordinator at the Camp Hill Giant Super Food Store. She has worked as a Sous Chef in the past and anyone who has attended one of her classes, knows she loves food and teaching. She will delight the young and younger with her humor and style. Kathy continues to impress all of us with her broad range of knowledge from recipes, entertaining ideas, cooking techniques and kitchen equipment. Kathy teaches many of our classes. She will be delighted to meet and greet you at the Cooking School as she will be your tour guide for a Culinary Adventure.

 

 

 

Brandi Pratt is a graduate of IUP Academy of Culinary Arts and has put her skills to work in many fine establishments, including the Biltmore Estate in North Carolina. Brandi’s goal is share her passion for food with everyone and does so by becoming a popular instructor at our Cooking School in the Camp Hill Giant Super Food Store. She enjoys developing standard recipes into new ones with her personal flare. Desserts are her favorite passion as she takes many on a culinary adventure you will surely enjoy.

 

 

 

Born and raised in Portugal, Chef Reis began his culinary experience at the age of 15 in Hartford, Connecticut. He worked there for 17 years, in every position from a Prep Cook to Executive Chef. He moved to serve as the Corporate Chef at the Hilton in Charlotte, N.C. in 1987 and was there for 3 years. Chef Reis later moved to Harrisburg to open the Harrisburg Hilton and Towers in 1990, and has been recognized numerous times for his outstanding level of expertise, including being named the American Culinary Federation Chef of the Year in 2003.

 

 

 

Chef Payne began his career in the kitchens of the Chart House and Roy’s as a dishwasher and prep person. He later served as a Banquet Chef and Night Head Line Cook at the Four points Sheraton and as Executive Chef at Camp Hill’s 2201 in the Boro, a 2008 Silver Spoon award recipient. Chef Payne opened his own restaurant in 2009. He attributes his taste for high-end foods to his experience at Roy’s Restaurant in Philadelphia.

 

 

 

Chef Allen Friend was born in Maryland and started in the hospitality industry at the age of fifteen as a dishwasher. He quickly learned to cook and quickly climed the ranks from banquet chef to sous chef and finally executive chef. Chef Allen is a member of the ACF Harrisburg Chapter and regularly participates in several charity events, such as the Taste of Central PA, Kapona, and Chefs on Parade.

 

 

 

As a registered dietitian with the Mid-Atlantic Dairy Association, Isabel Maples works with electronic and print media throughout the Middle Atlantic region. She strives to translate nutrition science into everyday language and offer practical, positive tips for improving food choices for all ages. Mid-Atlantic Dairy Association is one of 18 regional non-profit milk promotion organizations working to increase demand for milk and dairy products on behalf of the nation's dairy farmers. They provide scientifically based information on diet and health, with an emphasis on the unique contributions of dairy foods to a healthy diet. Headquartered in Philadelphia, Mid-Atlantic Dairy Association is supported by nearly 7,500 dairy farmers in the Mid-Atlantic region.

 

 

 

Chef Andrew Little’s roots lie in Pennsylvania’s lush farm country. It was his parents’ dedication to home-grown produce that inspired his culinary career. He graduated from the Culinary Institute of America with the highest honors. During his time at CIA, Little staged at New York’s landmark Aureole and Yorktown’s Peter Pratt’s Inn. His desire for the ultimate country inn experience led him to Virginia’s renowned Inn at Little Washington to work under Patrick O’Connell. Following his stay at the Inn, Little went to Evermay on the Delaware, in Bucks County Pennsylvania. During his tenure at Evermay, Chef Little became dedicated to finding the finest artisanal ingredients and farmers. At Evermay, Little was awarded AAA’s Four Diamond Award for Dining and was the recipient of many positive critical reviews including ‘three bells’ from the Philadelphia Inquirer’s Craig LaBan.

 

In July 2006 Chef Little was offered an opportunity to return to his hometown of Hanover, PA to help establish a restaurant at the Sheppard Mansion, a full-service country inn with an obvious dedication to local producers. Over the last three years the Sheppard Mansion has acquired an outstanding local and regional reputation. In August 2007 Chef Little was invited to cook at the renowned James Beard House in New York City. The September 2007 issue of Philadelphia Magazine said “pretend you are in Napa, eating at the French Laundry”, high praise indeed for such a young chef. In June of 2008, Pennsylvania Governor Edward Rendell tapped Little as the first recipient of The Governor’s Award for the Culinary Arts.

 

 

 

Raised in El Paso, Texas, Chef Bame attended the Le Cordon Bleu Academy and trained under James Beard Award winning Chef Greg Alauzen at the Steelhead Grille. He helped opening the Eleven Restaurant with the Big Burrito Corporation and later on took a position as Executive Sous Chef at Sonoma Grille, also in Pittsburgh. In 2007 Chef Curiel becomes the Executive Chef at the first and only Nuevo Latino restaurant in Pittsburgh – Seviche. Chef Curiel Bame has been featured in Whirl Magazine and has won the Savor Pittsburgh Competition for 2006 and 2007. In January 2008, chef Bame took second place in the PA Preferred Best Chef of Pennsylvania Final Competition at the PA Farm Show.