After studying at the Culinary Institute of America, she traveled abroad to pursue her passion and seek out and savor the pleasures of fine food and wine. She quickly settled into living and working in Zurich, Switzerland; where she fully began to live her life appreciating the joy and rewards of creating a healthy lifestyle. She traveled extensively through Europe, Australia and Mexico. She catered in the Boston area for 25 years, taught as a pastry Chef at Newbury college and Shubies in Marblehead. She was the Executive Chef of Mullen Advertising for 17 years. She continues to travel and experience different cultures to bring new ideas, techniques, and flavors into her cooking. She loves to teach and share her enthusiasm for food with others.
Daniel Orell
Chef Instructor
Chef Dan Orell’s passion for food began right here in New England. A graduate of the Culinary Arts program at Johnson & Wales University in Providence, Rhode Island, Dan has worked as a chef in restaurants from coast to coast.Chef Dan has spent time in the kitchens of Martha’s Vineyard’s Beach Plum Inn, Alchemy and The Sweet Life Café, as well as Boston’s South End staple Hamersley’s Bistro, just to name a few. Whether he was working as a chef at the highest rated restaurants on Martha’s Vineyard or as a restaurant manager, culinary instructor and Private Chef in Beverly Hills California, Dan has always enjoyed teaching the people around him why and how he does the things that he does. In addition to raising the culinary bar in kitchens across the country, Dan has also appeared as a guest chef on “ABC Family Channel,” “Style Network,” “E!,” “BET,” “Fox News Channel,” and more. Between his time as a Private Chef, Culinary Instructor, and Guest Chef on numerous TV Networks, Chef Dan has helped bring his unique flavors and techniques to thousands of families and households all across the U.S.
Aldonna Linares
Chef Instructor
Aldonna grew up in the kitchen as a daughter of the well known Chef Al Gebow from Danvers. She has 30+ years cooking for local restaurants in MA. She currently teaches classes for cooking, TIPS and mixology in her spare time. Aldonna opened her own nail salon "Celestrial Nails" in Danvers 8 years ago and has a very successful business with many loyal customers. She is married to Mario Linares and they have a son, Corey. She is an avid runner and is running her first half marathon Sept 2010. She also in very involved in her community, chairing the Holiday Festival raising money for projects in Danvers. She loves sharing her knowledge with Eurostoves customers.
Bryan Jalbert
Chef Instructor
Brian is a graduate of North Shore Tech and a graduate of Johnson and Wales with an Associates Degree is Culinary Arts. He also has a Bachelors Degree in Vocational Education. He has been teaching Culinary Arts for 7 years currently at Peabody High School. He has worked in the Food Industry for 17 years. He was just recently married to his beautiful wife Penny. He enjoys teaching in his spare time at Eurostoves.
Donna Keegan
Chef Instructor
Alexandra Ricciuti
Chef Instructor
A North Shore native, Green Delicious Cooking Company chef/owner Alexandra Jersyk Ricciuti received her culinary training at Newbury College. After apprenticing with Chef Roger Babson at the famed Pillar House Restaurant in Newton, Alexandra went on to work with Chefs Todd English and Paige Retus at The Olives Restaurant Group in Boston. She also served as Executive Pastry Chef at Gallia Restaurant in Boston, where she was favorably reviewed by The Boston Globe, The Boston Herald and The Boston Phoenix. Her Plum Pecan Waffle recipe was a first-place winner of the Make It Special with Peaches, Plums and Nectarines Contest, a national Chefs Recipe Contest sponsored by the California Tree Fruit Growers Association. Alexandra launched Green Delicious Cooking Company in 2008.In March, 2010 Alexandra was selected as the Featured Entrepreneur of the Month by the Personal Chefs Cooperative, a national professional organization for personal chefs and caterers.www.greendeliciouscooking.com
Raquel DaSilva
Chef Instructor
Raquel graduated from Le Cordon Bleu Boston as valedictorian of her class, but her love for cooking didn’t begin in culinary school. Growing up in a Portuguese household, food was always the center of every gathering so she spent a great amount of time in the kitchen with her mother and sister. It wasn’t until later on in her career that she decided to pursue a degree in culinary arts. She graduated from Fairfield University with a degree in Marketing, went on to work in advertising then decided to take some time off to pursue formal culinary training. She says she is so happy she decided to go back to school because it had brought her to where she is today: a culinary instructor at Eurostoves as well as a Project Manager in advertising! She also loves traveling to experience different cultures and their cuisines and has visited over ten different countries in Europe as well as four countries in Africa. She grew up in Marblehead but currently lives in Somerville with her French bulldog, Coco.
Joanne Leary
Chef Instructor
Joanne Leary, M.Ed, RYT hold degrees in Food Science and Nutrition, Home Economics and her master’s degree in Special Education.Along with her career as a Family and Consumer Science teacher and Yoga Instructor, Joanne spends time here at EuroStove helping to further our mission of making the home cook better.
Amanda Brawley
Chef Assistant
Amanda was born in DublinIreland and has spent the last 25 years in the United States. Over the last two years she has established her own baking business “ Erin Go Bread” and operates a wholesale business out of her home in Swampscott Ma. Baking and cooking has always been a passion of hers and Irish favorites such as Irish soda bread, scones and Guinness stew are just some of the recipes she teaches to keep the spirit and heritage of her past alive. With St. Paddy’s day around the corner it’s time to master those traditional Irish baking recipes with one of her cooking classes and experience a little bit of the blarney firsthand. Eurostoves is carrying my product in their store so stop by and have a little tea and bread! Slainte http://www.eringobread.com/
Corrie Hopley
Chef Instructor
Corrie is from Lexington, MA but is currently on the North Shore. She is attending Gordon College and will finish her degree in May 2011. She will have a degree in Psychology as well as Education and plans on teaching preK-2nd graders. She grew up watching and helping her parents cook. She pursued her love for cooking in high school through classes and cookbooks and hasn't stop cooking since. She started at Eurostoves in 2005 as a dishwasher and worked her way up to Instructor. She teaches and assists all classes but her focus is on the summer kids classes and kids classes and parties throughout the year. "It is a joy for me to be able to share my joy of teaching and food together in an environment like Eurostoves. I look forward to every class and teaching others how to find the same passion for food I found at such an early age."
Moses Kong
CIA Culinary Student/Eurostoves assistant
Lisa Foster
Chef Instructor
Lisa Foster is a native of the North Shore, who brings over 28 years of experiential culinary expertise to Eurostoves students. Early in her career, Lisa completed her Chef’s apprenticeship here on the North Shore and then served as a private chef to several prestigious estates in the area, providing fine cuisine to her clientele for over 19 years. Her global, culinary travels provide Lisa the opportunity to learn first hand about the preparation of foods from fine French cuisine and regional Italian cooking, to southeast Asian dishes from Thailand, Laos, and Cambodia. For Lisa, food preparation sometimes has its challenges, as she has an intolerance to dairy products. Meals must be prepared without the use of butter, cheese or milk, and without sacrificing the essential taste of the recipe. On the homefront, Lisa is an avid gardener and also recently completed an apprenticeship under world-renowed herbalist, Rosemary Gladstar at Sage mountain Herbal Center in Vermont.
Mark Cahill
Chef Instructor Chef Cahill was raised on the NorthShore, where he was exposed to New England ingredients and cooking as a child. Although he did not pursue cooking as a career until later on in life, he feels he has finally found his niche. Chef Cahill graduated from the Le Cordon Bleu Culinary Academy in New Hampshire. He became an Executive Chef while still a student at the FrenchSchool. This was rare for a student with little prior culinary experience to become Executive Chef while still in training. It was his determination and insatiable desire to continue learning and growing as a Chef that catapulted him into his Culinary Career. From his humble beginnings in DoverNH, he trekked to Up-StateNY where he took the helm of the Relais and Chateux rated restaurant at the famed “Old Drovers Inn” in Dover PlainsNY. Chef then worked his way back to the area with a seasonal stint at The “Blue Coral” restaurant in Chatham, Cape Cod. Chef Cahill was fortunate enough to nestle into a Chef Instructor position at his Alma Marta Le Cordon Bleu Boston, where he currently teaches Meat & Seafood fabrication and American Contemporary Cuisine. When not teaching, Chef Cahill enjoys spending time with his two children Jack & Nolan who are ages 4 & 2.For more information on Chef Mark Cahill visit chefmarkcahill.shutterfly.com
Stacey O'Brien, CCP
Chef Instructor
Chef Stacey combines her passion for cooking with her background in corporate training to provide enthusiastic culinary instruction here at Eurostoves. In addition to teaching at Eurostoves, Stacey is the Culinary teacher at a public school on the South Shore. Stacey has a BA from Colby College and graduated with Honors from the Cambridge School of Culinary Arts. She is a member of the International Association of Culinary Professionals and earned her CCP (Certified Culinary Professional) designation in 2003.
Renita Mendonca
Chef Instructor Renita Mendonca has over ten years of international culinary and hospitality with a short stint in academia. She is a graduate of Hotel Management and Food Technology from Sophia Polytechnic, Mumbai. She was awarded a first runner up prize among all the Catering Colleges in Mumbai in the vegetable carving category by Mast Chef Satish Arora at the age of 17. Renita has worked with world renowned hotel chains namely:The Taj Group of Hotels - Mumbai, specializing in Thai cuisine, One and Only Royal Mirage-Sun International Group - Dubai, specializing in Mediterranean cuisine, Hotel Grand Hyatt - Muscat, Oman in Italian cuisine. Her culinary quests lead her to the United States on a scholarship to Johnson & Wales University. Rens received her Bachelor's of Science degree from there and was regularly involved in "The Master Class Series" on PBS network and "Cooking with Class" with Chef Frank Terranova on PBS. She had an opportuntity to intern at The French Laundry with world renowned Chef Thomas Keller. Her specialties include Indian, Thai and Mediterranean cuisines. Chef Rens immediate plans are to resurrect the traditional flavors of the Indian Cuisine.
Michael Ciuffetti, CEC
Chef Instructor
Chef Michael is a graduate of CIA and American Culinary Federation and currently teaches at Le Cordon Bleu Boston. He specializes in Italian, French, and international fine-dining cuisine, classical baking, and pastry arts. He takes pride in what he describes as his "dynamic, results-oriented, team-spirited leadership qualities and professionalism" as demonstrated by his record of industry achievement. He has over 25 years of professional cooking, kitchen management, training, and catering experience. When he's not stirring up things in the kitchen, Chef Ciuffetti enjoys golf, music, and having fun with his grandchildren.
Hanna Wark
Chef Instructor
Hanna Wark is a graduate of Southern New Hampshire University with a degree in Culinary Arts and Hospitality. She won Student of the entire program in both areas! She studied abroad for a semester in London England. She is currently working with Ana Sortun at Oleana's Restaurant in Cambridge. She has worked at Eurostoves for 6 years now! Her mother is Pam Wark who is the kitchen manager of Eurostoves. She enjoys the Red Soxs and doing anything as long as it involves Mike, her boyfriend of 6 years.
Sarah Polsonetti
Chef Instructor
Sara is a pastry chef who works hard by getting up at 3 am to go to work each day. She has taught at Eurostoves since 2006 in her spare time.
Bill Bailey, CCP
Chef Instructor
A graduate of Cambridge School of Culinary Arts and a John Amato award winner, Bill has been cooking professionally for 20 years. His first job after graduation was with James Beard-award winner Ming Tsai at Blue Ginger in Wellesley, MA. After Blue Ginger, and a brief stint at Sonsie, Bill helped award-winning chef Seth Woods (Aquataine, Aquataine Bis) open Union Bar & Grill as Woods' Executive Sous Chef. Bill's area of expertise include Asian Cuisine and Southwest Barbecue. Currently Bill is working as the Chef. He is the proud father of two children.
Daniel Deschamps
Chef Instructor
Daniel is a graduate of Le Cordon Bleu, Atlantic Culinary Academy, has his BA from University of Connecticut in German and Economics 2003 and is currently going for his MBA. He has held positions in New Hampshire, California, Connecticut and Massachusetts as commis, line cook, demi chef de parti, sous chef, chef de cuisine, and executive chef. His achievements include an award from the American Culinary Federation, Jeunes commis de chaines des rotisseurs, Macenzie Agency, Mobile, AAA and Zagat. Daniel currently lives in Connecticut and enjoys playing guitar, mountain biking, and going to the beach.
Lars Liebisch
Chef Instructor
Lars Liebisch is a German chef who obtained his classical training at a privileged guesthouse of the East German government, where he cooked for some well-known government members and guests. He worked as a chef in one of East Berlin's first Gault-Millau awarded restaurants after the fall of the Berlin Wall. Lars also ran his own culinary service as an independent chef, preparing food for private parties, cooking presentations and cooking classes. In 1999, Fissler, Germany's No.1 brand for cookware, asked Lars to join their elite team of demonstration chefs. With his enthusiasm, talent, and experience, Lars was hugely successful on German television and stage in cooking battles! In 2005, Lars came to Boston, and currently works at Jury's Hotel downtown. He also teaching cooking classes in German and in English at the German Goethe Institute Boston, and the Boston Center for Adult Education.
Jerry Rubin
Wine Educator, Chef Instructor
Jerry Rubin brings an extensive knowledge to Eurostoves with his 30 years of experience in the wine and spirits industry along with professional cooking instruction. He is a graduate from the Professional Chef's Program at Cambridge Culinary Institute and has many certificates of excellence as a wine educator. He is also a program director and instructor at a local community college, as well as at the adult continuing education level. He is a partner at a local Vineyard, is involved in wine making, marketing, and retail. He volunteers his time at numerous wine-tasting fund-raising events for charity.
Brian is a graduate of North Shore Tech and a graduate of Johnson and Wales with an Associates Degree is Culinary Arts. He also has a Bachelors Degree in Vocational Education. He has been teaching Culinary Arts for 7 years currently at Peabody High School. He has worked in the Food Industry for 17 years. He was just recently married to his beautiful wife Penny. He enjoys teaching in his spare time at Eurostoves.
Lisa Foster is a native of the North Shore, who brings over 28 years of experiential culinary expertise to Eurostoves students. Early in her career, Lisa completed her Chef’s apprenticeship here on the North Shore and then served as a private chef to several prestigious estates in the area, providing fine cuisine to her clientele for over 19 years. Her global, culinary travels provide Lisa the opportunity to learn first hand about the preparation of foods from fine French cuisine and regional Italian cooking, to southeast Asian dishes from Thailand, Laos, and Cambodia. For Lisa, food preparation sometimes has its challenges, as she has an intolerance to dairy products. Meals must be prepared without the use of butter, cheese or milk, and without sacrificing the essential taste of the recipe. On the homefront, Lisa is an avid gardener and also recently completed an apprenticeship under world-renowed herbalist, Rosemary Gladstar at Sage mountain Herbal Center in Vermont.
Chef Stacey combines her passion for cooking with her background in corporate training to provide enthusiastic culinary instruction here at Eurostoves. In addition to teaching at Eurostoves, Stacey is the Culinary teacher at a public school on the South Shore. Stacey has a BA from Colby College and graduated with Honors from the Cambridge School of Culinary Arts. She is a member of the International Association of Culinary Professionals and earned her CCP (Certified Culinary Professional) designation in 2003.
