, Susan Kaiser has offered professional catering services to Granville, Ohio and surrounding communities since 1990. Susan attended a Master Chef Catering Program in London at the Le Cordon Bleu and received a Cesar Ritz Diploma from Ritz-Escoffier Ecole de Gastronomie Francaise in Paris. Susan has catered events of all kinds and all sizes, and welcomes the opportunity to teach you the joys of good cooking.
Brian is the award winning Chef Manager for Guckemheimer’s Fulton Street Café. He grew up in Granville and
pursued a culinary education at Johnson and Wales in Charleston, South Carolina. Brian is excited to share
his kitchen experiences in Thomas Keller’s Bouchon in Las Vegas and Per Sé in New York City, the Refectory
Restaurant, and the Granville Inn. Brian says his cooking is "a blend of knowing good ingredients,
using sound techniques, and tasting constantly!"
Jim Budros
Jim loves to cook and asks “Are we going to do recipes, or are we going to cook?” By day he is one of the top
Financial Advisors in the United States, but he is equally as skilled in the area of barbeque. Jim and a few of his friends
won the barbecued brisket category at the American Royal Barbecue Championship in Kansas City in 1997 by besting 350 other
teams. He is a Master Certified Barbeque Judge sanctioned by the Kansas City Barbecue Society. His recipes are now enjoyed
by many at City Barbeque.
Steve Stover
Steve Stover is passionate about food. Steve has edited five Zagat Survey Ohio editions and a contributing editor for several editions of ZagatSurvey America’s Top Restaurants. Steve loves to teach cooking and has taught in the Central Ohio area for 25 years. His fun restaurant tips make him a favorite at faire la cuisine. In "real life," Steve is the Legislative Counsel for the Ohio State Bar Association.
Rich Terapak
Rich Terapak is a Columbus attorney who has taught cooking for more than 15 years. Rich is a partner in the law firm of Porter, Wright, Morris & Arthur. Rich is the state coordinator of the Zagat Ohio Restaurant Survey, which is available at better bookstores everywhere. Rich does restaurant reviews for 820 WOSU AM. Rich is a regular judge at the Ohio State Fair and other cooking contests. He and Steve Stover often cook and entertain together with their wives and children.
Tom Johnson
Tom's career spans many years as a restaurant chef, corporate chef, and culinary instructor. Tom was the executive chef and co-owner of the highly rated Columbus French restaurant L'armagnac. He taught for eighteen years at La Belle Pomme Cooking School in Columbus. Drafted by the Ohio Department of Agriculture as a marketing specialist, Tom served as its first "State Chef," directing the Heartland Cuisine culinary program. He was Paramount Distillers Corporate Chef for ten years. Today, semi-retired, Tom is a staff member of the Western Reserve School of Cooking in Hudson, Ohio.
June McCarthy
June recently retired from being the Executive Chef for Ohio Governor Bob Taft. June has developed her culinary skills over her professional career as a student, teacher, chef, and author. She was an assistant and teacher for Betty Rosbottom at La Belle Pomme and a Consumer & Family Science Teacher for the Newark City Schools for 30 years. In April of 2006, she published the Governor's Residence Cookbook. She helped prepare dinner in honor of the Governors of the United States which was hosted by President and First Lady at the White House.
Christina Pisanelli Jones
Christiana's love for baking began in 1996 as an Apprentice to the Executive Chef at a fine dining restaurant in Columbus, Ohio. She developed her passion for baking in Napa Valley, California where she attended the Culinary Institute of America at Greystone learning from some of the finest pastry chefs in the business. After working in the Napa Valley area, she relocated back to Columbus in 2001 with her husband, Tom, moving to their farm, Bella Luna. Christina looks forward to sharing her passion in pastry baking.
Andrew Semler
Andrew developed a passion for artisan foods through his extensive food related travels to Japan, China, Tibet, Thailand, Brazil, Costa Rica, France, Italy, and Spain. His desire to develop his food skills led him to his education at the National Gourmet Institute and New York University where he gained his knowledge of vegan, vegetarian, and health based cuisine. In 2000, he started Cape Sushi, a restaurant in Provincetown, Massachusetts. His restaurant was "artisinal" where all items were made from scratch. In 2006, he moved to the Granville area and started Lucky Cat Farm where he grows artisan fruits, vegetables, and greens. He is a regular at the Granville Farmer's Market.
Jenny Mrkobrad
Jenny Mrkobrad is the owner of Purely Simple Raw, founded in 2009. She provides group education and personal consulting to those who would like to introduce raw foods into their daily lifestyles.
Jenny graduated from Denison University, and has a background in visual arts, retail management, and marketing & advertising. Transformed by raw foods, Jenny decided to share this lifestyle with others! She received her chef certification by Alissa Cohen's "Living on Live Food" certification classes, and went on to receive her Raw Food Chef & Teacher certification by Regeneration Raw in Birmingham, Michigan.
While Jenny educates clients on the healing and health benefits of eating a raw diet, she founded her company on the idea that real people living in the real world can eat raw. It is not extreme or difficult! She understands the demands of daily life, and caters her services to making healthy living attainable for everyone.
- All classes include cooking and presentation instruction for a meal offered in an interactive style, entertaining tips and tales, plus the enjoyment of afterwards, we savor the results!
- Classes are held in our cabinetry showroom, enjoy a casual, relaxed experience that you can truly recreate in your own home.
- Learn the latest in cooking trends from cooking with flavored oils to healthy cooking techniques. Susan describes her food as being good, honest, basic and lovingly prepared.
- Menus are designed to be easy to prepare, with plenty of tips offered on shortcuts to success -- you don't have to spend the day in the kitchen to entertain with style.
- Cancellation Policy: All classes are non-refundable but may be credited toward a future class if faire la cuisine is notified by telephone or in person no less than 3 days prior to class. We regret that we do not offer credit with notification less than 3 days prior, however you may send someone in your place.
