Martin's School of Cooking classes are taught by a variety of well-known chefs throughout the region. From restauranteurs and caterers to educators and corporate chefs, we are proud to welcome some of the best chefs in the
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Chef Scott Rossen, CCA
Martin’s Super Markets
Chef Scott Rossen has been cooking professionally for almost 18 years. He started at a young age as a dish washer and made his way up through the ranks to a line cook position. From there he apprenticed under a former apprentice of Jean Boachet at La Francais in Wheeling, Illinois. He then attended the Culinary School of Kendall College in Chicago where he received his Culinary Arts degree. After interning at Medinah Country Club, he obtained his first Sous Chef position at Big Foot Country Club in Wisconsin where he worked under one of the 49 Certified Master Chefs in the US at that time. He then returned to Michigan as a Sous Chef at
both Kalamazoo and Gull Lake Country Clubs. Chef Scott held his first Executive Chef Position at Special Events Catering, and then at Lake Michigan College. He is now the Corporate Executive Chef here for Martin’s Super Markets.
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Elise Alexander
Martin's Super Markets
Elise Alexander is Martin's Cooking School Coordinator. She has been with the company for almost 3 years, and feels incredibly lucky to have this be her first "real" job! A graduate of Bethel College '06, Alexander concentrated in Business Marketing and Elementary Education. She interned in Martin's marketing department her senior year, and began to assist with the cooking school program at that time. Currently, Elise manages the cooking school and teaches the majority of girl scout and kids classes. She enjoys all types of food, but admits her weakness is cheese! She resides in Goshen with Howie, her cockapoo.
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Chef Sara Ivarson
The Village at Arborwood
Chef Sara Ivarson is originally from Bremen. She spent the last 7 years in Scottsdale, Arizona where she attended culinary school at Scottsdale Community College. While in Arizona she was a personal chef. As a personal chef, Sara cooked meals for families as well as catering parties from 4 to 100. She also taught cooking classes at a kitchen store called Kitchen Classics in Phoenix and did many in-home cooking classes. Sara has always been into healthy cooking, but enjoys a good calorie splurge on occasion.
"I'm so excited to be teaching at Martin's. The product quality and selection is amazing. Not to mention that the teaching kitchen at Heritage Square is an outstanding facility."
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Chef Pete Pica
Elkhart Career Center
Chef Peter Pica has been in the restaurant business for 22 years. He is currently a Culinary Arts instructor at the Elkhart Area Career Center. Chef Pete is a certified teacher with the state of Indiana and is also a certified ServeSafe instructor. His past work experiences include the University of Notre Dame, Westin Hotels and Resorts, and Wyndham Garden Hotels and Resorts. He graduated from Ivy Tech Indianapolis in 1992 with his AAS in Culinary Arts Technology. He is currently working on his Bachelors of Career and Technical Education at Indiana State University. He has coached culinary teams for the ProStart Culinary Invitational and has had two of his teams win the state championship in the past four years. His family consists of four kids ages eight and under and his amazing wife Kristin.
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Chef Greg Beachey, CCC, CIC
Elkhart Career Center
Chef Greg Beachey has more than 20 years of experience in the food industry. Currently Culinary Arts Instructor at Elkhart Career Center, Chef Greg has also held the position of Executive Chef at Bread & Chocolate, Goshen IN; Greencroft Retirement Community, Goshen, IN; and Camp Friedenswald, Cassopolis, MI. Chef Beachey earned a business degree from Goshen College, but soon discovered that food was his true love. He has won a number of awards; most recently 2007 Chef of the Year from the South Bend Chapter of the American Culinary Federation. Chef Greg is also an avid ice carver, and competes throughout the winter months. He resides in New Paris with his wife and three children.
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Tim Foley
Bit of Swiss Bakery
Tim Foley has been baking for more than 20 years. He is a graduate of California Culinary Academy. Before becoming the owner and head baker at Bit of Swiss Bakery, he was a chef at numerous restaurants, including Breakers Hotel in Palm Beach, Florida and Ambria in Chicago, Illinois. Bit of Swiss is well-known in this area, having been voted the best bakery in Southwest Michigan for 15 consecutive years. Foley’s bakery specializes in artisan bread, European pastries, wedding cakes and Viennoiserie. Tim Foley is a charter member of the Bread Bakers Guild of America, and was awarded the Coupe du Monde de la Boulangerie (World Championship of Baking) Silver Medal in 2002 and brought home the gold in 2005. He has been featured on the Food Network in specials such as “Food Finds” and “World Baking Cup,” and was a special guest on the Today Show in 2002. Most recently,
USA Today featured Bit of Swiss on their top 10 list of artisan bread bakeries.
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Chef Alan B. Perry C.E.C.
Orchard Hills Country Club
Alan Perry got into cooking 25 years ago because he was a “pretty good cook.” He loves being in the kitchen and putting products and ideas together to come up with something for people to enjoy. Chef Alan is a Certified Executive Chef in the American Culinary Federation and has been for about 12 years. Over the years he has honed his culinary skills at such notable places as the University of Notre Dame and Swan Lake Resort. He is currently the Executive Chef and Clubhouse Manager at Orchard Hills Country Club in Buchanan Michigan.
“If I could put my philosophy into words it would be to have fun in the kitchen. I have never had a guest compliment me on my use of knife skills (slice, dice, julienne) only what a great tasting meal.”
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Chef Eileen Quinn
Dinner @ 8 Catering
Chef Eileen Quinn did her culinary training in the Caribbean, where she later owned the Cabana Bar and Grille in St. Thomas, Virgin Islands. After moving to this area, she began a personal chef/catering business, Dinner at 8, and served as Resident Chef at the Good Gourmet Cooking School. She continues to teach culinary classes in Indiana and Michigan. Her classes are always
innovative and filled with laughter and delicious food.
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Lori Mazick
Fitness Gourmet,
Pinnacle Athletic Club
Lori Mazick is a certified Nutrition and Wellness Consultant and a Certified Personal Trainer. Put those two things together and you have the Fitness Gourmet. Also the name of her radio lunch program, Lori shares Fitness and Nutrition advice with the listening audience. Lori also visits Martin's at State Road 23 and Ironwood each month, checking grocery lists and shopping carts and giving shopping tips while doing a live radio broadcast.
“Cooking is a side passion of mine.
I'm so glad to be able to use it now in a public forum!”
Chef April Howell
University of Notre Dame
April Howell’s culinary versatility is evident in her ability to adapt to the ever-changing audience she cooks for. April is a Minneapolis native, but currently resides in South Bend with her husband, Nathan. After living as newly-weds in Manchester, England, April pursued her dream of working in the kitchen and enrolled in her current program at IvyTech. April has had the opportunity to learn under mentors’ guidance in countless culinary environments. She has been awarded the American Culinary Federation’s South Bend Chapter Junior Chef of the year award and is serving her second year as the Student Board Representative in the ACF South Bend Chapter. April has also worked alongside Chef Gordon Ramsay and his team of chefs recently on the Fox television show Kitchen Nightmares. She will make her School of Cooking "debut" leading local children in various Chef Camps during Summer 2008.
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