Faculty Bios
Ariel Clute |
Ariel Clute is an Assistant Director at The Cheese School. Ariel spent several years as a professional cheesemonger at Cheese Plus as well as at The Pasta Shop in Market Hall. She is a graduate of the California College of the Arts where she earned a BFA. |
|---|---|
Judy Creighton |
Judy Creighton, a core instructor at The Cheese School, is a cheese educator and former owner of cheese and wine shops in San Francisco for 25 years, as well as a consultant for retailers, distributors and importers. She served as a judge in the 2003 and 2006 American Cheese Society competitions. She is a guest lecturer at City College of San Francisco Hotel & Restaurant Program and also presents cheese and wine seminars for wineries as well as corporate and non-profit events. She has presented cheese tastings for Bon Appetit magazine and writes a cheese column for the Calaveras Enterprise in Murphys, CA. |
Sheana Davis |
Sheana Davis of The Epicurean Connection is a native of the Sonoma Valley. Now a cheesemaker, to boot, Sheana celebrates more than 20 years in the culinary world focusing on organic non-GMO foods, recipe development, cooking classes and seminars featuring craft brews, artisan and farmstead cheese, and hand-crafted foods. |
Lynne Devereux |
Lynne Devereux brings a background rich in culinary expertise and food education, developing engaging educational programs for both professional and consumer audiences. She is a specialist in California artisan cheeses and enthusiastic supporter of the American artisan cheese industry who also coordinates the enormously successful Artisan Cheese Festival in Petaluma, California. For Context Marketing in Sausalito, she served for over six years as Cheese Educator for the California Milk Advisory Board. Prior to joining Context, she served for seven years as Director of Teacher Training for HomeChef Cooking Schools, and prior to that, Lynne worked as a product specialist for KitchenAid portable appliances. Lynne has led spirited lectures, seminars and demonstrations at the Culinary Institute of America, the Copia center in Napa, the Food & Wine Show in Aspen, and many other forums and venues. |
Wil Edwards |
A native of New York City, Wil Edwards got his start as a dairy professional at Harley Farms Goat Dairy in Pescadero, CA, where he remained for almost eight years before moving on to follow his passion for culinary education. He is currently creating his own venture, designed to bring the public into the intimate world of a variety of artisan food producers, allowing participants to discover the heart and soul of the people behind the food we eat. Wil teaches classes and gives demonstrations at Draeger's Cooking School as well as at other venues throughout the Bay Area. |
Janet Fletcher |
Janet Fletcher is the author of Cheese & Wine: A Guide to Selecting, Pairing, and Enjoying, just published by Chronicle Books; The Cheese Course (Chronicle Books); and several other books on food and wine. She writes a weekly syndicated cheese column for the San Francisco Chronicle, where she is a staff food and wine writer; her work for the Chronicle has won three James Beard Awards. She also authors the “Cheese Focus” column for Specialty Food, a trade publication, and writes frequently on wine and food for numerous national publications, including Metropolitan Home, Bon Appétit, Fine Cooking, Saveur and Food & Wine. Fletcher trained at the Culinary Institute of America and at Berkeley's celebrated Chez Panisse restaurant. She lives in Napa Valley with her winemaker husband. |
Colette Hatch |
Colette Hatch, a core instructor at The Cheese School, is an internationally known authority on food and wine whose career spans more than three decades and covers all aspects of food and wine marketing and management. After earning a degree in Hospitality Management from the Lycee d'Etat Poligny in Jura, France, Colette managed several fine hotels in France, England and Corsica and later completed a presitigious apprenticeship at the Michelin three-star restaurant Jeunet. Upon moving to the US, Colette combined her front-of-house management experience with her food and wine expertise as sommelier and service consultant at Restaurant du Village, a four-star restaurant in Chester, CT. She also founded and managed the catering operation at Au Musee restaurant, part of the Wadsworth Athaneum in Hartford. Since moving recently to the emerging culinary mecca of Sonoma County, Colette has established a consulting practice serving specialty food retailers, wineries and restaurants throughout the Bay Area. |
Kirstin Jackson |
Kirstin Jackson is the wine bar manager, cheese program director, and a food and wine class instructor at Solano Cellars Wine Shop and Wine Bar in Albany, as well as wine consultant to Brown Sugar Kitchen in Oakland. She is a graduate of the California Culinary Academy and cooked professionally before returning to school to earn a BA in anthropology at UC Berkeley. When not cooking or sipping, Kirstin writes about food and wine for publications or her blog, Itsnotyouitsbrie.com. |
Laura Martinez |
Laura Martinez is the owner of The Artisan Palate, a company that supports the flourishing artisan food industry through tasting events, copy writing, freelance food writing, and celebrations of real food. Her food training comes from a deep appreciation of the aromas and flavors produced by seasonal, local, and regional foods, ongoing research for food-related stories and articles, several practical yet enjoyable years behind The Pasta Shop’s cheese counter, ongoing coordination of sensory and taste evaluations for the California Olive Oil Council, volunteer work with CUESA at the San Francisco Ferry Plaza, service as a founding board member of the California Artisan Cheese Guild, and a lifetime of happily cooking for a large and appreciative family. |
Marni Rubin |
Marni Rubin is a wine educator and the owner of her own company, Marni Rubin Wine Education. She teaches wine classes around the Bay area, as well as custom-designs corporate and private in-home wine events. Marni’s clients include Savvy Cellar Wine Bar, Whole Foods Markets, chocolatier Michael Recchiuti, the Cheese School of San Francisco, and corporate clients such as Bank of America, Oracle and McKesson Corporation. Marni is a self-taught and boot-strapping entrepreneur, who is a Certified Specialist of Wine through the National Society of Wine Educators and has passed the First Level Exam of the Court of Master Sommeliers. Her ultimate goal as a wine educator is to make wine more approachable and fun for all levels of wine lover. In addition to wine, Marni loves all things chocolate and cheese. |
Mark Todd
|
Mark Todd has worked in wine and cheese for over 15 years. He has worked professionally with such vintners as Robert Stemmler and Keith Mietz and is also an accomplished home brewer. Mark has been a consultant to the Wisconsin Milk Marketing Board and the United States Dairy Export Council, and has travelled, spoken, and written extensively for both organizations. A founding member of the California Artisan Cheese Guild, Mark has made beverage and cheese pairing a major focus of his professional life and is commited to bringing these simple pleasures to the widest possible audience. |
Karen Tran
|
Having grown up as her mother's personal sous-chef, Karen is well versed in cooking techniques but was not exposed to the world of cheese until later on as cheese is not a prominent Asian ingredient! At the age of 18, with her first bite of triple creme, she knew this was a magical world worth exploring. After 6 years in marketing for network routing products Karen took a mini-sabbatical to rediscover her forgotten passions in food and beverages. Recently, she's worked as in event marketing focused on consumer and brand ambassador events for well known beer, wine and spirits brands. Karen earned a B.A. in Economics from U.C. Berkeley. |
Juliana Uruburu
|
Juliana Uruburu directs the cheese selection, merchandising, education, and promotions for the Bay Area's renowned Pasta Shop. Working with cheese for over 20 years, she is a frequent panelist and cheese judge at industry conferences including the American Cheese Society and is the head cheese judge for the California State Expo. Recognized as an individual dedicated to promoting quality cheese and consumption, Juliana was recently inducted into the Guilde des Fromagers, dedicating her life’s work to promoting the consumption of cheese. |
Sara Vivenzio |
Sara Vivenzio, the founder and Director of The Cheese School of San Francisco, is just plain crazy about cheese. Before opening The Cheese School in July 2006, she was a professional cheese monger and the primary cheese buyer at Cheese Plus, a leading specialty cheese retailer in San Francisco’s Russian Hill neighborhood. Before moving to San Francisco to pursue her passion for cheese, Sara was an award-winning advertising executive in New York City. |
Abby Ward |
Abby Ward is an Assistant Director at The Cheese School. She is a graduate of the Culinary Institute of America and has experience in several highly acclaimed professional kitchens, including The Sagamore Resort in upstate New York. Abby's inspiration comes from a culinarily adventurous aunt who always came up with new dishes for her and her family to enjoy. Abby has been discovering and learning about cheese in particular since moving to San Francisco [in 2007], and keeps very busy in her 'spare' time as co-Founder and Chef for a catering company, SF Delicious. |
Laura Werlin |
Laura Werlin is positively passionate about cheese and has written four highly acclaimed books on the subject: Cheese Essentials (Stewart, Tabori & Chang 2007), The All American Cheese and Wine Book (Stewart, Tabori & Chang 2003), Great Grilled Cheese: 50 Innovative Recipes for Stovetop, Sandwich Maker, and Grill (Stewart, Tabori and Chang 2004), and the pioneering The New American Cheese (Stewart, Tabori & Chang 2000), Her passion and expertise on these topics have landed her on The CBS Early Show, the Television Food Network, Martha Stewart Living Television, and numerous local television and radio segments from coast to coast. She also writes for national magazines including Food & Wine, Fine Cooking, Saveur, Cooking Pleasures, Cooking Light, Country Living, and several others. Laura is on the board of the American Cheese Society and is an active member of the International Association of Culinary Professionals, Women Chefs & Restaurateurs, the James Beard Foundation, and the San Francisco Professional Food Society. She is a graduate of the University of California at Berkeley. |
Daphne Zepos  |
Daphne Zepos ranks among the most outspoken and dynamic cheese advocates in the United States. She is a former board member for the American Cheese Society, and was Chairperson of the ACS Annual Cheese Competition from 1999 to 2002. Daphne is a co-founder of the Cheese of Choice Coalition, an advocacy group dedicated to the preservation of raw milk and small production cheeses. From 2002 to 2005 Daphne Zepos played a lead role at the Artisanal Premium Cheese Center. She selected and matured more than 300 cheeses in Artisnala's affinage cheese caves, assembled many cheese collections, established Artisanal's Affinage Internship program, and, with Max McCalman, created and taught Artisanal's Cheese Master Class Program. In 2006, Daphne founded the Essex Street Cheese Company, which imports three hand-selected cheeses from Europe: a French Comté, an Italian Parmigiano-Reggiano and a Dutch aged Gouda. Daphne consults with cheese shops and teaches several classes each month for consumer and professional audiences and acts as a judge in cheese competitions in the US and in Europe.
|
