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Instructors Cooking Classes Summer 2013
John Bryant attended Johnson & Wales University in Charleston, SC, earning 2 degrees in a three year span. He has worked with some truly talented chefs, most notably James Burns (of J. Bistro and James Burns Catering in Mt. Pleasant, SC), and Chefs Eric Howren and Mark Estes. With a cooking style that is based upon Fine Classical French Technique intertwined with a Southern regional flair and fusion cookery.
Kelly Campbell has over 20 years of experience in the wine industry that includes teaching and selling wine. During her tenure with B&T distributing she shared with restaurant staff her knowledge, helping them to appreciate and sell wine. Over the past 20 years, she has taught wine tasting with chef Gary Nicely at the Glass Bazaar as well as hosting numerous wine dinners at local restaurants including Naples Italian Restaurant. Her extensive travels to major wine making countries and wineries has broadened her knowledge and passion for wine
Dennis Collins, a native of Sacramento, California, is an accomplished home brewer, certified beer judge, graduate of the UT Culinary Institute, and homebrew educator. Dennis teaches the Beer Enthusiast’s Course at the UT Culinary Institute and has been featured in Brew Your Own magazine. His passion for food, teaching, and furthering the knowledge of beer enthusiasts and home brewers has culminated in Hands-On-Brewing, an on-line brewing and beer reference site.
Jonathan Gatlin is a graduate of le cordon bleu in Atlanta, and recent inductee into a publication titled best chefs America. After recently leaving his position as chef at Chez Liberty, he recently started his own private company that provides personal chef services, party planning and catering called Culinary Works Catering Company. His southern roots honed his taste and technique for southern cuisine and local sustainable products.
Terri Geiser is a culinary enthusiast, caterer and cooking instructor who appears regularly on WBIR TV. She loves entertaining and has a special interest in food and wine pairing, cooking with herbs and perfecting cooking techniques. While staying in South Africa she learned different foods and cooking methods. She has been teaching for the Glass Bazaar for over 13 years.
Eric Haralson has long been an aficionado of smoking and grilling. While not a trained chef, he did study under the auspices of the renowned Billy Bob Billy, a Memphis in May champion. He and his band of brothers, “The Friars for Hire”, from his church, cater a variety of events, donating all proceeds to charities.
Geoff Kenney- is currently a sous chef at Cru Bistro and Wine Bar at Turkey Creek. He has worked at Nama sushi bar as sous chef and the sous chef at The Port Land Grille and Sweet and Savory Bake Shop and Café both located in Wilmington, North Carolina.
Joy McCabe is a regular guest on WBIR's Live At Five at Four. Her cooking influences come from a family of great cooks. Not just from her southern mother and grandmother but also from her three Greek aunts. They were always making something fabulous. Joy has been part of a supper club that started in 1987 and has used this experience to put together the perfect menu for entertaining or for a great family meal.
Gary Nicely Gary Nicely is the Executive Chef for the award-winning Naples Italian Restaurant, where he has worked for 24 years. He has been teaching cooking classes for over a decade. He is a regular on Live at Five as well as being featured in many publications including the Home and Garden, the News Sentinel, Homes and Living and the Metro Pulse to name a few.
Donna Parang is a graduate of the University of Tennessee Culinary Institute. She is co-owner with Christin Love, of Bella Luna Restaurant on Market Square in downtown Knoxville. Their mission is to introduce the fresh, simple, classic and contemporary cuisine of Northern Italy. Robert McDonald, their executive chef will join her for this class.
David Pinckney, a culinary celebrity in Knoxville, apprenticed under Chef Bill Allen at The Orangery. In 1987 David accepted the Executive Chef position at the Orangery and has been doing cooking classes at Glass Bazaar for thirteen years. David was a Chef for the Tennessee Bicentennial Dinner at the James Beard House in New York. He is currently the Executive Chef of Cherokee Country Club. They are very excited to have David join their great team.
Janet Powell is a Registered Dietetic Technician with over 26 years of experience in nutrition & food service. As a culinary educator, enjoys cooking and teaching others to enjoy their cooking experiences. Janet has taught cooking classes for several years.
Garrett Scanlan, a native of Dublin, Ireland, has been in the USA since 1978, after a classic culinary apprenticeship in London, Dublin, and Paris. His resume includes such notables as ‘The Grosvenor Hotel’ and ‘Marco Pierre White’ in London,’ The Mansion on Turtle Creek’ in Dallas, Texas and his own ‘Garrett’s on Water Street’ in Boyne City, Michigan. Currently the host of the hit PBS travel/food show ’90 Miles with Chef Garrett’, he also owns and operates two ‘Garrett’s Downtown Deli’ locations in Knoxville, and is a regular contributor to Channel 10’s ‘Live at Five at Four’.
Ron Watkins, Executive Chef at The Grill at Highlands Row, grew up with the strong Southern cooking tradition of a devoted aunt, she imparted her secret formula to him at an early age: “cook it full of love”. Ron is a proud product of East Tennessee, gaining experience in of some of Knoxville’s venerable restaurants like The Half Shell, Grady’s, The Copper Cellar, and Calhoun’s. This year he excelled in the CityView Top Chef competition, winning 1st Place in desserts and 3rd Place in entrees. He appears regularly at noon on WBIR. . He has never stopped “cooking it full of love”.
If a class is full when you call to make your reservation, ask to be included on the waiting list. New classes are formed from the waiting list. See Registration and Cancellation Policies