Instructors
Ben Willis-Becker, Chef de cuisine at Holly’s, is a native of Knoxville where he started his culinary career 23 years ago. He received an associate degree in culinary arts and a BA degree in business and restaurant management. He has worked most positions a kitchen has to offer including pastry chef, chef de cuisine, and chef/owner. He has travelled throughout the country with his wife and two boys and he is happy to be back in his hometown to pass on what he has learned and enjoy the food our region offers.
Kelly Campbell Nicely 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. Kelly recently became certified as a wine specialist.
Terri Geiser is a culinary enthusiast, caterer and cooking instructor who has appeared regularly on WBIR. She loves entertaining and has a special interest in food and wine pairing. While staying in South Africa she learned about different foods, herbs, spices and cooking methods. She has been teaching for the Glass Bazaar for over twelve 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
Mac Hogle says he is just a local “foodie” who started cooking when he was starving and working his way through college; started as a dishwasher and ended up as the Chief Chef at the Player’s Retreat Sports Bar in Raleigh, NC. He has spent many years on the coast and in southern Florida where he pursued learning about the culinary aspects of coastal, Cuban and Caribbean cooking.
Gary Nicely is the Executive Chef for the award-winning Naples Italian Restaurant, where he has worked for 27 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 chef, former restaurant owner, and a graduate of the Culinary Institute at the University of Tennessee. She has an Italian heritage and is married to an Iranian-American which has led to a special interest in ethnic cuisines and cooking techniques. Her mission is to teach and inspire people to use fresh and healthy ingredients to cook at home.
Christpher Pease is currently the sous chef at Echo Bistro & Wine Bar, and under the mentorship of owner and Executive Chef Seth Simmerman. He got his culinary start whle attending boarding schools as an adolescent, finding a passion for food and what it can add to your life. In his early twenties Chris spent two summers in Thailand; exploring and learning about new, exciting andunique cuisine. As an aspiring chef Christopher attended the University of Tennessee where he was able to learn a better culinary foundation. Shortly after college Chris found his home at Echo and plans to be a part ofthe Knoxville culinary community for years to come.
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 culinary educator who enjoys cooking and teaching others to enjoy their cooking experiences. She is a registered Dietetic Technician with over 26 years of experience in nutrition & food service. Janet has taught cooking classes for many years.
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”.
Chef Johnathan Wolfe is currently the Executive Chef for one of Knoxville's finest restaurants, the Orangery. He has been in Knoxville for 5 years coming here from Columbia South Carolina's Blue Fin Restaurant, where as sous chef he was inspired in low country style cooking.
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
Registration and Class Policies
To reserve a class, call 584-907, fax 584-4238, email [email protected], or register in person at the Glass Bazaar between 9:30 and 5:30 Mon. - Sat. Classes can be reserved with a credit card number or post-dated check to be processed one week prior to class.
Cancellation Policy: Your reservation is refundable with ONE WEEK’s prior notice since we make final plans for the class a week in advance. If you find you cannot attend for any reason after the one week deadline, you will be responsible for payment. We will, however, be happy to assist you in selling your spot to another person if there is a waiting list for the class. We will do everything possible to help, but cannot guarantee a replacement.