Instructors
Robert DeBinder, a Knoxville native, learned the basic skills of southern cuisine from his grandmother. He has worked in restaurants since he was 15, attended the Le Cordon Bleu School in Atlanta, Georgia while working at Cafe Tu Tu Tango, then later he was the Sous Chef at 2nd Street Bistro in Williamsburg, VA, then home to Knoxville working at Bistro by the Tracks, The Orangery, and Seasons Cafe.
Peter Glander has an associate’s degree from the Culinary Arts Institute in Hyde Park, N.Y. He apprenticed at Chez Panisse and worked at Jean-Georges Vongerichten’s critically acclaimed restaurant in New York City. With Gabriel Kreuther, he opened the Atelier at the Ritz-Carlton Central Park South. Moving to Tennessee in 2007 he took the helm as Executive Chef at Blackberry Farm, a Relais Gourmand establishment, a restaurant recognized as one of the best in the country. Peter is currently the Executive Chef at Ruby Tuesday, Inc. where he is working to infuse culinary passion into its more than 800 restaurants in 46 states and 15 foreign countries.
Jonathan Gatlin, executive chef chez liberty, was born in Bogalusa LA. He is classically French trained with deep roots in southern cuisine. He graduated from the Le Cordon Bleu in Atlanta GA. where he lived most of his life. He has over 13 years of experience in the culinary world and says he is “big on the pig"
Terri Geiser is a culinary enthusiast, caterer and cooking instructor who appears regularly on the Noon Day Show. 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 various meats. He and his band of Brothers from his church – the “Friars for Hire” – compete in local grilling events and cater for non-profit groups often for as many as 200 people. He has mastered the art of grilling and enjoys sharing this talent with family and friends.
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.
Chester Miller is Executive Chef for Bistro By The Tracks and Chef Consultant for Aubrey’s Corporation. With more than 30 years experience as a professional cook, he brings a diversified approach to cuisine. His resume includes Indigo Coastal Grill, Partners Morningside café, and Peasant Restaurants in Atlanta, and Little City, and Edison Park in Knoxville.
Steven Myers graduated with honors from Le Cordon Bleu in Atlanta. He has had the privilege of being the Executive Chef for many Knoxville restaurants, including Regas and the Knoxville Hilton. He is known for his creativity and his desire to use local and organic products. As an active member of the culinary community, he has participated in many farmer's market events and is known for making some of the best soups in Knoxville. He is currently with Rosa’s catering.
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.
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.
Dean Russell’s passion for cooking began with his grandmother. But his career began in a Knoxville kitchen with Kristopher Kendrick in 1983. He moved to Florida in 1986 to pursue his career there. After moving back in 1994 he opened Blue Hound Grille and five restaurants since. All of his restaurants have won best restaurant awards and in 2007 he received Top Chef Knoxville. He currently operates Dean's Restaurant and Bakery which focuses on comfort food.
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’.
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.
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