Mary Aebischer, a native of Mexico City, is presently living in New Mexico. Aside from teaching at UNM, she continues to teach cooking classes while finishing her book on Regional Cuisines of Mexico.
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.
Dr. Mahdu Dahr, Research Associate Professor at University of Tennessee is a home chef with years of experience. She is a native of India and that alone makes her an expert in cooking Indian cuisine. She has a lot to share regarding Indian culture and food. You will enjoy meeting her and sharing a fabulous Indian meal.
Eddie Faircloth is an East Tennessee native, who has worked in some of Knoxville’s best known restaurants; Litton’s, Regas, and The Orangery. Eddie is currently the manager at Sweet P’s Barbeque and Soul House. He has been there for over six years and has helped to create its world famous menu. Including daily, seasonal specials, and a quarterly Farm-to-Table dinner series. Eddie has created partnerships with the local farmers and producers to supply seasonal items and meats.
Terri Geiser is a culinary enthusiast, caterer and cooking instructor who appears 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 and is currently the assistant director of the Culinary Institute Non-Credit Program at the University of Tennessee and works part time at Ashe’s Wine and Spirits.
Kevin Green (Chef Kevin, Personal Chef) was born and raised in Knoxville, TN. He was captivated by both the science and artistry of food at an early age. It was a high school cooking class the inspired him to pursue a bachelor’s degree in Nutrition at Lipscomb University in Nashville, TN. He has been cooking professionally for over 10 years and his work experience includes time spent at Nashville’s 4-Star Capitol Grille at the Historic Hermitage Hotel as well as Ruby Tuesday, Inc. where he was a Corporate Chef for Research & Development. His culinary style has also been influenced by notable and prestigious local establishments including the R.T. Lodge and Blackberry Farm. He currently works as a personal chef in Knoxville and its surrounding areas offering a convenient and healthy, dining out alternative with his prepared meals. In addition, he also caters in-home dinner parties and small events. (http://www.chefkevingreen.com)
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
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 is the Executive Chef for the award-winning Naples Italian Restaurant, where he has worked for 28 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.
Jeff Ross, Blackberry Farm’s Field School Manager since 2006. He is a Knoxville native who has a profound passion for food and he has found at Blackberry Farm, a place to showcase his talents In cooking and the food-ways of Appalachia.
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