TEACHER'S BIOS
Julie Logue-Riordan, Owner/Director
Classically trained by some of the world's most accomplished French Masters. She apprenticed with the former pastry chef of the White House, Roland Mesnier, worked and studied in France at Hotel de France in Auch with André Daguin, Paula Wolfert, Lenotre and Ecole Ritz Escoffier. Julie has been teaching for more than 20 years and is a Certified Culinary Professional.
Julie was director and teacher at L'Academie de Cuisine, one of the top ten cooking schools in the states with Francois Dionot for five years. She had the opportunity to work with Jean-Louis Palladin and Giuliano Bugialli. She is a graduate of L'Academie de Cuisine in Maryland, and has taken classes around the world and at the CIA-Greystone.
After living and working many years abroad in Asia and Africa, she now makes her home in Napa and started the cooking school COOKING with JULIE. In addition to running the cooking school Julie also is a Culinary Instructor for Copia.
Member of International Association of Culinary Professionals (IACP), San Francisco Professional Food Society, Chaine des Rotisseurs and Slow Food.
Annie Baker, Instructor
Annie Baker, is a prime example of a professional woman who decided to pursue her passion and completely change her career direction. After receiving an Accounting degree from Saint Mary's College in South Bend, Indiana, Annie worked in large corporate Finance Departments for the next ten years in Chicago before heading out to the West Coast for the Pastry Arts Program at CIA Greystone. It was there that Annie gained the knowledge, skills and confidence she needed to advance from amateur home baker to professional pastry chef. Then, barely a year after dining as just another tourist at Mustards Grill in the Napa Valley, Annie joined the Mustards kitchen team and was given her own pastry station. She now collaborates with owner/chef Cindy Pawlcyn to create all of the wonderful, well-known desserts enjoyed by so many happy customers year round. Annie Baker is very friendly, open and honest and - having transitioned from Banking to Baking - always eager to share her personal experiences and insights into the nuances of finding your destiny later on in life.
Janet Fletcher, Instructor
Janet Fletcher is a staff food writer and weekly cheese columnist for the San Francisco Chronicle, where her writing has won two James Beard Awards and the IACP Bert Greene Award. She also writes a bimonthly cheese column for Specialty Food, a trade magazine, and frequently conducts guided wine and cheese tastings. Janet has written on wine and food topics for numerous national publications and has authored or co-authored 18 cookbooks, including The Cheese Course, Fresh from the Farmers’ Market,The Niman Ranch Cookbook and the just-published Cheese & Wine.
Niloufer King, Instructor
Anthropologist, food scholar, teacher and cook, Niloufer Ichaporia King studies tropical cuisines, food plants and food as an expression of cultural change. Born in India Niloufer King has shopped and cooked in the Bay Area for over thirty years. Her book "My Bombay Kitchen: Traditional and Modern Parsi Home Cooking" (University of California Press, 2007) chronicles the food of one Parsi family spanning three generations and two continents.
COOKING with JULIE
(707) 227-5036
julie@cookingwithjulie.com