We are proud to partner with local chefs, caterers, bakers, and some wonderful cooks to bring you a wide variety of inspiring classes. Please click on each chef's name to see a list of the classes each is currently teaching.
Chef Adam Barnett – a student of contemporary French cuisine – honors timeless French brasserie fare with modern techniques, local ingredients and an enlightened approach at The Katharine Brasserie & Bar.
Barnett joined The Katharine in 2017 after nearly 20 years in award-winning kitchens the United States. His passion for classic French cuisine was first ignited when he studied under Guest Chef Jean-Michel Bouvier during his tenure at the New England Culinary Institute. Barnett continued to pursue French cuisine with abandon, perfecting his craft at renowned Washington, DC restaurants such as the West End Bistro with celebrated Chef Eric Ripert and Poste Modern Brasserie, as well as at Sierra Mar at the Post Ranch Inn in Big Sur, California under world-class chef Craig Von Foerster, and at the acclaimed Inn at Little Washington in Virginia where he worked alongside Chef Patrick O’Connell. Before joining The Katharine, Barnett served as the Executive Chef at Lyon Hall in Arlington, Virginia, a brasserie noteworthy for its French-German cuisine.
As CNN said, “Don’t miss a meal at The Katharine Brasserie.”
Tam Benefiel, originally from the San Francisco bay area, has lived in North Carolina for over 30 years. She is happily married to Steve and they have a grown daughter, Jennifer. "I have always had a love for food, and have found that tasting the ingredients independently was an important step to becoming a better cook. After our retirement, my husband built a bar in our home, known as the Tree Top Tavern. I became interested in crafting cocktails for our friends, family and neighbors. Just like with cooking, the presentation, quality of ingredients, and tasting the individual ingredients is important when creating delicious cocktails. This is what I hope to demonstrate in my cocktail classes." Her other hobbies include Airstreaming, fitness, watching binge worthy shows and spending time with friends and family.
Chef Timothy Grandinetti is a fourth generation culinarian who began his career as a dishwasher at the St. Charles Hotel in Hudson, New York. He graduated with Hotel & Restaurant Management degrees from New York State University and the Rochester Institute of Technology. Cooking, teaching and sharing his craft for more than a dozen years with Marriott
International, leading the kitchens in Washington, D.C., St. Louis, Missouri and as a regional Chef in North Carolina, Chef Grandinetti was awarded Marriott’s Award of Culinary Excellence. He is passionate about supporting sustainable food systems including economic opportunities for small farms and the environmental stewardship. Voted Best Chef in the Piedmont Region for the past two years and multiple wins for Best Chef in Winston-Salem, Chef Grandinetti has been tending to the earth, nourishing souls and cooking professionally since 1998
Rashmi Gurnani moved to Winston Salem three years ago from Miami, when her husband began teaching at the Wake Forest University, School of Business. Originally from India, she has lived in Dubai, Hong Kong and Miami. Living in these different and culturally diverse parts of the world, she has learned their local cuisine and tries to create fusion dishes of her own, as well as healthier versions of traditional food. Rashmi believes in the narrative power of food in bridging cultural gaps through the stories behind a recipe. Her background as a former kindergarten teacher helps Rashmi share her passion for cooking, entertaining, and learning about different cultures through teaching classes at SOHO. She also enjoys helping others entertain through her catering services. She attributes her love for cooking to her mother who was an amazing cook and attempts to re-create some of her dishes to reminisce old times, especially during the holiday season. She enjoys collecting and experimenting with newer, more diverse recipes to add to her repertoire. She offers classes in Indian, Chinese, Thai, Lebanese, Moroccan, Spanish/Latin, and Persian cuisines at SOHO.
Blog: "Dishing It Out" at www.journalnow.com
Facebook, Twitter and Instagram: @mhastingsWSJ
Michael Hastings has been the food editor at the Winston-Salem Journal since 2000. His 30 years of journalism experience includes stints as a copy editor and assistant features editor. Each week, Michael writes a weekly column, feature, and other stories for the Journal’s Wednesday food section. He also writes wine reviews and other food stories for other sections of the paper, maintains a blog on the paper’s website, makes regular media and personal appearances, and is active on Twitter and Facebook. Before entering the newspaper business, Michael made his living as a chef in several Winston-Salem restaurants. He has a B.A. in English from Wake Forest University. He is married with two children, who are both staunch supporters and tough critics of his cooking.
A. Jarrell Custom Art
Anna has been experimenting in the kitchen since she was a child. “I can remember being 10 or 11 and making scalding hot caramel while my mom was out. It was horribly dangerous, but so much fun!” Anna graduated from Wake Forest University with degrees in Studio Art and Psychology. She has been cooking and teaching in some form or another ever since. When she’s not painting, sewing, gardening, or entertaining, Anna teaches classes on what she loves to cook the most: yeast breads, naturally leavened breads, pies, tarts, and ambitious holiday desserts. You can follow her creative process on Instagram @suziepoodle
Barbara’s passion for cooking and baking was inspired by an aunt when she was a little girl. Her aunt Jean was a terrific cook who lived on a farm. Aunt Jean grew her own vegetables, made her own butter and cream, baked all her breads. The house always smelled so good. Everything is better homemade and food brings people together. Barbara has had a home baking business for 3 years, and now teaches baking.
Hey Everyone! My name is Laurel and I am the aspiring home cook behind Southern Parm. I’m also a fur mom, a transplant North Carolinian & avid traveler.
About a year ago I decided on a whim to see if I could make those pretty decorated cookies you see in a window front of a bakery. I quickly became obsessed & now my kitchen is filled with pipping bags, royal icing & TONS of cookies! While I am not making cookies for every national holiday you can think of, I am teaching cookie decorating classes here at Southern Home & Kitchen (here are some cookies I have done for the class + for fun! We talk about the tips & tricks behind royal icing cookies as well as decorate them during the class for you to bring home. If you love sweet treats, come to one of my classes…I promise you will feel like a cookie pro by the time you leave!
Erin Pfeiffer co-founded and served as a prepared food chef and baker for Homegrown Grocery, a business that brings families local produce and goods from a wide range of the Triad's farmers and artisans. She is passionate about plant-based cooking and bread-baking and loves bringing farmer's market finds to life as the centerpiece of elegant entertaining. Erin complements her time in the kitchen as a mother of four little ones and as a Senior Technical Advisor for Health and Nutrition for a global health nonprofit organization in Washington D.C.
Owner of To Your Health Bakery, Anna Simeonides is passionate about using food as a medium to nourish your body and cultivate joy. She specializes in gourmet/organic gluten free, vegan, and paleo baked goods. She loves recipe testing and coming up with new flavor combos.
George M. Stilphen is a self-taught home cook who was a culinary instructor at Williams-Sonoma for nearly 12 years and has been teaching at Southern Home & Kitchen since August 2017. He also does classes and demonstrations at other venues and private homes. George has taught classes in everything from Latin, Italian and Indian to Turkish and Moroccan dishes. He’s an expert in cooking with fresh produce, herbs, and meats. During the holidays he’ll show you how to cook the perfect turkey and side dishes. He’s also an expert in cast iron cooking, slow cooking, spiralizing, seafood, salt plate cooking and knife skills. George enjoys teaching many of the cookbook classes as well. Come to SoHo to experience his delicious food!
Stephanie Tyson is a creative chef who has turned to her southern roots to bring some staples from the southern pantry back into the forefront. Her culinary training started in her grandmother’s kitchen reaching to far corners of Ireland, this unique blend of training has added to her expression of southern cooking. She insists that food encounter all the senses in an enjoyable way. This experience coupled with years cooking in hotels, country clubs, chain concepts in addition to independent restaurants have benefited her passion, focusing on southern food.
Vivián Joiner has a strong background in guest relations, spending more than thirty combined years in retail and restaurant service. Her genuine care and concern for people helped to strengthen her eye for detail allowing her to function well in many aspects of guest service. Vivián has managed restaurants from fast food, independent, casual to extremely high volume all helping add to her success in the industry.