HOLLAND : With 30 years in the restaurant business, Chef Andy brings a vast and unique knowledge to Fustini's School of Cooking. Andy's style is classical and continental. He has a passion to inspire others through cooking.
TRAVERSE CITY:Laura Cavender has adventured around the world as a ship cook. Through work both as a personal chef and through Fustini's and Oryana Community Co-op, she enjoys engaging people in a positive food experience and restoring the fun, art and wonder in the experience of cooking. Laura is committed to reclaiming a healthful connection between growing food, cooking food and nourishing our bodies.
ANN ARBOR: Jill has had over 10 years of Fustini's experience in creating dishes and applications. Now into "semi retirement" from managing the Ann Arbor store, Jill is available to share all she has learned.
ANN ARBOR: A graduate of The Culinary Institute of America and Registered Dietitian, Chef Karin deeply believes that the meals we eat most often can be nourishing AND delicious, all you need is a little “know-how”. Through demonstration and interactive style classes, she shares her enthusiasm, creativity and knowledge; empowering students of all ages to combine science based nutrition with everyday cooking.
HOLLAND: Inspired by his Austrian background, Chef Helmut has a passion and talent for European food, which he demonstrates in his classes. He is chef at Freedom Village.
TRAVERSE CITY: Chef Fred moved from New York in 1991 to run NMC's then's version of a culinary program. 27 years later, it is now one of the top ranked culinary schools in the nation. Chef Fred's attention to the area has been key to transforming the culinary experiences throughout the Traverse City and surrounding areas.
PETOSKEY: Chef Matthew comes to us from our Marketing Partner Mission Point Resorts on Mackinac Island. His classes focus on showing off the delicious menu items you can find at Mission Point that use Fustini's products.
HOLLAND: Growing up in Italy, Chef Sofia's inspiration is based on Italian families’ recipes and the little “secrets”. Her goal is a fun trip through the Italian flavors and cooking traditions.
TRAVERSE CITY: Born & raised in the Philadelphia area. I started my culinary career at the age of fourteen washing dishes. I now have over fifty years of culinary experience in establishments ranging from small free standing restaurants to large resorts and country clubs. I was also a chef/owner of a small restaurant for five years. I now make my home in the town of Bellaire, MI where I have lived for the past thirty-five years. I am retired now, finishing my experience at the Great Lakes Culinary Institute for the past twenty-three years teaching Garde Manger & Butchering.
HOLLAND: As general manager and executive chef at Brandywine Executive Conference Center, Chef Sharkey has developed the art of entertaining. He enjoys using this skill to host a Holiday Class Event at Fustini's that is always memorable.
HOLLAND: Chef John Vander Jagt enjoys leading classes in discovering easy ways to incorporate Fustini's products to bring out delicious flavors. He has been a chef around the world on cruise ships and on Maui, which has inspired him to create exotic cuisines using organic ingredients when possible.
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