CULINARY SCHOOL CHEFS
COOKING CLASS INSTRUCTORS
"Loved the Hands on Flatbreads class this morning! It was my first class here and I can't wait to take more! Thank You!" Stacy
Chef Paul Kirk (CWC, Ph.B., B.S.A.S.) Kansas City Baron of Barbecue
Paul has won over 475 cooking and barbecue awards, including 7-World Barbecue Championships, one of which is the prestigious American Royal Open, the world's largest Barbecue Contest. Paul has authored many cookbooks, including, Paul Kirk's Championship Barbecue Sauce Cook, and Paul Kirk's Championship Barbecue Cookbook. He has been featured on many TV shows including the Today Show, Discovery Channel, Good Morning America, Talk Soup. Featured in Saveur, Fine Cooking and Chili Pepper Magazines. His Pitmaster Class is considered the third Barbecue Fantasy in the world by the Food TV show Top-5. He is a Certified Master Barbecue Judge, KCBS Board of Director, Inductee in the KCBS Hall of Flame, 1990 the Chef of the Year in the Greater KC ACF Chapter and inducted into the National Barbecue Hall of Fame in 2015.
Chef Jim Tinkham(CEC,ACE) is a graduate of The prestigious Culinary Institute of America, a Certified Executive Chef, an Approved Certification Evaluator, and a Certified Working Chef. He started his career in 1979 in the hotel/casino industries working for Marriot, Westin, Hyatt Regency, Sam’s Town Casino, and was the Executive Chef at Centerpoint Medical Center. He currently works for Fresh Ideas Food Service Management and is the Executive Chef at William Jewell College.
Chef Jim is a member of the American Culinary Federation & the Greater Kansas City Chef’s Association. He was recently elected President for 2015-2016, and has served as their Vice President in the past. He was also honored as their 2014 “Chef of the Year.” Jim was also semi-finalist for the 2013 National ACF Chef of the Year. He has judged the National SKILLS USA Culinary Arts Championship.
Chef Jim was the Keynote Speaker at the 2016 L'École Culinaire Graduation.
Chef Jim is also on the Culinary Advisory Board for Johnson County Community College, Kansas City Kansas Community College & L'École Culinaire of Kansas City.
Jim proudly served his country as a member of The United States Marine Corp from 1980-1984. When he’s not in the kitchen, Jim enjoys spending time with his wife Stacey and 2 children Kayleigh & Bryce, golfing and creating stained glass projects.
The BBQ Queens
Karen Adler and Judith Fertig became the BBQ Queens when a radio DJ proclaimed that women could not barbecue! They answered the challenge and with more than a dozen BBQ/grilling books including BBQ Bash, The Gardener & The Grill, Patio Pizzeria, and their newest May 2017 Red, White, & ‘Que-Farm-Fresh Food for the American Grill; have proved him wrong! They have taught and been a part of the Seattle Grillfest, the former Copia in Napa Valley, Cooks of Crocus Hill in Minneapolis, and at home at A Thyme for Everything. Karen was named one of the top 10 Women in Barbecue in 2015. Judith and she both have their KC Barbeque Society Ph.B.s (Doctor of BBQ Philosophy). Their classes are informative, delicious, and lots and lots of fun!
Chef Sophia Chatfield Sophia Chatfield is from Indonesia. She graduated from culinary school at Johnson County Community College. She has held the postion as Executive Chef at several area country clubs in Kansas City. She is the Executive Chef and Director at Barstow School in Kansas City , Mo. Chef Sophia has been teaching coking classes since 2006, with experience in a wide variety of International Cuisines, as well as American Regional. In her spare time she enjoys spending time with her triplet daughters, and her husband, Matt who also teaches at A Thyme For Everything.
Chef Matt Chatfield has been in the restaurant business for more than three decades. He gained his knowledge working alongside some of Kansas City's Premier Chefs, and through JCCC's Culinary Arts Apprenticeship. With experience in Restaurants, Country Clubs, hotel, and private business, he hopes to pass on the "secrets" of the Kitchen to his students. Formerly the Executive Chef for The Culinary Center of Kansas City (2006-2013), and continuing the teaching tradition at A Thyme for Everything. He will surely make you feel very comfortable during class as we embark on some Culinary Adventures. Chef Matt is the Executive Chef for Roth Living on The Country Club Plaza, a Wolf and Sub Zero Showroom. He is the proud father of Triplet Girls. His wife, Sophia, is also a celebrated Chef and instructor at A Thyme for Everything as well.
Chef Paige Vandegrift
Paige Vandegrift is a professionally trained chef. In 1992, she graduated from Le Cordon Bleu in London. She has worked at the award winning American Restaurant, the Pastry Goddess and the Culinary Center of Kansas city. Paige has also trained in France, both in Provence and with cookbook author Susan Herrmann Loomis in Normandy. As the recipient of a national scholarship, Paige also studied with cookbook author and teacher Madeleine Kamman.
Paige's food preparations are distinguished by an appreciation for the products of each season and a love of simple and classic flavor combinations. Her style is influenced by the food traditions of France and Italy, as well as traditional American flavors.
Paige offers her clients the opportunity to experience first class cuisine in the privacy of their own homes. It is her desire to bring to your home a sense of the table as a place of celebration--a celebration of the pleasures of good food and good company.
Chef Judith Fertig
Food writer, cookbook author, and BBQ Queen, Chef Judith Fertig specializes in barbecue, baking, and food from the Heartland. She has studied at culinary schools in London and Paris, been nominated for IACP and James Beard Awards, and her stories have appeared in newspapers and magazines all over the world. Chef Judith is author of 18 cookbooks! She and fellow BBQ Queen Chef Karen Adler have appeared on the TV Food Network, Better Homes & Gardens TV, and the DIY Network. She teaches cooking classes around the United States.
Chef Jasper Mirabile, Jr.
Chef Jasper J. Mirabile, Jr., is a professional chef and culinary instructor. Chef Jasper was trained in Italy and attended the University Of Nevada, Las Vegas Restaurant & Hotel School. He has made guest appearances at The James Beard House in New York. He and his cooking have been featured in USA Today, the New York Times, Cucina, and Midwest Living.
Chef Jasper is the Chairman of Slow Food Kansas City and national board member of The American Institute Of Wine & Food. Chef Jasper is the Wisconsin Chef Ambassador for 2009 & was just voted Top Culinary Educator by Kansas City Magazine. He is certified by the Italian Federation Of Chefs In America. Chef Jasper also hosts a weekly radio show in Kansas City on KCMO 710 & has a weekly TV segment on the local NBC affiliate and he and sells a successful line of Italian sausage, dressings and pasta sauces. Kansas City, MO, is his home.
A Thyme for Everything