CULINARY SCHOOL CHEFS
COOKING CLASS INSTRUCTORS
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 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.
The Electrified Cooks
Roxanne Wyss and Kathy Moore have been a team for over 37 years. They started their careers together in Rivals Kansas City test kitchen. Since then they have written more than a dozen books on slow cooker meals to slow cooker desserts. They are thrilled to share their love of food and cooking for our customers. As food consultants, they develop recipes and set the standard for innovative, carefully tested, creative recipes and food information. They specialize in “What’s for dinner?” so offer a variety of easy recipes and are leading expert in small appliances. As cookbook authors, bloggers, food writers and culinary teachers they share a passion for cooking and family dinners, communicating clear directions and revealing skills and tips sharpened by years of test kitchen experience.
Chef Jim Tinkham(CEC,ACE,AAC)
Jim is a graduate of the prestigious Culinary Institute of America, and a Certified Executive Chef. He started his career in 1979 in the hotel/casino industries and currently works for Fresh Ideas Food Service Management as the Executive Chef at William Jewell College. Chef Jim is the President of the Greater Kansas City Chefs Association and was honored as their 2014 “Chef of the Year.” He has been teaching and sharing his love of food since 2012, and firmly believes that cooking should be fun! Jim proudly served his country as a member of The United States Marine Corp from 1980-1984. When he’s not in the kitchen, Chef Jim enjoys spending time with his wife Stacey and 2 children Kayleigh & Bryce, golfing and creating stained glass projects.
A Thyme for Everything