Our Chefs

NANCY STARK

After graduating from the Kansas City Art Institute, she fell into the food business and never looked back. She has now worked in the industry for 22 years, first as a partner in two local restaurants, the West Side Café and the Boulevard Café, and then as the pastry chef at Venue. Next she lived in New York City for 3 years, working at Le Cirque, Osteria del Circo, and teaching at the French Culinary Institute, all under the supervision of Master Patissier Jacques Torres. After two stages in Europe she returned to Kansas City where she worked as Executive Chef of the Culinary Center of Kansas City for 8 years. Since leaving that position in 2006 she has been a traveling Executive Business Car Chef with BNSF Railways, in addition to freelancing as a specialty baker, caterer and cooking teacher. Her website is http://chefshopstark.com/

JUDITH FERTIG

Food writer, cookbook author, and BBQ Queen Judith Fertig specializes in barbecue, baking, and food from the Heartland. She has studied 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.

KAREN ADLER

Karen Adler is a culinary teacher and cookbook author. She also owns Pig Out Publications, a wholesale barbecue cookbook company. She has taught cooking classes at Hall’s, Copia in Napa CA, Cooks of Crocus Hill in MN, KitchenArt in IN, A Southern Season in SC, Smoke N Fire, and more. Karen is the author of 14 cookbooks including the BBQ Queen Cookbooks, BBQ Bash and Everything Wild Game Cookbook. She has a great sense of humor and makes cooking classes fun and delicious.

JASPER MIRABILE, JR.

Jasper J. Mirabile, Jr., is a professional chef and culinary instructor. 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. Jasper is the Chairman of Slow Food Kansas City and national board member of The American Institute Of Wine & Food. 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. 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.

JENNY STEFFENS

Jenny Steffens, Occasions KC and The Bliss List
Creator of Occasions KC and The Bliss List, Jenny Steffens, event and wedding designer.
Jenny Steffens, Blogger, Event Planner and Wedding Designer
In 2005, Jenny Steffens started Occasions KC, www.occasionskc.com, an event planning company specializing in small to medium-sized private parties.
Along with planning intimate dinner parties, lavish showers and cocktail events, Jenny has designed and coordinated weddings for her Clients for the past 4 years.
In 2008, she started The Bliss List, www.blisslistkc.com, a guide to the most inspired and creative wedding vendors in Kansas City. The site includes a daily blog featuring tips and trends for planning a perfect wedding in Kansas City.
Her newest adventure, a lifestyle and entertaining blog, jennysteffens.blogspot.com, Jenny shares daily tips, recipes, entertaining inspiration and her home projects.
Before her entrepreneurial adventures, Jenny graduated from Mizzou's School of Journalism in 2003 and began work at Bernstein-Rein, Inc., one of KC's largest advertising agencies.

MARK WEBSTER

Executive Chef Mark Webster attended classes at The Philadelphia Restaurant School, Johnson and Wales Culinary University in Charleston, SC, the Southeast Institute of Culinary Arts in St. Augustine, FL and both campuses of the Culinary Institute of America. Mark is certified through the American Culinary Federation (ACF) as both an Executive Chef and Culinary Educator. Having lived around world in in various regions of the United States he has an amazing culinary background.He is the Executive Chef at the New Theatre Restaurant.

• In 2008 Chef Mark was awarded a Presidential Medallion from Certified Master (CMC) Chef John Kinsella, President of the American Culinary Federation

Brenda Nolte

Taught by a French grandmother and a Southern grandmother, Brenda has experienced

the best of two culinary worlds. Her background led her to a career spanning the

Governor’s staff to a corporate executive. Through her travels and associations, she collected recipes and cooking techniques to develop a broad and creative approach to food preparation. As learned from her family, friends and business associates, food can often be the vehicle to create memories and nurture relationships and stay connected.

Lon Lane

In 1991, Lon co-founded the award-winning Inspired Occasions as The Catering Company with his wife, Marcia, and has been serving and dazzling dlients nationwide with his innovative and creative style ever since. Each year from 2002 through 2008 Lon Lane's Inspired Occasions has been named the Best Caterer in the Kansas City Metropolitan area by the readers of Ingram's Magazine. In addition the company has been named Best Caterer by KC Magazine in 2005, Best Caterer by The Independent from 2004 to 2008, Best Personal Chef by The Independent in 2004 to 2006, Best Event Design Company by Ingram's Magazine earning the Silver Award in 2008 and Gold Award in 2009. Lon is the recipient of The International Caterer's Star Award.

Lon has served on the Board of Directors of The International Catere's Association and is a current member of the ICA Educational Foundation. He also teaches and conducts event seminars and is a frequent presenter and speaker at event industry conferences nationwide.

Stewart Lane

Stewart Lane has joined Inspired Occasions as a catering chef with a resume that reads like a well-seasoned world traveler. The 24-year-old son of Inspired Occasions founder Lon Lane, Stewart graduated from Kansas State University with a BS in Hotel and Restaurant Management and has traveled extensively, studying culture and cuisine. A member of the prestigious culinary team that cooked fom the American Olympic Team at Beijing's 2008 Summer Olympic Games, Stewart prepared meals for athletes and heads of state. In addition, Stewart has been selected to cook at the Vancouver 2010 Olympic Games and the 2010 FIFA World Cup South Africa.

Stewart works alongside his father, Lon Lane III, and the rest of the creative team in the 18-year-old award-winning company that designs memorable events for two to 6,000 guests with innovation and attention to detail that consistently earns raves from both corporate and private clients throughout Kansas City. He brings his passion for food and a world perspective to the company's mission and vision with a depth of knowledge for cooking and creating that enhances the unique experiential catering concept that defines an Inspired Occasions event.

Stewart joins his father at industry conferences and symposiums around the country, teaching peers the art of style, menu planning and customer service that has earned Inspired Occasions myriad awards.

Andrea Adams-Britt

Andrea is a cake artist, teacher and entrepreneur. Starting at the age of
15 she quickly learned the art of cake with her first job at grocery store
bakery. Through high school and college she honed her craft working for
corporate bakeries managing, recruiting and training new cake artists.

As the years past she began to loathe the cake field as something she was
good at but not something she loved to do. The corporate atmosphere became
more about the dollar and less about the art and ingredients in cakes and
pastry. In 2002 she starting reading about trans fats and it's
ramifications. After two years of testing hundreds of recipes and
buttercreams she was ready for a new trans fat free life. Classic Cakes
opened in 2004 specializing in the art of wedding cakes. A rebirth began of
new modern ideas, recipes and flavors, her new passion for scratch cakes
helped elevate her cakes to new levels. Her push to be different and unique
has given her a special niche in the wedding world, with flavors that would
please the most sophisticated palate.

Andrea has won numerous prestigious awards including 2009-2010
Weddingwire.com Brides Choice Awards, 2008-2009 The Knot's Best of Weddings
and 2008 KC A-List Winner for best wedding cakes. Her wedding cakes and
meringue have been featured in numerous magazine and newspaper
publications. Her latest accomplishment is being singled out by Style Me
Pretty and is featured in there "Little Black Book". She is the second
baker in Missouri to receive this honor.

Her latest adventure is bringing back the lost art of meringue candy in
the creation of Meringue.