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Our Chefs & Instructors
Novelist and cookbook author Judith Fertig grew up in the Midwest, went to cooking school in London and Paris, and now lives in the Kansas City area. Described by Saveur Magazine as a "heartland cookbook icon," Fertig debuts a new novel that engage the mind, the heart, and all five senses—and celebrates cookbooks that reflect her love of bread, baking, barbecue, and the fabulous foods of the Heartland. Fertig has appeared on the Food Network and many TV and radio stations. She gives talks across the country, blogs, tweets, and posts on Facebook. She is a member of Les Dames d’Escoffier, The Kansas City Barbeque Society, The Kansas City Novel Group, and IACP.
Chef Sophia Chatfield
Chef Sophia Chatfield is from Indonesia. She graduated from culinary school at Johnson County Community College. She has held the position 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 cooking 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 is also a chef at A Thyme For Everything.
Chef Matt Chatfield
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, hotels, and private businesses. He hopes to pass on the "secrets" he has acquired in the kitchen to his students. He is the former Executive Chef at The Culinary Center of Kansas City (2006-2013) and continues the teaching tradition at A Thyme for Everything. He is currently 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.
Chef Cynthia Samsel
As a child Chef Cynthia Samsel was influenced by her father, a Kansas City native, who was the lead cook at “Grady’s,” a family owned restaurant. Cynthia grew up in California where she gained a love for the diverse melting pot of world cuisines. At seventeen, she began catering to musicians backstage at concert events for Bill Graham Presents in the San Francisco Bay Area. For the next eight years, she served many celebrities including Prince, Dianna Ross, Sammy Hagar, David Bowie and the Grateful Dead. Cynthia earned her Associate’s degree in the arts in Northern California and worked in restaurants including Kyoto Japanese and the North Coast Inn. Over the course of the next 20 years she owned and operated Classic Catering, was a cooking class instructor, and hosted many international college students. To further enhance her culinary experience, Cynthia has travelled to Japan, South Korea, Dominican Republic, Mexico and Hawaii. Cynthia loves to create international menus using locally sourced products. Now a grandmother of three and residing in Lee’s Summit, Cynthia continues her love for cooking through teaching and as a personal chef with hopes of inspiring others with her diverse style of world cuisine.
The Electrified Cooks
We are Kathy Moore and Roxanne Wyss, The Electrified Cooks, LLC, and are thrilled to share our love of food and cooking with you. As food consultants, we develop recipes and set the standard for innovative, carefully tested, creative recipes and food information. We specialize in “What’s for dinner?” so we offer a variety of easy recipes and are leading expert in small appliances. As cookbook authors, bloggers, food writers and culinary teachers we share our passion for cooking and family dinners, communicating clear directions and revealing skills and tips sharpened by years of test kitchen experience. Follow us here, on our blog, www.pluggedtocooking.com, and on The Kansas City Star’s Chow Town blog.