Christopher Kimball (Lead Teacher)
Christopher Kimball is the founder of Christopher Kimball’s Milk Street and the host of Milk Street Television. He is also the host of Christopher Kimball’s Milk Street Radio, a weekly public radio show and podcast. He founded Cook’s Magazine in 1980 and served as publisher and editorial director through 1989. In 1993, he re-launched Cook's Magazine as Cook's Illustrated and went on to found and host America's Test Kitchen and Cook's Country television. Christopher is the author of several books including “The Cook's Bible,” “The Dessert Bible,” “The Yellow Farmhouse Cookbook,” “Dear Charlie” and, most recently, “Fannie's Last Supper.”
Rosemary Gill (Lead Teacher)
Rosemary Gill is the Director of Education at Milk Street Cooking School. An educator dedicated to helping people create lasting home cooking habits, she oversees the development of cooking classes for the general public as well as Milk Street's community initiatives. Her previous work was primarily with nonprofit organizations engaged in improving food security through educational means. She has leadership and teaching experience, having served in executive, managerial and educational roles for various organizations including 18 Reasons, Medford Farmers Market, The Somerville Arts Council, SPUR, Garden for the Environment, the Boys & Girls Clubs of San Francisco and more.
Matthew Card (Lead Teacher)
Matthew Card is Milk Street’s food editor, resident coffee geek and equipment junkie. He has 20-plus years of professional cooking, recipe development, food writing and teaching under his belt. When he’s not in the Milk Street kitchen or on the road hunting for new recipes and ideas, Matthew lives with his family in Oregon, where he burns off the countless on-the-job calories cycling the rain-swept hills of Portland.
Josh Mamaclay (Lead Teacher)
Josh Mamaclay has been passionate about food since his first dive into the back of the pantry when he was 10 years old. His fascination with flavor led him to Johnson & Wales University in Providence, Rhode Island, where he earned his degree in culinary arts and food service management. While attending school, Josh worked in Cambridge-area restaurants before finding his true calling: creating memorable food experiences, encouraging in culinary exploration in the home kitchen and vivifying relationships with food. When he’s not busy cooking, you can find him taking his sweet time photographing food long before he actually eats it, adding to his list of awful food-related band names or strumming his ukulele.
Erin Ross (Lead Teacher)
Erin Ross is the Kitchen Director at Christopher Kimball’s Milk Street. Erin primarily overseas the many things that happen in the kitchen, while also testing recipes, organizing photo and video shoots, managing the kitchen for television, and teaching classes whenever she can. Erin has worked in the culinary field for over 10 years, she got her start baking cupcakes while completing her undergraduate degree in English Literature at Chatham University. After undergrad she went on to become a line cook, then found her way back to the classroom where she earned an MLA in Gastronomy from Boston University. Since graduation Erin has taught both recreational and collegiate cooking classes, and managed the development and creation of a vegan bakery line. Erin is thrilled to share her love of food with the students at Milk Street.
Catherine Smart (Lead Teacher)
Catherine Smart is a New Hampshire native who found her love of food early, from a family that tapped maple trees, cooked, gardened and canned their own food. After graduating from the University of New Hampshire in 2007, she completed a culinary certificate program and MLA in gastronomy at Boston University. While working toward her degree, she started a personal chef business and became a regular contributor to The Boston Globe food section. She has spent the last decade as a freelance writer, food stylist and culinary teacher. At Milk Street, you'll find her teaching cooking classes and eagerly volunteering to taste-test every dessert recipe that comes out of the production kitchen.
Liz Vena (Lead Teacher)
Liz Vena always loved to cook and developed her skills by watching Julia Child and reading any cookbook she could get her hands on. After spending many years working in the financial services industry, Liz decided to bite the bullet and attend culinary school. She graduated first in her class from the French Culinary Institute (now the International Culinary Center) in 2011. She spent the next few years managing the cooking school at Charleston Cooks!, a kitchen retail store headquartered in Charleston, South Carolina; in addition to teaching classes to international students, Liz oversaw programming, development and instructor training for the store's three locations. When she decided that living in warm weather year-round was too much, she returned to her hometown of Boston. Liz now works in fundraising at MIT and spends as much time as she can sharing her love of cooking with Milk Street students.
Jacqueline Grady Smith (Assistant Teacher)
Jacqueline Grady Smith has been experimenting in the kitchen as a home cook for most of her life. She loves learning about the role food plays in societies around the world and she strives to bring that perspective her cooking, writing and teaching. Though she grew up eating delicious-but-mild Northern European food, Jacqueline now loves trying dishes from as many regions as possible. Some of her recent culinary interests include hot chilies, pickling and fermenting, and making gluten-filled recipes gluten-free without losing any of the flavor or texture. Jacqueline has a background in public policy and food insecurity and is determined that everyone should have access to high-quality, nutritious meals. In addition to her work at Milk Street teaching, answering reader recipe questions and running the private events program, she writes about the nexus of food history, policy and culture.
Sarah Hartzell (Assistant Teacher)
Sarah Hartzell’s passion for cooking was stoked at an early age by her grandmothers. As a toddler, she would help pit cherries for cherry pie. Her technique has improved since then (she gets significantly less cherry juice on the walls), and she continues to expand her culinary skill set. Sarah loves passing this knowledge and passion on to Milk Street Cooking School's students. By day, Sarah works as a project manager and director of videography for Microburst Learning, an e-learning company. In her free time, Sarah volunteers with Cooking Matters as a culinary instructor to teach low-income parents and children healthy and affordable cooking techniques.