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 hands-on and online cooking classes as well as Milk Street's community initiatives. Previously her work was primarily with non-profit 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 America's Test Kitchen, 18 Reasons, Cold Hollow Sculpture Park, Medford Farmers Market, The Somerville Arts Council, SPUR, Garden for the Environment, the Boys & Girls Clubs of San Francisco, and more.
April Dodd (Lead Teacher)
April Dodd began her culinary career at the dining halls of Middlebury College, where she discovered a love for nourishing people while supporting local economies through food. Since then, her cooking pursuits have included managing food preservation for the college’s local foods house; working in a traditional bakery in Saint-Étienne, France; developing recipes and teaching baking classes at a boutique cupcake shop; and founding a culinary skills training program in Nairobi, Kenya, where she lived for three years. On return to the U.S., April was the interim chef at a retirement community in her hometown of Lexington, Kentucky, before moving to Boston, where she spent two years working as a consultant to the UN Food and Agriculture Organization. She is thrilled to be back in the kitchen as the Manager of the Milk Street Cooking School.
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.
Deb Steinfeld’s love of cooking began young with her sweet tooth. Making cookies and cakes with her mother was her first foray into the kitchen. This eventually grew into a love for all cooking. As an adult, she pursued other work options but eventually returned to her first love of cooking, making a mid-life career change to attend the Cambridge School of Culinary Arts (CSCA) receiving her Chef's Diploma. She worked in various aspects of the food industry including catering and also as a recipe tester for Au Bon Pain. She eventually returned to CSCA as an instructor in her beloved baking as well as French and American cuisines. She also served as the school's Academic Supervisor as well as developing curriculum over her 20 plus years at the school. Deb now brings her love of both baking and savory cooking to share with the Milk Street community.
Catherine Smart (Lead Teacher)
Catherine Smart has spent the last decade as a freelance writer, food stylist, personal chef and culinary teacher. She’s a frequent contributor to the Boston-based food website The Food Lens and co-founder of Not Just Co., makers of modern pantry staples. 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. At home, you’ll find Catherine and her husband chasing around their 3-year old son, black lab puppy and grumpy old cat—thankfully, they all enjoy her cooking.
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.