Culinary Advisors
digg this
del.icio.usThe Culinary Advisors of the Whole Grains Council inspire us with great recipes, help us answer thorny questions from consumers, and can even consult with manufacturers on product development. We are honored to have this diverse and dedicated group of culinary experts working with us.
Our WGC Culinary Advisors
 | Robin Asbell, Author Robin Asbell is a chef, food writer, and cooking teacher specializing in natural foods. During her 20 years in the food industry, Robin has worked as a chef in both restaurants and private clients' homes, developed recipes for restaurants and Web sites, and written numerous articles for such magazines as Vegetarian Times, Better Homes and Gardens, and Fine Cooking. She has been writing a monthly column called "Eating Healthy" for more than 10 years. Visit her website to learn more. |
 | Kathryn Conrad, Chef/Test Kitchen Associate Kathryn Conrad is a chef with Cooking Light magazine where she wears the hats of recipe developer, tester, food writer and food stylist. In her career thus far, Kathryn has developed recipes and food related content for clients including the Ritz Carlton, Culinary Institute of America, Norwegian Cruise Line, Health magazine, Cottage Living magazine and Florida Travel and Life magazine. |
 | Jesse Cool, Chef/Owner Chef Jesse Cool is the chef-proprietor of three restaurants: Flea Street Café, JZCool Eatery and Catering Co., and the Cool Café at the Cantor Center for the Visual Arts on Stanford University's campus. A prolific food writer, Jesse has authored four cookbooks and has contributed to publications such as Food and Wine, Fine Cooking, Shape, and Rebecca's Garden, and has appeared on various television venues including The Today Show, The Food Network, and BayTV's Bay Café. |
 | Paul Lynch, Executive Chef A native Texan, Chef Paul Lynch received his degree from New England Culinary Institute. Chef Paul has enjoyed an around-the-world career with Four Seasons Hotels, and then Westin Hotels, and has been the Executive Chef at the landmark Radisson Hotel in Minneapolis since 1999. As Chef de Cuisine of FireLake Grill House and Cocktail Bar, Chef Paul has received many awards and accolades including: Restaurateur of the Year, Taste of Elegance competition, and the Beefbacker Award, and is a founding member of the Heartland Food Network. He has been recognized in scores of publications including Bob Appétit, Minnesota Monthly, Midwestern Living and Minneapolis St Paul magazine. |
 | Steve Petusevsky, Executive Chef/Owner Steven Petusevsky is chef-owner of Chef Steve’s in Weston, Florida. Through his syndicated column, Vegetarian Today, he reaches over ten million people monthly, teaching them how to select ingredients, cook intelligently and live better without sacrificing flavor. Before opening his own restaurant, he was National Director Of Creative Food Development for Whole Foods Market, and worked for several large resort chains including Intercontinental Hotels, Meridien Hotels and Rockresorts. A graduate of the Culinary Institute of America, Chef Steve is nationally recognized as a pioneer in introducing mainstream America to natural foods. |
 | Peter Reinhart Chef Peter Reinhart holds the position of Chef on Assignment at J&W's Charlotte campus. He joined J&W in 1999 as an instructor and moved to our Charlotte campus in 2003. For the 5 years prior to teaching at J&W, Reinhart was a full-time instructor at the California Culinary Academy in San Francisco. Before that, he founded and ran the award-winning Brother Juniper's Bakery in Santa Rosa, California. An internationally renowned expert on bread and baking, Reinhart is the author of numerous books, including his newest, Peter Reinhart's Whole Grain Breads: New Techniques, Extraordinary Flavor (Ten Speed Press, 2007). |
 | Lorna Sass, Author A native New Yorker, Lorna Sass (aka "The Grain Goddess") developed over 200 delicious whole grain recipes for her new book Whole Grains Every Day, Every Way (Clarkson Potter, 2006) which won the James Beard Foundation award as best healthy cookbook. Lorna has written articles for the New York Times, the Washington Post, the Chicago Sun Times and many other major newspapers and national magazines. She's also the award-winning author of thirteen cookbooks, including Cooking Under Pressure, Recipes from an Ecological Kitchen and Great Vegetarian Cooking under Pressure, which was nominated for a James Beard award. Visit her website to learn more. |
 | Joel Schaefer, Culinary Development and Special Dietary Needs Manager Joel Schaefer is a Certified Chef de Cuisine and Certified Hospitality Trainer with past experience in teaching culinary arts at Kapiolani Community College in Honolulu, HI. His research interests include nutritious foods, health and exercise, and products that meet the needs of Guests with food allergies and intolerances. His current responsibilities at Disney include developing processes, standards, and recipes to meet the special dietary needs of Guests visiting WALT DISNEY WORLD® Resorts. |
 | Ana Sortun, Chef/Owner Chef Ana Sortun, a culinary advisor to the Whole Grains Council, has worked in kitchens around the world, including Spain, Turkey, Italy and France. Oleana, her Cambridge, MA restaurant, features unconventional spices and dishes that combine her classic French training with Mediterranean influences. Oleana was named one of the "Best New Restaurants in America" by Esquire magazine, and was nominated for a James Beard Foundation award in 2002. |
