Cooking Class Instructor

Stephanie Koerella

Originally from New Jersey, Stephanie began exploring the world of food in her Sicilian family kitchen. Standing by the warm oven, she learned about love through homemade gnocchis, lasagna and biscotti. She never once stole a meatball after being lured into the kitchen from the smell of Sunday’s dinner; not once! ;) Upon graduating from Rutgers with a Marine Science degree, Stephanie pursued her love of the ocean by obtaining her 200-ton captain’s license and working on sailboats in South Africa, the Mediterranean, Caribbean and Indian Ocean.

Allison Brummet, pastry chef

Allison Brummet is the Pastry Chef at Larks Medford at the Inn at the Commons. She earned her Bachelor's Degree in Professional Studies: Baking and Pastry Arts in 2010 from The Culinary Institute of America. Allison has received Employee of the Month twice under Neuman Hotel Group as well as Best Desserts Medford for the past three years. She has also had 3 holiday baking series on West Coast Flavors with Trish Glose. As a vegetarian for almost a decade, she has a passion for providing people with special dietary needs the tools to succeed in baking.

Chef Constance Jesser

Constance Jesser is co-owner of Ashland's kitchen store, The Culinarium. Constance has a BA from the Cordon Bleu School in Chicago and also trained with Colette Peters of Colette's Cakes in New York and with The French Pastry School. Before moving to the Rogue Valley, Constance owned Wine Country Cakes in Sonoma, California. Constance loves to share her passion for cooking and baking with her students. When she isn't busy at The Culinarium she likes to spend time with her husband David and their two dogs Jake and Elwood.

Maggie Johnson, Cooking Instructor

My name is Maggie Johnson. I was adopted from South Korea with my twin sister at a young age to a wonderful American Family in Minnesota. My adopted mother was a fantastic cook who made delicous food from many different cultures. My adopted parents lived in and traveled to many different countries throughout Asia and Europe before they had children. My mother liked to expose my twin sister and I to the cultures and foods of the different countries she enjoyed experiencing. My sister and I grew up eating, Curry Chicken, Gazpacho and Tempura among many other types of foods.

Tara Whitsitt, founder of Fermentation on Wheels

Tara Whitsitt is a nomadic artist, educator, and food activist. Her passion for growing food, living communally, and teaching fermentation inspired the grassroots educational project Fermentation on Wheels in fall 2013. Since then she’s traveled the country with Fermentation on Wheels, teaching by-donation fermentation classes and hosting potlucks that focus on accessibility, creativity, and bringing people together.

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