Summer 2010 Chefs/Presenters

Mike Benfer – Inn at New Berlin
Mike has cooked in various local restaurants since high school. He spent four years as the chef at the Hotel Pillow, four years as the chef at Wayne’s Fairview Inn and is currently the chef at Gabriel’s at the Inn at New Berlin.
A Couple of "Fun-gis" (5/3)
Uptown Picnic Basket (6/7)
Take My Zucchini, Please! (7/19)

Scott Brouse–The Glass Onion
Scott spent four years in the Navy, in Key West, where he learned how to cook. He has cooked at the Sheraton, was the chef for seven years at Front Street Station, and was the chef at the Inn at New Berlin. Scott has been featured twice nationally on PBS with Gail Grew and Country Inn Cooking. He is the co-owner of The Glass Onion.
A Couple of "Fun-gis" (5/3)
Uptown Picnic Basket (6/7)
Take My Zucchini, Please! (7/19)



Madison Fink
Madison Fink is a student at Saint John Neumann Regional Academy in Williamsport, and is 14 years old. Madison has taught previous classes as well as assisting her father, Roger Fink, in several of his classes at Now We’re Cooking, as sous chef.
Madison's Pool Party (6/12)

Roger Fink–Pazzo
Roger is the Food and Beverage Manager of The James and Events by The James at The Holiday Inn in downtown Williamsport. He previously was the chef/owner of Pazzo and Executive Chef at The Williamsport Country Club. Roger is also on the advisory board of the Pennsylvania College of Technology Culinary Arts Department.
Roger's Favorite Father's Day Foods (5/17)
Roger's Picnic Table (6/14)

David Hirsch- Moosewood
David Hirsch, a co-owner of Moosewood Restaurant since 1976, has been involved in many aspects of the restaurant business, from waiting on tables and cooking to creating menus, ordering supplies and produce, managing employees, and planning the expansion of the facility. David is an informative and entertaining presenter of classes, demonstrations, lectures, and workshops with an emphasis on vegetarian and vegan cooking and cooking with fresh herbs and edible flowers. He has also enjoyed his work as a consultant on vegetarian cooking and menu planning for commercial food service operations. His television appearances include discussions and demonstrations of cooking from the garden and freezing techniques for fresh herbs and vegetables on New York Lawn and Garden (PBS) and Just in Time (CNN).
Fall Feast (9/23)



Richard "Hosch" Hoschar
Chef “Hosch” graduated from the Culinary Institute of America in 1977. His experience includes owning his own restaurant, being the head chef at a country club, and starting up new large kitchens in hospitals and hotels. His current position is executive chef of the Susquehanna Health System. He has been teaching classes on Healthy cooking for the past 20 years, and co-authored a recipe book which sold over 60,000 copies in the Nashville, TN area.
Summer Dinner Salads (6/16)
Salsas and Chutneys (9/16)

J. Scott McNeill
Scott has long experience in Williamsport restaurants and clubs. He managed 21 Club, now Franco’s, for seven years, the Ross Club for more than five years, and was the chef of the Peter Herdic House for 16 years. Scott is the owner of Crystal Palette Catering. He teaches Social Studies and Introduction to Cooking for the WASD, and has authored two cookbooks.
New England Clambake (6/22)

Linda Murray – Spring Garden Foods
After leaving the corporate world twelve years ago, Linda has focused her energies on creating healthful, nutritious meals. She is an accomplished vegetarian cook who has prepared meals for groups, events and individuals. Currently she offers a take-out service in Mansfield, PA.
A Taste of the Mideast (5/6)
Traditional Chilean Dinner (6/3)
Main Dish Summer Salads (7/29)
End of Summer Bounty (9/9)

Becky (Johnson) Yeagle
Becky’s love of baking was fostered by her mother, Barb Johnson. Together they started Barb and Becky’s Confections over 10 years ago. Becky continues to carry on the tradition of making and decorating beautiful cakes for all occasions.
Introduction to Cake Decorating (5/25)