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Chef Jeff was born in West Bend, Wisconsin where he was first taught to cook by his mother and grandmother. Jeff's family moved to Ladysmith where he took his cooking interest further with classes during high school. After graduation, Jeff attended Nicolet College in Rhinelander and worked as a park policeman for the WI DNR. Jeff graduated and moved to Hayward in 1984 where he started off working for the National Guard Armory and the Town of Hayward. In 1987 Jeff make a quick move to Rockford, IL, but came back to WIsconsin to manage a hardware store in New Glarus. Jeff met a family who owned a nice restaurant. This is where he got his start at cooking for others and experimenting with different flavors and ingredients. Three years later, Jeff moved back to Hayward. He met Julie and married her in 1992. Jeff spent 10 years working fo the Town of Hayward. In 2000, Jeff and Julie bought Truly Wisconsin, which carried food and home products only made in WI. In 2005, Jeff and Julie also opened the Truly Delicious Chef Shop. In March of 2008, Jeff and Julie combined the two stores to create Hayward Mercantile Company located on Main Street of Hayward. Through all of Jeff's experiences, he has found a home in Hayward and has been able to persue his love of cooking. Jeff teaches others through his demonstration and instructional cooking classes. He also always has time to talk about your cooking issues or questions.
Chef Maximilian "Max" Hintler Max is a semi-retired restaurant owner and chef of Maximilian's on Sand Lake. He owned this German inspired restaurant for 17 years. Before this, Max spent six years cooking in the Bahamas and four years on cruise ships. Max also cooked in Illinois where he met his wife of 22 years, Sonja. Max currently cooks at the Old Hayward Eatery & Brew Pub two nights a week for genuine German cuisine. He also hosts his own cooking classes at Hayward Mercantile Co. which regularly sell-out!
Chef Kelly Sears Dry mix, water, and a light bulb! Kelly began baking and cooking under 40 watts of power with her first Easy Bake Oven! Several years later, Kelly's experience includes owning and operating Slight Indulgences, a catering and retail establishment. She then went on to MIx It Up, an independent baking business. Kelly is currently a cooking instuctor at cooking schools within the Chicago Metropolitan area. Her goal is to provide an environment in which students, adults, and children can experience, create and learn culinary techniques, share recipies and expresstheir own talents. Kelly currently resides in DeKalb, Illinois with her husband, Dan, yellow lab Pete and beagle Emma.
Chef Al Subera Al Subera, at age 5, stood on a chair along side of his Mother at the farm kitchen counter and helped prepare baked beans for Sunday dinner. Fifty-three or so years later and he's still at it although he doesn't have to stand on a chair to reach the countertop. He left farm country in 1965 to attend UW Stevens Point with the intention of being a game warden. Four years later he left UWSP with a B.S. and took a job with the Middleton Police Department. During that time he developed an interestin forensic and surveillance photography that led to a small studio at home and full time work as a detective. He left law enforcement in 1988 to operate A.D.S. Photography in Ashland, WI. Al says, "We lived and worked in a Victorian Style home with a wonderful old kitchen. It was great. It was an easy trip to leave work, walk into the kitchen and make something. Many of our friends like to cook, so we always were planning picnics or meals on someone's porch!" The studio and business were sold in 2001. Al lives on a small lake near Winter, WI with his wife Patty, a recently retired nursing instructor. They also live with Samuel, the Bruin Cat aka Sammy Bar, a spoiled orange and white kitten. Al cooks recreationally when not photographing or trying to catch a musky. "I certainly can't call myself a chef but, I love food, wine and the company of good friends. I think cooking should be fun and creative."
Chef Nancy Pfennig Nancy's childhood was spent in a Luxembourg community in southeast Wisconsin. Her mother was of German and Austrian descent. They always had a large garden and their meals consisted of "comfort" foods. Even the desserts were homemade, like tortes! Nancy's interest in cooking first came in her early 20's. She had married and started a family. She loved to make great special occasion meals, and would search for new recipes to prepare. Nancy tunes into the Food Network at least once a day to enjoy recipes and techniques that are demonstrated. Along the way, Nancy had many mentors. Her mother was an excellent cook, baker and entertainer. She still makes many of her recipes. Nancy's organizational skills in the kitchen and dining room come from her mother. Nancy's sister Pat and close friend, Marian, are both dieticians and excellent cooks. Their interest in trying all the new foods coming into the market, and their ability to effortlessly put a fabulous feast on the table has always pushed her on. Also, helping along the way has been her daughter, Ann. She has supplied Nancy with many new recipes that she has tried and perfected. In addition to the above influences, Nancy was also lucky enough to be given opportunities to travel and partake in the local cuisine in many parts of the United States. Nancy loves to entertain family and friends, introducing them to new recipes and flavors. One of her favorite things to do is cook with her grandchildren. They love to "help" with the cooking and baking. In the last few years a garden that includes a nice variety of fresh herbs has been a big influence in her cooking as well.
Chef Laurel Robertson Laurel is the owner of Dinner's On, LLC ~ A Culinary Experience and the Creator of Dinner's On at Silver Spring Cooking Classes held a Sliver Spring Gradens in Eau Claire. Robertson started DInner's On in December of 2004, and is professionally affiliated with Personal Chefs Network. She offers cooking classes, catering, personal chef services, and consulting services. She is a former leader and state ambassador for Weight Watchers, Inc. She is featured regularly on our local TV stations too! Laurel is a contributing author for Queen of the Castle Magazine. Robertson is incredibly passionate about healthy balance in life. She was raised to know the value of family. As a wife and mother of two, having quality time is key. Time with family, friends and even the occasional minute for herself is what makes her world go around. Recognizing how busy we are in this era, she through her unique business, is able to bring more hours to individuals and families each day. Roberston is very involved with several community organizations throughout the Chippewa Valley, providing education for healthier food choices and smarter cooking techniques. A primary focus is the upcoming generation. In addition to her love of family, and entrepreneurial passion, she is an avid golfer, loves to travel, loves to fish and volunteer in the a local school and community parish. Check out Laurel's website at: http://www.dinners-on.com/
Chefs Skip and Bonnie Kerwin The Kerwin's are a married team of chefs! Bonnie is retired from a career in education with the MIlwaukee Public Schools. She lives in the Milwaukee area, and spend time at her vacation home on the Chippewa Flowage. Baking is one of her hobbies along with traveling, decorative interior painting, reading and entertaining. Bonnie learned to cook at home and in many classes from the Technical College, to classes at various cooking supply stores. She even took sessions taught by Chef Sandy D'Amato. Bonnie enjoyed attending a Jane Butel Tex Mex three-day cooking class and a week long wine and food class in Napa, CA. Skip Kerwin is retired froma career as a Marketing Manager for General Electric Medical Systems. His time is split between his vacation home on the Chippewa Flowage and their home in New Berlin, WI. In addition to his love of cooking, Ski enjoys fishing and woodworking. In fact, he built his own fishing rods and tackle. Skips comes from a family of good cooks including his wife Bonnie. Like her, he has taken many cooking classes, both demonstration and hands-on. He thoroughly enjoyed cooking the special dishes prepared as part of their participation in numerous wine & food clubs, the more challenging, the better. He especially enjoys experimenting with ingredients in order to recreate special dishes that he has experiences while dining out at various ethnic restaurants.
To view our available cooking courses please click the link below! |
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