Culinary Advisory Board
Frederic "Fritz" Sonnenschmidt, C.M.C.
Fritz is a Certified Master Chef (CMC), certified Global Master Chef (CGMC) and former National Chairman of the American Academy of Chefs. A master in garde manger, he is a retired dean and current culinary ambassador of The Culinary Institute of America at Hyde Park, N.Y. In July 2005, he was inducted into the American Academy of Chefs Hall of Fame and in 2003 received the academy’s Chair Medallion for upholding Culinary Tradition. He authored “Charcuterie: Sausages/Pates/Accompaniments,” “Taste and Tales of a Chef” and “Dining with Sherlock Holmes.”
Judith M. Fertig
A cookbook author, and food and lifestyle writer, Judith spends some of her working life in a tiara as one of the BBQ Queens. With co-author Karen Adler she has written eight barbecue books, including “25 Essentials: Techniques for Grilling Fish.” On her own she has written, “200 Fast & Easy Artisan Breads: No-Knead, One Bowl,” “The Artisan Bread Machine” and “Heartland.” Her writing has appeared in Bon Appetit, Food & Wine, Better Homes & Gardens, Saveur, Country Living, Southern Living and Cooking Light. Her professional training includes La Varenne Ecole de Cuisine and Le Cordon Bleu in London.
Susan is executive chef and co-owner of West Town Tavern, which celebrates contemporary comfort food. She is also the author of, “West Town Tavern: Contemporary Comfort Food.” As a member of the Greater Chicago Food Depository Board of Directors she works with the Depository to end hunger in Chicago. A master gardener, Susan is active in her community and volunteers her time in community gardens, farmers markets and children’s cooking programs.
Barbara embraces the ideal that cooking should be relaxing and fun. So much so, that she hosts the PBS show “Stress Free Cooking” and authors a book by the same name. Her recipes and tips have appeared in many newspapers and magazines, and her most recent cookbook, “The Diabetes Seafood Diet,” won the Gourmand Cookbook Award for Fish and Seafood. She is a contributor to the American Heart Association’s, “No Fad Diet,” and the “Super Foods RX Series,” by Dr. Stephen Pratt. A culinary educator at heart, she also continues to teach at various cooking schools.
A cookbook author, online cooking show host and a leader in the local food movement, Keith Snows love of food and cooking began at the age of 14. It was then, while filling in as a dishwasher at a local Italian restaurant, that Keith found himself increasingly drawn to cooking. He eventually trained under the direction of the restaurants disciplined former Navy chef. As a chef he has worked in restaurants nationwide, from Massachusetts to California, and Florida to Colorado. His website, www.harvesteating.com, and cookbook by the same name are designed to educate people about the benefits of natural foods and inspire them to use foods that are in season and prepare them using whole, natural ingredients. In 2005, Keith was selected to help launch the Polk County North Carolina Obesity Prevention task force and in 2007 co-founded the Slow Food® Upstate South Carolina Chapter. Today, Keith and his family live on a farm in Western North Carolina.