Exec Chef Instructor Shawn McManus
Shawn McManus graduated from the Culinary Arts Program at Orange Coast College in southern California and has worked in many high end restaurants on the West Coast. Shawn has been a professional chef for over 15 years and is also the Chef Consultant of Savory Creations LLC since 2002. He is an experienced instructor and a dedicated volunteer for the Juvenile Diabetes Research Foundation, donating his time and expertise for auctioned dinners to raise funds for the JDRF & local hospitals. Shawn prides himself in presenting delicious and beautiful food in his work and events. He also has a strong belief in providing sustainable foods in his classes and youth education programs.
-New American cuisine with classic french technique
-Demonstration & Hands-on impact instruction
-Modern plate displays with fusion influences
View some of Chef Shawn's benefit dinner video
June 30th 2014 (Top Five Contestant) on Spike TV's
FRANKENFOOD cooking competition
Executive Chef John Haverty C.E.C
Chef John Haverty C.E.C. is a well-known chef in the LaCrosse area. He holds a current position as the Executive Chef/Manager of the Union Market Restaurant and the Lunda Conference Center of Western Technical College (La Crosse,WI). John has also held positions as an Executive Chef/Supervisor of Mayo Clinic Health Systems (LaCrosse,WI), Chef-Instructor (Western Technical College) & Columnist for the La Crosse Tribune Newspaper. Chef John earned his Certified Executive Chef accreditation through the American Culinary Rederation in 1998. His many years of experience as a chef instructor is valuable to our culinary workshop programs and classes. He will be offering classes in contemporary techniques, baking & desserts, vast ethnic menu creation & hands-on training for all levels of education.
Founder of the Thunder Ride to Cure Diabetes
Co-Founder of the Coulee Region Chef's for a Cure
(See additional info on Facebook.com)
Chef Ben Burkhardt - Chef Ben has been in the food service since the mid 90's with experience in many different settings and styles. Certified restaurant manager with the Department of Health & Public Service since 1998. Ben has worked the line, catered events, managed industrial and commerical kitchens, and looks forward to new challenges presented. After being a U.S.D.A. Food Safety Inspector, he returned to the kitchens with a drive to create more beautiful dishes and developed a little interest in garnishes. The interest grew into Melon Carving and eventually Ice Carving. It's fun to create and show fruit sculpture as it does make for great conversation piece to entertain guests for all events.
Quote: Love what you do, and do it well.
Specialites: Fruit and Vegetable Carvings and Sculptures.
Chef Instructor Ben Burkhardt
Chef Thomas starting cooking over 40 years ago, working at SACKSTEDERS FAMILY RESTAURANT in Dayton Ohio. Chef T. earned a degree in Culinary Arts from the C.I.A (The Culinary Institute of America) and followed his passion for cooking working across the country. From the Four Seasons in Texas, to private yachts in the Caribbean, Fly fishing lodge in Idaho, and a golf and ski resort in Michigan.
Chef Thomas earned his credentials C.E.C. (certified Executive Chef) from the American culinary federation in 2001 and accepted the Executive Chef Position at Gundersen Health in 1997.
He is a strong advocate of Community Education and has shared knowledge whenever possible. He has been strongly involved in community education in many levels and is currently involved in the Farm2school program promoting student health and nutrition.
Joining the Team at Savory Creations only seemed natural. Look for Chef Thomas in the near Future either working side by side with other SC chefs or doing his own signature classes. His motto is
“Good Food, Good Health, Good life!”
TOP TEN CHEF'S
click on link below to learn more
Farm to School Demonstrations
(Click Below to see Chef Thomas in action)
Chef Instructor Matt Miller
Pioneer Chef Monique Hooker
Monique Jamet Hooker is best described as a culinary pioneer. As a girl of fifteen she set forth into the traditionally male dominated world of the French restaurant kitchen. It was the beginning of a distinguished career in the culinary arts spanning four decades and two continents, and that today finds her eager to share her knowledge and appreciation of good food with students of all ages. Chef Hooker advocates the use of fresh, seasonal ingredients in the preparation and presentation of original dishes. She wants students to learn to relax with food. Through her simple creativity becomes natural and an awareness of the joy found around the table is cultivated.
In 1983 she opened the widely successful Monique’s Cafe, located in the River North district. At the time the restaurant’s location was considered off the beaten path. But Hooker’s unerring talent for spotting a trend and her sense of adventure paid off, and today the River North area is the premier dining area in the city, with many restaurants copying Monique’s Café bistro-style seasonal menu, which she close to pursue her teaching
Today’s fans of Chef Hooker enjoy her first book, Cooking With The Seasons A Year In My Kitchen, co-authored with Tracie Richardson. The book received “Best Cookbook of the year” Awarded by the International Cookbook Revue Magazine. She had her own TV show “The Seasonal Kitchen” on Cable 6 in Wilmette. She continues to teach, lecture and demonstrate her true love : The Culinary Art of Organic, Sustainable and Seasonal Cooking.
Since moving to Wisconsin to retire, she continues her teaching and has been involve with the “Farm2School” program through out the Midwest and she is an advocate for the “Farm to School” Foundation -
Very often guest appearances on Wisconsin Public Radio on Jane Faraca’s and Joy Cardin show and featured in Lacrosse Tribune as well as the Broadcasters. Very involved with the importance of organic foods and sustainable practices
See Moniques Facebook Page (CLICK HERE)
Executive Chef Thomas Sacksteder C.E.C
Chef Matt Miller - Educated formally at Le Cordon Bleu in Mendota Heights Mn. He has worked in an array of restaurants from down home mom n pop joints to high volume and of course fine dining. He worked in Sheboygan Wi for a spell, fine dining, french asian fusion. Also in Durand Wi at 'The Creamery'. In Minneapolis he worked, most notably at Spill the Wine and Cafe Nordstrom, one fine dining the other formal casual 'bistro'. Between the four, he picked up advanced techniques and knowlege as well as managerial, p&l, menu development, menu costing and inventory control as well as staffing and personal professional developing. He worked in Minneapolis for about 9 years on and off, with a 6 month stint in Puerto Rico.