Co-founder of Currysutra, Teena Arora discovered her love of cooking at her mother and father's side while assisting with their family owned Indian Restaurant, "Delites of India" in Minneapolis, MN.  These gourmet recipes have been in the family for generations and typify the Northern part of India! Teena shares her broad knowledge of authentic gourmet Indian cuisine by introducing you to new, healthy and tasty ways of cooking vegetables.  Note: Spices are used in well balanced quantities, recipes are low in fat & and vegetarian only. Please visit www.currysutra.com for other class offerings, services, recipes, special spice blends, gifts and information on how to register. As well as this, she served as consultant for Stanford University's Avanti Dining Society, retained to consult on vegetarian Indian cuisine development and execution

Vanessa Barrington is a food and sustainability writer, cookbook author, and chef based in Oakland California. Her cookbook, Heirloom Beans: Great recipes for dips and spreads, soups and stews, salads, and salsas, and much more from Rancho Gordo, co-authored with Steve Sando of Rancho Gordo, was released in September 2008 by Chronicle Books. She also consulted on and tested recipes for Fish Forever: The Definitive Guide to Understanding, Selecting, and Preparing Healthy, Delicious, and Environmentally Sustainable Seafood by Paul Johnson and developed recipes for The Jimtown Store Cookbook by Carrie Brown. She teaches cooking classes, leads food tours, and runs cooking team builds in the San Francisco Bay Area. Look for recipes and more at http://vanessabarrington.typepad.com

Maria Capdevielle is a cookbook author and pastry chef graduated from Abruzzo.  Most of her culinary knowledge and experience comes from her family's Italian business. She has local experience and training in many bakeries and restaurants in the San Francisco Bay Area, including The Rose Pistola in North Beach, The Waterfront in Embarcadero, Market Hall in Oakland, Chez Panisse in Berkeley and  The Townhouse Grill & Restaurant in Emeryville, CA.  http://www.mariateresaskitchen.com/

Chef Linda Tay Esposito is a self taught chef whose food represents a commitment to authenticity and a tribute to the cuisines of the Pacific Rim.  She has lived and traveled extensively in the region exploring the vast culinary offerings and traditions and brings  exciting flavors, passion and knowledge to the classroom.  Her style of teaching makes even the most complex curries simple to prepare and a "Flavor Explosion" of gastro-adventure experience.   A freelance culinary educator, Linda is also a lead chef at San Francisco-based Parties That Cook.  Her company, Flavor Explosion, offers private culinary coaching and classes.

Catherine Fallis is the fifth woman in the world to have earned the title of Master Sommelier, and is also a Certified Wine Professional. Founder and President of planet grape® LLC, a company committed to bringing a passion for wine, food, and good living into the lives of everyday people, Catherine is creator of the grape goddess® guides to good living, a range of lifestyle guidebooks, seminars, tv, and e-learning programs on wine, food, and travel, including Wine, Champagne & Sparkling Wine, and Erotic Foods.

Kelly Fong is a self-trained chef who has taught various cooking classes throughout the Bay Area and Northern California since 2005. His passion for cuisine includes speciality ethnic dishes, such as Hawaiian and Southern Creole delicacies, as well as creating exotic seafood dishes. Kelly's interest in food preparation stems from his travels, as well as local farmer's markets, regional cooking and experience fishing locally. Kelly frequently conducts cooking fundraising events for local charities and non-profit organizations.  

Chef Amy Fothergill “The Family Chef” has many years of experience in culinary pursuits, meal planning and now as the mother of two, has adapted her cooking knowledge to focus on healthy options for families. Her cooking style is simple, delicious and nutritious, using local ingredients when possible.  Her recipes span cultures, flavors, and tastes but always incorporate the basic foundation: protein, carbohydrates and vegetables.  She owns her own business called Amy  - The Family Chef, where she provides cooking consultations/classes and is currently working on a new book for publishing. For more information on Amy: www.amythefamilychef.com

Ian Hoffman earned his Bachelor's degree in Kinesiology and Philosophy at California State University in San Marcos. Ian chose these areas of study because of his interest in exploring the mind-body relationship. It was during his undergraduate years that Ian developed a passion for yoga, the green movement, and nutrition. Now, as senior level graduate school interns at Life Chiropractic College West in Hayward, Ian and his partner, Lindsay McCarthy have been able to turn their personal passions for life into a high quality of service for their patients. For  the past year, both Ian and Lindsay have enjoyed a predominately raw/vegan  diet and developed several simple, healthy, and easy to prepare recipes that they are happy to share with all of those seeking a higher quality of life and more abundant health.

Chef  Jyoti Jain is a certified Sri Sri Ayurveda Cooking Instructor from the Sri Sri Ayurveda center in North America and teaches Ayurvedic cooking classes all over the bay area. Her "Ahimsa" vegan coconut cookies are available for sale in the bakery section. Jyoti is also a graduate from Golden Gate University with a degree in Hospitality. Her vegetarian catering company, Spice by the Bay provides gourmet meals and special event catering.

Lindsay McCarthy attended the University of San Francisco, where she graduated in 2005 with a Bachelor's Degree in Sociology and Pre-Med.  The connection of the outside environment to the internal human environment has always fascinated her and led her to pursue her interest in epigenetics and, as a result, is finishing her Doctorate in Chiropractic at Life Chiropractic College West.  As a senior level chiropractic intern, she is exploring this connection further for herself and her patients.  In so doing, she has developed a deep passion for whole, fresh, natural and organic foods.  She, and her partner Ian, have embarked on a primarily raw vegan diet for the past year and they have together discovered both the health benefits and the bountiful flavor of simple food combining. 

Chef Patti Searle began as a raw food enthusiast in January 2006 after attending a retreat for 2 weeks, where she was fed raw cuisine.  She loved how she felt after the retreat, and came home and began experimenting with raw food preparation.  Chef Patti has been a chef for over 30 years, and a raw food chef for over 2 years.   She is a graduate of the Living Light Culinary Arts Institute in Fort Bragg, CA.  Patti loves making food for people and has an enthusiastic clientele for her raw catering and food delivery program, as well as her raw food preparation classes.   

Mat Schuster is a Bay area chef, instructor and Nutrition Educator. While finishing his undergrad degree at Emory University, Mat traveled abroad to Italy where he cultivated his love for cooking.  Upon returning to the United States, Mat joined the California Culinary Academy's College of Food in San Diego and Bauman College in Berkeley where he obtained Nutrition Educator status.   Mat was a cooking instructor for Draeger's and Cooking Coordinator for Whole Foods Market.  Mat was the Chef and Manger for the Court Café at the San Francisco Bay Club and currently is the Chef / Manager for The Golden Gate Parks Conservancy's cafes.  Mat continues to teach cooking classes for Parties that Cook, Whole Foods Market, Sur la Table, Ramekins and others.\

Valentina was born in Bari, Italy to a family of artists, designers and food connoisseurs. Growing up, Valentina was only allowed to watch the cooking happening around her, but not practice it!   She wanted to imitate the adults, but did not get the opportunity to until she moved away and started to cook for herself out of necessity.  Then, as if by miracle, it was as if all those years watching translated to doing.  She recalled the perfection how every dish was supposed to look and taste.  Watching her family and eating good food every day, gave her the expertise of a professional chef. Today, living in America, Valentina teaches cooking from her Region of Puglia, spreading lightheartedness and joy, while passing her notions of good life and health through good eating. In her words: "Puglia's food will keep you younger longer - than you want to". Valentina's main profession is in Interior designing; with a special focus upon Kitchens! What a better designer than the ones who cooks!  Soon, Valentina's goes to Italy!  Join Valentina on a culinary tour that delves into the rich history and food of her homeland.  Tour information available at rivieraportofino@comcast.net