Martha began cooking when she was 8 years old. She loved to experiment in the kitchen. Her interest in seasonal eating began while attending High School in Tokyo, Japan. She graduated from the professional program at Peter Kump’s New YorkCookingSchool (now the institute of Culinary Education) in 1990 and was awarded a Blue Ribbon. She apprenticed with Chef Wayne Nish, owner of March restaurant in New York City.
Martha has studied with James Peterson, Marcella Hazan, Nick Malgieri, Katherine Alford, Paul Grimes, and at the Natural Gourmet Institute for Food and Health. After graduation Martha cooked in New York restaurants and catering companies before returning to Peter Kump’s as an instructor.
Martha began working for Eating Fresh Publication as a recipe editor and writer in 1996. The first book, “Eating Fresh from the OrganicGardenState”, was published in 1997 followed by “Cooking Fresh from the Bay Area” in 2000, and “Cooking Fresh from the Mid-Atlantic” in 2002.
“The CharlottesvilleCookingSchool has been a dream for a long time. I loved the chaotic happy atmosphere of my cooking school experience. I saw people bloom as they experienced the satisfaction of making themselves and others happy by creating beautiful and healthy meals. Cooking with others is a communal and therapeutic experience.” – Martha Stafford
Lori Cwalina - Instructor
Lori has always loved being in the kitchen, and has taken a special pleasure in baking. She
attended Le Cordon Bleu in Paris in 2006 and completed her "Certificat de Pâtisserie
de Base", where she finished among the top five students.
While trained in French pastry Lori enjoys baking
just about anything and she is always up to a new challenge. Among Lori's specialties are wedding cakes, chocolate, holiday treats like King Cakes and Buche de Noel.
Lori is passionate about being in the kitchen and loves to share her enthusiasm and
knowledge with others.
Lori Cwalina
Mike Lund
Mike Lund - Instructor
Mike most recently served as Executive Chef at Zynodoa
Restaurant in Staunton, Mike is a central figure in Virginia's local food movement. Having worked on a world class level for much of his career, Mike brings to the table knowledge and talent that comes from years of experience working with farmers, foragers and fishermen. He is an expert at finding the best local suppliers, while highly talented and flexible in designing inspired dishes around what is available. His efforts at Zynodoa brought the restaurant unprecedented praise and acclaim.
Before assuming his role at Zynodoa, Mike spent 6 years in the kitchen at the Inn at Little Washington, a five star, five diamond establishment of world-renown. Working with legendary chef Patrick O'Connell, he learned his impeccable style and quest for perfection. His efforts landed him in the position of Executive Sous Chef in charge of all kitchen operations.
Ashley Clarke - Instructor
Ashley is a graduate of the Cook Street School of Culinary Arts in Denver Colorado. After Culinary school Ashley attended the Chiang Mia Thai Cookery School in Thailand and the Italian Cooking School of Castigliole d’Asti.
Ashley is a native of Charlottesville. Growing up Ashley’s passion for cooking started in a household where her mother cooked and her father tended to a beautiful garden.
Ashley’s teaches our popular Thai and South East Asia Classes. Her cooking is influenced by her extensive travel and living in Southwest Colorado and California. Currently Ashley is a personal chef.
Ashley Clarke
Rachel Willis
Rachel Willis - Instructor
Rachel is a graduate of the New England Culinary Institute and has been cooking professionally for over 20 years. After doing a stage in France, she came to Charlottesville and has been a chef in some of our best restaurants, including Clifton - the Country Inn.
Currently she lives on a Crozet mountain top with her husband and son and raises a heritage breed of sheep for meat and wool. In addition to farming, she is baking wedding and other specialty cakes using eggs from her hens. You can read more about her company "Cakes by Rachel" on this blog.
“After being a chef in wonderful restaurants for about 18 years, I got married and started a farm and family. To pursue my love of the creative culinary arts and to buy hay, I am creating hand crafted one of a kind cakes for special occasions. My husband, baby boy and I live on a wind swept mountain top in Central Virginia. We balance growing food, loving each other, tending the sheep”- Rachel
Soledad Liendo - Instructor
Born and raised in Argentina, Soledad graduated from the International Institute of Culinary Arts in Buenos Aires in 2007. She was the pastry chef for Novecento Restaurant from 2006-2008. From 2008-2010 she taught the "I Can Cook!" series, a series for adults looking to acquire basic culinary skills, while appreciating the diversity in the international cuisine.
Since 1998 Soledad traveled consistently throughout Europe and South America, exploring the extraordinary diversity of the international cuisine, and wines with particular emphasis on the Mediterranean, Peruvian, Indian, Argentine and Brazilian cultures. Soledad loves to share her passion for cultural diversity, love for wines, chocolate and all good things in life.
Soledad Liendo
Sudha Khare
Sudha Khare - Instructor
Sudha was born and raised in the north Indian state of Rajisthan and
moved to Charlottesville after she was married. In the 1980's Sudha was the owner of " The Taj - Indian Cuisine". At the Charlottesville Cooking School, Sudha teaches North Indian cuisine which is characterized by the perfect combination of
flavors and spices.
Sudha is currently an instructional assistant at Buford Middle School in Charlottesville.
Gail Hobbs-Page - Instructor
Gail Hobbs Page is the owner and cheese maker at Caromont Farm. Her cheeses enjoy a local as well as a regional following, and are sold at Specialty Cheese Shops, Farmers Markets, and Fine Restaurants throughout the Southeast.
Before cheese-making and farming Gail enjoyed a 26 year culinary career in some of America’s finest kitchens such as Magnolia Grill, The Fearrington House, Stove, and Todd Jurich’s Bistro. In Charlottesville, Gail was Chef de Cuisine at Hamiltons at First and Main, The Mark Addy, and Feast! Gail is a passionate advocate of local flavor and the preservation of traditional food culture.
Gail teaches goat and mozzarella cheese making at The Charlottesville Cooking School.
