Chef Kerri Bamond

Kerri had worked in restaurants as well as catered private events. Her specialty is classical French, paired with knowledge from various cuisines including European and Latin American. She just formalized her culinary training at The Culinary Institute of America in Hyde Park, NY, and works at Spice Market, NYC.

Chef Kim Hafner

A vegetarian for most of her life, Kim’s professional involvement in the culinary field began at the Herbal Bear School of Botanical Medicine in the Catskills, where as a cook, her meals received standing ovations from vegetarians and meat eaters alike! She received her culinary arts training (in vegetarian and vegan cooking) from the Natural Gourmet Institute for Culinary Arts and Health. 

Chef Rene Farley

Cooking food and making people happy has been the driving force in Rene's 30-year professional career. A graduate of Paul Smith's College, he received his degree in Culinary Arts and baking and pastry arts management. Rene has followed his aspirations of service into positions with Radisson, Hilton and Marriott Hotels.  With certifications in sanitation, alcohol service, and wedding planning, Rene speaks both English and Spanish, and is able to offer a wealth of knowledge pertaining to food needs of families.

Chef Tracy Quinn

As dietetic specialist and as a chef/general manager, Tracy’s 30-year culinary journey has spanned over different careers – The U.S. Army, restaurants and fast-food joints, hotels such as Marriot Marquis, and homes and hospitals. He studied culinary arts at the New York Food and Hotel Management School.