Amy is gifted with a great talent of creating delicious and trendy food as well as entertaining people. She has been teaching at the Savory Spoon for 10 years and has a strong following. Amy has a grand library of cookbooks and prides herself in being up to date on all the latest culinary trends. She received her Bachelor’s of Science in Hotel/Restaurant Management from State University of New York at Plattsburgh.
Her passion for fabulous food reaches every student in every class. We call her the culinary Queen Bee. She has had her local catering business feast for 10 years and has volumes of satisfied customers. We are happy to have her on our in house teaching team!
Matt Chambas and Jamie Mead
Born and raised in Wisconsin, Matt developed his appreciation for sourcing ingredients locally at a young age. His mother’s passion for cooking and baking instilled in him a love of from-scratch cooking. His work with the Chapolard family on their organic ‘seed to sausage’ pig farm in Gascony, France was the first building block. The farm’s principles were inspirational and would later serve him well. His classical training came by way of working alongside Chef Tori Miller of L’etoile and Chef Shinji Muramoto of Muramoto in Madison, Wisconsin. Matt is the former executive chef of Wickman House, of Ellison Bay, & Trixie’s, of Eprhraim.
Chef Chambas’s celebrates the rural landscape of Door County by foraging and growing ingredients which in turn play a major role in his menu development.
He believes the most flavorful cuisine is made from quality local products and he is committed to showcasing the bounty that surrounds us in Door County.
Jamie Mead was raised in the kitchen of The Shoreline Restaurant, of Gills Rock, Wisconsin. Many years of her parent’s culinary enthusiasm, influence, and passing of family recipes have given her the same gusto and drive to share a passion for food & culture.
As well, she has been working in organic gardens, both internationally and close to home, presently with Hidden Acres Gardens of Sister Bay. In the winter she can often be found exploring the world in search of new approaches to food, language, & creativity. Door County Underground is the fusion of two minds, Chefs Matt Chambas and Jamie Mead. They are committed to using locally grown and foraged organic ingredients. They will be hosting Farm to Table Pop Up Dinners around Door County and Wisconsin this season. They will be collaborating with local businesses such as Savory Spoon, Roots Inn & Kitchen, Discourse Coffee, and Hidden Acres Gardens.
Originally from Northeast Wisconsin, Laurie Conrad now resides in Two Rivers with her husband and two children.
Gifted with dual talents of being a great chef and entertaining people, Laurie has been teaching cooking classes for years both privately and with culinary venues; Williams-Sonoma, Whole Foods, The Savory Spoon, Orange Tree Imports, The Willy Street Coop, All Through The House and is a guest instructor at the Madison Food & Wine Show. Laurie prides herself in using both the freshest ingredients, along with organic and locally grown foods.
She is a culinary expert when it comes to knifes and the science and anatomy of cuisine. Her special traits lie in baking, desserts, comfort foods, vegetarian and eclectic dishes.
Susan is the owner/pastry chef at The Little French Bakery in North Freedom, Wisconsin.
She started her professional career as an RN in the obstetrics and world of medical software implementation. In 1998, she enrolled in Le Cordon Bleu-Paris’s Pastry Program. Her journey was exciting, and often times humorous. Students continue to attend classes with Susan at her North Freedom, Wisconsin kitchen as well as cookware shops in the Midwest.
In 2014, Susan wrote and photographed The Little French Bakery Cookbook. Its chapters contains both sweet and savory recipes, tips and instruction for even the most beginning cook. Susan’s stories of her days in culinary school are heartfelt and humorous, taking the reader with her on her journey.
Susan lives in rural North Freedom, Wisconsin with her husband, Gary and two dogs. She leads tours to Paris, and continues to teach and blog. www.littlefrenchbakery.com
Rachel Hass Lohman
Rachel is a cookie, croissant and dessert master, and the owner of Analog Coffee in Sister Bay. Her Aunt Ruthie’s house has a special place in Rachel’s heart. It always smelled of the most delicious homemade cookies. Ruthie began to teach Rachel all the secrets of cookie making when she was just a wee sprite. Now, with years of practice, Rachel create delicious cookies and pastries for all to enjoy!
I have been baking since I can remember, but most likely, I started baking on my own in my 9th or 10th year. My mother was very trusting that I would not burn down the house. Aside from my mother, I gleaned bits of information from my aunts, one grandmother, a friend, and yes, Julia Child on TV.
My claim to fame in my prior, non-Sweetie Pies life was my ability to tackle cheesecakes successfully, and my command of Christmas cookies. Alas, you see, I really did not plan to be a pie maker until I decided to leave the insurance profession and become a partner at Sweetie Pies.
Mike Mead is the Chef and owner of the Shoreline Restaurant in Gills Rock, Door Counties most northern restaurant. Mike and his wife Mary have owned the restaurant for 18 years and he is the primary Chef. Mikes passion for salmon and whitefish dishes have visitors coming from all over the country to their restaurant in Gills Rock. Their slogan is “Eat The Whitefish” The dining room has a most spectacular view and makes one think they could actually see a salmon jump in the picturesque bay.
Mike is a great teacher and with his contagious smile, students flock to his informative and entertaining classes.
Chef Gail Rueckl, from childhood on had a passion for food. She has over 40 years experience working in the Food Industry, helping shape the chef she is today. Using the knowledge she gained from her work experiences, Gail decided to turn her passion into a career.
She earned an Associates Degree in Culinary Arts through Nicolet College in Rhinelander, WI in 2011.
Gail’s experiences started at 16 years old working at an historic diner in Green Bay, WI called Sneezers, where retired Packers coach Vince Lombardi would frequently have lunch. She spent years working for General Mills as a Grocery Store Merchandiser, and eventually took a job with Kraft Foods as a Sales Representative. After, earning her culinary degree, Gail was hired as a head baker, for a private girls camp in Minocqua, WI, serving divine desserts to over 400 girls. In addition to a baker, Gail has worked as a private chef offering in home culinary experiences, in addition to a recipe tester for Leite’s Culinaria and America’s Test Kitchen. Wanting to share her passion and knowledge, Gail started working as an assistant and teacher at the Savory Spoon Cooking School.
Chef Gail has a strong passion for all kinds of food, but loves to focus on beautiful, healthy, and tasteful ingredients. She enjoys international cooking styles and uses travel to help with continuing education and broaden her knowledge of the various styles of cooking. Her culinary travel experiences include courses at The Institute of Culinary Education in New York City, cooking classes with Kate Hills at the Kitchen at Camont, near St. Colombe, France, and two different culinary vacations to Villa Bonita in Sayulita, Mexico, and Tepoztlan, Mexico, taught by Chef Ana Garcia. Each culinary experience has enlightened Chef Gail to new techniques and ingredients.
Other experiences attributing to Chef Gail’s expertise include Facebook cooking groups and four years of volunteering at the Kohler Food and Wine Event, in Kohler WI. The Facebook groups Gail participated include Martha Stewart Radio “Mario’s Weekend Cooking Challenge” and Chef Grace Young’s “Wok Wednesday”. Each year The Kohler Food and Wine Event allowed Chef Gail to assist various celebrity chefs. She is committed to teach how easy it is, to cook beautiful food.