Becky Selengut is a private chef, author (Washington Local and Seasonal Cookbook, Good Fish), columnist (Edible Seattle) and cooking teacher. She worked for 3 years at the internationally acclaimed Herbfarm Restaurant under her mentor, Chef Jerry Traunfeld before setting out on her own to start Cornucopia, her private chef and education business.
She’s at work on her third cookbook, Shroom: Mind-bendingly good recipes for wild and cultivated mushrooms (Andrews McMeel Fall 2014).
A nationally-recognized expert on the role of food in supporting health during cancer treatment, Rebecca Katz has a Masters of Science degree in Health & Nutrition Education, and received her culinary training from New York's Natural Gourmet Institute for Health & Culinary Arts.
Her most recent cookbook is The Longevity Kitchen, featuring the top 16 power foods, including wild salmon. Visit RebeccaKatz.com.
From the novice to the experienced cook, over 77,000 students attend Viking Cooking School classes each year at more than a dozen schools in the United States.
With a combination of lively demonstrations and hands-on classes – Viking Cooking School offers something for culinary enthusiasts of all ages and skill levels.