Cook of the Week Challenge Week 3 judges

Jean-Louis Clerc

French born and trained Jean-Louis Clerc joined the faculty of College of Dupage as executive chef at Waterleaf, a student-staffed fine-dining restaurant at the new Culinary and Hospitality Center at the Glen Ellyn campus.

During his tenure in France and England he worked in restaurants with two- and three-star Michelin ratings. He moved to the United States in 2000 to take a job as executive sous chef at Hotel Sofitel's O'Hare location and has overseen kitchens for employee dining at Harris Bank and Nuveen Investments.

Max Good

Max Good of Sleepy Hollow started bottling his Black Swan Barbecue Sauce in 2004. He claims the recipe originated more than a century ago aboard a sailing ship of the same name.

The executive producer and host for “Barbecue: Feast of the Soul,” Good has been involved in every aspect of film, video and music production. In the documentary arena, he was editor of the 1991 Academy Award-nominated documentary “The Mark of the Maker.” He also edited the film “Universal Hotel,” which is a part of the permanent exhibit at the Dachau Memorial Museum. Black Swan premium, all-natural sauces are distributed in the Midwest, California, Brazil, Canada and Costa Rica. Look for them at local Whole Foods Markets.

Tatiyana Piper

Tatiyana Piper studied exercise science, nutrition, human biology and psychology at Carroll University in Waukesha, Wis. where she earned her bachelor's degree. She found her love of food and cooking at an early age and has been teaching cooking classes at Whole Foods Market Schaumburg for more than a year. Before joining Whole Foods Market, she worked in restaurants along the North Shore.

Piper writes a popular food blog, Savory Stiletto, and also is a featured columnist for Wassup magazine. Her favorite cuisine to cook and eat is Mexican and she thinks you should never be in the kitchen with an empty glass.