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Meet the judges making tough decisions in 2016 Cook of the Week Challenge

Let us introduce you to the celebrity chefs and instructors, food professionals and former Cooks of the Year judging this year's Cook of the Week Challenge.

Penny Kazmier - 2011 Cook of the Year

Penny Kazmier lives in South Barrington. She prepared stuffed pork tenderloin with root beer adobo glaze, sweet potato hash and cranberry chutney to take the Cook of the Year title. She's been cooking for her husband, John, and four children for 32 years. “As a child, I remember hosting a cooking show in our kitchen for my sisters that featured a layered pudding and Jell-O dessert. I have also taught cooking classes and demos in the community,” she says. What she's looking for in the winning cook? The winning contestant should be someone who loves food and can think like a scientist creating something with the right balance.

Michael Pennisi

Michael Pennisi - 2012 Cook of the Year

Michael Pennisi lives in Carpentersville. Pennisi served the judges sautéed salmon over pureed sweet potatoes with Brussels sprouts slaw to win a few years ago. A physics teacher at Schaumburg High School, says he started cooking in grade school by making cookies, and moved on to breakfast items and could make a few fancy dinners by the end of high school. “My expertise is in making pizza and smoke cooking,” he said. In Italy, Pennisi had the chance to make pizza in an outdoor wood-burning pizza oven that was halfway up the side of a mountain. “The view was spectacular. The hospitality of the family we stayed with was overwhelming. The pizza was life-changing, no exaggeration,” he said.

What he's looking for in the winning cook? “The ingredients and rules in this competition tend to be complex. So to me, synthesizing that complexity into a recipe accessible to home cooks is where the challenge lies.”

Dan Rich

Daniel Rich - 2013 Cook of the Year

Dan Rich lives in Elgin. He made sautéed chicken breast stuffed with Israeli couscous and covered in a wild mushroom sauce, creamed peas with sage, and a brûlée fruit compote with rosemary Muzzie to take the tile in 2013. It was the Muzzie that won it, Rich said. He says his culinary training consists of lots of Food Network, and a whole bunch of trial and error at home cooking for family and friends. “After winning the 2013 Cook of the Week Challenge, people still recognize me and ask me what I'm cooking for dinner. I normally tell them something French, avant-garde and very complicated. Normally it's something simple on the grill, with fresh fruits and veggies. I'm not getting any younger, you know.” What he's looking for in the winning cook? “Simple-Love of food-Honesty-Depth I am looking for an understanding of what they're doing and a bit of flash and flair.”

Jamie Andrade

Jamie Andrade - 2014 Cook of the Year

Jamie Andrade lives in Elk Grove Village. Her winning dish was cornmeal-dusted sturgeon with sweet potato pumpkin puree topped with a whiskey orange brown butter sauce. She says her cooking know-how is all learned through experimentation-no formal training for her family. “My dad's family used to own a pizza shop years and years ago, so when I was little we did make your own pizza nights. We'd make the dough; make the sauce and everything else. My mom's family had a cookie shop for a few years so Christmas we'd make dozens of different types of cookies. I started cooking during high school while working in several restaurants and got really into Food Network trying different things.” What she's looking for in the winning cook? “I'm looking for someone who has a good use of the ingredients and makes them work cohesively. I want to see the contestants put up a solid dish that makes me think, 'Hey, I've had a can of pumpkin in the pantry forever. I'm going to try this one.'”

Bill Hicks

Bill Hicks - 2015 Cook of the Year

Bill Hicks lives in Carpentersville. His winning dish was escallops of monkfish poached in butter and topped with a skhug cream sauce; served over a bed of onions, peppers, garlic and white beans sautéed with bacon; and a salad of mixed greens with toasted walnuts and pear/citrus vinaigrette. He and his wife, Ami, have three children and five grandchildren, the oldest serving in the Navy. He says his love of cooking started early. “I had the benefit of a mother who let me experiment in the kitchen from an early age. A junior high school cooking class enhanced my interest, but in 1997, my parents sent my brother and me to Anne Willan's La Varenne Cooking School at the Greenbrier Resort in West Virginia for a weeklong gourmet cooking experience. That is what changed my view of cooking forever.” What he's looking for in the winning cook? Above all, the food has to taste good. Pretty is nice, but tasty wins. If a chef has a solid understanding of the different processes for cooking a variety of proteins, then he or she can be much more creative and introduce new flavors.

Frank Greco

Frank Greco

General manager of Valli Produce of Glendale Heights

Frank Greco is new to the Daily Herald's Cook of the Week Challenge but is eager to participate as a new judge. Valli Produce in Glendale Heights opened in 2008 and had served millions of customers since the opening. Valli provides fresh ingredients through- out the store that could satisfy an array of culinary tastes. Frank has worked closely developing the fresh food selections as well as developing meal solutions that appeal to a variety of tastes. Valli Produce offers everyday staples and a large assortment of international products that is truly a melting pot of cuisines.

Mario Portanova

Mario O. Portanova

Director, Porte Brown LLC

Mario Portanova, Director of the food and grocery consulting team at Porte Brown LLC and an industry specialist for over 35 years, has served as a judge for the Daily Herald's Cook of the Week for the past five years. Mario provides valuable counsel for his clients, and his extensive experience coupled with his interpersonal savvy has allowed him to go beyond the basic accounting services. Mario knows that restaurants, grocery and food servicing industries face many challenges in a crowded and highly competitive market. From yearly planning to one-on-one meetings, Mario's passionate attitude provides his clients with unparalleled service and counsel across all aspects of their business.

Jimmy Nicolau

Jimmy Nicolau

Director of Midwest Sales, Grecian Delight Foods

Jimmy Nicolau is no stranger to the culinary world. His culinary background stems back to his childhood. His family was in the restaurant business, and his father was an executive chef at several top eating spots in Chicago. While Jimmy didn't follow directly in his father's footsteps, he did acquire the love and appreciation for amazing food. With more than 20 years at Grecian Delight Foods, Jimmy has served in a variety of sales roles, as well as the role of corporate trainer. He currently acts as the Director of Midwest Sales for the family owned and operated Greek food manufacturer. He says he loves working with food service customers on menu ideation. Today, Jimmy enjoys the outdoors and spending time with his wife, Paula and their three children. One of his favorite meals to make at home is Christmas brunch, which has turned into an event with three different feedings.

Suzy Singh

Chef Suzy Singh

R&D Corporate Chef for Ellyndale of NOW Foods

Suzy Singh, known as “The Spicy Chef,” made it to the Top 4 in FOX's “MasterChef” Season 2. While cooking has always been a passion of Singh's, it hasn't always been her profession. In fact, as a first generation South Asian (Punjabi, Sikh), Singh practiced in the field of Neurosurgery as a Neural Engineer before making the switch to follow what she loved. She joined NOW Foods as R&D Corporate Chef in 2013 to drive new product development and create healthy solutions for existing products in the Food category. Her talent for cooking is matched only by her passion and commitment to helping people live healthier lives through food. Singh is currently heads the product development of a new line for NOW Foods called Ellyndale. This line is a focus on delicious, healthy and innovative products and really allows Suzy passion for great tasting healthy food to come to life.

Lindsey Cassin

Lindsey Cassin

Internet Sales Manager for Zeigler Chrysler Dodge Jeep Ram in Schaumburg

Lindsey Cassin has worked for the dealership since November of 2011. She loves the positive flow of energy that the store has. She also loves the great customer care that her department provides every day, making sure all of their customers have the best experience possible.

Becky Wait

Becky Wait

Wine Manager at Binny's Beverage Depot, Arlington Heights

Becky Wait started with Binny's in 2010 as a part time cashier. She went full time in the wine department knowing little about the product but soon discovered a real passion. Wait has spent the last four years learning as much as she could about wine, working in four different locations, and has completed Level 3 of the WSET program. Wait was recently promoted to the position of Wine Manager in the Arlington Heights location, managing a $4 million wine program.

Rachael Kunst-Cullotto

Chef Rachael Kunst-Curotto

Chef Manager, AMITA Health System Corporate Office, Arlington Heights

Rachael Kunst-Curotto is the Chef Manager for the AMITA Health System Corporate Office in Arlington Heights. Kunst-Curotto studied culinary arts at the Cooking and Hospitality Institute in Chicago, part of Le Cordon Bleu. She believes in a healthy and creative approach to her cooking and enjoys sharing that with others. When not in the kitchen, she enjoys running, going to concerts and spending time with her family.

Peter Menteer

Chef Peter Menteer

Executive Chef, Westin Chicago Northwest

Peter Menteer is a classically trained chef with more than 18 years of experience in fine dining, catering and banquets and has extensive knowledge in regional cuisines. Originally from Missoula, Montana, Menteer began working in kitchens at a young age and quickly realized he had a passion for the industry. After working in some of Portland's top restaurants, gastro pubs and country clubs, he moved to Chicago to further his career in the hospitality industry. Most recently, he comes to the Westin Northwest from The Westin Chicago North Shore and previous to that The Sheraton Chicago Hotel and Towers where he was the Chef de Cuisine. When not in the kitchen, he enjoys spending time with his family, traveling and playing music.

Benson Littman

Benson Littman

Owner, Littman Brothers Lighting

Benson Littman, President of Littman Brothers Lighting for 36 years. Growing the business from small fan stores to a 10,000 square foot showroom in Schaumburg, large National commercial presence and an international e-commerce site. He and his team go beyond lighting sales using more than 100 years combined experience to offer personal design solutions. Littman Brothers knows the challenges you face when making your house and home and turns this sometimes stressful process into an exciting and fun experience. Littman Brothers provides exemplary and unique customer service in the competitive lighting market.

Massimo Gaffo

Massimo Gaffo

R&D Corporate Chef and Consultant for Ala Carte Entertainment's Special Events Culinary Team

Born in Rome, Italy, Gaffo joined the culinary team at Ala Carte Entertainment in 2014 as a special events culinary consultant. The 46-year-old Palatine resident remembers working in the kitchen back home with his nonna and mom making fresh pasta. His culinary philosophy is working with fresh ingredients to create tasteful cuisine. Gaffo has served as a Certified ServSafe Instructor and Registered ServSafe Examination Proctor for the National Restaurant Association since 2014, serving his community as an instructor to train and educate restaurant industry associates on sanitation requirements required by the state of Illinois. Chef Gaffo's interaction with guests sets him apart from other chefs, as he loves to involve the people he serves in the creativity of his food.

John Engle

John Engle

President and CEO, King Oscar, Inc.

John Engle is President and CEO of King Oscar, Inc., a manufacturer of brisling sardines and the top selling sardine in the United States, as well as a growing line of premium canned seafood including Norwegian brisling sardines, skinless and boneless sardines, kipper snacks, anchovies, and North Atlantic mackerel fillets. He is a 30-year veteran of the Consumer Packaged Goods industry, where he has held a variety of leadership positions with industry heavyweights such as General Mills, Schering-Plough, and Bumble Bee Foods. Engle lives in San Diego, California with his wife of 28 years, Janet, and their two sardine-loving children.

Tina Selga

Tina Selga

Owner, My Sweet Kake

I have always had a “thing” for beautiful and delicious cakes, Selga said. Her childhood favorite is chocolate cake with marshmallow icing, yum! In November 2009, while on maternity leave she decided to make fondant cakes just for fun and for the family. “I'm 100 percent self-taught,” she said. “While making cakes at home, a passion was born! It makes me happy, and I enjoy every minute of it. The reactions from family and friends were certainly genuine. “Requests started coming in and seeing the positive feedback and expressions; I was inspired to open up my very first storefront and with my husband's help, a dream of mine has come true!” Follow My Sweet Kake on Facebook, Instagram and Twitter.

Joanna Miller

Joanna Miller

Director of Business Development, America's Baking and Sweets Show

Joanna Miller's career has blossomed being part of America's Baking and Sweets Show the last three years. As the Director of Business Development at ABSS, Miller has taken her passion to another level. She truly loves working on the show with sponsors and exhibitors and has become a knowledgeable leader and authority in the industry. Additionally, her long-standing passion for baking served to influence her decision to join ABSS. She passed on her sweet tooth to her husband and two children, who share her cravings for baked and sweet products. Together, they've invested many evenings watching baking and cooking shows on television and baking together as a family.

Andy Johnson

Andy Johnson

Owner of Don's Dock in Des Plaines

Andy Johnson, the owner of Don's Dock Seafood Market & Restaurant in Des Plaines, has spent the past 55 years working with seafood. Johnson was born into the restaurant business; his parents opened the shop just months before his birth. As a teenager, he commercial fished alongside his father for perch and trout in Waukegan Harbor. These days he spends his time not on the water but in the kitchen, creating new recipes for Don's Dock.

Rhonda Morkes Dehn

Rhonda Morkes Dehn

Owner and president Morkes Chocolates in Palatine

Morkes Chocolates in Palatine is a third generation business with a chocolate history dating back to the 1920s. Their chocolates are made from scratch and use natural ingredients. Morkes Chocolates was featured in Martha Stewart Living for the Halloween issue, had their sculpted anatomically correct hearts and ears featured on the popular HGTV TV show, “Unwrapped,” along with a mention in Travel and Leisure for their traditional Mint French Creams. Dehn learned from the ground up the art of working with chocolate. As a professional chocolatier, she leads a great group of about 15 employees. Morkes chocolates also offer a wide variety of supplies for the candy maker, baker and chef. “We are honored to be part of the 2016 competition brought to you by the Daily Herald. Thus, let the competition begin!”

Jennifer Lamplough

Chef Jennifer Bucko Lamplough

Director of Nutrition Programs and Executive Chef for Northern Illinois Food Bank

Jennifer Bucko Lamplough is a co-author with Lara Rondinelli-Hamilton, RD, LDN, CDE of three American Diabetes Association Cookbooks: the award-winning, best-selling, “Healthy Calendar Diabetic Cooking,” 1st and 2nd Editions and the “Healthy Carb Diabetes Cookbook.” She also contributes recipes regularly to the American Diabetes Association's “Recipes for Healthy Living” website and e-newsletter www.diabetes.org/mfa-recipes/recipes/. She has a certificate in professional cooking from the Cooking and Hospitality Institute of Chicago, a bachelor of arts degree in Journalism from Indiana University in Bloomington, Indiana and a Master of Business Administration degree from the Morris Graduate School of Management in Chicago. She has appeared as a guest chef on several television news programs including all of the major Chicago networks and has been a featured chef on several radio programs across the country, most notably the Living Today program on Martha Stewart Living Radio.

Paul Guerrero

Chef Paul Guerrero

Culinary Director Cooking Skills Academy

Paul Guerrero draws his inspiration for food from his family. His culinary education began at home when he took on the responsibilities of feeding and caring for his siblings. It was at home he learned both the significance of good food and food's ability to bring people together. Paul has continued to develop his career working with such influential chefs as Wolfgang Puck, Joe Decker (chef/partner Wildfire Restaurant), Larry Donahue (corporate executive chef Weber Restaurant). Most recently he spent eight years as Chef for Wildfire Restaurants, a Lettuce Entertain You Company. He is currently the Culinary Director of Cooking Skills Academy, Chicago's largest cooking school and restaurant marketing company.

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