CANDACE ATKINS is the chef at The Lily Pad, a sushi restaurant in Varina. She trained under Yurich Fushimi and Wes Meers, and worked in Richmond at Hana Zushi.

GERDA ANGEVINE grew up in a German guest house where her mother prepared the meals. Inspired by the European tradition of hospitality, she opened a bed-and-breakfast called the Owl’s Nest Inn in Asheville, North Carolina. She has taught cooking in Asheville; Naples, Florida; and in Richmond.

TIM CLINTON is now the manager at Q Barbeque. He has worked in New York City at Flik International-Credit Suisse First Boston. Richmond credits include the Federal Reserve Bank, Lewis Ginter Botanical Gardens, A Sharper Palate Catering Company, La Grotta, Amici, Millie's, Phillip Morris (through ARAMARK), Chef’s Warehouse and Tarrant’s Cafe.

CHARLES HOLLEY now works for a privately-owned plantation on the James River. He also worked at The Jefferson Hotel’s Lemaire restaurant, and before that, at La Petite France. He is a former member of the U.S. Army Culinary Arts Team and winner of the 2004 Virginia Iron Chef Competition.

TERRY JOHNSON teaches Culinary Arts at Highland Springs High School. She attended The Academy of Culinary Arts in New Jersey and opened The Green Garden Café shortly after graduation. She has worked as Catering Manager for Chart House Enterprises in Florida, Chef Educator with South Jersey Gas Company and at “Kids Camp” Cooking School at Atlantic County Community College.

NICOLE SCHERMERHORN is co-owner of Lavender Fields and A Thyme to Plant Herb Farm. While her husband cultivates the property, she helps customers and manages the farm’s business. Her education mission is to demonstrate the many ways natural herbs can enhance the quality of life.

SALLY SCHMIDT is a Richmond caterer and culinary teacher. Having left the corporate world in 2005, she received her diploma from the Institute of Culinary Education in New York and served externships under a sommelier and executive chef in New York City. She currently operates her own catering company, Sallyfood.

MANDY SIKORSKY is a private chef for a family in Salisbury. A native Richmonder, she attributes her love of food to her beloved grandmother. She gained much of her culinary experience during 16 years of managing the cooking class program here at The Compleat Gourmet.

VICTOR SRIKUSALANUKUL is the head chef and owner of Sumo San in Shockoe Bottom and Moshi Moshi in Carytown. He acquired much of his sushi experience in California, before moving to Richmond.

ALLISON ZINDER has lived in France since 1998. Originally from Richmond, she returns home for several months every year. Based in Chaudefonds sur Layon, she alternates catering with chef duties for Michelin-star and country-style restaurants. She is a graduate of the French national culinary school system in the Loire Valley, where she also completed a one-year pastry program.