After 20+ years working various roles within the food and beverage industry, and teaching cooking classes at several businesses as well as privately, he wanted to do something on his own where he could strictly focus on the topic that he has an enduring passion for; cooking. Cooking is an activity that no matter how much you know, there will always be more to learn, and it’s a great way to connect with friends, family, and yourself. Warren hopes to be able to broaden people’s skills whether you just want to make a quick dinner, host a memorable dinner party, or want to provide a meal for someone in need. He’ll create a learning environment that is fun, informative, and cooperative!
She was on the opening team of the much beloved, now shuttered, Pasture. Working behind the bar at Pasture for almost seven years, she fine-tuned her style with Southern flair and hospitality and eventually became the bar manager. Known for her shrubs and high acid cocktails Beth was put to the challenge in her role as Bar Manager at Perch, Mike Ledesma’s Pacific Rim inspired restaurant, where the focus was on Polynesian style cocktails with tropical fruits and spices. She has worked behind the bar of many other beloved Richmond restaurants, including Comfort, The Magpie, Heritage and L’Opossum.
After falling hard and fast for an extra aged gouda in 2004, Sara Adduci started working in a cheese shop to support her addiction and has never looked back. She currently heads up the one-woman cheese department at Belmont Butchery in Richmond, VA, curating a small but mighty selection of cheeses from around the world. She teaches virtual and in-person cheese classes and builds cheese boards and grazing tables for parties big and small. A self-proclaimed cheese nerd, Sara loves to share her passion for all things curd with any and all who will listen. When she is not obsessing about cheese or traveling to find it, she is an avid wine enthusiast, home cook, and daily photographer of the tiny, precious things that catch her eye.
Chef Dave Booth brings nearly 40 years of culinary experience to the Kitchen Classroom. After attending The Culinary Institute of America in Hyde Park, New York, Mr. Booth continued to learn in the kitchens of local chefs Jimmy Sneed, (The Frog and the Redneck), and Dale Reitzer, (Acacia), before setting off to a variety of culinary adventures. In 2004, Chef Booth began sharing some of the knowledge he had accrued and developed a passion for teaching. He has taught cooking classes at Sur La Table, Mise En Place, and for the University of Richmond’s School of Professional and Continuing Studies, as well as at J. Sargent Reynolds CC, Stratford University, and most recently, Goochland County High School. In addition to teaching, Chef Booth owns Chef On The Way, a small, (1 person), temp service which provides high-level, skilled labor to businesses with staffing needs and gaps in management. Mr. Booth lives in Chesterfield County with his wife of 24 years, Jennifer, son Nicholas, and dogs Lucy and Scarlett.