Stephanie Rose has more than 25 years of experience, having served most recently as the Culinary Arts Program Coordinator for Chesapeake College. Ms. Rose was hired to develop a new sustainable culinary arts program. Prior to this exciting venture she was the Director of Culinary Arts at Hospitality High School in Washington DC. She launched Hospitality High School’s Culinary Arts Program at their new location in the Shaw area of DC. She has expertise in teaching culinary arts and Hospitality. Her students took home first place for their original Mumbo Chicken Chili recipe at DC Central Kitchen and gave a live cooking demonstration on the local news.
Before shifting into instructional culinary arts Ms. Rose was a food stylist in commercial food design. She learned her art as a freelancer for five years at The Television Food Network in New York City and apprenticed with top New York and Washington DC food stylists. Her clients include former White House chef and author Walter Scheib, television barbecue personality Steven Raichlen, Cuisinart, and The Washington Post. Other clients B. Smith, Anne Willan, Bobby Flay, Emeril Lagasse, Diabetes Forecast and many more.
Ms. Rose studied cuisine at the Institute of Culinary Education in New York City and at La Varenne École de Cuisine in France. She also worked for leading chefs of America at Lespinasse and at the Watergate for the late Jean-Louis Palladin. This experience, plus several years as an event planner at the historic Puck Building in New York City and The Manhattan Penthouse, have honed her eye for visual impact.
Stephanie’s experience growing up in different cultures around the world has made her comfortable with many different socioeconomic groups. When not studying, she teaches cooking at the local YMCA program and volunteers giving store tours with Cooking Matters for Share Our Strength. Every summer for the past 10 years she teaches at the Oxford Kids Camp, in Oxford Maryland where they hunt and gather ingredients from the bounty of the bay and prepare unique and educational recipes. This year the they ordered heirloom, land race maize and used the nixtamalization process for fresh homemade tortillas. It was a poignant lesson because the Eastern Shore of Maryland is corn, soy, and chicken country. It was important for the children to understand that the majority of corn grown on the Eastern Shore is not edible in its natural state.
Stephanie received a bachelor's degree in Theater Arts from George Washington University in Washington DC and is currently completing her Master of Science in Sustainable Food Systems at Green Mountain College.
You can reach Stephanie Rose at:
P.O. Box 23, Oxford, Maryland 21654
Alphonso J Dixon
Alphonso is A Kitchen Assistant for The Simple Cooking with Heart Kitchen. He Provides The outlining Schedules for the mobile classes that are offered through grants and Other American Heart Association Partnerships. His Duties include Purchasing of equipment, Proteins and produce. Maintaining Strong relationships with Community leaders at the Sites that are visited and a healthy Rapport with the Baltimore city health department. Alphonso is currently one of the instructors of the SCWHK program that teaches the community how to Create heart Healthy Meals through on-site training and a catalog of the American Heart Association’s recipes.
Alphonso Gained His Experience in the culinary world Very early at One of the biggest Hotels in the State of Maryland The Gaylord Hotel. At 18 Alphonso began Preparing private dining experiences for such groups as the Yellow Ribbon Foundation and Many more. It was there his Passion for the field ignited and he learned not only does his skills in the kitchen stand out but his dialogue with the masses would prove to shine all on its own. Alphonso Obtained a Degree in Culinary Arts from Stratford University in Falls Church Virginia. This Led to a position as a Premier Chef At one of the most prestige Senior care centers in Rockville Maryland Charles E Smith Communities. Where Alphonso Gained Years of experience in Kosher cooking and preparation for orthodox Jewish Dinning Customs. After 3 years with Charles E Smith Alphonso Found a New Home with The United States Coast Guard as a Supervisor for the Food And beverage Department. Developing all meal Plans and core nutrition values for the Government facility. After a Move to Baltimore Alphonso Began Working as an Event Chef at The Marriott in Camden Yards. Here Alphonso had the opportunity to create cuisine for NFL teams such as the Tigers and the Dolphins along with Celebrities such as Gladys Knight, Marvin Sapp and Mary Mary Just to Name A few.
On A personal Spectrum Alphonso is a huge community advocate in his hometown of Washington dc as the young adult community Outreach director for Canaan Baptist Church Alphonso led many visits and spearheaded partnerships with groups like S.O.M.E (So Others Might Eat) and the Dc Central Kitchen. Which provides meals for the homeless and Job Training to those in rehabilitation programs. The community work however didn’t stop here Alphonso has went on to instruct many singing ensembles for Benefit concerts and directed and starred in many plays that acted as fundraisers to build community centers for children, Raise Awareness for domestic violence and provide transportation for the elderly. These Acts have Made the transition to the American heart association very natural and organic being as though helping the community and teaching them about a better way of living has always been apart of his core values.
Alphonso Has notable accomplishments from the National Skills USA Program For his #1 placing in the regional Culinary arts competition. Also, a Plaque of achievement from the Board of education in Prince Georges county for Trail blazing in Culinary arts through many regional programs.