Instructors
Emily Baron
Emily Baron is a longtime baker and owner of Nosh, a micro-bakery in Asheville that specializes in sourdough bagels and bialys.
She spent the majority of her career working at the intersection of culinary education, nutrition, and public health but found her true passion in baking after going down the sourdough rabbit hole in 2017.
Shortly after, she went on a journey to hone her baking and cooking skills by working in kitchens across the country including Chez Panisse in Berkeley, Wayfarer Bread in San Diego, and Asheville’s very own OWL Bakery.
She loves sharing her enthusiasm for all things culinary with others and can’t wait to see you in the kitchen.
Chef J Chong
How are you living, friends!?
I’m J Chong, the founder of J Chong Eats. I started this journey in February 2020, driven by a deep desire to share the flavors from my childhood with you. My inspiration comes from my grandmother, “Paw,” who was the heart and soul of our family. She taught me the subtle intricacies and rich flavors of our culture, and many of my recipes are crafted from the memories of being by her side in the kitchen.
Growing up in Toronto, I was surrounded by Cantonese households, each with their own unique version of traditional flavors. With J Chong Eats, I’ve taken my family’s recipes and put my own spin on them, creating recipes and sauces designed to elevate your meals.
My goal is simple: to inspire you to cook like a chef.
You can also catch me on the cooking competition show, The Big Brunch streaming on HBO Max hosted and created by Dan Levy from the hit show Schitt's Creek.
Chef Ava Hicks-Mazzallo
Drawing from a rich background in cooking, farming, and the arts, Chef Ava intertwines her various passions through the art of food.
Guided by years of work in the vegan restaurant industry and inspired by her studies of permaculture and sustainable food, her culinary creations celebrate the beauty of seasonal ingredients and plant-based ingredients.
Check out her website for more about Ava HERE.
Abigail Mattingly
Bae’s Baekery, established in 2019 out of Abigail Mattingly and Griffin McGreevy’s 750 square foot apartment, grew from grass root beginnings to home baking, growing into a commercial kitchen, to opening their own store front.
Louisville born and raised, Abigail and Griffin (husband and wife duo) committed their lives to bringing Louisville (and the nation!) the most fresh, unique, and quality pastries and cakes one could ask for.
Bae’s Baekery specializes in Custom Cakes, Wedding Cakes, stuffed, gourmet, and thick cookies, brown butter brownies, wide variations of cream puffs, and simple cakes for any occasion.
We are thrilled to have Abigail in the kitchen and sharing her expertise with us!
Chef Brian Ross
Brian Ross has been the Chef at some of the finest properties in the United States including the Lodge at Sedona in Arizona, The Washington Duke Inn & Golf Club in Durham, North Carolina, Richmond Hill Inn in Asheville, North Carolina, and The Biltmore Estate. He honed his early skills with 2-Star Michelin Chef Gerard Pangaud at the Ritz-Carlton, Pentagon City, then continued on with the Ritz-Carlton at the 5-Star, 5-Diamond Ritz-Carlton in Naples, Florida.
Chef Ross also was also the Head Culinary Instructor at the prestigious L’Academie de Cuisine, the premiere culinary school in Washington, DC, and voted one of the top 10 culinary schools in North America.
Notably, Chef Ross created and curated DOUGH in Asheville.
Chef Ross is classically trained but has a modern approach to cooking that we are sure you will enjoy!
Laura Walton
Laura Walton is the owner of The Crunchy Baker, a bakery dedicated to sustainability and specializing in creative, locally-sourced, and seasonal baked goods. She also grows and raises many of her ingredients, including blackberries, herbs, and eggs, on her tiny homestead in East Asheville.
She is a lifelong baker in a family of scientists and food lovers: from her dad, a self-taught cook (and former chemist) who loves to experiment with flavor, to her mom (a retired chemist), who learned to cook from her mom, who learned from hers, in a long line of talented Dominican women.
Laura taught high school English in NC for a decade, baking her way through cookbooks and filling teachers’ lounges with pastries, before starting her business in 2020. She loves teaching both youth (especially teens) and adults, and focuses on building confidence in the kitchen, as well as encouraging experimentation.