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Kathleen Ledoux, Instructor and Owner of Culina, Inc. established 2008.
Kathleen has been a passionate cook her entire life. Growing up in Seattle, Washington, the oldest of 7 children, one of her responsibilities early in childhood was to help prepare the meals for the family. Coming from an ethinic background, she became exposed to the wonderful world of herbs and spices "we were not your macaroni and cheese kind of family". Kathleen often teaches classes in authentic Mexican and Spanish cuisine, European pastries, cake baking & decorating.
Kathleen built Culina because of her fondness for kitchen stores. One in particular had a great influence on her; Sur La Table was her neighborhood kitchen store in Seattle, Washington. "I loved going in that store - I always felt like I was in my girlfriend's kitchen".
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Jessica Rodgers
Jessica is a nature girl at heart. An avid birder (visit her website www.naturenerdphotography.com), gardener, chef and diver, she’s never met a food she didn't like. Her insane curiosity leads her to new culinary experiences, especially when traveling and to share those experiences with others. Jessica is self taught, but feels that this is a strength because it means she is always learning. Her background is in education, sales and marketing and feels that her instincts and background have led to a perfect match teaching people about food. Good food doesn't have to be bad for you and she loves to teach people how good simple, healthy food can taste, especially if it's fresh and local. Growing her own food is one of her favorite endeavors and she loves to share the bounty of her garden with friends and family. Her hope and desire is to encourage others to get outside, try their hand at growing their own food and learn to respect the fragile nature with which we coexist. She credits her mom and her college roommate, Vickie with the a lot of her cooking interest knowledge. She loves making Asian-influenced dishes, but also loves classics like crusted rack of lamb and linguine with clams. The best way to learn according to Jessica is to always eat new and different food, dishes, and cuisines. Try new restaurants, practice mindful eating, ask questions, try to duplicate favorites at home and don't be afraid of making mistakes. Always thinking of her next meal, Jessica certainly lives to eat and never deprives herself of foods like butter, quality cheese, red wine and chocolate, but believes balance is the key!
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Kent Trebilcox has been passionate about cooking from a very early age. He was first introduced to the art by his mother and his grandmother, who were both from Italy. They prepared foods familiar to their homes in Europe and the Orient, where they spent much of their lives.
After considerable travel in Europe following high school in Denver, Colorado, Chef Trebilcox enrolled in the prestigious Cordon Bleu Cooking School in Paris for training in classic French cooking. Concurrently he completed rigorous training at L'Ecole Hotelliere de Paris to become one of the first Americans to achieve the CAP, the important French Certification for Cooking. While living in Paris he worked as a private corporate caterer and he discovered for his mentor, Chef Pierre Siri of La Chamaille Restaurant, to whom he credits his development as a chef.
After returning to the US, Chef Trebilcox held positions at many restaurants and taught and consulted on many projects. As the Executive Chef for the State of Colorado and Governor Richard Lamm, Chef Trebilcox served Heads of State, Political and Business leaders and Arts and Entertainment personalities. Further work experiences took him to Tahiti and California where he catered for the motion picture industry in television and feature film.
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Chef Preston Cravey
A graduate from the Culinary Institute of Charleston, a born Tar Heel, with Low Country roots, Preston Cravey uses careful artful pairings of traditional Southern elements with personal favorites. While working in the kitchens of Chef Brett McKee, (Oak Steakhouse) and an internship with Chef Cirian Duffy (Tristan’s) in the French Quarter of downtown
Charleston,
Preston learned to appreciate using fresh and sustainably raised products, especially from the local farming communities.
Preston has been a personal chef to NFL owner, Robert Mcnair of the Houston Texans, worked with many local cookbook authors and a few celebrity chefs. He is also Certified Chef with the American Culinary Federation. He has even been a judge for VICA and FCCLA, two high school culinary programs in the
Carolina’s.
After leaving
Charleston, Chef Preston, was the Campus Sous Chef for UNC Chapel Hill until arriving in
Lynchburg to take over as Campus Executive Chef at Liberty University Preston loves living in
Virginia with his beautiful wife, Cynthia and his black lab, Titan. When not in the kitchen, Preston enjoys spending time with his family, photography, Mountain Biking through the Blue Ridge Mountains and of course supporting his
Carolina teams.
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Chef Marisa Catalano
Marisa's culinary career began at the Institute of Culinary Education in New York City. After graduating, she worked in the kitchens of Ouest and Pearl Oyster Bar; and then as a freelance food stylist for Food Network, Discovery Channel, ABC, Fox and others. She has been teaching classes in Charlottesville since moving there in 2006 and she opened and managed enoteca, the Italian wine bar on Charlottesville's Downtown Mall. Marisa offers both demonstration and hands-on classes in cuisines from around the world, but she particularly enjoys incorporating the culture and cuisine of Italy in her classes and for her private clients in Charlottesville and Lynchburg.
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Chef Janet Mason
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Lara Winn Bio and Pic Coming Soon
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