Frank Carrieri is not your stereotypical New Yorker. He smiles at passersby, properly articulates the letter ‘r’ in words like mother or father, and doesn’t think New York is the only place to buy good pizza. He is a strong believer in that there is no sincerer love than the love for food. Since the young age of 17, Frank has lived, breathed and dreamed about food. With years of industry experience he has created an uncontrollable passion to learn as much as he can. Frank started out working in fine dining. He admired the kitchen atmosphere- the fast-pace environment, the camaraderie, and the love for the craft. Frank took that drive and enrolled at Johnson & Wales University, where he earned a bachelor’s of science in Baking & Pastry Arts & Food Service Management. During his tenure at J&W, Frank had the privilege to work with many inspirational and talented chefs.
Competitions paved a way for Frank’s growth as a culinarian. He was a part of an international pastry competition in which his team placed first. Frank and his team were featured in Dessert Professional magazine for their victory. As he enjoys all things baking, Frank has a strong relationship with chocolate, contemporary plated desserts, and molecular gastronomy. Currently, Frank is working for a 5 star luxury hotel where each day is a new and exciting challenge. He hopes to one day build the dreams and curiosity of the future young culinarians by teaching baking & pastry arts. When Frank is not in the kitchen, he is at an indie concert or exploring Boston. He is fan of geometric and abstract art and has an obsession with French Bulldogs.
Alex Lennon-Simon was born and raised in Brooklyn, NY. As a child she was in an urban farming program at the Brooklyn Botanic Garden, which piqued her interest in growing her own food. After graduating from the program, she worked for many years as an educator at the BBG while earning her BA from Bard College, where she majored in American Studies with a focus on race and income inequality. Since then, she has worked in a variety of fields, from horticulturalist at the Butterfly Garden at the Museum of Science, to landscape garden designer. Alex has since left the field of ornamentals, and returned to growing vegetables. She currently works at Waltham Fields Community Farm, where she manages the education programs for kids and families, the youth employment program and WFCF’s Outreach Market for low-income families, and feeds and cares for WFCF’s chickens. While enrolled in the BU Gastronomy program, she plans to focus on food systems and food access.
Daryl Mogilewsky received her Bachelor of Arts in International Studies at the University of Oregon. The degree required traveling, studying a language and selecting a geographic region to focus on. However, what she enjoyed most about the program was its attention to international issues and social justice. Through the study of historic and present day perspectives she was exposed to the inextricable links between international issues of poverty, education, environment and health.
Daryl found herself focusing a majority of her term papers on health related issues and specifically on food and it’s social, economic, political, environmental and cultural implications around the world and here at home. She believes that our food system, through education and program/policy creation, can play a major role in enhancing the physical and emotional health of our communities. She also believes that good, affordable and accessible food should be an inalienable right.
As an ardent food enthusiast, Daryl aims to build the necessary skills to create wonderful food, to tell stories about food and to make “good” food more accessible.
Mindy Sherbet is an incoming Spring 2016 Food Certificate Student who has been in the culinary world since she was 8 years old. It all started with baking cakes for her grandmothers weekly visits, which sparked an interest and enthusiasm that continues to this day. Mindy moved to Boston four years ago from NJ with her husband and three children. A former marketing professional, she now spends her time following her various passions of food and learning languages. Mindy has a part-time personal chef business that keeps her culinary skills current and constantly evolving.
Jessi VanStaalduinen recently graduated from Appalachian State University with her Bachelor of Science in Food Systems Management. Originally from Raleigh, North Carolina, the move to Boston will have her far from home, though she is ecstatic to travel. She has worked in many sorts of food establishments and hopes someday to own one herself. Hailing from a home with no culinary interest, Jessi has soaked up all foodie knowledge like a sponge cake. Positive, creative, and passionate, Jessi is cooking, writing, reading, and talking about food constantly. She especially has a passion for food justice. She wants to help the country (and the world) progress to be more sustainable to protect the future’s food supply. She firmly believes that people should know what they’re eating and where it comes from, therefore she is excited to move to a city where she will have many local options to choose from. Jessi can be found drinking coffee at all hours of the day.