Chef Biographies

Chef Biographies

Baker Mary Baldi-Fron

Baker Mary Baldi-Fron graduated from Buffalo State College in 1985 with degrees in Urban Planning, Math, and Science. After a career as an Adjunct Hazardous Waste Professor at Niagara County Community College and HAZMAT trainer for the New York State Department of Health, Mary left the workforce to raise a family and start her own small baking business from her home. She began baking at age 5 and now has a successful bakery, Dolce and Biscotti Italian Bakery, located in Clifton Park, New York. Armed with tried and true Italian family recipes, skills taught by her mother, and endless original recipes, Mary now has a destination bakery with clients coming from across New York State, Massachusetts, Vermont, and more.

Chef Alisa Harris

Alisa Harris is a graduate of Schenectady County Community College with a Sous Chef certification from the American Culinary Federation. She has been cooking professionally for eight years in and around the capital region. She has cooked for a variety of events in Fort Ticonderoga, SPAC, private homes, and the Albany Plaza. Alisa holds close to her heart her family's way of cooking with whole, fresh ingredients as well as using what our area has to offer and bringing out the best in each ingredient.

Executive Chef Sue Hatalsky

Sue Hatalsky has a culinary career that spans almost forty years and is extremely broad based. She is an American Culinary Federation Certified Executive Chef and a Certified Culinary Educator. Sue received her Bachelor of Science degree from SUNY Oneonta in Technical Education and her Associate in Applied Science Degree in Hotel & Restaurant Management from Schenectady County Community College. She has also studied at the Notter School in Orlando, Florida, the CIA in Hyde Park, NY and the French Pastry School in Chicago. In addition to teaching her full schedule at SCCC, Sue also teaches non-credit classes at the college as well as a variety of private cooking and baking classes at home, including artisan bread baking in her wood fired oven. Sue is delighted to join the teaching staff at Spoon & Whisk.

Chef Troy Huggard

Troy Huggard started cooking at the age of 15 at a BBQ joint in Florida. After serving in the military, he began pursuing a Culinary Degree at Valencia College West in Florida. He completed his degree at Schenectady County Community College (SCCC), graduating summa cum laude. He has since worked at The Crown Grill and Circus Cafe in Saratoga Springs. Troy is currently available as a chef for small private parties and also works as Veteran Liaison for Saratoga WarHorse, an organization that helps veterans adjust to life after military service by offering a three-day experience with off-the-track thoroughbreds.

Chef Ben Kozloski

Ben Kozloski is a graduate of Adirondack Community Colleges Culinary Arts program. He has been cooking professionally for 15 years in and around the Saratoga and Clifton Park area. He is currently a sous chef at the Factory Eatery & Spirits in Ballston Spa, NY. Cooking has been Ben's passion since he was a teenager when he began working in professional kitchens. Ben's culinary roots extend to the foods of his childhood, the ravioli and other Italian delights from his mother's family and golumpki, pierogi and other Polish staples from his father's family. Ben is on a constant search for new foods and cooking techniques to blend into new flavors for customers, friends and family.

Executive Chef Patrick Mannato

Patrick has worked for Sodexo Food Service Management Company for 18 years. He is currently an Implementation Support Manager for Sodexos food management and purchasing program. He has previously held positions with Sodexo as a Regional District Executive Chef in Campus Services, a System Executive Chef in Healthcare, and an Executive Chef in Corporate Services. He is a graduate of Schenectady County Community College Culinary Program and has completed the Culinary Foundations Program at The Culinary Institute of America in Hyde Park, NY.He has traveled extensively through the wine regions Napa and Sonoma Valley, Niagara Ontario Canada, New Yorks Finger Lakes, Hudson Valley, Long Island regions, and Willamette Valley in Oregon. While in Oregon, he and his wife purchased winery shares in a new sparkling wine venture through Willamette Valley Vineyards.

Food Writer Alexandra Stafford

After graduating from Yale, Alexandra Stafford (Ali) moved to Philadelphia, where she attended cooking school and worked in catering and restaurant kitchens in and outside of the city. After spending two years in the Fork kitchen, first as a prep cook then ultimately as sous chef, she left the restaurant world, started her blog, Alexandras Kitchen, and began writing about food for various newspapers and magazines. In addition to developing recipes and photographing the food for her blog, Alexandra also writes weekly for Food52, generally about weeknight cooking. Alexandras Kitchen has been recognized by The New York Times, Saveur, Bon Appetit, Fine Cooking, Goop, Food52, Domaine Home, The Huffington Post, Design Sponge, Wisconsin Cheese, and FairTrade. AK is part of The52, a hand-picked group of bloggers working in the worlds of culture, food, and lifestyle chosen by Food52 editors. Alis cookbook, Bread Toast Crumbs, published in April, has been praised by many.

Return to Cooking Class Schedule