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.
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.
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.
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.
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.