Chef Biographies

Chef Biographies

Chef /Restaurateur Jasper Alexander

Jasper Alexander earned his Bachelor degree with a studio Arts Major at Whitman College in Walla Walla, WA. While attending college, Jaspers interest in cooking grew. He began to cook semi-professionally as a one-man catering company. Shortly after graduation, Jasper applied and was accepted to the Culinary Institute of America where he received an Associates Occupation Studies degree in culinary Arts.Previously, Jasper has worked in Seattle's finest houses, Restaurant Zoe, Ponti Seafood Grill and Axis Restaurants respectively.In addition to his west coast experience Jasper has also worked in three of New York Citys most renowned restaurants: Aureole, Gotham Bar and Grill and Gramercy Tavern.It is his vast culinary experience and love of food that makes a dining at Hatties a memorable one.

Chef John Avellino

John Avellino, native to this area, has been working in the food service industry since his early teens. Starting as a dishwasher, he progressed to Sous Chef. John spent five years in Colorado, where he worked at prestigious restaurants, such as Rock Bottom Steak and Brew, and Mainline Ale House. Partnering with his executive chefs, he created new seasonal recipes, pairing them with local craft beers and wines. These elegant dinners were featured in local publications. Returning to upstate NY last spring, he is now the kitchen manager at O'Tooles Restaurant in Colonie. Supporting the farm to plate concept, he maintains a very productive garden, and crafts his own beer.

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.

Executive Chef Tanner Carroll

Chef Tanner received his formal education and graduated from Schenectady County Community College in 2014. Immediately following college, Tanner began working for Spectrum Catering and Concessions out of Houston, Texas. During this position, he traveled across country for 10 months out of the year as an off-premise Sous Chef. Some of the events, include but aren't limited to: The PGA Tour Golf Tournaments, Music Festivals such as Bonaroo, Okeechobee, and Houston Summer Free Press Festival, as well as Burning Man, and Cirque Du Soleil on the Varekai Tour. Tanner worked proudly for Spectrum Catering from May 2014 to April 2018. During his off season, he also worked for Pasta Pane in Clifton Park, New York and Coburg Village in Rexford, New York. In April 2018, Seasons Hospitality gladly welcomed Chef Tanner as their Sous Chef, and he very quickly earned the promotion to Executive Chef.

Baker Jennifer Gates

Jennifer Gates has over 20 years of experience as a self-taught cake decorator, teacher and worker in bakeries in the North Country and Capital district. She studied baking and pastry at the Culinary Institute of America and has traveled throughout the northeast for the Golub Corporation as a cake trainer. Originally from Lake Placid, she operated her first storefront bakery - Cake Placid - from 2011 to 2015 after starting her baking career at local farmers' markets in 2009. Her move downstate brought her to Putnam Market as executive pastry chef, then to Mazzone Hospitality as wedding cake designer. She now works from home, balancing her love of baking and being a mom to her 12-year-old son and 13-year-old daughter, and continuing to share her baking skills as a teacher.

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.

Instructor David Hennessy

David holds a BA degree in Philosophy from Colorado University and an MA in History of Science from Indiana University, but his passion is food and he is excited to share that enthusiasm as an instructor. A self-taught chef, he credits Julia Child as his inspiration. David has admired the chef who brought French cooking to Americas homes since his early years. Counting summer jobs washing pots and pans, he has been in professional kitchens since 1964.He has owned two restaurants, As You Like It in Salem, MA, and Tante Hazel in Cambridge, MA, where he realized how much he enjoyed the art of cooking. It was in Cambridge that he taught a culinary program at the Cambridge Center for Adult Education and realized his passion for instructing. He also has experience as a banquet planner and for the past 10 years, he has served as lead chef at RPI for Sodexo. He is a former member of Les Amis d'Escoffier, Epicurean Society Boston, and La Chaine des Rotisseurs. David is also the head chef

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.

Chef Leah Stein

Since Leah Stein was big enough to reach the mixer she has been baking yummy treats. Her hobby turned into profession, and skills were honed at culinary school. Leah is a graduate of Schenectady County Community College Culinary Arts Program, a chef/instructor at her Alma matter, and proud owner and operator of the popular Leahs Cakery in Round Lake, NY. Leah has over 10 years professional experience in baking and cake decorating. Her decorating debut was with the former Queen of Tarts in Guilderland and The Bread Basket Bakery in Saratoga Springs where she was the Head Cake Decorator and Wedding Cake Designer. Presently Leah can be found in the kitchen of her bakery creating her beloved cinnamon rolls and other baked treats in addition to the classroom at SCCC.

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