Andrew Mc Millan

Andrew McMillan, President and owner of The Stocked Pot takes great pride in sharing a lifetime of great culinary experiences with fellow foodies. His travels have taken him around the world, visiting over 25 countries on five continents; including China, France, Italy, Thailand, Bali, Luxembourg and Caribbean Island nations, where he enveloped himself in the local lore, customs and cooking traditions. Growing up in a culinary household excited Andrew’s taste buds and provided a strong culinary foundation. Andrew served as manager for two family restaurants and catering operations, which included menu design, recipe development, beverage management and customer relations. During the 1996 Atlanta Olympics Andrew managed the South African Pavilion in charge of feeding 400 athletes and support personnel 4 meals a day as well a catering many VIP functions for the government of South Africa. His extensive knowledge of fine wine and beverages enabled him to design and develop wine lists and institute beverage programs in a variety of settings, and adds to his ability to provide well rounded instruction as a member of The Stocked Pot Culinary staff. Andrew’s classes will help the wine and food novice develop a strong understanding of culinary basics and lead to a lifetime of food and beverage enjoyment, as well as enforce the ability to match food and beverage to suit every occasion.

Chef Donald Mc Millan

The Stocked Pot and Chef Don go back to November, 1985 when he purchased the cooking school, then located in Reynolda Village. Since that time Chef Don has hosted Monday’s Menu cooking show on WXII for 16 years, appeared as guest chef on many TV shows, including Hallmark’s Christmas with Maya Angelou, Sundance Channel’s Iconoclasts with Dave Chappell and Maya Angelou, and Turner South’s Home Plate with Chef Marvin Woods. Chef Mc Millan has owned and operated the following restaurants, Gisele Fine Foods, Café Piaf and Café McMillans, all located in downtown Winston-Salem. Simple Elegance Catering founded by Chef Don and helmed by son Andrew, continues to serve the Triad community since 1985. Chef Don boasts that he has taught students from every Forsyth County School, not to mention 5 semesters as culinary educator at Guilford Technical Community College. The ACF Triad Chapter Chef and the Child Foundation now instructs at-risk children in the fun of cooking nutritional meals with hands-on instruction at 14 North Carolina counties, now in its 17th year, started and chaired by Chef Mc Millan. Chef Don brings a lifetime of experiences, stories, and travel to over 53 countries, amusing recollections, easy to follow instructions, and just pure fun to his classes.

Chef Keith Gardiner

Chef Keith Gardiner is a skilled culinarian who honed his talents at the famous Culinary Institute of America in Hyde Park, New York. He served his trade working up the ladder to Executive Chef working at Casinos, Country Clubs and Fine Dining Restaurants. Keith served as president of both the Triad and the Triangle Chapters of The American Culinary Federation. His many certifications include, Executive Chef, Culinary Educator, and fellow of the American Academy of Chefs. Competitions have garnered Chef Gardiner many medals, but teaching students the arts of the trade is his life’s calling, check out his vast schedule at Guilford Technical Community College in Jamestown. Corporations select Keith as their culinary spokesman as he demonstrates and lectures peers around the country. The Stocked Pot cooking class attendees will enjoy his “start with the basics” teaching techniques, which insures complete understanding of the topics covered. Chef Gardiner is frequently seen on many local TV stations hosting cooking demonstrations.

Chef Al Romano

Chef Romano like Chef Mc Millan immigrated to North Carolina from the Bronx, New York, where he sharpened his culinary knowledge graduating from the famous Culinary Institute of America. His cooking talents increased as he rose up the ranks to the Executive Chef position at fine dining operations. Al currently resides in Mocksville and teaches culinary arts at Guilford Technical Community College in Jamestown. Chef Romano is a Certified Executive Chef, Certified Culinary Educator, and a fellow of the American Academy of Chefs. In his spare time he is the proud owner of Fire & Ice Custom Ice Sculptures, and a Harley Davidson. Students of Chef Romano enjoy his talent for making classes real, fun and enjoyable, not to mention tasty. You will love his accent, vast culinary knowledge, and humor. Chef Romano is frequently seen on many local TV stations cooking shows. You may have seen him in a movie or two, and for sure you have seen his ice carvings and food styling, as he is in demand as a master of his craft.

Chef Tom Peters

Chef Tom Peters apprenticed at the world famous Disney World’s kitchens. This was completed after serving as a cook aboard a convoy of United States Naval vessels, if you ever had to work in those tiny kitchens, you would certainly know about the “if you can’t stand the heat” axiom. Burlington Industries brought him to North Carolina as their executive chef, whereupon he continued to increase his culinary talents as he worked his way up the ladder in the foodservice industry, to Corporate Chef. In tribute to his leadership qualities he currently serves as the president of the American Culinary Federation, Triad NC chapter. Tom is known for his artistry in carving fruits and vegetables, and more importantly, teaching this talent to novices. Chef Peters lectures at culinary schools and his students rave about his ability to combine his life experiences and vast culinary knowledge into a riveting learning experience. Stocked Pot alumni will remember his popular classes with a smile from the heart.

Chef Larry Jones

Chef Larry Jones culinary career has exposed him to a world of cooking challenges. He is a graduate of the Culinary Institute of America, and trained under some of the Top Chefs in the World, noticeably, Pierre Orsi, and Alain Chapel. Chef positions at such infamous clubs as The Denver Club, Sedgefield Country Club, The National Golf Links of America, High Ridge Country Club, and the Gulf Stream Golf Club continued to sharpen his cooking techniques. Larry earned his Certified Executive Chef rating from the American Culinary Federation and as a dedicated member has garnered many awards and medals. Did we mentioned that he also found time to serve as the Executive Chef for the South African Pavilion, serving 1200 meals a day to the African Continent Heads of State and their athletes during the 1996 Summer Olympics in Atlanta. What a career! And now you can join Chef Jones for his inspiring cooking classes at The Stocked Pot. He makes it all so easy to recreate, and delicious with a flair for eye-appeal.

Chef Rob Creel

Chef Robert Creel’s love for cooking developed while at West Forsyth High School; that is right he is a local from Clemmons. Johnson and Wales taught him the fine culinary arts necessary for a life time of creative cooking; by the way he graduated Magna Cum Laude. The American Culinary Federation has certified Chef Rob as, Chef de Cuisine and Servsafe instructor. His career path includes a solid foundation in creative cooking and foodservice management positions including; Sous-Chef at Bermuda Run Country Club, Executive Chef at American Express and The Twin City Club, Director of Dining Services at Homestead Hills and Pennybyrn at Maryfield, as well as Culinary Instructor at Guilford Technical Community College. Chef Rob’s teaching talent empowers his students to quickly learn the necessary components and recreate recipes with desired results. His southern charm interspersed with a lively wit creates a fun learning environment.

Cindy Silver, MS, RD, LDN

Corporate Nutritionist
Lowes Foods
Winston-Salem, NC

Cindy Silver, MS, RD, LDN, is the Corporate Nutritionist for Lowes Foods. On behalf of Lowes Foods, she is active with the Forsyth County Chef and the Child Program and Lowes Food™ Kids Club. Cindy directs all nutrition education for customers of Lowes Foods including Be A Smart Shopper, an education-based field trip to Lowes Foods for groups of 4-12 year olds. Cindy is easy to reach at Lowes Foods Nutrition Hotline, 1-800-311-2117 or cindynutrition@lowesfoods.com

Chef Danielle Kattan

Danielle Kattan, a native of Honduras, and proud mother of two energetic young boys, is an experienced culinary arts teacher with a degree in Culinary arts from Guilford Technical Community College as well as degrees in business and fashion design from The International Fine Arts College in Miami, Florida and Iberamericana University in Puebla, Mexico. Danielle served her apprenticeship under the tuteledge of none other than our own Chef Don, and graduated with the highest honors, as well as student chef of the year. Not to rest on these laurels, Chef Kattan competed in two National Culinary Competitions, earning 4th place in the Skills USA pastry chef competition in a field of 51 competitors, and Grand Prize in the Kellogg Best Cheesecake 2007 competition. Chef Kattan is the Chef/Owner of Danielle's Pastries in Winston-Salem, and is active in community service with the Junior League, and Sertoma Club. Danielle notes that her membership in the American Culinary Federation has inspired her to achieve her dream in becoming one of the Top Pastry Chefs in America. She teaches pastry arts at The Stocked Pot as well as basic cooking classes taught in Spanish. Her infectious personality endears her to students, which inspires after class assignments.