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LAND O LAKES® Reduced Fat SNACK'N CHEESE TO-GO® Snack Cheese is ready when you are — at home, for lunch or on the go!
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Marc Halperin, the culinary director of the Center for Culinary Development in San Francisco, Calif., has a broad
range of professional skills within the food and beverage industry. He has 20 years of experience in menu and
recipe analysis, concept design, and professional training. He created his own successful consulting service
to major restaurant chains and owner/operator restaurants. Marc received the Grand Diplome d'Etudes Culinaries
from the Ecole de Cuisine La Varenne in Paris. This was preceded by a master's degree from Boston University and
a B.A. degree (Biology) from Reed College. Marc is a former member of the faculty at the California Culinary Academy,
and is author of numerous articles, with publications in Nation's Restaurant News, The Food and Beverage Journal,
and Cook's Magazine. He is active in a number of professional organizations.
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Stephen Goldmann's resume reads like a National Geographic travelogue; with a degree in Literature, Steve felt that
his love of food had not yet been explored. So, he enrolled in the California Culinary Academy in San Francisco,
where he graduated in 1995 and then embarked on a five-year trek, cooking around the world, most notably in Asia
(with a year in Paris thrown in for good measure.) His experiences in restaurants and hotels in Australia and
China, most recently as Executive Chef for the Park 97 in Shanghai, have prepared him amply for his present
position as director of Client Relations for The Culinary Edge, a culinary consulting company.
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In 1997, Michael Recchiuti opened Confections by Michael Recchiuti in San Francisco. Michael possesses amazing talent
in the pastry and chocolate field. With experience at Philadelphia's Le Bec Fin, and two years as a pastry instructor
at the New England Culinary Institute, before coming to the West, Michael truly has the strong foundation on which to build.
He has been featured in Gourmet, Bon Appetit and William-Sonoma's Taste magazines. In addition to his many hours making the
business hum, Michael finds time to teach and attend chocolate workshops to stay on the cutting edge of his field.
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Craig Stoll's 14 years in the food and beverage industry include more than most of his peers accomplish in a lifetime.
His education alone is staggering, with culinary degrees from the Culinary Institute of America, Florida International
University's Hospitality Management School and the International Culinary Institute in Italy. Since completing his
education, Craig has served as executive chef at Palio d'Asti in San Francisco and The Frog and the Peach in Mill
Valley. In 1998 Craig opened his own restaurant in San Francisco, Delfina, named after the legendary Da Delfina in
Italy where he had apprenticed. At Delfina, the food is simple and exquisite, garnering rave reviews since its opening.
In 1999, the San Francisco Chronicle named Craig a "rising star chef," followed by the same accolades from San Francisco
Magazine in 2000.
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