Instructor Bios N-Z
Nancy O'Connor, MS Ed, is the Nutrition Educator and Outreach Coordinator at the Merc. She is the author of the "Rolling Prairie Cookbook" - a celebration of fresh local produce. Nancy loves to teach people how to make healthy food choices.
Mari Ruck graduated from the culinary program at Johnson County Community College in 1999. Mari is a knowledgeable, thorough and clear presenter...and she loves good food!
After graduating from the Kansas City Art Institute, Nancy Stark fell into the food business and never looked back. She has now worked in the industry for 22 years, first as a partner in two local restaurants, the West Side Café and the Boulevard Café, and then as the pastry chef at Venue. Next she lived in New York City for 3 years, working at Le Cirque, Osteria del Circo, and teaching at the French Culinary Institute, all under the supervision of Master Patissier Jacques Torres. After two stages in Europe she returned to Kansas City where she worked as Executive Chef of the Culinary Center of Kansas City for 8 years. Since leaving that position in 2006 she has been a traveling Executive Business Car Chef with BNSF Railways, in addition to freelancing as a specialty baker, caterer and cooking teacher. Check out Nancy's website at chefshopstark.com.
Paige Vandegrift is a professionally trained chef. She is a graduate of Le Cordon Bleu in London and has worked at the award winning American Restaurant, The Pastry Goddess and the Culinary Center of Kansas City. Additionally, Paige has worked in France, both in Provence and with cookbook author Susan Herrmann Loomis in Normandy. As the recipient of a national scholarship, Paige has also studied with cookbook author and teacher Madeleine Kamman. Currently, Paige spends her time teaching cooking classes and preparing fine dinners in private homes through her chef service, simple-food. Paige's food preparations are distinguished by an appreciation for the products of each season and a love of simple and classic flavors. Her style is influenced by the food traditions of France and Italy, as well as traditional American flavors. To learn more about her business, visit her web-site at www.simple-food.com.
