The Creative Kitchen™ Team:Titus Thomas Titus Thomas freelanced as a Research Artist for critically acclaimed shows such as, Bill Cosby’s The Little Bill Show, Dora the Explorer, and Backyardigans on Nick Jr. He also served as an illustrator and graphic designer for Jolinda Inc., Varcity Clothing, Zinka Clothing, Hollah.com, YSB Magazine, Shadowbox Magazine, SONY College Music, and Atlantic Studios. Titus’s storyboards and character designs have been used in short films entitled Tag, Feather, Esporanza, Mad About Harry, and Nah…Son. Titus also developed educational programs for the New York City Department of Parks and Recreation and the Children’s Theater. Erin Laverty Erin Laverty helps Cricket with research, writing, editing, recipe development, teaching, and PR and marketing. She holds a Master’s degree in Food Studies from New York University (NYU), and has a passion for all things food, wine and travel. She has contributed to Kiwi Magazine, as well as other writing projects. She also holds Bachelor’s degrees in Psychology and Sociology from the University of California, Santa Barbara (UCSB), and a Master’s degree in Counseling from San Francisco State University (SFSU). Lauren Kerensky Lauren Kerensky assists with activity development, cooking classes, and general communications for The Creative Kitchen, in addition to writing and research. She is currently working towards her MA in Food Studies from New York University. Lauren graduated from Colgate University with a Bachelor’s degree in English and Creative Writing, and has contributed to Forbes Magazine and Forbes.com, as well as Kiwi Magazine, MTV.com, and Adotas.com. While baking may be her specialty, she loves helping children get excited about all foods. Public Relations For additional information or to schedule an interview and/or demonstration with Cricket, contact Erin Laverty at (415) 244-6346 or erin@thecreativekitchen.com Board of Advisors: Jonathan Deutsch, Ph.D: Assistant Professor & Director, City University of New York Jonathan Deutsch, a classically trained chef, is Assistant Professor and Director of the Culinary Management Center in the Department of Tourism and Hospitality at Kingsborough Community College, City University of New York and a Felloe of the Institute for Virtual Enterprise, CUNY. He earned his Ph.D. in Food Studies and Food Management at New York University and is Secretary of the Association for the Study of Food and Society and education editor of the journal Food, Culture and Society. He has published in such diverse publications as The Journal of Leadership Education, The Journal of Hospitality and Tourism Education, Gastronomica, MNEME: Revista de Humanidades and Food and Foodways, and has contributed to the Oxford Encyclopedia of Food and Drink in America and the Encyclopedia of Food and Culture. He is the editor of Teaching Food, a collection published by the Association for the Study of Food and Society, and is currently co-editing a book on New York City foodways for Columbia University Press. A graduate of Drexel University and the Culinary Institute of America, he has worked in a variety of foodservice settings including product development, catering, institutions, luxury inns, and restaurants, both in the U.S. and abroad. Amy Bentley, Ph.D.: Associate Professor, New York University Amy Bentley is Associate Professor in the Department of Nutrition, Food Studies and Public Health at New York University. She holds a Master’s Degree and a Ph.D. in American Civilization from the University of Pennsylvania. Prior to joining the NYU faculty in 1996, Bentley was an instructor of American Studies at the University of Colorado at Boulder. A historian with interests in the social, historical, and cultural contexts of food, she is the author of Eating for Victory: Food Rationing and the Politics of Domesticity (University of Illinois, 1998), as well as several articles. She is currently working on two book-length projects, a history of food in the United States since World War II, part of Columbia University Press’s Life in America since World War II series, as well as a cultural history of baby food. Professional activities include membership in the Association for the Study of Food and Society, where Bentley served as President from 2000 to 2002, as well as membership in the American Studies Association, the Organization of American Historians, and the American Historical Association. She serves on the editorial boards for the journals Food and Foodways and Food, Culture and Society. Jennifer Schiff Berg, Ph.D: Program Director, Graduate Food Studies and Food Management, Department of Nutrition, Food Studies and Public Health, New York University Jennifer Schiff Berg graduated from the Department of Nutrition, Food Studies and Public Health at New York University with a master’s degree in Food Service Management in 1996 and a Ph.D. in Food Studies in 2006. She has taught numerous courses in the Department since 1990 and now serves as the director for the Graduate Program in Food Studies and Food Management. Lisa Sasson: Clinical Assistant Professor, Department of Nutrition, Food Studies and Public Health Lisa Sasson is the dietetic internship director and a clinical assistant professor in the department. She has interests in sports nutrition, weight loss and behavior management, and problem-based learning. She also is a private practice nutritionist for a primary care physician whose focus of practice deals with patients with eating disorders and weight management. She has also done a number of media interviews for publications such as Self Magazine, Men’s Health, and YM Magazine. Her professional activities include: NYU School of Medicine – “Nutrition Controversies”; WMBA – “Nutrition and Good Health”; Past President and Treasurer of Greater New York Dietetic Association; Oxford Medicare Advantage COPD Board member. Abbie Gellman: Associate Analyst, Goldman Sachs Prior to joining Goldman Sachs’ as an Associate Analyst – Restaurants in Global Investment Research, Abbie worked as a Research Associate for Calyon Securities covering the Lodging and Gaming sector. She also worked as a Research Associate for several firms including Thomas Weisel Partners, Harris Nesbitt/Bank of Montreal, and PricewaterhouseCoopers. In addition, she held positions at Martha Stewart Living Omnimedia and the Tishman Hotel Corporation. Abbie graduated from Cornell University, School of Hotel Administration where she earned a Bachelor of Science in Finance. She also earned her Culinary Degree from Peter Kump’s New York Cooking School (now known as ICE). Susan Hosmer: Account Director West Coast, Bullfrog & Baum At the helm of Bullfrog & Baum’s west coast office, Susan Hosmer brings creativity, organization and passion to all client programs. After four years in advertising working with clients such as Microsoft and Coca-Cola, Susan chose to follow her true dream and pursue a career in the ever-evolving world of food. A graduate of the Institute of Culinary Education, Susan worked alongside one of the industry’s top consultants, Clark Wolf, and the world’s great chefs, Jean-Georges Vongerichten. She received her Masters of Arts in Food Studies from New York University where she co-wrote, directed and produced a documentary film exploring women chefs featuring interviews with industry groundbreakers such as Sara Moulton, Patricia Yeo, Ruth Reichl, and Lidia Bastianich.
Alison Tozzi Liu: Senior Editor, James Beard Foundation Sandy Dirkx: Director of PS116 AfterSchool KidsClubs Barbara Beery: Founder, Batter Up Kids Culinary Center and Cookbook Author With a degree in elementary education, a passion for cooking, and three children of her own, Barbara Beery is the quintessential kids’ cooking instructor and entrepreneur. Frustrated with the “pre-cooked” classes available to kids, Barbara founded Batter Up Kids Culinary Center, with the goal of offering interactive classes that focused on healthier food options. Sixteen years later, Batter Up Kids is a growing franchise, and Barbara is a published author and experienced spokesperson (most recently with Sun-Maid), looking to stir up more opportunity in the kitchen. Sara Gragnolati Samira Mahboubian |
