Circulon is proud to partner with the following chefs in helping us reconnect to delicious, wholesome and sustainable cuisine. Learn from the professionals as they share with us the art of cooking and eating responsibly.
Stellino grew up in Palermo, on the island of Sicily, and came to the United States in 1975. In 1991, he decided to leave his lucrative career as a Wall Street stockbroker in order to follow his dream of becoming a chef. He started his culinary career as a dishwasher. Over time, he apprenticed with the best chefs in America. "I was in heaven working at working my way through the restaurant line," says Nick Stellino. "But I wanted to share my enthusiasm for Italian cooking with more people. I decided a cooking show was the answer." Employing the energy, dedication and entrepreneurial vision ... Continue Reading
Sally James is an award-winning Australian chef, author, educator, television presenter and an ambassador for Australian food & wine whose books and recipes have won international acclaim for food & wine pairing, health and creativity. Sally is the author of eighteen books, including her best-selling Simply Healthy—winner of the prestigious World Cookbook Awards, Versailles, France, 1999 for Best Health Cookbook, Fresh and Healthy–Winner of the 2001 IACP International Cookbook Award in the Health category, Simply Sensational, a finalist for the IACP Award in 2003, and the Austra ... Continue Reading
Bruce Aidells is America’s “go-to guy” for all issues involving meat and meat cookery.
Bruce Aidells is America’s “go-to guy” for all issues involving meat and meat cookery. He is called upon for information and insights for most national newspapers, including the New York Times, Washington Post, Los Angeles Times, Chicago Tribune and many more. Aidells, who founded Aidells Sausage Company in 1983, also has a reputation as an innovator in the gourmet sausage industry. While he left the sausage company in 2002 to continue to pursue his food-writing and television career, ... Continue Reading
Georgeanne grew up in southern California and was educated at San Diego State University, the University of Aix-Marseille in Provence, and the University of California, San Diego, where she earned a Master's Degree in History. In 1970 she and her husband returned to southern France with their small daughter (their son was born there) and bought an old farmhouse where they made and sold goat cheese, and raised and sold feeder pigs for two years before taking teaching jobs in Northern California, although they returned to France at least once a year thereafter.
In 1982 Georgeanne and ... Continue Reading
Culinary consultant to food companies and commodities board for 20 years. As a culinary consultant to food companies and commodity boards for over 20 years, Rosemary’s approach to recipe development is ‘real-life recipes for regular cooks,’ following her 4-A's: Appealing, Approachable, Accurate and Achievable for everyday cooking.
With attention to current trends and consumer appeal, her recipes are trendy, yet not too edgy. She strives for intriguing, without intimidating, and healthful when appropriate to the product or promotion. She loves the mission of creating an irresis ... Continue Reading
Ms. Fallon was Associate Food Editor for Celebrity Dish, a monthly magazine published by TV Guide. For the past 11 years she has been a monthly columnist for East Bay Alive! (formerly The Valley Citizen Monthly), providing information and recipes using locally grown, seasonal produce. She is a Contributing Editor for www.projectfoodie.com, and serves on both its advisory and editorial boards. She has also written food and entertaining articles for the San Francisco Examiner and www.deandeluca.com.
Peggy creates original recipes for clients such as Dacor appliances, Weldon Owen Publi ... Continue Reading
Can you imagine a time when goat cheese wasn’t popular in the United States? It seems difficult to believe, but a mere twenty-five years ago virtually all the goat cheese sold in the United States was imported from Europe. And that’s where our story begins, with a few enterprising Americans — mostly women — who made small batches of goat cheese in their kitchens and began selling it to discerning restaurant owners and retailers. One of those enterprising Americans was Mary Keehn, and that’s where the story of Cypress Grove begins.
Wanting a source of healthful milk for her ... Continue Reading
Jill Nussinow, aka The Veggie Queen™, is what she calls a hybrid – a Registered Dietitian and a culinary educator who has been teaching plant-based cooking for almost 25 years. When she started teaching in 1986 her focus was teaching vegetarian and vegan cooking with an emphasis on local, seasonal and organic ingredients. Since 1995 she has broadened her repertoire and has been teaching people about the joys of cooking vegetables and using the pressure cooker. In the past couple of years, she has incorporated teaching sprouting, fermenting and preserving foods, as well as ways to incorp ... Continue Reading
Capay Organic is a second generation organic farm which got its start in the Coastal Range’s Capay Valley, 90 miles northeast of San Francisco. The farm was founded by our parents, Kathleen Barsotti and Martin Barnes, in 1976 - marking the early stages of the organic foods movement.
Understanding the sometimes harmful methods of modern agriculture, they realized that there was a niche for quality organic produce grown the way that nature intended for it to be – organically. While our mother was working towards her graduate degree at UC Davis, our parents and several fellow stude ... Continue Reading
I work in consumer marketing communications at Meyer Corporation (follow us at Facebook.com/potsandpans!), where my focus is culinary writing, editing and special projects. My food roots are familiar to lots of food lovers and cooks: my grandmother and mother were excellent cooks and bakers, and I somehow learned to bake at home without being purposefully “taught”. Ours was the house with treats like homemade lemon meringue pies, cream puffs (or “profiteroles” as I later learned to call them), German chocolate cake, decorated Christmas cookies, and popcorn balls. We ate “exotic” ... Continue Reading
I've been with Meyer for 5 years. As Consumer Brand Manager for Anolon and Circulon brands, I truly believe in the power of the digital spaces and it's ability to forge genuine, interactive conversations between consumers and the brands they love.
As a recent graduate of the University of Southern California, I'm adjusting to life on my own and enjoying the delicious adventure of finally having my own kitchen. It's frightening at times, but fabulous - especially thanks to my forgiving cookware! What I've discovered is that good food isn't about the plated destination. It's about the ... Continue Reading