Pots and Pans 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.

Marge Perry & David Bonom

Marge Perry is an author and a teacher. David Bonom is a recipe developer, food writer and restaurant consultant. Marge Perry writes, teaches, broadcasts and speaks about cooking, food, nutrition and travel. In her capacity as a syndicated food columnist for Newsday, Contributing Editor for Cooking Light and “Ask the Expert” columnist for; through the articles she writes for The New York Times, Self, Prevention, More, Coastal Living, Relish, and Health; and through her appea ... Learn more about Marge Perry & David Bonom

Joanne Weir

Joanne Weir is a television personality, James Beard Award-winning cookbook author and judge, international cooking teacher and chef. Joanne Weir is a television personality, James Beard Award-winning cookbook author and judge, international cooking teacher and chef. In her very successful public television series, “Joanne Weir’s Cooking Class” and her new series “Joanne Weir’s Cooking Confidence”, Joanne’s love of teaching cooking and working side-by-side with someone takes cen ... Learn more about Joanne Weir

Emily Luchetti

Emily Luchetti is the executive pastry chef at Farallon and Waterbar Restaurants in San Francisco. With six cookbooks to her credit and numerous awards, including a 2004 James Beard Award, patrons can always count on a delicious end to their meal. Emily has been at Farallon since its inception in 1997. She has been executive pastry chef of Waterbar since it opened in 2008. Her history with Farallon and Waterbar’s co-owner Mark Franz began when they met at Jeremiah Tower’s legendary Stars ... Learn more about Emily Luchetti

Martin Yan

The celebrated host of over 3,000 cooking shows broadcast worldwide, Martin Yan enjoys distinction as a certified Master Chef, a highly respected food consultant, a cooking instructor and a prolific author. His diverse talents have found expression in 30 cookbooks, including the award-winning Martin Yan’s Feast, Martin Yan’s Asian Favorites, Chinese Cooking for Dummies, Martin Yan’s Chinatown Cooking, Martin Yan’s Quick & Easy, and his latest, Martin Yan’s China. Born in Guangzh ... Learn more about Martin Yan

Paula Deen

Paula Deen has become an American phenomenon, overcoming poverty, doubt and agoraphobia to achieve success and acclaim she could never have imagined. A native of Albany, Georgia, she was living the American dream—married to her high school sweetheart, mother of two adorable boys - when tragedy struck. Her parents died, her marriage failed and she began a prolonged battle with agoraphobia. With her boys in their teens and her family near homelessness, Paula took her last $200 and started “The ... Learn more about Paula Deen

Nick Stellino

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. ... Learn more about Nick Stellino

Sally James

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 ... Learn more about Sally James

Bruce Aidells

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, h ... Learn more about Bruce Aidells

Georgeanne Brennan

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, ... Learn more about Georgeanne Brennan

Rita Held

Rita's culinary communications expertise with food and beverage products includes recipe development, cooking demonstrations, food and nutrition writing for social media and websites, event planning and product publicity. Her versatility ranges from food and wine pairing (Meridian Vineyards), to website development and support (Golden Grain-Mission Pasta), to cooking demonstrations (Sunset magazine, Angostura USA, Nakano and Holland House vinegars), to teaching nutrition at the Culinary Insti ... Learn more about Rita Held

Jacquelyn Buchanan

With a 20+ year career in the world of food and wine, she currently travels the U.S. teaching consumers and trade professionals about the great taste, versatility and nutritional benefits of chèvre. As Director of Culinary Development for the legendary Laura Chenel’s Chèvre in Sonoma, California, Jacquelyn Buchanan combines her enduring passion for artisanal, local, and sustainably grown foods with her extensive experience as a chef and culinary educator. With a 20 year career in the worl ... Learn more about Jacquelyn Buchanan

Keith Snow

Chef Keith Snow, founder of Harvest, is devoted to inspiring individuals to cook using local foods and seasonal recipes. His recent cookbook, The Harvest Eating Cookbook, contains over 200 of the chef's favorite recipes along with tips and techniques to bring the Harvest Eating lifestyle to your own family. For more information about The Harvest Eating Cookbook, please visit: For more information about Chef Keith Snow, please visit: Learn more about Keith Snow

Rosemary Mark

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 healthfu ... Learn more about Rosemary Mark

Peggy Fallon

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, and serves on both its advisory and editorial boards. She has also written food and entertaining articles for the San Francisco Examiner and ... Learn more about Peggy Fallon

Cypress Grove Chevre

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 tha ... Learn more about Cypress Grove Chevre

Jill Nussinow

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, sh ... Learn more about Jill Nussinow

Rob Barrett

Rob Barrett is the host and producer of Cooking for Dads. Rob Barrett has had a strange life. At times a sculptor, a tuba player, a volleyball coach, a music pastor, a music recorder in Africa, and a commercial jingle writer, Rob now brings these experiences to his cooking show. Waiting tables through college at 4-star restaurants, he was taught accidentally by some of the greatest chefs in Rochester, NY. His travels as a musician have exposed him to home cooking throughout the world. Whil ... Learn more about Rob Barrett

Fran Costigan

Native New Yorker Fran Costigan, the “Queen of Vegan Desserts,” is an internationally recognized culinary instructor, author, consultant, recipe developer and the pioneering vegan pastry chef who marries healthy eating with sumptuous tastes. The “Fran Factor” is her unique ability to transform traditional desserts into modern, healthful, and luscious vegan desserts that satisfy vegans and omnivores alike. In Fran’s recipes, ‘nothing is missing except the dairy, eggs, white sugar, ... Learn more about Fran Costigan

Farm Fresh To You

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 moth ... Learn more about Farm Fresh To You