Chef Biographies

Chef Biographies

Baker Mary Baldi-Fron

Baker Mary Baldi-Fron graduated from Buffalo State College in 1985 with degrees in Urban Planning, Math, and Science. After a career as an Adjunct Hazardous Waste Professor at Niagara County Community College and HAZMAT trainer for the New York State Department of Health, Mary left the workforce to raise a family and start her own small baking business from her home. She began baking at age 5 and now has a successful bakery, Dolce and Biscotti Italian Bakery, located in Clifton Park, New York. Armed with tried and true Italian family recipes, skills taught by her mother, and endless original recipes, Mary now has a destination bakery with clients coming from across New York State, Massachusetts, Vermont, and more.

Executive Chef Tanner Carroll

Chef Tanner received his formal education and graduated from Schenectady County Community College in 2014. Immediately following college, Tanner began working for Spectrum Catering and Concessions out of Houston, Texas. During this position, he traveled across country for 10 months out of the year as an off-premise Sous Chef. Some of the events, include but aren't limited to: The PGA Tour Golf Tournaments, Music Festivals such as Bonaroo, Okeechobee, and Houston Summer Free Press Festival, as well as Burning Man, and Cirque Du Soleil on the Varekai Tour. Tanner worked proudly for Spectrum Catering from May 2014 to April 2018. During his off season, he also worked for Pasta Pane in Clifton Park, New York and Coburg Village in Rexford, New York. In April 2018, Seasons Hospitality gladly welcomed Chef Tanner as their Sous Chef, and he very quickly earned the promotion to Executive Chef.

Baker Jennifer Gates

Chef Alisa Harris

Alisa Harris is a graduate of Schenectady County Community College with a Sous Chef certification from the American Culinary Federation. She has been cooking professionally for eight years in and around the capital region. She has cooked for a variety of events in Fort Ticonderoga, SPAC, private homes, and the Albany Plaza. Alisa holds close to her heart her family's way of cooking with whole, fresh ingredients as well as using what our area has to offer and bringing out the best in each ingredient.

Executive Chef Sue Hatalsky

Sue Hatalsky has a culinary career that spans almost forty years and is extremely broad based. She is an American Culinary Federation Certified Executive Chef and a Certified Culinary Educator. Sue received her Bachelor of Science degree from SUNY Oneonta in Technical Education and her Associate in Applied Science Degree in Hotel & Restaurant Management from Schenectady County Community College. She has also studied at the Notter School in Orlando, Florida, the CIA in Hyde Park, NY and the French Pastry School in Chicago. In addition to teaching her full schedule at SCCC, Sue also teaches non-credit classes at the college as well as a variety of private cooking and baking classes at home, including artisan bread baking in her wood fired oven. Sue is delighted to join the teaching staff at Spoon & Whisk.

Chef Ben Kozloski

Ben Kozloski is a graduate of Adirondack Community Colleges Culinary Arts program. He has been cooking professionally for 15 years in and around the Saratoga and Clifton Park area. He is currently a sous chef at the Factory Eatery & Spirits in Ballston Spa, NY. Cooking has been Ben's passion since he was a teenager when he began working in professional kitchens. Ben's culinary roots extend to the foods of his childhood, the ravioli and other Italian delights from his mother's family and golumpki, pierogi and other Polish staples from his father's family. Ben is on a constant search for new foods and cooking techniques to blend into new flavors for customers, friends and family.

Executive Chef Patrick Mannato

Patrick has worked for Sodexo Food Service Management Company for 18 years. He is currently an Implementation Support Manager for Sodexos food management and purchasing program. He has previously held positions with Sodexo as a Regional District Executive Chef in Campus Services, a System Executive Chef in Healthcare, and an Executive Chef in Corporate Services. He is a graduate of Schenectady County Community College Culinary Program and has completed the Culinary Foundations Program at The Culinary Institute of America in Hyde Park, NY.He has traveled extensively through the wine regions Napa and Sonoma Valley, Niagara Ontario Canada, New Yorks Finger Lakes, Hudson Valley, Long Island regions, and Willamette Valley in Oregon. While in Oregon, he and his wife purchased winery shares in a new sparkling wine venture through Willamette Valley Vineyards.

Chef Leah Stein

Since Leah Stein was big enough to reach the mixer she has been baking yummy treats. Her hobby turned into profession, and skills were honed at culinary school. Leah is a graduate of Schenectady County Community College Culinary Arts Program, a chef/instructor at her Alma matter, and proud owner and operator of the popular Leahs Cakery in Round Lake, NY. Leah has over 10 years professional experience in baking and cake decorating. Her decorating debut was with the former Queen of Tarts in Guilderland and The Bread Basket Bakery in Saratoga Springs where she was the Head Cake Decorator and Wedding Cake Designer. Presently Leah can be found in the kitchen of her bakery creating her beloved cinnamon rolls and other baked treats in addition to the classroom at SCCC.

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