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What’s a guy from Philly doing in New Orleans cooking modern Israeli food? Killing it, basically. His namesake restaurant, Shaya, won the 2016 James Beard Award for Best New Restaurant, thanks to dishes such as creamy hummus topped with a lamb ragù melting in duck fat and peppery harissa, and softly charred wood-fired-to-order flatbreads.It’s not his first time at the rodeo: In 2015 chef Shaya won the Beard for Best Chef: South for his Italian cooking at Domenica and later Pizza Domenica, where he’s been praised by patrons and publications (Esquire, Eater, Food & Wine) alike for his luscious pastas and wood-oven pizzas. It’s not such a stretch from pizza to pita, really.A stint in Israel, cooking for troops, reconnected chef Shaya with his roots—and planted the seed for Shaya the restaurant. Each time he returned from subsequent trips, the food at Domenica became more inflected with Israeli flavors—lamb bolognese with tahini, za’atar crostini, even hummus disguised as ceci purée. It was time to give this food its own home: Shaya.New Orleans, a place that had seemed like a mystical land to Shaya as a young cook, made its way into his cooking too. After Hurricane Katrina he prepared vats of jambalaya for volunteers out of an improvised kitchen, and at Shaya (in a truly Israeli fashion) he uses local ingredients at their peak.Chef Shaya himself will tell you that both Israel and America are melting pots. And so it’s not so improbable that a boy from Philadelphia—who learned to cook at his Israeli grandmother’s apron-strings, polished his skills at the CIA, and was mentored by acclaimed restaurateur John Besh—would become a chef of many cuisines. What’s remarkable is that he does it all with such finesse, evident in each bite of kibbeh tartare, and each spoonful of Louisiana shrimp shakshuka.Alon's Restaurants:DomenicaPizza DomenicaShaya

Ron Ben-Israel, the chef and owner of one of the country’s finest couture cake studios, started his confectionery adventures after a 15-year career as a professional modern dancer. Upon retiring from performing with companies spanning three continents, he used his art schooling and ballet training to master the discipline of pastry arts. After apprenticeships and engagements in Toronto and Lyon, France, Ron was led to New York City. In 1996 his cakes were discovered while on display in the windows of Mikimoto on Fifth Avenue, and commissions quickly followed from Villeroy & Boch, Baccarat, De Beers, Bloomingdale's and Bergdorf Goodman. In 1999 Ron established his flagship design studio and bakery in Manhattan's fashionable SoHo neighborhood. In addition to an extensive list of private clients, many of New York's premiere hotels are also devotees, including The Pierre, The St. Regis, The New York Palace, The Ritz-Carlton, The Waldorf Astoria, The Four Seasons and Mandarin Oriental. His cakes have been featured in destinations throughout the continental U.S. and abroad, and they continue to be a staple in the luxury industry. Ron's confectionary creations have been featured in The New York Times, New York Magazine, Town and Country, People, New York Post, New York Daily News, Martha Stewart Weddings, In Style, Modern Bride, Bridal Guide, Elegant Bride, Glamour, Cosmopolitan, The Knot, Time Out and Vogue Magazine, to name a few. Ron was named "Best Baker" by Vogue Magazine and was declared Martha Stewart's favorite cake maker. He continues to regularly contribute to Martha Stewart's eponymous magazine and TV shows, and their collaboration was highlighted in Martha Stewart Weddings' 20th anniversary issue. Many books have celebrated his cakes, including Vera Wang on Weddings, Kate Manchester's The Perfect Wedding Cake, Bette Matthews' For Your Wedding: Cakes and Joan Hamburg's City Wedding. He has also been fictionalized as a featured character in The New York Times' best-selling novel Shopaholic Ties the Knot by Sophie Kinsella, and Zagat has published glowing reviews on Ron's confections for the past 10 years. Some of Ron's most-well-known cakes include The Plaza's 100th birthday cake — an exact confectionery replica of the famed New York landmark measuring more than 12 feet tall and serving 1,500 guests as well as the trendsetting Sex and the City 2 cake in partnership with Swarovski. Ron has served as both host and judge of Food Network's Sweet Genius, and he is a judge on the series Cake Wars and Halloween Baking Championship. He has also has appeared as a guest and judge on a variety of Food Network shows, including Chopped, Guy's Grocery Games and Worst Cooks in America. In addition to being on Food Network, Ron and his work have appeared on numerous television shows, including The Oprah Winfrey Show, Bravo's Top Chef: Just Desserts and The Late Show with David Letterman (CBS). Ron has traveled across the U.S. and internationally as a teacher, lecturer and motivational speaker. He is a popular headliner and guest at culinary and pastry conventions, as well as a featured speaker at fundraisers supporting a variety of causes. Ron also is the only Guest Master Pastry Chef at the renowned International Culinary Center in New York City, where he shares his passion, techniques and secrets with the students through exclusive demos. Ron is a proud member of City Harvest’s Food Council and its Advisory Board, which brings together more than 60 of New York City’s top chefs, restaurateurs and food industry professionals to aid the organization in the fight against hunger. Ron also is an active supporter of Lambda Legal Defense and is an advocate of same-sex marriage.

A colossal heap of split oak towers in the backyard of The Skylight Inn in Ayden, North Carolina, the legendary BBQ joint where pitmaster Sam Jones got his start. It’s a fitting monument to the generations his family has been smoking whole hogs, since the 1830s, when his great-great-great-grandfather sold smoked pork out of a covered wagon.The Skylight opened in 1947, and Jones grew up working there alongside his father and grandfather. In many ways, Jones was destined to be a pitmaster, but he was initially hesitant to devote his life to it: “When I was young, I was a little bit embarrassed of Skylight," Sam admitted. That changed after Jones wrote a college term paper on the history of barbecue and realized it wasn’t just about slogging away, elbow-deep in coleslaw: “I saw it no longer as a job, but as a way of life.” Jones dropped out of school to help out back home after his grandfather fell ill, and he never looked back. After the Southern Foodways Alliance made a short film about Skylight, fame followed. In 2003, Skylight Inn was awarded the James Beard "America's Classics" Award, and he opened a second location, Sam Jones BBQ, soon after. He’s traveled the country to tell his family’s story, and it's a heritage you can smell, see, and taste when you cook with him in our BBQ class. “BBQ is a primitive food that doesn’t need a lot of adulteration,” he says. “My family has cooked whole hog BBQ for over 100 years, and you don’t spend the time and energy cooking whole animals over wood to mask it with sauce.” That means when you bite into his pork, cleaved by hand into a pile of juicy meat and crispy skin, you taste pig, smoke, and the slight tang of his iconic Carolina-style vinegar sauce—in that order. Most home cooks are used to grilling on a searing-hot flame. But Sam Jones will show you how to turn down the heat to harness the smoke: it’s what makes the pork succulent, the ribs toothsome but tender, and the chicken moist with skin that’s golden, not burnt. Of course, it wouldn’t be a full-on BBQ without the sides, and Jones’s approach couldn’t be simpler or more satisfying. His cornbread combines only a few ingredients before it's “oven-fried” in bacon fat; his baked beans and sweet slaw are uncomplicated, but represent a long legacy of pitmaster tradition. We know you’ll enjoy not only the true taste of Carolina-style BBQ, but also the BBQ “way of life,” which requires less panache than it does patience. So get those coals smoldering, pull up a chair, and pop open a cold one: a sensational meal awaits!Sam's Restaurants:Sam Jones BBQ (Winterville, NC) The Skylight Inn (Ayden, NC)

Keegan Gerhard, named one of the nation's top 10 pastry chefs of 2002 and 2004 by both Chocolatier and Pastry Art & Design magazines, brings a wealth of experience and abundant competitive energy to his position as Executive Pastry Chef.A one-time cyclist, Keegan originally pursued a career in culinary arts simply to have a mobile source of income that would allow him to train for the Olympics anywhere, any time. But convenience soon gave way to passion, as Keegan found himself running the kitchen of a French bistro in San Diego. The day he fired his pastry chef and took over, he discovered his true passion – and it has been a wild ride ever since.Keegan set out to learn from the best, and worked as the assistant to the celebrated Master pastry chef, Jacquy Pfeiffer, the Alsace-born owner and founder of the French Pastry School in Chicago. Keegan describes this as more of an apprenticeship and awakening. Subsequent positions as Pastry Chef with Charlie Trotters Restaurant, the Waldorf Astoria and the Ritz-Carlton Hotel Company ensued, as did a position as Corporate Pastry Chef for Dean and DeLuca and Executive Pastry Chef of Four Seasons Chicago. Keegan was a proud member of the opening team for Wynn Las Vegas and is now Corporate Pastry Chef for Las Vegas Gourmet Imports.Keegan has an enthusiastic but controlled approach to pastries, "I like to stay away from things that are too contrived, and prefer to create desserts that are refined and elegant," he explains. "I sometimes compare pastries to jazz music: 70 percent is based on enduring principles or the foundation of the style, and then the great musicians give you the 30 percent which is a surprise."When he's not preparing seasonal product-driven delicacies in the pastry shop, Keegan spends time organizing and serving as emcee for the National Pastry Team Championships, The World Pastry Team Championships and Food Network Challenge programs.He has been featured numerous times on the Discovery Channel's Great Chefs of America, as well as the Travel Channel and CNN. For the 2001 Pastry World Cup, he served as technical advisor to Team USA, which brought home a gold medal. Keegan is the recipient of the 2003 Distinguished Visiting Pastry Chef award from Johnson & Wales University, and has received the Jean Banchet Culinary Excellence Award. Keegan has had the honor of participating in 5 different James Beard Dinners. His light, fresh fruit desserts have also been featured widely in A Neo-Classic View of Plated Desserts, Chocolatier, FoodArts, Pastry Art and Design and many other publications.