Mary Lynn Allen has a AS in Baking & Pastry from Johnson & Wales University, an MA in International and Intercultural Management, and a BA in French/Education. She has worked in education for over 20 years as a teacher, adviser, and administrator and is not only passionate about baking and pastry, but also about helping students succeed. Mary has worked for Big Sky Bread and interned for America's Test Kitchen. She works as a Transition Adviser for AACC and teaches both private and community baking classes in Baltimore.

Caterina Borg has been a pastry chef for the past 20 years. She has studied with some of the world’s best chefs, including Roland Mesnier, Susan & Ewald Notter, and Nick Lodge. During that time, she has worked for the Historic Inns of Annapolis, the Harbor Court Hotel and Citronelle Restaurant. She also owned Premier Pastries, which gained local recognition after winning the coveted vote for Baltimore’s Best. In 1992, she was selected as one of the top Pastry Chefs in the USA, and sent to Christie’s Auction House in NY to display her wedding cakes. She has been a culinary instructor for the past ten years, and in 2006 opened Mumsies Gourmet Cookies & Tea Cakes, a cookie manufacturing company serving the Maryland area.    

Linda Elliott has earned an associate degree from the Culinary Johnson and Wales College of Culinary Arts, a Bachelor of Science degree from the University of Maryland and a Master of Education degree from the University of Virginia. She owned and was the main chef for a catering business. Her specialties include wedding cakes, candies, international cuisine and event planning. She is the founder/artist of Blue Heron Creations and an avid beekeeper.

Laurie Forster is an expert in the traditional world of wine, certified in Viticulture and Vinification from the American Sommelier Association, Advanced Certified with the Wine & Spirits Education Trust (WSET) and author of the award winning book “The Sipping Point”. She is a wine professional whose extensive travels includes visiting wineries and vineyards in Australia, New Zealand, Italy, California, Oregon, Virginia and Maryland. Her weekly radio show entitled “Something To Wine About” is heard each week on WBAL 1090 AM.

Chef Shawn Harlan, CEC, CHE is an accomplished chef and instructor with more than 20 years experience in the kitchen. He has worked at some of America’s finest restaurants including Château de Sureau, The Inn at Little Washington and Lespinasse Restaurant.

Cheryl Ignaczak is a 2003 HCAT graduate and has enjoyed the creative and technical aspects of cooking for years. Since high school she has worked in restaurants, hotels, country clubs, banquet/catering facilities and senior living.

Chef Ken Jarvis, CEC, CCE, CHE is one of the mainstays of AACC. He has an associate degree from the Culinary Institute of America, a Bachelor of Science degree from Rochester Institute of Technology and a Master of Science degree from Strayer University.

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